Impact of style of processing on retention and bioaccessibility of beta-carotene in cassava (Manihot esculanta, Crantz).

@article{Thakkar2009ImpactOS,
  title={Impact of style of processing on retention and bioaccessibility of beta-carotene in cassava (Manihot esculanta, Crantz).},
  author={Sagar K. Thakkar and Tianyao Huo and Bussie B Maziya-Dixon and Mark L Failla},
  journal={Journal of agricultural and food chemistry},
  year={2009},
  volume={57 4},
  pages={1344-8}
}
We previously demonstrated that the quantity of beta-carotene (BC) partitioning in mixed micelles during simulated small intestinal digestion, i.e., the bioaccessibility, of boiled cassava is highly correlated with the BC content of different cultivars. However, cassava is also traditionally prepared by fermentation and roasting. These different methods of preparation have the potential to affect both the retention and bioaccessibility of BC. Here, we first compared retention of BC in boiled… CONTINUE READING

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