Effect of Traditional Cooking on &amp;lt;i&amp;gt;In Vitro&amp;lt;/i&amp;gt; Bioaccessibility and Microstructure of β-Carotene and Starch, in Yellow-Fleshed &amp;lt;i&amp;gt;Manihot esculenta&amp;lt;/i&amp;gt;

Akurange Sujeevi Dammadinna Wickramasinghe

doi:10.11648/j.jfns.20160404.13

Abstract

Identification of traditional cooking methods of food that can be used as dietary interventions helps improve quality of life. This study evaluates the effects of different traditional preparation methods on in vitro bioaccessibility and microstructure of β-carotene and starch in yellow-fleshed manioc (YFM) found in Sri Lanka. Preparation methods included, boiling with water and cooking with coconut milk. The content of β-carotene and in vitro bioaccessibility of β-carotene were determined by high-performance liquid chromatography with photo Diode array detection (HPLC-DAD). Estimated glycaemic index (EGI) was determined as a measure of bioaccessibility of starch, using in vitro digestion procedures. Under Bright field microscopy it was observed that cooking with coconut milk has made much vigorous cell disruption, causing the release of starch and β-carotene out of the cells through disrupted cell walls. According to results β-carotene content was 1.04 μg/g DW (dry weight) in ‘Swarna’ variety of raw YFM. Content of β-carotene for boiled YFM and YFM curry were 0.34 and 1.07 μg/g DW respectively, but in vitro accessible β-carotene content was not detectable. EGI of YFM curry was higher (50.3) than the EGI of boiled YFM (24.6). Thus among above mentioned preparations, the best method of preparation for obese and diabetic population is boiled YFM and there is no benefit of consuming any of the above mentioned preparations of YFM as a source of vitamin A.

Highlights

Vitamin A is required for several vital functions in the body including vision, immune function, gene transcription, reproduction, bone metabolism and skin & cellular health
This study shows that there is a significant effect of thermal processing on the in vitro bioaccessibility and microstructure of β-carotene and starch in yellow-fleshed manioc (YFM)
The degree of heat treatment determines the magnitude of changes in microstructure and thereby the degree of release of starch during digestion which represents by Estimated glycaemic index (EGI) values in different preparation methods of YFM

Summary

Introduction

Vitamin A is required for several vital functions in the body including vision, immune function, gene transcription, reproduction, bone metabolism and skin & cellular health. Vitamin A deficiency, which can lead to many complications, has been identified as a major public health problem in more than half of all countries in the world and is the main cause of preventable blindness in children [1]. Carotenes are usually associated with proteins and can be found in chromoplasts [2]. Starch is the main carbohydrate in human nutrition and is a major component in plant foods. It is a polysaccharide that is Journal of Food and Nutrition Sciences 2016; 4(4): 91-97 made up of glucose molecules. Starch in plant foods is generally organized into granules inside amyloplasts and can be visualized using staining techniques [3]. Consumption of starchy foods in higher amounts can lead to obesity and diabetes which are considered as major health problems worldwide

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