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Identification o f traditional cooking methods o f food that can be used as dietary interventions helps improve
quality o f life. This study evaluates the effects of different traditional preparation methods on in vitro bioaccessibility and
microstructure o f p-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 o f p-carotene and in vitro bioaccessibility o f p-carotene were
determined by high-performance liquid chromatography with photo Diode array detection (HPLC-DAD). Estimated glycaemic
index (EGI) was determined as a measure o f bioaccessibility o f 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 p-carotene out of the cells through disrupted cell walls. According to results p-carotene content was 1.04 pg/g DW
(dry weight) in ‘Swama’ variety of raw YFM. Content o f P-carotene for boiled YFM and YFM curry were 0.34 and 1.07 pg/g
DW respectively,, but in vitro accessible p-carotene content was not detectable. EGI o f YFM curry was higher (50.3) than the
EGI o f boiled YFM (24.6). Thus among above mentioned preparations, the best method o f preparation for obese and diabetic
population is boiled YFM and there is no benefit o f consuming any of the above mentioned preparations o f YFM as a source of
vitamin A.
