Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods
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Functional Food Center
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New yellow cassava fresh roots biofortified with β-carotene are becoming popular in Sub-Saharan Africa in the making of traditional products for households. However, β- carotene is susceptible to rapid depletion during processing. Therefore, we investigated the impact of using different drying methods in processing these fresh Cassava roots.
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cassava, drying, carotenoids, retention, fermented products