Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods
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 metho...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Functional Food Center
2018
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/97147 |
| _version_ | 1855534902402875392 |
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| author | Eyinla, T. Sanusi, R. Alamu, Emmanuel Oladeji Maziya-Dixon, D. |
| author_browse | Alamu, Emmanuel Oladeji Eyinla, T. Maziya-Dixon, D. Sanusi, R. |
| author_facet | Eyinla, T. Sanusi, R. Alamu, Emmanuel Oladeji Maziya-Dixon, D. |
| author_sort | Eyinla, T. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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. |
| format | Journal Article |
| id | CGSpace97147 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Functional Food Center |
| publisherStr | Functional Food Center |
| record_format | dspace |
| spelling | CGSpace971472025-11-11T10:41:02Z Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods Eyinla, T. Sanusi, R. Alamu, Emmanuel Oladeji Maziya-Dixon, D. cassava drying carotenoids retention fermented products 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. 2018-07-30 2018-09-11T11:52:13Z 2018-09-11T11:52:13Z Journal Article https://hdl.handle.net/10568/97147 en Open Access application/pdf Functional Food Center Eyinla, T., Sanusi, R., Alamu, E. & Maziya-Dixon, B. (2018). Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods. Functional Foods in Health and Disease, 8(7), 372-384. |
| spellingShingle | cassava drying carotenoids retention fermented products Eyinla, T. Sanusi, R. Alamu, Emmanuel Oladeji Maziya-Dixon, D. Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods |
| title | Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods |
| title_full | Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods |
| title_fullStr | Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods |
| title_full_unstemmed | Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods |
| title_short | Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods |
| title_sort | variations of β carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods |
| topic | cassava drying carotenoids retention fermented products |
| url | https://hdl.handle.net/10568/97147 |
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