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...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Functional Food Center
2018
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/97147 |
| Summary: | 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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