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Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods
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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.
Multi standard citation
Permanent link to this itemhttps://hdl.handle.net/20.500.12478/4370
Non-IITA Authors ORCID
Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359
Digital Object Identifier (DOI)