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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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    U18ArtEyinlaVariationsInthomDev.pdf (691.3Kb)
    Date
    2018-07-30
    Author
    Eyinla, T.
    Sanusi, R.
    Alamu, E.O.
    Maziya-Dixon, D.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
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    Abstract/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.
    https://dx.doi.org/10.31989/ffhd.v8i7.524
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/4370
    Non-IITA Authors ORCID
    Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.31989/ffhd.v8i7.524
    Research Themes
    NUTRITION & HUMAN HEALTH
    IITA Subjects
    Nutrition
    Agrovoc Terms
    Cassava; Drying; Carotenoids; Retention; Fermented Products
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Journals
    Functional Foods in Health and Disease
    Collections
    • Journal and Journal Articles5286
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