Attiéké, made from biofortified (yellow) cassava genotypes, requires a new cooking method to minimize carotenoid degradation during processing. Thus, this research is aimed at designing and building a more efficient steamer to produce high-quality attiéké from biofortified cassava roots. Using three improved biofortified cassava genotypes (IBA141092, IBA070593, and IBA011368) obtained from IITA research farms, attiéké samples were produced using traditional and developed steamers. The results show that the developed steamer outperformed the traditional steamer; it was 1.5 times faster, used less fuel (2.6 times less), and had higher true carotenoid retention. The developed steamer genotype IBA070593 had the highest true retention of 90.4 percent, while the traditional steamer genotype IBA0141092 had the lowest carotenoid retention of 61.9 percent and the highest in the developed steamer (62.4 percent). When compared to the traditional steamer, the developed steamer had better cooking performance and a more extraordinary ability to retain carotenoids. Thus, the developed steamer is recommended for attiéké processors due to its improved cooking performance, and using this steamer to produce attiéké from biofortified cassava will help to alleviate vitamin A deficiency among attiéké consumers.

This study was carried out as part of the CGIAR Research Program on Roots, Tubers, and Bananas (RTB) and was funded by the CGIAR Trust Fund contributors (https://www.cgiar.org/funders). The authors acknowledge Mr. Adesokan Michael of the IITA Food and Nutrition Sciences Laboratory, Mr. Braimoh Bamidele of IITA Facilities Management Services, and the entire attiéké processors who participated in the scoping study, preceding design, and fabrication of attiéké steamer.

https://doi.org/10.1155/2023/6653897

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Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359

Olakunle sangodoyinhttps://orcid.org/0000-0002-5108-8570

JOHN OLAJIDEhttps://orcid.org/0000-0002-7015-8677

Simeon Jekayinfahttps://orcid.org/0000-0002-7325-9748

Adebayo Abasshttps://orcid.org/0000-0003-1376-3608

Thierry Tranhttps://orcid.org/0000-0002-9557-3340

Wasiu Awoyalehttps://orcid.org/0000-0002-3635-1414

E J Parkeshttps://orcid.org/0000-0003-4063-1483

Busie Maziya-Dixonhttps://orcid.org/0000-0003-2014-2201

https://doi.org/10.1155/2023/6653897

Biotech and Plant Breeding; Nutrition and Human Health

Agronomy; Biofortification; Cassava; Food Security; Nutrition; Post-Harvesting Technology; Value Chains

Cassava; Varieties; Processing; Food Security

Africa; West Africa

Cote d’Ivoire (Ivory Coast)

Southern Africa Hub; Headquarters and Western Africa Hub

Journal of Food Processing and Preservation