Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods
CGSpace
View Archive InfoField | Value | |
Title |
Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods
|
|
Creator |
Eyinla, T.
Sanusi, R. Alamu, Emmanuel Oladeji Maziya-Dixon, D. |
|
Subject |
cassava
drying carotenoids retention fermented products |
|
Description |
Open Access Journal
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. |
|
Date |
2018-07-30
2018-09-11T11:52:13Z 2018-09-11T11:52:13Z |
|
Type |
Journal Article
|
|
Identifier |
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.
2160-3855 https://hdl.handle.net/10568/97147 https://doi.org/10.31989/ffhd.v8i7.524 NUTRITION & HUMAN HEALTH |
|
Language |
en
|
|
Rights |
Open Access
|
|
Format |
372-384
application/pdf |
|
Publisher |
Functional Food Center
|
|
Source |
Functional Foods in Health and Disease
|
|