ICAR Research Data Repository for Knowledge Management
Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods
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View Archive Info| Field | Value | |
| Title |
Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods
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| Creator |
Eyinla, T.
Sanusi, R. Alamu, Emmanuel Oladeji Maziya-Dixon, D. |
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| Subject |
cassava
drying carotenoids retention fermented products |
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| 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. |
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| Date |
2018-07-30
2018-09-11T11:52:13Z 2018-09-11T11:52:13Z |
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| Type |
Journal Article
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| 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 |
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| Language |
en
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| Rights |
Open Access
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| Format |
372-384
application/pdf |
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| Publisher |
Functional Food Center
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| Source |
Functional Foods in Health and Disease
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