Skip to main content

Retention of carotenoids in cassava roots submitted to different processing methods

The full text article is not available for purchase.

The publisher only permits individual articles to be downloaded by subscribers.


Large genetic variation in carotenoid content has been reported after screening roots from thousands of cassava genotypes. Moreover, these pigments have to withstand different processing methods before cassava is consumed. True retention of ‐carotene from cassava roots that had been boiled, oven‐dried, sun‐dried, shadow‐dried, or used for gari preparation was measured. True retention was also measured after storing for 2 or 4 weeks some of the products of these processing methods. Oven‐drying, shadow drying and boiling retained the highest levels of ‐carotene (71.9, 59.2 and 55.7%, respectively) and gari the lowest (about 34.1%). Higher retention was observed when dried roots were kept as chips rather than as flour. Storage of flour packed in plastic bags under vacuum unexpectedly resulted in higher losses than storage of flour packed in plastic bags without the application of vacuum. Losses were higher during the first 2 weeks and tended to be considerably lower during the second 2 weeks of storage. Copyright © 2006 Society of Chemical Industry

Keywords: bioavailability; carotenoid; cassava root; true retention

Document Type: Research Article


Publication date: February 1, 2007

More about this publication?

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more