Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (<i>Manihot esculenta</i> Crantz) Roots

<div>Traditional attiéké steaming method using (a) firewood and (b) coal.</div>

Journal of Food Processing and Preservation

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Figure 1

Figure 1: Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (<i>Manihot esculenta</i> Crantz) Roots 

Figure 1 | Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (Manihot esculenta Crantz) Roots 