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

<div>Total carotenoid and <i>β</i>-carotene contents of the raw roots of the three yellow-fleshed cassava genotypes. BC = <i>β</i>-carotene; TC = total carotenoid.</div>

Journal of Food Processing and Preservation

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Figure 5

Figure 5: Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (<i>Manihot esculenta</i> Crantz) Roots 

Figure 5 | Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (Manihot esculenta Crantz) Roots 