The retention of carotenoids was studied in roots from yellow-fleshed, high carotene cassava clones in four different processing methods. The results indicated that the extent of retention varied with the method of processing. The highest retention was observed in oven drying (total carotenoids 54.70–84.01% and β-carotene 63.90–94.53%) followed by boiling (total carotenoids 47.87–83.79% and β-carotene 51.31–81.04%) and frying (total carotenoids 48.76–79.77% and β-carotene 44.11–83.87%). The lowest retention of total carotenoids (32.86–56.40%) and β-carotene (21.47–56.68%) was recorded in the sun drying method. The variation in the total carotenoids and β-carotene content depends on variety, processing method and initial carotene content of the fresh root.
Vimala, B.; Thushara, R.; Nambisan, B.; Sreekumar, J. Effect of processing on the retention of carotenoids in yellow-fleshed cassava (Manihot esculenta Crantz) roots. International Journal of Food Science and Technology (2011) 46 (1) 166-169. [DOI: 10.1111/j.1365-2621.2010.02478.x]