Retention of carotenoids in cassava roots submitted to different processing methods

By A. L. Chávez, T. Sánchez, H. Ceballos, D. Rodriguez-Amaya, P. Nestel, Joe Tohme, M. Ishitani. 2007

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Biofortification: Progress toward a more nourishing future (2013, background): “Existing literature on the stability of provitamin A in cassava through traditional cooking processes highlights high losses (65–80%) associated with the most common form of cassava consumption in Nigeria, gari (Chavez et al., 2007; Thakkar et al., 2009).”
Total carotenoid content, α-carotene and β-carotene, of landrace pumpkins (Cucurbita moschata Duch): A preliminary study (2012, background): “Raising the provitamin A contents of the pumpkinmay be a goal to pursue, especially by the Biofortification Project in Brazil, considering the loss of carotenoids during the processing and storage of the flour produced from staple foods, such as cassava and sweet potato, that has been reported and t”
Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review (2015, background): “Also, total amount of carotenoids in the roots is proportional to the rate of postharvest physiological deterioration in the root, this means that higher carotenoid can reduce or delay the onsets of PPD and extend the shelf life of the root, thereby broadening the industrial uses of cassava (Chávez ”