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

Attiéké, made from biofortified (yellow) cassava genotypes, requires a new cooking method to minimize carotenoid degradation during processing. Thus, this research is aimed at designing and building more efficient steamer produce high-quality attiéké roots. Using three improved genotypes (IBA141092, IBA070593, IBA011368) obtained IITA farms, samples were produced using traditional developed steamers. The results show that the outperformed steamer; it was 1.5 times faster, used less fuel (2.6 less), had higher true retention. genotype IBA070593 highest retention of 90.4 percent, while IBA0141092 lowest 61.9 percent in (62.4 percent). When compared steamer, better performance extraordinary ability retain carotenoids. recommended for processors due its performance, will help alleviate vitamin A deficiency among consumers.