Estudos sobre o caroteno em algumas variedades amazônicas de mandioca (Manihot esculenta Crantz)

Abstract

The carotenoid content of cassava roots varies with variety, age and the cross section of the root. Large losses occur during the processing of roots into the fermented flour eaten in the region. These losses can be reduced if the roots are well fermented and the flours are stored in good conditions. About 30% of the carotenoides is Beta carotene and the consumption of 100 g of flour could provide about 20% of the daily adult recommended intake for vitamin A.