Replication data for: Vitamin A stability during storage of fortified gari produced using different fortification strategies

This dataset contains all data related to the publication: Van Wayenbergh, E., Abena, A.A., Baert, J., Langenaeken, N.A., Appaw, W.O., Foubert, I., Oduro, I.N. & Courtin, C.M. (2024). Vitamin A stability during storage of fortified gari produced using different fortification strategies. npj Science of Food, 8 (102), https://doi.org/10.1038/s41538-024-00350-2. The data include analysis of the quality characteristics, sensory aspects and vitamin A stability during storage of vitamin A-fortified gari samples produced using three different fortification strategies, including retinyl palmitate addition, red palm oil addition and the use of biofortified yellow cassava. In addition, the use of cereal bran as a vitamin A-stabilising agent was tested.