Vitamin A deficiency is a public health problem in developing countries. Cassava is a major staple food for most Africans. Most often, it is processed into dried fermented cassava (commonly called gari) to limit post harvest losses. The white or yellow type of gari can be obtained without or with the addition of red palm oil respectively. However in most African countries, the process is still traditional and the quantity of red palm oil varies from one producer to another. This study aimed to standardize the processing of cassava into gari and determine the carotenoïd content of dried fermented cassava roots cooked with different quantities of red palm oil. Grated samples from 210g of cassava tubers were fermented and fried at 120 C±5 for 10 minutes with (yellow gari) and without whole red palm oil (white gari). The quantities of red palm oil used were 2, 3, 4, 5 and 8 ml. The alpha and beta carotene …