**Abstract**

Biofortified cassava and sweet potato, targeted for vitamin A deficiency reduction in Sub-Saharan Africa, are highly perishable at post-harvest. Appropriate technologies for processing these crops should primarily be protective of their micronutrients otherwise the purpose of their biofortification is defeated. One of the value-added OFSP root products is the puree, which several techniques have been developed for its consistent quality, preservation and packaging. However, use of aseptic packaging and continuous flow microwave system of rapid sterilization have been reported most suitable, for its high temperatures (≥125°C) and short time principle. For biofortified cassava varieties, post-harvest advances have been on drying, moving from sun drying on bare floor to use of raised platform, solar and mechanical drying. Flash-drying technology is an effective and efficient drying technology that uses rapid heat transfer, which makes it suitable for biofortified cassava. With these advanced technologies, OFSP puree, wet or dried and flash-dried biofortified cassava mash can be targeted for diverse end uses in the food industry-baby foods, jam, pastries, and confectionaries. These technologies, with increased adoption through favorable policies, can enhance availability of diverse nutritious food products, utilization, consumption, and commercialization of locally produced staples, for improved food system transformation.

**Keywords:** biofortified crops, post-harvest, technologies, value addition, processing
