Carotenoids in cassava, such as β-carotene, play a vital role in human health as health-promoting compounds and precursors to vitamin A. Understanding the carotenoid content in cassava-based foods is essential for assessing their nutritional value and potential health benefits. This study explores the extraction and quantification of carotenoids in cassava roots, leaves, flour, and products derived from cassava flour. Various analytical techniques, including high-performance liquid chromatography, spectrophotometry, and near-infrared spectroscopy (NIRS), are utilized to measure carotenoid content accurately. Optimization of extraction methods is crucial for efficient carotenoid recovery and quantification. Notably, the study reveals a non-uniform distribution of carotenoid concentrations within different sections of cassava roots, emphasizing the need for precise sampling strategies. NIRS emerges as a rapid and reliable predictive tool, complementing traditional methods by enabling high-throughput screening of carotenoid levels. Optimizing extraction methods and leveraging these analytical tools contribute to better understanding the nutritional profile of cassava-based foods and their potential health benefits.