NUTRITIONAL EVALUATION AND CONSUMER ACCEPTABILITY OF BISCUITS MADE FROM BLENDS OF ORANGE SWEET POTATO (OSP) PUREE AND WHEAT FLOUR

NUTRITIONAL EVALUATION AND CONSUMER ACCEPTABILITY OF BISCUITS MADE FROM BLENDS OF ORANGE SWEET POTATO (OSP) PUREE AND WHEAT FLOUR

The potential of biofortified Orange Sweet Potato (OSP) has been successfully evaluated in the search of interventions to reduce the burden of Vitamin A deficiencies.  Production of biscuits with inclusion of OSP, particularly its puree, to improve pro-vitamin A intake (through its high β-c...

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محفوظ في:

التفاصيل البيبلوغرافية
المؤلفون الرئيسيون:	SAMUEL , F. O., AKOMOLAFE, A.A., EYINLA, T. E.
التنسيق:	Online
اللغة:	الإنجليزية
منشور في:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
الموضوعات:	Biscuits, Children, Consumer acceptability, Potato, β-carotene
الوصول للمادة أونلاين:	https://ija.oauife.edu.ng/index.php/ija/article/view/595
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

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