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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Autors principals:	SAMUEL , F. O., AKOMOLAFE, A.A., EYINLA, T. E.
Format:	Online
Idioma:	anglès
Publicat:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Matèries:	Biscuits, Children, Consumer acceptability, Potato, β-carotene
Accés en línia:	https://ija.oauife.edu.ng/index.php/ija/article/view/595
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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