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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Hlavní autoři:	SAMUEL , F. O., AKOMOLAFE, A.A., EYINLA, T. E.
Médium:	Online
Jazyk:	angličtina
Vydáno:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Témata:	Biscuits, Children, Consumer acceptability, Potato, β-carotene
On-line přístup:	https://ija.oauife.edu.ng/index.php/ija/article/view/595
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

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