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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Hauptverfasser:	SAMUEL , F. O., AKOMOLAFE, A.A., EYINLA, T. E.
Format:	Online
Sprache:	Englisch
Veröffentlicht:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Schlagworte:	Biscuits, Children, Consumer acceptability, Potato, β-carotene
Online-Zugang:	https://ija.oauife.edu.ng/index.php/ija/article/view/595
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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