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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Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριοι συγγραφείς:	SAMUEL , F. O., AKOMOLAFE, A.A., EYINLA, T. E.
Μορφή:	Online
Γλώσσα:	Αγγλικά
Έκδοση:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Θέματα:	Biscuits, Children, Consumer acceptability, Potato, β-carotene
Διαθέσιμο Online:	https://ija.oauife.edu.ng/index.php/ija/article/view/595
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!

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