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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Xehetasun bibliografikoak
Egile Nagusiak:	SAMUEL , F. O., AKOMOLAFE, A.A., EYINLA, T. E.
Formatua:	Online
Hizkuntza:	ingelesa
Argitaratua:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Gaiak:	Biscuits, Children, Consumer acceptability, Potato, β-carotene
Sarrera elektronikoa:	https://ija.oauife.edu.ng/index.php/ija/article/view/595
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

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