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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Main Authors:	SAMUEL , F. O., AKOMOLAFE, A.A., EYINLA, T. E.
פורמט:	Online
שפה:	אנגלית
יצא לאור:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
נושאים:	Biscuits, Children, Consumer acceptability, Potato, β-carotene
גישה מקוונת:	https://ija.oauife.edu.ng/index.php/ija/article/view/595
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

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