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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Dettagli Bibliografici
Autori principali:	SAMUEL , F. O., AKOMOLAFE, A.A., EYINLA, T. E.
Natura:	Online
Lingua:	inglese
Pubblicazione:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Soggetti:	Biscuits, Children, Consumer acceptability, Potato, β-carotene
Accesso online:	https://ija.oauife.edu.ng/index.php/ija/article/view/595
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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