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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Номзүйн дэлгэрэнгүй
Үндсэн зохиолчид:	SAMUEL , F. O., AKOMOLAFE, A.A., EYINLA, T. E.
Формат:	Online
Хэл сонгох:	англи
Хэвлэсэн:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Нөхцлүүд:	Biscuits, Children, Consumer acceptability, Potato, β-carotene
Онлайн хандалт:	https://ija.oauife.edu.ng/index.php/ija/article/view/595
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!

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