EFFECT OF PROCESSING METHODS ON CONSUMERS’ ACCEPTABILITY OF VITAMIN A BIOFORTIFIED CASSAVA GRANULATED FOOD PRODUCT (GARI)

EFFECT OF PROCESSING METHODS ON CONSUMERS’ ACCEPTABILITY OF VITAMIN A BIOFORTIFIED CASSAVA GRANULATED FOOD PRODUCT (GARI)

The study aimed at establishing a standard method of processing Vitamin A biofortified cassava into gari, using four processing techniques. In the first method, the gari production from harvesting to roasting was completed within 24 hours, the second and the third was by allowing the harvested cassa...

وصف كامل

محفوظ في:

التفاصيل البيبلوغرافية
المؤلف الرئيسي:	ALABI, D. L.
التنسيق:	Online
اللغة:	الإنجليزية
منشور في:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
الموضوعات:	Processing methods, Vitamin A biofortified cassava, fortification, “gari”
الوصول للمادة أونلاين:	https://ija.oauife.edu.ng/index.php/ija/article/view/601
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

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