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...

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Dades bibliogràfiques
Autor principal:	ALABI, D. L.
Format:	Online
Idioma:	anglès
Publicat:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Matèries:	Processing methods, Vitamin A biofortified cassava, fortification, “gari”
Accés en línia:	https://ija.oauife.edu.ng/index.php/ija/article/view/601
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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