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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Xehetasun bibliografikoak
Egile nagusia:	ALABI, D. L.
Formatua:	Online
Hizkuntza:	ingelesa
Argitaratua:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Gaiak:	Processing methods, Vitamin A biofortified cassava, fortification, “gari”
Sarrera elektronikoa:	https://ija.oauife.edu.ng/index.php/ija/article/view/601
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

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