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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Bibliografiset tiedot
Päätekijä:	ALABI, D. L.
Aineistotyyppi:	Online
Kieli:	englanti
Julkaistu:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Aiheet:	Processing methods, Vitamin A biofortified cassava, fortification, “gari”
Linkit:	https://ija.oauife.edu.ng/index.php/ija/article/view/601
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!

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