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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Détails bibliographiques
Auteur principal:	ALABI, D. L.
Format:	Online
Langue:	anglais
Publié:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Sujets:	Processing methods, Vitamin A biofortified cassava, fortification, “gari”
Accès en ligne:	https://ija.oauife.edu.ng/index.php/ija/article/view/601
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!

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