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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Dettagli Bibliografici
Autore principale:	ALABI, D. L.
Natura:	Online
Lingua:	inglese
Pubblicazione:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Soggetti:	Processing methods, Vitamin A biofortified cassava, fortification, “gari”
Accesso online:	https://ija.oauife.edu.ng/index.php/ija/article/view/601
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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