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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Номзүйн дэлгэрэнгүй
Үндсэн зохиолч:	ALABI, D. L.
Формат:	Online
Хэл сонгох:	англи
Хэвлэсэн:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Нөхцлүүд:	Processing methods, Vitamin A biofortified cassava, fortification, “gari”
Онлайн хандалт:	https://ija.oauife.edu.ng/index.php/ija/article/view/601
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!

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