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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Bibliografiska uppgifter
Huvudupphovsman:	ALABI, D. L.
Materialtyp:	Online
Språk:	engelska
Publicerad:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Ämnen:	Processing methods, Vitamin A biofortified cassava, fortification, “gari”
Länkar:	https://ija.oauife.edu.ng/index.php/ija/article/view/601
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

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