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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Detaylı Bibliyografya
Yazar:	ALABI, D. L.
Materyal Türü:	Online
Dil:	İngilizce
Baskı/Yayın Bilgisi:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Konular:	Processing methods, Vitamin A biofortified cassava, fortification, “gari”
Online Erişim:	https://ija.oauife.edu.ng/index.php/ija/article/view/601
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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