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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Бібліографічні деталі
Автор:	ALABI, D. L.
Формат:	Online
Мова:	Англійська
Опубліковано:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Предмети:	Processing methods, Vitamin A biofortified cassava, fortification, “gari”
Онлайн доступ:	https://ija.oauife.edu.ng/index.php/ija/article/view/601
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