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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Bibliografische gegevens
Hoofdauteur:	ALABI, D. L.
Formaat:	Online
Taal:	Engels
Gepubliceerd in:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021
Onderwerpen:	Processing methods, Vitamin A biofortified cassava, fortification, “gari”
Online toegang:	https://ija.oauife.edu.ng/index.php/ija/article/view/601
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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