ACCEPTABILITY, PERCEIVED BENEFITS AND CONSTRAINTS OF HOME-MADE PLANTAIN WINE (AGADAGIDI)

ACCEPTABILITY, PERCEIVED BENEFITS AND CONSTRAINTS OF HOME-MADE PLANTAIN WINE (AGADAGIDI)

Despite the nutritional advantages of indigenous wine from overripe plantain (agadagidi), like many other indigenous foods, it has suffered neglect and gradual extinction resulting in consumers’ preference for imported and industrial drinks. This study aimed at promoting home-made production of plan...

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Detalles Bibliográficos
Autores principales:	ALABI, D. L., ODUSANYA, O. G.
Formato:	Online
Lenguaje:	inglés
Publicado:	The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2024
Materias:	Consumption, constraints, perception, indigenous wine
Acceso en línea:	https://ija.oauife.edu.ng/index.php/ija/article/view/785
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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