Evaluation of Nutritional Value, Consumer Preference and Profitability of Orange-Fleshed Sweetpotato Puree Incorporated Bread and Injera
Incorporation of OFSP puree into wheat flour bread and teff flour injera can enrich the β-carotene content of the products. Information about the optimal proportion of OFSP puree to be mixed with wheat and teff flour to make bread and injera is currently lacking in Ethiopia. This study was carried o...
| Main Authors: | , , , |
|---|---|
| Format: | Journal Item |
| Language: | Inglés |
| Published: |
Wiley
2023
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/132597 |
Similar Items: Evaluation of Nutritional Value, Consumer Preference and Profitability of Orange-Fleshed Sweetpotato Puree Incorporated Bread and Injera
- Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya
- Cassava into bread: how to make an alternative bread from cassava
- Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root
- Incorporating Genome-wide Association Mapping Results into Genomic Prediction Models for Grain Yield and Yield Stability in CIMMYT Spring Bread Wheat
- The physiochemical properties and shelf‐life of orange‐fleshed sweet potato puree composite bread
- 63 Released Spring Bread Wheat, Durum Wheat and Winter Bread Wheat Varieties in 2020