NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF GARI FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR
📄 Project Abstract
The search for solution to malnutrition problem in its various forms particularly in developing countries necessitated the enhancement of nutritive quality of staple foods through improved processing, enrichment and fortification. Gari (toasted cassava meal) is one of such basic staples that demand attention considering its position in the dietary regime of a developing country like Nigeria (Okafor, 1992). Gari is a fermented, dewatered and toasted starchy granule from cassava which is widely consumed all over West Africa and in Brazil where it is known as 'farinha de manioca' (Lancaster et al., 1982). Gari is one of the most popular forms in which cassava (Manihot esculenta Crantz) also known as manioc is consumed in Nigeria and some other parts of West Africa (Kordylas, 1990). It is a major component of everyday diet in Nigeria providing about 11.835kJ/person/day (Osho, 2003). Traditionally, it is produced by pressing the juice out of peeled, grated cassava roots and allowing a natur...
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- ✅ Literature Review & Theoretical Framework
- ✅ Research Methodology & Data Collection
- ✅ Data Analysis & Statistical Methods
- ✅ Findings & Results Discussion
- ✅ Recommendations & Conclusions
- ✅ References & Bibliography
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- Problem Statement & Objectives
- Theoretical Framework & Related Studies
- Data Collection & Analysis Methods
- Findings & Statistical Analysis
- Recommendations & Future Research
- Questionnaires, Data, References
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NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF GARI FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR
Full Citation:
OKOYE, EBELE CHRISTIANA. (). NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF GARI FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR. African and General Studies, 40, 14858.
Citation Formats:
APA
OKOYE, EBELE CHRISTIANA. (). NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF GARI FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR. African and General Studies, 40, 14858.
MLA
OKOYE, EBELE CHRISTIANA. "NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF GARI FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR." African and General Studies, vol. 40, , pp. 14858.
Chicago
OKOYE, EBELE CHRISTIANA. "NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF GARI FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR." African and General Studies 40 (): 14858.
Full Citation:
OKOYE, EBELE CHRISTIANA. (). NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF GARI FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR. African and General Studies, 40, 14858.
Citation Formats:
APA
OKOYE, EBELE CHRISTIANA. (). NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF GARI FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR. African and General Studies, 40, 14858.
MLA
OKOYE, EBELE CHRISTIANA. "NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF GARI FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR." African and General Studies, vol. 40, , pp. 14858.
Chicago
OKOYE, EBELE CHRISTIANA. "NUTRIENT COMPOSITION, QUALITY EVALUATION AND ACCEPTABILITY OF GARI FORTIFIED WITH TOASTED AFRICAN YAM BEAN SEED FLOUR." African and General Studies 40 (): 14858.
Document Details
| Author | OKOYE, EBELE CHRISTIANA |
|---|---|
| 📁 Field | Food Science And Technology Project Topics |
| 🏷️ Type | Agriculture and Environmental Sciences project topics |
| Pages | 126 Pages |
| Words | 32346 words |
| 📘 Chapters | 1 to 5 Chapters |