Physico‐nutritional characterization of composite cassava and orange‐fleshed sweet potato flours and sensory evaluation of “fufu” prepared from the flour blends
Abstract:The orange‐fleshed sweet potato (OFSP) is being promoted for consumption as a public health tool to combat vitamin A deficiency diseases in Africa. As a staple diet in many households in West Africa, “fufu” aptly lends itself to fortification with OFSP for the delivery of essential micronutrients for health improvement. In this study, the nutritional and functional characteristics of composite cassava/OFSP flours for preparation into "fufu" were examined, and the cooked food was subjected to sensory evaluation… Show more
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