Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops

Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops

This study investigated the use of local root and tuber crops to partially replace corn as the sole carbohydrate source in the production of a ready-to-eat (RTE) breakfast food. Extreme vertices mixture design was used to formulate composites from Cassava, Orange-fleshed Sweetpotato (OFSP) and Bamba...

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Bibliographic Details
Main Authors: Pamela Owusu Osei, Bennett Dzandu, Nicole Sharon Affrifah, Paa Toah Akonor, Agnes Simpson Budu, Firibu Kwesi Saalia
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:CyTA - Journal of Food
Subjects:
Breakfast
cassava
maize
orange fleshed sweet potato
Bambara groundnut
sensory
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2024.2329135
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https://www.tandfonline.com/doi/10.1080/19476337.2024.2329135

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