Notre boutique utilise des cookies pour améliorer l'expérience utilisateur et nous vous recommandons d'accepter leur utilisation pour profiter pleinement de votre navigation.
This publication is a scientific (physical, chemical and sensory) evaluation of an innovative advancement in tropical agriculture and food processing.
The study presents a detailed research into the incorporation of a tropical crop(African Yam Beans) in whole-wheat flour for the production of cookies.
This eventual scientific output is aimed at tackling the scourge of poor food fortification and malnutrition (especially within women and children) in sub-saharan Africa,hence a proceeding recommendation which would lead to the realisation of a sustainable development in food security.
The African yam beans (Sphenostylis Stenocarpa) which has a high protein percentage has also been proved to be a viable crop for tackling protein-energy malnutrition in the tropics.
Elusoji Samuel holds a bachelor's degree in Food Science and Technology from the Federal University of Technology,Akure,Ondo state Nigeria.
He is an astute advocate for environmental development and food security.He's a freelance writer with an unequalled drive for sustainable development in sub-sahara Africa.
This is his debut academic publication
Attention : dernières pièces disponibles !
Date de disponibilité: