‘Yellow is good for you’: Consumer perception and acceptability of fortified and biofortified cassava products

Author:

Bechoff AurélieORCID,Chijioke Ugo,Westby Andrew,Tomlins Keith Ian

Funder

HarvestPlus

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference47 articles.

1. Cassava intake and vitamin A status among women and preschool children in Akwa-Ibom, Nigeria;FF De Moura;PloS One,2015

2. Use and nutritional value of cassava roots and leaves as a traditional food;A Bechoff,2017

3. World Health Organization. Global prevalence of vitamin A deficiency in populations at risk 1995–2005: WHO global database on vitamin A deficiency. 2009.

4. Vitamin A cassava in Nigeria: crop development and delivery;P Ilona;African Journal of Food, Agriculture, Nutrition and Development,2017

5. Impact of genotype and cooking style on the content, retention, and bioacessibility of β-carotene in biofortified cassava (Manihot esculenta Crantz) conventionally bred in Brazil;P Berni;Journal of Agricultural and Food Chemistry,2014

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