Nutritional composition and acceptability of biscuits fortified with palm weevil larvae ( Rhynchophorus phoenicis Fabricius) and orange‐fleshed sweet potato among pregnant women-Reference-Cited by-同舟云学术

Nutritional composition and acceptability of biscuits fortified with palm weevil larvae ( Rhynchophorus phoenicis Fabricius) and orange‐fleshed sweet potato among pregnant women

Published:2019-04-22 Issue:5 Volume:7 Page:1807-1815
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ayensu Jessica¹²^ORCID,Lutterodt Herman³,Annan Reginald Adjetey¹,Edusei Anthony⁴,Loh Su Peng⁵

Affiliation:

1. Department of Biochemistry and Biotechnology Kwame Nkrumah University of Science and Technology Kumasi Ghana

2. Department of Clinical Nutrition and Dietetics University of Cape Coast Cape Coast Ghana

3. Department of Food Science and Technology Kwame Nkrumah University of Science and Technology Kumasi Ghana

4. School of Public Health Kwame Nkrumah University of Science and Technology Kumasi Ghana

5. Department of Nutrition and Dietetics Universiti Putra Serdang Malaysia

Funder

Organization for Women in Science for the Developing World

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1024

Reference24 articles.

1. Nutritional composition and sensory evaluation of cookies made from wheat and palm weevil larvae flour blends. Annals;Adeboye A. O.;Food Science and Technology,2016

2. Marketability and Nutritional Qualities of Some Edible Forest Insects in Benue State, Nigeria

3. Insects as food and feed: A review;Anankware P.;International Journal of Agricultural Research Review,2015

4. Official methods analysis 1990 Association of Official Chemists Arlington VA AOAC Methods of association of official chemists 1141

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