Influence of Fermentation Period on Nutritional Composition and Sensory Attributes of Cassava-Orange Flesh Sweet Potato Pupuru
Temitope Esther, Oladimeji., Ezekiel Tejumola Otunola & Johnson Akinwumi Adejuyitan · European Journal of Nutrition & Food Safety · 2025
Pupuru, a cassava-derived food product, has gained significant popularity globally, with its demand steadily increasing. However, one of the major defects of pupuru is its lack of essential nutrients, particularly beta-carotene, a precursor to vitamin A. The study explored the be...
Open access
Research Article
10.9734/ejnfs/2025/v17i21634