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Consumer acceptability and sensory evaluation of a fermented cassava product (Nigerian fufu) |
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| Authors: | Keith Tomlins Lateef Sanni Olusola Oyewole Adewale Dipeolu Idris Ayinde Kolawole Adebayo Andrew Westby |
| Affiliation: | 1. Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME4 4TB, UKNatural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME4 4TB, UK;2. University of Agriculture, PMB 2240, Abeokuta, Ogun State, Nigeria;3. Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME4 4TB, UK |
| Abstract: | |
| Keywords: | cassava fufu flour Nigeria West Africa sensory evaluation consumer preference acceptability |