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https://csirspace.foodresearchgh.site/handle/123456789/1559Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Dowuona, J. | - |
| dc.contributor.author | Arthur, W. | - |
| dc.date.accessioned | 2023-01-19T08:12:06Z | - |
| dc.date.available | 2023-01-19T08:12:06Z | - |
| dc.date.issued | 2022 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/1559 | - |
| dc.description.abstract | The objective of this study was to ascertain the physicochemical and proximate values of coconut fibre powder for possible use in formulation of complement flours for baking and fortification of cereals. The CFP was packaged high-density polyethylene bags. Generally, the appearance in colour after drying was appealing with low moisture content. The pH was 6.58 which makes it suitable for food fortification and baking | en |
| dc.language.iso | en | en |
| dc.publisher | CSIR-Food Research Institute | en |
| dc.subject | Proximate analysis | en |
| dc.subject | Physicochemical analysis | en |
| dc.subject | Coconut powder | en |
| dc.subject | copra powder | en |
| dc.subject | Fibre powder | en |
| dc.title | Proximate and physicochemical analysis on coconut copra fibre powder | en |
| dc.type | Technical Report | en |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Proxiate_Physicocheical_Analysis_Coconut_Copra_Fibre_Powder.pdf | 315.27 kB | Adobe PDF |  View/Open |
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