... with yellow-fleshed colour have been developed to address vitamin A deficiency. This study aims to investigate traditional agbelima processing practices and the physico-chemical and microbiological quality of commercial agbelima, and assess the suitability and consumer acceptance of pVAC cassava varieties...

... Coffee Sensory Cashew Physico-chemical Cocoa Fermentation Acidity The essence of fruit processing is to produce products for direct consumption (Sumonsiri and Barringer, 2014). Many fruits are, however, consumed fresh with large quantities being wasted during peak harvest periods, due...