EFFECT OF PROCESSING AND BLENDING ON TARO AND WHEAT FLOUR COOKIES
A Thesis Submitted to the School of Graduate Studies of Addis Ababa University
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This book is for everyone who appreciates the huge amount of wisdom accompanying the process of blending a tuber and a cereal to enhance both nutritional and health benefits of a cookie; not just for food scientists, nutritionists, dieticians and chefs who already had a chance to witness the wonders of the food world. It is about the possibility of replacing wheat flour with taro flour to produce a value added product without compromising the sensory attributes of a typical cookie.
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