Kalekristos Yohannes Woldemariam, Shimelis Admassu

Enriched Kocho (Enset ventricosum) Biscuit Production

Influence of Time-Temperature on the Quality of Enriched Kocho (Enset ventricosum) Biscuit

• Broschiertes Buch

Produktbeschreibung

Kocho Biscuit is a product that is prepared from Enset ventricosum, Triticum vulgare and Vicia faba as a major raw materials. E. ventricosum is drought resistant, rich in starch and minerals which make it energy giving food, though the protein content is very low as 1.0 gram/100 gram of sample. Enriching the nutritional content by adding Vicia faba and wheat make the biscuit to be nutritious good for children as well for others to consumers. Scaling up the E. ventricosum is a good substitute of starch to industrial food processing, which gives an opportunity for investors to look forward. Kocho biscuit is rich in nutrition and can be used for the purpose of reducing malnutrition in the malnourished savior areas. Kocho biscuit production not only benefit the producer but also contributes to the ones country economic growth; utilization of the resources; source of income who work in the sector; contribute to the food security; and so many. Enset venticosum as a source of raw material for the industrial application in the coming future will be one of the successful business.

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 168
• Erscheinungstermin: 4. Januar 2013
• Englisch
• Abmessung: 220mm x 150mm x 11mm
• Gewicht: 268g
• ISBN-13: 9783659313783
• ISBN-10: 3659313785
• Artikelnr.: 36960967

Autorenporträt

Kalekristos Yohannes Woldemariam, Researcher In Food Science, Nutrition and Post Harvest at Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia. M.Sc. in Food Engineering at Addis Ababa University - Addis Ababa Institute of Technology. B.Sc. in Food Science and Post Harvest Technology at Hawassa University, Hawassa, Ethiopia.