alexa Formulation of Nutritionally Improved Mashed Food from Orange-fleshed Sweet Potato (Ipomea batatus) and Haricot Bean (Phaseolus vulgaris) for Pre- School Children: The Case of Dale Woreda, Southern Ethiopia| Abstract
ISSN: 2157-7110

Journal of Food Processing & Technology
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  • Research Article   
  • J Food Process Technol 2018, Vol 9(7): 740
  • DOI: 10.4172/2157-7110.1000740

Formulation of Nutritionally Improved Mashed Food from Orange-fleshed Sweet Potato (Ipomea batatus) and Haricot Bean (Phaseolus vulgaris) for Pre- School Children: The Case of Dale Woreda, Southern Ethiopia

Abebe Haile1* and Dereje Getahun2
1College Development Studies, Centre for Food Security Studies, Addis Ababa University, Zip code 1176, Addis Ababa, Ethiopia
2School of nutrition, Food Science and technology, College Agriculture, Hawassa University, Zip code 05, Hawassa, Ethiopia
*Corresponding Author : Abebe Haile, College Development Studies, Centre for Food Security Studies, Addis Ababa University, Zip Code 1176, Addis Ababa, Ethiopia, Zip Code 1176, Addis Ababa, Ethiopia, Tel: + 251- 916-823834, Email: [email protected]

Received Date: Apr 06, 2018 / Accepted Date: Jun 30, 2018 / Published Date: Jul 31, 2018

Keywords: Haricot bean; OFSP; Preschool Children; Mashed food; Sensory evaluation

Citation: Haile A, Getahun D (2018) Formulation of Nutritionally Improved Mashed Food from Orange-fleshed Sweet Potato (Ipomea batatus) and Haricot Bean (Phaseolus vulgaris) for Pre-School Children: The Case of Dale woreda, Southern Ethiopia. J Food Process Technol 9: 740. Doi: 10.4172/2157-7110.1000740

Copyright: © 2018 Haile A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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