Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/1559
Title: Proximate and physicochemical analysis on coconut copra fibre powder
Authors: Dowuona, J.
Arthur, W.
Keywords: Proximate analysis;Physicochemical analysis;Coconut powder;copra powder;Fibre powder
Issue Date: 2022
Publisher: CSIR-Food Research Institute
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
URI: https://csirspace.foodresearchgh.site/handle/123456789/1559
Appears in Collections:Food Research Institute

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