Evaluating the preparation, nutritional, physical, and microbial quality of ‘chuko’: a ready-to-eat barley-based snack from Hetosa district, Arsi zone, Ethiopia
This study aimed to evaluate the traditional preparation practices and the proximate, physical, and microbial quality of chuko collected from the Hetosa district in the Arsi zone of Ethiopia. Chuko is a traditional snack food prepared from roasted barley flour, spice powders, and traditional ghees....
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
|
| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2367056 |