Résultats de recherche auteurs

61

Bioactive composition and free radical scavenging activity of fresh orange maize hybrids: impacts of genotype, maturity stages, and processing methods

par Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie, Menkir, A., Irondi, E.A., Olaofe, O.
Publié 2021-02-24

Journal Article biblioteca

CGIAR

62

Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications

par Chimphepo, L., Alamu, Emmanuel Oladeji, Monjerezi, M., Ntawuruhunga, P., Saka, J.D.K.
Publié 2021-10

Journal Article biblioteca

CGIAR

63

Effect of maturity stages and roasting method on the proximate composition of orange maize hybrids

par Alamu, Emmanuel Oladeji, Maziya-Dixon, B.B., Menkir, A., Olaofe, O., Irondi, E.A.
Publié 2015

Journal Article biblioteca

CGIAR

64

Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences

par Alamu, Emmanuel Oladeji, Ntawuruhunga, P., Chileshe, P., Olaniyan, B., Mukuka, I., Maziya-Dixon, Busie
Publié 2019-10-09

Journal Article biblioteca

CGIAR

65

Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari

par Awoyale, W., Oyedele, H.A., Adenitan, A.A., Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie
Publié 2021-07-27

Journal Article biblioteca

CGIAR

66

Impact of ripening and processing on color, proximate and mineral properties of improved plantain (Musa spp AAB) cultivars

par Anajekwu, E.O., Alamu, Emmanuel Oladeji, Awoyale, W., Amah, D., Akinoso, R., Maziya-Dixon, Busie
Publié 2023

Chapitre de livre biblioteca

CGIAR

67

Quality and carotenoid compositions of extrudates produced from composite biofortified maize (Zea mays L.) and soybean (Glycine max (L.) Merr.) flours

par Adegunwa, M.O., Ayanlowo, J.E., Olatunde, G.O., Adebanjo, L.A., Alamu, Emmanuel Oladeji
Publié 2020-01-01

Journal Article biblioteca

CGIAR

68

Correlates and consequences of women’s participation in the cowpea value chain in eastern Zambia

par Gondwe, T.N.P., Tegbaru, A., Alamu, Emmanuel Oladeji, Khonje, M., Manda, J., Gaya, H.
Publié 2017-07-03

Journal Article biblioteca

CGIAR

69

Evaluation of mycotoxins and microbiological levels in cassava products consumed in Zambia

par Tembo, M., Alamu, Emmanuel Oladeji, Bwembya, A.P., Kasase, C., Likulunga, E.L., Chikoye, David
Publié 2022-10-31

Poster biblioteca

CGIAR

70

Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes

par Adebanjo, L.A., Olatunde, G.O., Adegunwa, M.O., Dada, O.C., Alamu, Emmanuel Oladeji
Publié 2020-01-01

Journal Article biblioteca

CGIAR

71

End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas - a review

par Osunbade, A.O., Alamu, Emmanuel Oladeji, Awoyale, W., Akinwande, B., Adejuyitan, A., Maziya-Dixon, Busie
Publié 2023-12-31

Journal Article biblioteca

CGIAR

72

Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties

par Adegunwa, M.O., Fafiolu, O.F., Adebowale, A.A., Bakare, H.A., Alamu, Emmanuel Oladeji
Publié 2019-11-02

Journal Article biblioteca

CGIAR

73

Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations

par Adegunwa, M.O., Adelekan, E.O., Adebowale, A.A., Bakare, H.A., Alamu, Emmanuel Oladeji
Publié 2017-01-01

Journal Article biblioteca

CGIAR

74

Influence of processing methods on the sensory acceptability of products from selected hybrid plantains (Musa species AAB) cultivars

par Anajekwu, E.O., Alamu, Emmanuel Oladeji, Awoyale, W., Amah, D., Akinoso, R., Maziya-Dixon, Busie
Publié 2023

Journal Article biblioteca

CGIAR

75

Nutritional evaluation and consumer preference of legume fortified maize-meal porridge

par Alamu, Emmanuel Oladeji, Maziya-Dixon, B.B., Popoola, I., Gondwe, T.N.P., Chikoye, David
Publié 2016

Journal Article biblioteca

CGIAR

76

Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends

par Adelekan, E.O., Adegunwa, M.O., Adebowale, A.A., Bakare, H.A., Alamu, Emmanuel Oladeji
Publié 2019-05-06

Journal Article biblioteca

CGIAR

77

Application of Near Infra-red Reflectance Spectroscopy (NIRS) in screening of fresh cassava (Manihot esculenta) storage roots for provitamin A carotenoids

par Alamu, Emmanuel Oladeji, Maziya-Dixon, B.B., Felde, T. zum, Kulakow, P.A., Parkes, E., Adesokan, Michael
Publié 2017-06

Poster biblioteca

CGIAR

78

Impact of soil fertility management practices on the nutritional quality of Soybean (Glycine max (l.) Merr.) varieties grown in Eastern Zambia

par Alamu, Emmanuel Oladeji, Gondwe, T., Akinwale, G., Suzuki, K., Chisonga, C., Chigeza, G., Maziya-Dixon, B.B.
Publié 2019-01-01

Journal Article biblioteca

CGIAR

79

Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)

par Awoyale, W., Oyedele, H.A., Adenitan, A.A., Adesokan, Michael, Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie
Publié 2022-01

Journal Article biblioteca

CGIAR

80

Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations

par Alamu, Emmanuel Oladeji, Adesokan, Michael, Awoyale, W., Oyedele, H.A., Fawole, S., Amele, A., Maziya-Dixon, Busie
Publié 2022-12

Journal Article biblioteca

CGIAR

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