Search Results - Alamu, E.

Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow-fleshed cassava roots (Manihot esculenta) by Alamu, E.O., Maziya-Dixon, B., Dixon, A.

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A review of the use of Near-Infrared Hyperspectral Imaging (NIR-HSI) techniques for the non-destructive quality assessment of root and tuber crops by Adesokan, M., Alamu, E.O., Otegbayo, B., Maziya-Dixon, B.

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Correlate the cyanogenic potential and dry matter content of cassava roots and leaves grown in different environments by Alamu, E.O., Dixon, A., Adesokan, M., Maziya-Dixon, B.

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Breeding and end‑use quality traits of roots, tubers, and bananas (RTB) crops for authentic African cuisines—a review by Alamu, E.O., Adesokan, M., Awoyale, W., Maziya-Dixon, B.

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Natural and modified food hydrocolloids as gluten replacement in baked foods: functional benefits by Irondi, E.A., Imam, Y.T., Ajani, E.O., Alamu, E.O.

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Elite Genotypes of Water Yam (Dioscorea alata) Yield Food Product Quality Comparable to White Yam (Dioscorea rotundata) by Adesokan, M., Alamu, E.O., Fawole, S., Asfaw, A., Maziya-Dixon, B.

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Evaluating the dry matter content of raw yams using hyperspectral imaging spectroscopy and machine learning by Adesokan, M., Otegbayo, B., Alamu, E.O., Olutoyin, M.A., Maziya-Dixon, B.

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Development of standard operating protocol for measurement of cassava root mealiness by Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Akinwande, B., Adejuyitan, A., Maziya-Dixon, B.

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Variations in micronutrient concentrations and retentions in fufu made from yellow-fleshed cassava as a function of genotype and processing methods by Williams-Ngegba, M.S.E., Onabanjo, O.O., Anthony, N.M., Alamu, E.O., Maziya-Dixon, B., Oguntona, E.B.

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Assessing the impact of Gliricidia agroforestry-based interventions on crop nutritional, antinutritional, functional, and mineral compositions in eastern Province, Zambia by Alamu, E.O., Njoloma, J., Akello, J., Ngumayo, J., Ray, C., Mehreteab, T., Chikoye, D., Nyoka, I., Dale, L., Nagothu, U.S.

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Contribution of Gliricidia sepium green leaf biomass on maize grain nutrient properties by Alamu, E.O., Njoloma, J., Ngumayo, J., Akello, J., Chikoye, D., Nyoka, I., Dale, L., Ray, C., Mehreteab, T., Nagothu, U.S.

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Forest Africa Zambia Ltd: Agri-Innovation Report by Dahl, H., Njiru, A., Sewe, L., Dlamini, J., Nortje, K., Nowak, Andreea C., Giombini, V., Ires, I., Alamu, E.O.

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Investigating the relationship between cooking time, dry matter and sensory attributes of boiled cassava by Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., Adejuyitan, A., Lungaho, M., Maziya-Dixon, B.

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Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods by Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., Adejuyitan, A., Lungaho, M., Maziya-Dixon, B.

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Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods by Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., Adejuyitan, A., Lungaho, M., Maziya-Dixon, B.

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Impact of conservation farming practices on Aspergillus population density, peanut aflatoxin level, and exposure risk in Zambia by Akello, J., Alamu, E.O., Mwila, C.M., Kachapulula, P.W., Mukanga, M., Njapau, H., Chikoye, D., Ortega-Beltran, A., Bandyopadhyay, R.

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Development and validation of near-infrared spectroscopy procedures for prediction of cassava root dry matter and amylose contents in Ugandan cassava germplasm by Nuwamanya, E., Wembabazi, E., Kanaabi, M., Namakula, F.B., Katungisa, A., Lyatumi, I., Ezuma, W., Alamu, E.O., Dufour, D., Kawuki, R., Davrieux, F.

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Rapid analysis of starch, sugar, and amylose in fresh yam tubers and boiled yam texture using near-infrared hyperspectral imaging and chemometrics by Adesokan, M., Alamu, E.O., Otegbayo, B., Asfaw, A., Afolabi, M.O., Fawole, S., Meghar, K., Dufour, D., Ayetigbo, O., Davrieux, F., Maziya-Dixon, B.

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Near infrared spectroscopy models to predict sensory and texture traits of sweetpotato roots by Nantongo, J.S., Serunkuma, E., Davrieux, F., Nakitto, M., Burgos, G., Thomas, Z.F., Eduardo, P., Carey, T., Swankaert, J., Mwanga, R.O.M., Alamu, E.O., Ssali, R.T.

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Development of an improved steamer for optimum retention of carotenoids in Attieke produced from biofortified cassava (Manihot esculenta Crantz) roots by Alamu, E.O., Sangodoyin, O.M., Diallo, T.A., Kolawole, P., Olajide, J.O., Jekayinfa, S.O., Abass, A., Tran, T., Awoyale, W., Parkes, Elizabeth Y., Maziya-Dixon, B.

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