Search Results - Adesokan, Michael

Prediction of functional characteristics of gari (cassava flakes) using near-infrared reflectance spectrometry by Adesokan, Michael, Alamu, Emmanuel Oladeji, Fawole, S., Maziya-Dixon, Busie

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Calibration development for nutritional evaluation of Yam (Dioscorea sp.) using Near-Infrared Reflectance Spectrophotometry (NIRS) by Alamu, Emmanuel Oladeji, Adesokan, Michael, Maziya-Dixon, B.B.

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Assessment of the effects of genotype, location, and planting season on the nutritional composition and the metabolizable energy of advanced twenty-five maize hybrids by Alamu, Emmanuel Oladeji, Menkir, A., Adesokan, Michael, Fawole, S., Maziya-Dixon, Busie

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Near-Infrared Reflectance Spectrophotometry (NIRS) application in the amino acid profiling of Quality Protein Maize (QPM) by Alamu, Emmanuel Oladeji, Menkir, A., Adesokan, Michael, Fawole, S., Maziya-Dixon, Busie

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Assessment of functional and pasting properties of fresh orange maize hybrids and open-pollinated varieties as influenced by genotype, harvesting time, and growing location by Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie, Menkir, A., Adesokan, Michael, Olaofe, O.

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Gliricidia sepium (Jacq.) walp applications for enhancing soil fertility and crop nutritional qualities: a review by Alamu, Emmanuel Oladeji, Adesokan, Michael, Fawole, S., Maziya-Dixon, Busie, Mehreteab, T., Chikoye, David

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Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach by Awoyale, W., Oyedele, H.A., Adesokan, Michael, Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie

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Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba) by Awoyale, W., Oyedele, H.A., Adenitan, A.A., Adesokan, Michael, Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie

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Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties by Awoyale, W., Oyedele, H.A., Adenitan, A.A., Adesokan, Michael, Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie

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Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations by Alamu, Emmanuel Oladeji, Adesokan, Michael, Awoyale, W., Oyedele, H.A., Fawole, S., Amele, A., Maziya-Dixon, Busie

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Application of Near Infra-red Reflectance Spectroscopy (NIRS) in screening of fresh cassava (Manihot esculenta) storage roots for provitamin A carotenoids by Alamu, Emmanuel Oladeji, Maziya-Dixon, B.B., Felde, T. zum, Kulakow, Peter A., Parkes, Elizabeth Y., Adesokan, Michael

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Near-infrared spectroscopy applications for high-throughput phenotyping for cassava and yam: a review by Alamu, Emmanuel Oladeji, Nuwamanya, E., Cornet, D., Meghar, K., Adesokan, Michael, Tran, T., Belalcázar, J., Desfontaines, L., Davrieux, F.

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Variability of carotenoids in a Musa germplasm collection and implications for provitamin A biofortification by Amah, D., Alamu, Emmanuel Oladeji, Adesokan, Michael, Biljon, A. van, Maziya-Dixon, B.B., Swennen, Rony L., Labuschagne, Maryke T.

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Influence of traditional processing and genotypes on the antioxidant and antihyperglycaemic activities of yellow-fleshed cassava by Kareem, B., Irondi, E.A., Alamu, Emmanuel Oladeji, Ajani, E.O., Abass, A., Adesokan, Michael, Parkes, Elizabeth Y., Maziya-Dixon, Busie

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Variability of provitamin A carotenoids in plantain: influence of cultivar, bunch type, maturation stage, and location by Udomkun, Patchimaporn, Masso, C., Swennen, Rony L., Assfaw Wossen, Tesfamicheal, Amah, D., Fotso Kaute, A., Lienou, J., Adesokan, Michael, Njukwe, E., Vanlauwe, Bernard

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Evaluation of 93 accessions of African yam bean (Sphenostylis stenocarpa) grown in Ethiopia for physical, nutritional, antinutritional, and cooking properties by Shitta, N.S., Abebe, A.T., Oselebe, H.O., Edemodu, A., Alamu, Emmanuel Oladeji, Abberton, Michael T., Maziya-Dixon, Busie, Adesokan, Michael, Fenta, B., Abtew, W.G.

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Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot) by Olaosebikan, Olamide, Bello, Abolore, Sousa, Kauê de, Ndjouenkeu, Robert, Adesokan, Michael, Alamu, Emmanuel Oladeji, Agbona, Afolabi, Etten, Jacob van, Ngoualem Kégah, Franklin, Dufour, Dominique, Bouniol, Alexandre, Teeken, Béla

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Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz) by Sangodoyin, O.M., Alamu, Emmanuel Oladeji, Diallo, T.A., Kolawole, O.P., Abass, A., Maziya-Dixon, Busie, Kulakow, Peter A., Parkes, Elizabeth Y., Adesokan, Michael, Jekayinfa, S.O., Olajide, J.O.

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Establishing the linkage between Eba's instrumental and sensory descriptive profiles and their correlation with consumer preferences: implications for cassava breeding by Alamu, Emmanuel Oladeji, Teeken, Béla, Ayetigbo, Oluwatoyin, Adesokan, Michael, Kayondo, Ismail, Chijioke, Alamu Ugo, Madu, Tessy, Okoye, Benjamin, Abolore, Bello, Njoku, Damian, Rabbi, Ismail, Egesi, Chiedozie N., Ndjouenkeu, Robert, Bouniol, Alexandre, Sousa, Kauê de, Dufour, Dominique, Maziya-Dixon, Busie

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Predicting starch content in cassava fresh roots using near-infrared spectroscopy by Mbanjo, E., Hershberger, J.M., Peteti, P., Agbona, A., Ikpan, A., Ogunpaimo, K., Kayondo, S.I., Abioye, R.S., Nafiu, K., Alamu, Emmanuel Oladeji, Adesokan, Michael, Maziya-Dixon, Busie, Parkes, Elizabeth Y., Kulakow, Peter A., Gore, M.A., Egesi, Chiedozie N., Rabbi, I.Y.

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