Resultados de búsqueda - Alamu, E.O.

Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow-fleshed cassava roots (Manihot esculenta) por 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 por 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 por 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 por 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 por 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) por 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 por 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 por 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 por 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 por 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 por 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 por 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 por 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 por 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 por 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 por 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 por 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 por 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 por 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 por 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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