Search Results - Malavi, D.

Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya by Malavi, D.N., Abong, G.O., Muzhingi, T.

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Food safety knowledge, attitude and practices of orange fleshed sweetpotato puree handlers in Kenya by Malavi, D.N., Abong, G.O., Muzhingi, T.

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Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread by Malavi, D.N., Mbogo, D., Moyo, M., Mwaura, L., Low, Jan W., Muzhingi, T.

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Proximate composition and vitamin A contribution of biofortified orange fleshed sweet potato value added products by Wafula, E.N., Malavi, D.N., Mbogo, D., Mwaura, L., Moyo, M., Muzhingi, T.

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Phytochemicals in leaves and roots of selected Kenyan orange fleshed sweet potato (OFSP) varieties by Abong, G.O., Muzhingi, T., Okoth, M.W., Ng'ang'a, F., Ochieng’, P.E., Mbogo, D., Malavi, D.N., Akhwale, M., Ghimire, S.

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Processing methods affect phytochemical contents in products prepared from orange‐fleshed sweetpotato leaves and roots by Abong, G.O., Muzhingi, T., Okoth, M.W., Ng'ang'a, Fredrick M., Ochieng, P.E., Mbogo, D.M., Malavi, D., Akhwale, M., Ghimire, Sita R.

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