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Similar Items: Development and evaluation of steamer for Attieke production: a cross cutting initiative of CGIAR Research Program for Roots , Tubers and Bananas

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Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz)
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Development of an improved steamer for optimum retention of carotenoids in Attieke produced from biofortified cassava (Manihot esculenta Crantz) roots
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Report on the status of Attiéké production in Côte d’Ivoire
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Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots
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Assessment of chemical properties of yellow-fleshed cassava (Manihot esculenta) roots as affected by genotypes and growing environments
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Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root
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Datasets on the variations of minerals in biofortified cassava (Manihot esculenta Crantz) as a function of storage root portion, maturity and environment
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Evaluation of the pasting characteristics of cassava roots grown in different locations in Nigeria from the Genetic Gain Assessment trial
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Characterization of macro and micro-minerals in cassava leaves from genotypes planted in three different agroecological locations in Nigeria
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Quantitative assessment of trace and macro element compositions of cassava (Manihot esculenta) storage roots enriched with B-Carotene as influenced by genotypes and growing locations
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Physicochemical properties and total carotenoid content of high-quality unripe plantain flour from varieties of hybrid plantain cultivars
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End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas - a review
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Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia
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Impact of packaging material and storage condition on retention of provitamin A carotenoids and xanthophylls in yellow-seeded maize flour
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Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
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Variations of macro- and microelements in yellow-fleshed cassava (Manihot esculenta Crantz) genotypes as a function of storage root portion, harvesting time, and sampling method
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Antioxidant, starch-digesting enzymes inhibitory, and pasting properties of elite yellow-fleshed cassava genotypes
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Elite cassava clones (Manihot esculenta) grown in Zambia: effects of drying techniques on their chemical, functional, and pasting properties
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Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach
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Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari
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Harvesting time and roasting effects on colour properties, xanthophylls, phytates, tannins and vitamin C contents of orange maize hybrid
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Attiéké production is good business
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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
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Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: a maize genotype

Author: Sangodoyin, O.M.

Author: Alamu, Emmanuel Oladeji