Similar Items: 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
- Residual β-carotene and cyanide levels in gari produced from unfermented yellow cassava (Manihot esculenta Crantz) using local processing method
- Genotype by environment interaction effect on beta-carotene of yellow root cassava (Manihot esculenta Crantz) genotypes in Ghana
- Application of near infrared reflectance spectroscopy in screening of fresh cassava (Manihot esculenta crantz) storage roots for provitamin A carotenoids
- Accruing genetic gain in pro-vitamin A enrichment from harnessing diverse maize germplasm
- Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of b-carotene-enriched roots
- Impact of genotype and cooking styles on the content, retention and bioacessibility of β-carotene in biofortified cassava (Manihot esculenta Crantz) conventionally bred in Brazil
Author: Alamu, Emmanuel Oladeji
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- Situational analyses on cowpea value chain in Zambia: the case of an untapped legume
- Near-Infrared Reflectance Spectrophotometry (NIRS) application in the amino acid profiling of Quality Protein Maize (QPM)
- Characterization and classification of the provitamin A carotenoids of deep yellow-fleshed bitter yam (Dioscorea dumetorum) varieties
- Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz)
- Assessment of dietary diversity of mothers and children of 6-24 months from eastern and southern provinces of Zambia
Author: Maziya-Dixon, Busie
- Near-Infrared Reflectance Spectrophotometry (NIRS) application in the amino acid profiling of Quality Protein Maize (QPM)
- Drivers of vegetable consumption in urban Nigeria: Food choice motives, knowledge, and self-efficacy
- Performance evaluation of developed cooking steamer for optimum retention of carotenoid in Attieke produced from biofortified cassava (Manihot esculenta, crantz)
- Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach
- Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties
- Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations