Similar Items: Evaluation of the pasting characteristics of cassava roots grown in different locations in Nigeria from the Genetic Gain Assessment trial
- Elite cassava clones (Manihot esculenta) grown in Zambia: effects of drying techniques on their chemical, functional, and pasting properties
- Characterization of macro and micro-minerals in cassava leaves from genotypes planted in three different agroecological locations in Nigeria
- Correlate the cyanogenic potential and dry matter content of cassava roots and leaves grown in different environments
- Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow-fleshed cassava roots (Manihot esculenta)
- Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of b-carotene-enriched roots
- Influence of drying methods on heavy metal composition and microbial load of plantain chips
Author: Alamu, Emmanuel Oladeji
- Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot)
- 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