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Dataset on influence of drying variables on properties of cassava foam produced from white- and yellow-fleshed cassava varieties by Ayetigbo, O., Latif, S., Abass, A., Muller, J.

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End-user preferences to enhance prospects for varietal acceptance and adoption in potato breeding in Uganda by Jantongo, J.S., Tinyiro, S.E., Nakitto, M., Serunkuma, E., Namugga, P., Ayetigbo, O., Mayanja, S., Moyo, M., Ssali, R.T., Mendes, T.

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Food quality profile of pounded yam and implications for yam breeding by Otegbayo, B., Oluyinka, O., Tanimola, A., Fawehinmi, B., Alamu, A., Bolaji, T., Madu, Tessy, Okoye, B., Chijioke, Alamu Ugo, Ofoeze, M., Alamu, E.O., Adesokan, M., Ayetigbo, O., Bouniol, A., DJibril-Mousa, I., Adinsi, L., Akissoe, N.H., Cornet, D., Agre, A.P., Amele, A., Obidiegwu, J., Maziya-Dixon, B.

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Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products by Ayetigbo, O., Arufe, S., Kouassi, A., Adinsi, L., Adesokan, M., Escobar, A., Delgado, L.F., Tanimola, A., Oroniran, O., Vepowo, C.K., Nakitto, M., Khakasa, E., Chijioke, Alamu Ugo, Nowakunda, K., Ngoh Newilah, Gerard B., Otegbayo, B., Akissoe, N., Lechaudel, M., Tran, T., Alamu, E.O., Maziya-Dixon, B., Mestres, C., Dufour, D.

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Improved Correlation between Instrumental and Sensory Texture of Boiled Sweetpotato by Nakitto, M., Ayetigbo, O., Moyo, M., Ssali, R.T.

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Evaluating standard procedures for instrumental textural analysis of steamed potato: Relationship with sensory parameters by Nakitto, M., Moyo, M., Mendes, T., Balikoowa, B., Ssali, R.T., Ayetigbo, O., Mestres, C., Dufour, D.

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Standard operating procedure for characterization of instrumental texture of steamed potato by penetration, TPA and extrusion by Nakitto, M., Moyo, M., Mendes, T., Balikoowa, B., Ssali, R.T., Ayetigbo, O., Mestres, C.

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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 by 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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Comparing characteristics of root, flour and starch of biofortified yellow-flesh and white-flesh cassava variants, and sustainability considerations: a review by Ayetigbo, O., Latif, S., Abass, A., Müller, J.

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