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

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