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A review of the use of Near-Infrared Hyperspectral Imaging (NIR-HSI) techniques for the non-destructive quality assessment of root and tuber crops by Adesokan, M., Alamu, E.O., Otegbayo, B., Maziya-Dixon, B.

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Genome-wide dissection of the genetic factors underlying food quality in boiled and pounded white Guinea yam by Asfaw, A., Agre, A.P., Matsumoto, R., Olatunji, A.A., Edemodu, A., Olusola, T., Odom-Kolombia, O.L., Adesokan, M., Alamu, E.O., Adebola, P.O., Asiedu, R., Maziya-Dixon, B.

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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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Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow-fleshed cassava roots (Manihot esculenta) by Alamu, E.O., Maziya-Dixon, B., Dixon, A.

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Correlate the cyanogenic potential and dry matter content of cassava roots and leaves grown in different environments by Alamu, E.O., Dixon, A., Adesokan, M., Maziya-Dixon, B.

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Development of an improved steamer for optimum retention of carotenoids in Attieke produced from biofortified cassava (Manihot esculenta Crantz) roots by Alamu, E.O., Sangodoyin, O.M., Diallo, T.A., Kolawole, P., Olajide, J.O., Jekayinfa, S.O., Abass, A., Tran, T., Awoyale, W., Parkes, Elizabeth Y., Maziya-Dixon, B.

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Exploring genetic variability, heritability, and trait correlations in gari and eba quality from diverse cassava varieties in Nigeria by Aghogho, C.I., Kayondo, S.I., Maziya-Dixon, B., Eleblu, S.J., Asante, I., Offei, Samuel Kwame, Parkes, Elizabeth Y., Smith, A.I., Adesokan, M., Abioye, R., Chijioke, Alamu Ugo, Ogunpaimo, K., Kulakow, Peter A., Egesi, C., Dufour, D., Rabbi, I.Y.

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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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A Qualitative Exploratory Study of the Political Commitment for Nutrition Programming: A Case Study of Anambra and Kebbi States of Nigeria by Ezekannagha, O., Drimie, S., Von Fintel, D., Maziya-Dixon, B., Mbhenyane, X.

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Elite Genotypes of Water Yam (Dioscorea alata) Yield Food Product Quality Comparable to White Yam (Dioscorea rotundata) by Adesokan, M., Alamu, E.O., Fawole, S., Asfaw, A., Maziya-Dixon, B.

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Breeding and end‑use quality traits of roots, tubers, and bananas (RTB) crops for authentic African cuisines—a review by Alamu, E.O., Adesokan, M., Awoyale, W., Maziya-Dixon, B.

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Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition by Awoyale, W., Fadeni, F.R., Maziya-Dixon, B.

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Evaluating the dry matter content of raw yams using hyperspectral imaging spectroscopy and machine learning by Adesokan, M., Otegbayo, B., Alamu, E.O., Olutoyin, M.A., Maziya-Dixon, B.

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Variations in micronutrient concentrations and retentions in fufu made from yellow-fleshed cassava as a function of genotype and processing methods by Williams-Ngegba, M.S.E., Onabanjo, O.O., Anthony, N.M., Alamu, E.O., Maziya-Dixon, B., Oguntona, E.B.

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Development of standard operating protocol for measurement of cassava root mealiness by Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Akinwande, B., Adejuyitan, A., Maziya-Dixon, B.

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Evaluating consumer preferences for eba using hedonic scoring and TRICOT ranking: integrating biophysical traits in cassava breeding by Aghogho, C.I., Ugoji, C.E., Olaoye, O.D., Maziya-Dixon, B., Parkes, E., Adesokan, M., Dieng, I., Teeken, B., Bello, A., Abioye, R., Moyore, A., Olaosebikan, O., Diebiru-Ojo, E.M., Mbanjo, E.G.N., Hapson, M., Rabbi, I.Y.

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Anthropometry and biochemical assessments of women of childbearing age and children 6–59 months of age from rural areas in Akwa Ibom State, Nigeria by Maziya-Dixon, B., Sanusi, R. A., Oguntona, E. B.

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Investigating the relationship between cooking time, dry matter and sensory attributes of boiled cassava by Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., Adejuyitan, A., Lungaho, M., Maziya-Dixon, B.

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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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Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods by Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B., Adejuyitan, A., Lungaho, M., Maziya-Dixon, B.

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