Search Results - "flours"

Aflatoxin surveillance in Kenya by International Food Policy Research Institute

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Improvement of processing technology research and utilization of sweetpotato and its derived foods in China and Rwanda. by Sindi, K., Xie, J., Xie, K., Zhu, Y.

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Cassava flour and starch: processing technology and utilization by Shittu, T.A., Alimi, B.A., Wahab, B., Sanni, Lateef O., Abass, A.

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Promoting the use of locally produced crops in making cereal-legume-based composite flours: an assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content by Udomkun, Patchimaporn, Tirawattanawanich, C., Ilukor, J., Sridonpai, P., Njukwe, E., Nimbona, P., Vanlauwe, Bernard

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Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends by Adelekan, E.O., Adegunwa, M.O., Adebowale, A.A., Bakare, H.A., Alamu, Emmanuel Oladeji

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Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour by Adegunwa, M.O., Oloyede, I.O., Adebanjo, L.A., Alamu, Emmanuel Oladeji

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Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes by Adebanjo, L.A., Olatunde, G.O., Adegunwa, M.O., Dada, O.C., Alamu, Emmanuel Oladeji

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Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications by Chimphepo, L.

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Influence of sugar and cyanide concentrations and paste viscosities of cassava flour on fried cassava chip quality by Almazan, A.M.

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Variation in pasting and functional properties of flours and starches from water yam (Dioscorea alata) by Oke, M.O., Awonorin, S.O., Asiedu, Robert, Maziya-Dixon, B.B., Sanni, Lateef O., Akinwande, B.A.

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Cassava in the production of bread and bakery products by Omoaka, P., Bokanga, M.

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Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences by Alamu, Emmanuel Oladeji, Ntawuruhunga, P., Chileshe, P., Olaniyan, B., Mukuka, I., Maziya-Dixon, Busie

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Assessment of the nutritional composition, physical properties and sensory quality of composite bread baked with high-quality cassava flour from biofortified and white- fleshed cas... by Awoyale, W., Abass, A., Amaza, P., Oluwasoga, O., Nwaoliwe, G.

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How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours? by Udomkun, Patchimaporn, Masso, C., Swennen, Rony L., Innawong, B., Alakonya, A., Fotso Kuate, A., Vanlauwe, Bernard

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The effects of cassava variety, fertilizer type and dosage on physical and sensory characteristics of cassava-wheat composite bread by Rasaq, S.A., Shittu, T.A., Fadimu, G.J., Abass, A., Omoniyi, O.

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An enabling environment for the national flour blending policy: A food systems analysis by Melesse, Mequanint B., Tessema, Yohannis Mulu, Manyasa, Eric, Hall, Andrew

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Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications by Chimphepo, L., Alamu, Emmanuel Oladeji, Monjerezi, M., Ntawuruhunga, P., Saka, J.D.K.

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Development of a pilot scale energy efficient flash dryer for cassava flour by Adegbite, S.A., Asiru, W.B., Sartas, M., Tran, T., Taborda, L.A., Chapuis, Arnaud, Ojide, M., Abass, A.

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Production and uses of refined cassava flour by García, José Alberto, Alonso Alcalá, Lisímaco, Gallego, Sonia, Aristizábal Galvis, Johanna Alejandra, Henao, Sergio, Bonilla, Ana Milena, Giraldo Toro, Andrés

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Harina de yuca para consumo humano en Colombia by Wheatley, Christopher C., Scott, G. J., Best, Rupert, Wiersema, Siert

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