Search Results - "flours"

Effect of texture modifiers on the physicochemical and sensory properties of dried fufu by Adebowale, A.A., Sanni, Lateef O., Awonorin, S.O.

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Impact of genotype and crop age on the breadmaking and physicochemical properties of flour produced from cassava (Manihot esculenta Crantz) planted in the dry season by Defloor, I., Leijskens, R., Bokanga, M., Delcour, J.

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Production and quality evaluation of cookies from composite flour of unripe plantain (Musa paradisiaca), groundnut (Arachis hypogaea L.) and cinnamon (Cinnamomum Venum) by Adegunwa, M.O., Bamidele, B.O., Alamu, Emmanuel Oladeji, Adebanjo, L.A.

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Pres Jonathan presents cassava bread to FEC (30Nov2011) by International Institute of Tropical Agriculture

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Experimental studies of a hybrid peeling process for cassava roots by Adegoke, A., Oke, M., Oriola, K., Adekoyeni, O., Sanni, L., Adebowale, A.R.

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Evaluation of the suitability of cassava and sweetpotato flours for pasta production by Baah, F.D., Oduro, I., Ellis, W.O.

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Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root by Awoyale, W., Abass, A., Maziya-Dixon, Busie

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Carotenoid profile and functional properties of flour blends from biofortified maize and improved soybean varieties for product developments by Alamu, Emmanuel Oladeji, Olatunde, G.O., Adegunwa, M.O., Adebanjo, L.A., Awoyinfa, O.C., Soyoye, J.B.

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Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties by Effah-Manu, L., Wireko-Manu, F.D., Agbenorhevi, J.K., Maziya-Dixon, Busie, Oduro, I.

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Nutritional benefits and consumer acceptance of maize chips combined with alternative flours by Rodriguez-Miranda, Jesús, Peña Castellon, C. Meliza, Rivera Leiva, Miriam I., Donovan, Jason A.

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The role of the new Food and Nutrition Evaluation Laboratory (FANEL) in developing shelf-storable orange-fleshed sweetpotato purée by Muzhingi, T.

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Alternative breads from cassava flour by Eggleston, G., Omoaka, P.

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Algarrobo by Instituto Nacional de Tecnología Agropecuaria (INTA)

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Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes by Chilungo, S., Muzhingi, T., Truong, V.D., Allen, J.C.

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The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour by Sanni, Lateef O., Kosoko, S.B., Adebowale, A.A., Adeoye, R.J.

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The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods by Awoyale, W., Oyedele, H., Maziya-Dixon, Busie

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Correlation of the sensory attributes of thick yam paste (amala) and the functional and pasting properties of the flour as affected by storage periods and packaging materials by Awoyale, W., Oyedele, H.A., Maziya‐Dixon, B.

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Data on assessment 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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Flour blending can mitigate food insecurity and economic stress by Poole, Nigel D., Donovan, Jason A., Kariuki, Sarah K., Rutsaert, Pieter, Ibba, Maria Itria, Bentley, Alison R.

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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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