Instituto Internacional de Agricultura Tropical (IITA)
URI permanente para esta colecciónhttp://hdl.handle.net/123456789/114560
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14 resultados
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Ítem Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences(Informa UK Limited) Alamu, Emmanuel Oladeji; Ntawuruhunga, P.; Chileshe, P.; Olaniyan, B.; Mukuka, I.; Maziya-Dixon, BusieÍtem Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots(Nigerian Institute of Food Science and Technology) Awoyale, W.; Abass, A.; Alamu, Emmanuel Oladeji; Maziya-Dixon, Busie; Amaza, P.Ítem Assessment of the chemical and trace metal composition of dried cassava products from Nigeria(Wageningen University & Research) Abass, A.; Awoyale, W.; Alamu, Emmanuel OladejiÍtem Food systems for healthier diets in Nigeria: A research agenda(International Food Policy Research Institute) Maziya-Dixon, Busie; Achterbosch, Thom; Adelekan, Delana; Adeyemi, Olutayo; Ajieroh, Victor; Akerele, Dare; Akinola, Adebayo A.; Alamu, Emmanuel Oladeji; van Berkum, Siemen; Byrd, Kendra A.; Nijhuis, Aafke; Ojide, Makuachukwu; Onabolu, Adeyinka; Onyibe, Johnson E.; Raaijmakers, Ireen; Samuel, Folake O.; Snoek, Harriette; Yusuf, Adekunle M.; Brouwer, Inge D.Ítem Influence of traditional processing and genotypes on the antioxidant and antihyperglycaemic activities of yellow-fleshed cassava(Frontiers Media) Kareem, B.; Irondi, E.A.; Alamu, Emmanuel Oladeji; Ajani, E.O.; Abass, A.; Adesokan, Michael; Parkes, Elizabeth Y.; Maziya-Dixon, BusieÍtem Report on the status of Attiéké production in Côte d’Ivoire(International Institute of Tropical Agriculture) Alamu, Emmanuel Oladeji; Abass, A.; Maziya-Dixon, Busie; Diallo, T.A.; Sangodoyin, M.A.; Kolawole, P.; Tran, T.; Awoyale, W.; Kulakow, Peter A.; Parkes E.; Kouamé, K.A.; Kouamé, K.; Amani, K.; Appi, A.; Dixon, A.Ítem Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)(Hindawi Limited) Awoyale, W.; Oyedele, H.A.; Adenitan, A.A.; Adesokan, Michael; Alamu, Emmanuel Oladeji; Maziya-Dixon, BusieÍtem Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors(Wiley) Teeken, Béla; Agbona, A.; Bello, A.A.; Olaosebikan, O.; Alamu, Emmanuel Oladeji; Adesokan, Michael; Awoyale, W.; Madu, Tessy; Okoye, B.; Chijioke, Alamu Ugo; Owoade, D.; Okoro, M.; Bouniol, A.; Dufour, D.; Hershey, C.; Rabbi, I.Y.; Maziya-Dixon, Busie; Egesi, Chiedozie N.; Tufan, Hale Ann; Kulakow, Peter A.Ítem Bioactive composition and free radical scavenging activity of fresh orange maize hybrids: impacts of genotype, maturity stages, and processing methods(Frontiers Media) Alamu, Emmanuel Oladeji; Maziya-Dixon, Busie; Menkir, A.; Irondi, E.A.; Olaofe, O.Ítem Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia(Informa UK Limited) Alamu, Emmanuel Oladeji; Gondwe, T.; Ayinde, O.; Akinwale, M.G.; Ntawuruhunga, P.; Awoyale, W.; Abass, A.; Maziya-Dixon, Busie