Total color change (ΔE∗) is a poor estimator of total carotenoids lost during post-harvest storage of biofortified maize grains by Smith G. Nkhata

Get full text

Biofortification of maize and sweetpotatoes with provitamin A carotenoids and implication on eradicating vitamin A deficiency in developing countries by Smith G. Nkhata, Sarah Chilungo, Alinafe Memba, Peter Mponela

Get full text

Physicochemical, amino acid profile and sensory qualities of biscuit produced from a blend of wheat and velvet bean (Mucuna pruriens) flour by Clement Chinedum Ezegbe, Justina Uzoamaka Onyeka, Smith G. Nkhata

Get full text

Steeping of Biofortified Orange Maize Genotypes for Ogi Production Modifies Pasting Properties and Carotenoid Stability by Darwin Ortiz, Smith G. Nkhata, Torbert Rocheford, Mario G. Ferruzzi

Get full text

ANALYZING THE IMPACT OF REDUCING FOOD LOSSES OF RICE ON FOOD SECURITY IN BENIN by Rico Amoussouhoui, Kuassi Auxence Aristide Akpa, Smith G. Nkhata, Jan Banout

Get full text

Soaking beans for 12 h reduces split percent and cooking time regardless of type of water used for cooking by Justice Munthali, Smith G. Nkhata, Kingsley Masamba, Timothy Mguntha, Robert Fungo, Rowland Chirwa

Get full text

Proximate composition and anti-nutritional factors in Mucuna pruriens (velvet bean) seed flour as affected by several processing methods by Clement Chinedum Ezegbe, Justina Nne Nwosu, Clifford Ifeanyi Owuamanam, Tope Adeyemisi Victor-Aduloju, Smith G. Nkhata

Get full text

Polyphenolic inhibition of enterocytic starch digestion enzymes and glucose transporters for managing type 2 diabetes may be reduced in food systems by Emmanuel O. Ayua, Smith G. Nkhata, Sydney J. Namaumbo, Elijah Heka Kamau, Theresa N. Ngoma, Kevin Omondi Aduol

Get full text