Biophysical and textural attributes as selection indices for replacing the adopted cassava variety with the improved genotype to produce fufu by Wasiu Awoyale, Wasiu Awoyale, Busie Maziya-Dixon, Hakeem Oyedele, Michael Adesokan, Emmanuel O. Alamu

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Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach by Wasiu Awoyale, Wasiu Awoyale, Hakeem Oyedele, Michael Adesokan, Emmanuel O. Alamu, Busie Maziya-Dixon

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Functional and Pasting Properties of Gari Produced from White-fleshed Cassava Roots as Affected by Packaging Materials and Storage Periods, and Sensory Attributes of the Cooked Gar... by Wasiu Awoyale, Hakeem Oyedele, Busie Maziya-Dixon

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FUNCTIONAL AND PASTING PROPERTIES OF SUCCINYLATED COCOYAM (Xanthosoma sagittifolium) STARCH: AN INSIGHT INTO ITS POTENTIAL INDUSTRIAL APPLICATIONS by Wasiu AWOYALE, Adeniyi A. OYEBANJI, Emmanuel A. IRONDI

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Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition by Wasiu Awoyale, Funmilayo Racheal Fadeni, Busie Maziya-Dixon

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Development of Instant Wasa-Wasa from White-Fleshed Yam Tuber by Kazeem K. Olatoye, Sekinat Oyinlola Shıttu, Wasiu Awoyale

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Influence of drying methods on heavy metal composition and microbial load of plantain chips by Ayodele Adenitan, Wasiu Awoyale, Aisha B. Akinwande, Busie Maziya-Dixon

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Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits by Abigael Odunayo Bankole, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, Emmanuel Oladipo Ajani

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Nutrient composition, antioxidant properties, and sensory characteristics of instant Kunu from pearl millet supplemented with African locust bean pulp by Kazeem Koledoye Olatoye, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, Oluwatobi Ibukun Adeyemo

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Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars by Ekpereka Oluchukwu Anajekwu, Busie Maziya-Dixon, Rahman Akinoso, Wasiu Awoyale, Emmanuel Oladeji Alamu

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Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations by Emmanuel Oladeji Alamu, Michael Adesokan, Wasiu Awoyale, Hakeem Oyedele, Según Fawole, Asrat Asfaw, Busie Maziya-Dixon

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Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives by Emmanuel Anyachukwu Irondi, Abigael Odunayo Bankole, Wasiu Awoyale, Emmanuel Oladipo Ajani, Emmanuel Oladeji Alamu, Emmanuel Oladeji Alamu

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End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review by Adebowale Oluwaseun Osunbade, Emmanuel Oladeji Alamu, Wasiu Awoyale, Aishat Bolanle Akinwande, Johnson Akinwumi Adejuyitan, Busie Maziya-Dixon

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Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance by Yunus Temitayo Imam, Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, Emmanuel Oladipo Ajani, Emmanuel Oladeji Alamu, Emmanuel Oladeji Alamu

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