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

Бүрэн текст авах

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

Бүрэн текст авах

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... -н Wasiu Awoyale, Hakeem Oyedele, Busie Maziya-Dixon

Бүрэн текст авах

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

Бүрэн текст авах

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

Бүрэн текст авах

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

Бүрэн текст авах

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

Бүрэн текст авах

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

Бүрэн текст авах

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

Бүрэн текст авах

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

Бүрэн текст авах

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

Бүрэн текст авах

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

Бүрэн текст авах

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

Бүрэн текст авах

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

Бүрэн текст авах