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

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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 由 Wasiu Awoyale, Hakeem Oyedele, 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... 由 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 由 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 由 Wasiu Awoyale, Funmilayo Racheal Fadeni, Busie Maziya-Dixon

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Development of Instant Wasa-Wasa from White-Fleshed Yam Tuber 由 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 由 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 由 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 由 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 由 Ekpereka Oluchukwu Anajekwu, Busie Maziya-Dixon, Rahman Akinoso, Wasiu Awoyale, Emmanuel Oladeji Alamu

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Evaluation of the chemical composition and functional properties of gari from Liberia 由 WILLIAM K.C. KAWALAWU, ROBERT ASIEDU, BUSIE MAZIYA-DIXON, ADEBAYO ABASS, MICHAEL EDET, WASIU AWOYALE

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Upscaling cassava processing machines and products in Liberia 由 ROBERT ASIEDU, WILLIAM KAWALAWU, PETER KOLAWOLE, THIERNO DIALLO, MICHAEL EDET, MEDINAT OLUWATOYIN ADETUNJI, WASIU AWOYALE

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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 由 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 由 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 由 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 由 Yunus Temitayo Imam, Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, Emmanuel Oladipo Ajani, Emmanuel Oladeji Alamu, Emmanuel Oladeji Alamu

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