Datasets on the variations of  minerals in biofortified cassava ( Manihot esculenta Crantz)  as a function of storage root portion,  maturity and environment

por Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie, Dixon, Alfred
Publicado 2022

Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition

por Alamu, Emmanuel Oladeji, Popoola, Ibironke, Maziya‐Dixon, Busie
Publicado 2018

Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks

por Alamu, Emmanuel Oladeji, Olaniyan, Bukola, Maziya-Dixon, Busie
Publicado 2021

Prediction of functional characteristics of gari (cassava flakes) using near-infrared reflectance spectrometry

por Adesokan, Michael, Alamu, Emmanuel Oladeji, Fawole, Segun, Maziya-Dixon, Busie
Publicado 2023

Occurrence of Regulated Mycotoxins and Other Microbial Metabolites in Dried Cassava Products from Nigeria

por Abass, Adebayo B., Awoyale, Wasiu, Sulyok, Michael, Alamu, Emmanuel O.
Publicado 2017

Correlate the cyanogenic potential and dry matter content of cassava roots and leaves grown in different environments

por Alamu, Emmanuel Oladeji, Dixon, Gilbert Alfred, Adesokan, Michael, Maziya-Dixon, Busie
Publicado 2023

Nutritional and sensory properties: Snack food made from high‐quality cassava flour and legume blend

por Maziya‐Dixon, Busie, Alamu, Emmanuel O., Popoola, Ibironke O., Yomeni, Marie
Publicado 2017

Cowpea (Vigna unguiculata (L.) Walp) for food security: an evaluation of end-user traits of improved varieties in Swaziland

por Gondwe, Therese Mwatitha, Alamu, Emmanuel Oladeji, Mdziniso, Phumzile, Maziya-Dixon, Busie
Publicado 2019

Characterization of macro and micro-minerals in cassava leaves from genotypes planted in three different agroecological locations in Nigeria

por Alamu, Emmanuel Oladeji, Dixon, Alfred, Eyinla, Tolu Emma, Maziya-Dixon, Busie
Publicado 2022

Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties

por Maziya‐Dixon, Busie, Alamu, Emmanuel Oladeji, Dufie Wireko‐Manu, Faustina, Robert, Asiedu
Publicado 2016

Double Burden of Malnutrition: Evidence from a Selected Nigerian Population

por Alamu, Emmanuel O., Eyinla, Toluwalope E., Sanusi, Rasaki A., Maziya-Dixon, Busie
Publicado 2020

Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short‐set Yoghurt

por Eze, Chinazom Martina, Aremu, Kehinde Oludayo, Alamu, Emmanuel Oladeji, Okonkwo, Thomas Muoneme
Publicado 2021

Assessment of Functional and Pasting Properties of Fresh Orange Maize Hybrids and Open-Pollinated Varieties as Influenced by Genotype, Harvesting Time, and Growing Location

por Alamu, Emmanuel Oladeji, Maziya-Dixon, Busie, Menkir, Abebe, Adesokan, Michael, Olaofe, Olorunfemi
Publicado 2021

Near-Infrared Reflectance Spectrophotometry (NIRS) Application in the Amino Acid Profiling of Quality Protein Maize (QPM)

por Alamu, Emmanuel Oladeji, Menkir, Abebe, Adesokan, Michael, Fawole, Segun, Maziya-Dixon, Busie
Publicado 2022

Harvesting time and roasting effects on colour properties, xanthophylls, phytates, tannins and vitamin C contents of orange maize hybrid

por Alamu, Emmanuel O., Maziya-Dixon, Busie, Menkir, Abebe, Ogunlade, Adebayo O., Olaofe, Olorunfemi
Publicado 2020

Bioactive Composition and Free Radical Scavenging Activity of Fresh Orange Maize Hybrids: Impacts of Genotype, Maturity Stages, and Processing Methods

por Alamu, Emmanuel Oladeji, Maziya-Dixon, Bussie, Menkir, Abebe, Irondi, Emmanuel Anyachukwu, Olaofe, Olorunfemi
Publicado 2021

Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications

por Chimphepo, Lifa, Alamu, Emmanuel O., Monjerezi, Maurice, Ntawuruhunga, Pheneas, Saka, John D.K.
Publicado 2021

Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype

por Akinsola, Omololami Tolulope, Alamu, Emmanuel Oladeji, Otegbayo, Bolanle Omolara, Menkir, Abebe, Maziya-Dixon, Busie
Publicado 2021

Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba)

por Awoyale, Wasiu, Oyedele, Hakeem, Adenitan, Ayodele A., Adesokan, Michael, Alamu, Emmanuel O., Maziya‐Dixon, Busie
Publicado 2021

Nutrient and aflatoxin contents of traditional complementary foods consumed by children of 6–24 months

por Alamu, Emmanuel Oladeji, Gondwe, Therese, Akello, Juliet, Sakala, Nancy, Munthali, Grace, Mukanga, Mweshi, Maziya‐Dixon, Busie
Publicado 2018