Showing 1 - 20 results of 54 for search 'Awoyale, W.', query time: 0.05s Refine Results
  1. 1
    Training manual for the production of cassava products in Liberia
    by Awoyale, W.
    Published 2018
    Training Material biblioteca
    CGIAR


    Saved in:

  2. 2
    Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root
    by Awoyale, W., Abass, A., Maziya-Dixon, Busie
    Published 2018-11-23T10:13:54Z
    biblioteca
    CGIAR


    Saved in:

  3. 3
    Assessment of the chemical and trace metal composition of dried cassava products from Nigeria
    by Abass, A., Awoyale, W., Alamu, Emmanuel Oladeji
    Published 2019-01-30T12:09:17Z
    biblioteca
    CGIAR


    Saved in:

  4. 4
    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
    by Awoyale, W., Oyedele, H., Maziya-Dixon, Busie
    Published 2021-03-10T08:22:17Z
    biblioteca
    CGIAR


    Saved in:

  5. 5
    Effect of packaging materials and storage conditions on the physicochemical and chemical properties of ogi powder
    by Awoyale, W., Maziya-Dixon, B.B., Abebe, M.
    Published 2013-07
    Journal Article biblioteca
    CGIAR


    Saved in:

  6. 6
    Retention of Pro-vitamin A Carotenoids in Ogi Powder as Affected by Packaging Materials and Storage Conditions
    Journal Article biblioteca
    CGIAR


    Saved in:



  7. 7
    Effect of processing on the retention of total carotenoid, iron and zinc contents of yellowfleshed cassava roots
    Journal Article biblioteca
    CGIAR


    Saved in:


  8. 8
    Breeding cassava to meet consumer preferences for product quality
    Book Chapter biblioteca
    CGIAR


    Saved in:

  9. 9
    Correlation of the sensory attributes of thick yam paste (amala) and the functional and pasting properties of the flour as affected by storage periods and packaging materials
    by Awoyale, W., Oyedele, H.A., Maziya‐Dixon, B.
    Published 2020-07-06
    Journal Article biblioteca
    CGIAR


    Saved in:


  10. 10
    Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition
    by Awoyale, W., Fadeni, F.R., Maziya-Dixon, B.
    Published 2024-09-11T11:32:06Z
    biblioteca
    CGIAR


    Saved in:

  11. 11
    Occurrence of regulated mycotoxins and other microbial metabolites in dried cassava products from Nigeria
    by Abass, A., Awoyale, W., Sulyok, M., Alamu, Emmanuel Oladeji
    Published 2017-07-03T11:05:52Z
    biblioteca
    CGIAR


    Saved in:

  12. 12
    Breeding and end‑use quality traits of roots, tubers, and bananas (RTB) crops for authentic African cuisines—a review
    by Alamu, E.O., Adesokan, M., Awoyale, W., Maziya-Dixon, B.
    Published 2024-08-07T08:55:24Z
    biblioteca
    CGIAR


    Saved in:

  13. 13
    Influence of drying methods on heavy metal composition and microbial load of plantain chips
    Journal Article biblioteca
    CGIAR


    Saved in:


  14. 14
    Comparative field evaluation of mechanized and manual cassava production operations: the case of cassava farmers in Ogun state of Nigeria
    Journal Article biblioteca
    CGIAR


    Saved in:

  15. 15
    Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour
    by Irondi, E.A., Awoyale, W., Oboh, G., Boligon, A.A.
    Published 2017-08-03T09:20:16Z
    biblioteca
    CGIAR


    Saved in:

  16. 16
    Physical, chemical and sensory properties of cassava (Manihot esculenta) – sweet potato (Ipomoea batatas) gari
    Journal Article biblioteca
    CGIAR


    Saved in:


  17. 17
    Effect of packaging materials and storage conditions on the degradation of xanthophylls in yellow-maize ogi powder
    Journal Article biblioteca
    CGIAR


    Saved in:


  18. 18
    Assessment of the potential industrial applications of commercial dried cassava products in Nigeria
    by Awoyale, W., Abass, A., Ndavi, M., Maziya-Dixon, Busie, Sulyok, M.
    Published 2016-10-26T10:31:01Z
    biblioteca
    CGIAR


    Saved in:

  19. 19
    Assessment of the nutritional composition, physical properties and sensory quality of composite bread baked with high-quality cassava flour from biofortified and white- fleshed cassava roots
    by Awoyale, W., Abass, A.B., Amaza, P., Oluwasoga, O., Nwaoliwe, G.
    Published 2021-06-21T14:24:17Z
    biblioteca
    CGIAR


    Saved in:

  20. 20
    Effect of water yam (Dioscorea alata) flour fortified with distillers spent grain on nutritional, chemical, and functional properties
    by Awoyale, W., Maziya-Dixon, B.B., Sanni, Lateef O., Shittu, T.A.
    Published 2016-05-25T12:00:31Z
    biblioteca
    CGIAR


    Saved in:

Search Tools: Get RSS Feed — Email this Search