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Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition

Frontiers in nutrition (Lausanne), 2024-07, Vol.11, p.1403660

2024

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Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties

International journal of food properties, 2022-12, Vol.25 (1), p.326-343

2022

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Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits

Frontiers in nutrition (Lausanne), 2023-10, Vol.10, p.1257439-1257439

2023

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Nutrient composition, antioxidant properties, and sensory characteristics of instant Kunu from pearl millet supplemented with African locust bean pulp

Journal of ethnic foods, 2023-12, Vol.10, p.1

2023

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Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

Frontiers in sustainable food systems, 2024-02, Vol.8

2024

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Biophysical and textural attributes as selection indices for replacing the adopted cassava variety with the improved genotype to produce fufu

Frontiers in sustainable food systems, 2023-11, Vol.7

2023

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Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives

Frontiers in nutrition (Lausanne), 2024-01, Vol.10, p.1340679-1340679

2024

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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 Gari Dough (eba)

International journal of food studies, 2021-04, Vol.10 (1), p.233-247

2021

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Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach

Frontiers in sustainable food systems, 2022-08, Vol.6

2022

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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

Heliyon, 2022-12, Vol.8 (12), p.e11690-e11690, Article e11690

2022

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End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review

Cogent food & agriculture, 2023-12, Vol.9 (1)

2023

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Influence of drying methods on heavy metal composition and microbial load of plantain chips

Cogent food & agriculture, 2022-12, Vol.8 (1)

2022

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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

Cogent food & agriculture, 2020, Vol.6 (1), p.1823595

2020

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Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars

Journal of chemistry, 2020, Vol.2020, p.1-7

2020

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Phenolics composition, antioxidant and pasting properties of high-quality cassava flour substituted with Brachystegia eurycoma seed flour

The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology, 2019-01, Vol.43 (1), p.9-23

2019

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Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods

Cogent food & agriculture, 2021, Vol.7 (1)

2021

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Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia

Cogent food & agriculture, 2021-01, Vol.7 (1)

2021

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Evaluation of the chemical composition and functional properties of gari from Liberia

Croatian journal of food science and technology, 2019-11, Vol.11 (2), p.157-167

2019

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Upscaling cassava processing machines and products in Liberia

Croatian journal of food science and technology, 2020-05, Vol.12 (1), p.20-26

2020

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Breeding and end-use quality traits of roots, tubers, and bananas (RTB) crops for authentic African cuisines—a review

Euphytica, 2024-08, Vol.220 (8), p.129, Article 129

2024

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INFLUENCE OF EDIBLE TERMITE FLOUR SUPPLEMENTATION ON THE FUNCTIONAL AND PASTING PROPERTIES OF MAIZE OGI POWDER AND THE SENSORY ACCEPTABILITY OF THE GRUEL

The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology, 2023-01, Vol.47 (1), p.79-94

2023

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Mycotoxin profiles of solar tent-dried and open sun-dried plantain chips

Food control, 2021-01, Vol.119, p.107467, Article 107467

2021

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Influence of edible termite flour supplementation on the functional and pasting properties of maize ogi powder and the sensory acceptability of the gruel

The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology, 2023-03, Vol.47 (1), p.79-94

2023

Volltextzugriff (PDF)

Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes

Journal of food processing and preservation, 2022-03, Vol.46 (3), p.n/a

2022

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A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation

International journal of food science & technology, 2021-03, Vol.56 (3), p.1206-1222

2021

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Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition

Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties

Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits

Nutrient composition, antioxidant properties, and sensory characteristics of instant Kunu from pearl millet supplemented with African locust bean pulp

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

Biophysical and textural attributes as selection indices for replacing the adopted cassava variety with the improved genotype to produce fufu

Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives

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 Gari Dough (eba)

Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach

Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations

End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review

Influence of drying methods on heavy metal composition and microbial load of plantain chips

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

Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars

Phenolics composition, antioxidant and pasting properties of high-quality cassava flour substituted with Brachystegia eurycoma seed flour

Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods

Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia

Evaluation of the chemical composition and functional properties of gari from Liberia

Upscaling cassava processing machines and products in Liberia

Breeding and end-use quality traits of roots, tubers, and bananas (RTB) crops for authentic African cuisines—a review

INFLUENCE OF EDIBLE TERMITE FLOUR SUPPLEMENTATION ON THE FUNCTIONAL AND PASTING PROPERTIES OF MAIZE OGI POWDER AND THE SENSORY ACCEPTABILITY OF THE GRUEL

Mycotoxin profiles of solar tent-dried and open sun-dried plantain chips

Influence of edible termite flour supplementation on the functional and pasting properties of maize ogi powder and the sensory acceptability of the gruel

Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes

A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation

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