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Journal Article 2016-09-26

Autor: Abass, A. Awoyale, W. Alenkhe, B. Ndavi, M. Asiru, B.W. Manyong, Victor M. Sanginga, Nteranya

Reducing both hunger and high expenditure on food imports is a priority for most developing African countries. Countries that hitherto have relied heavily on food imports are seeking new approaches to increase the utilization of locally grown crops. This review uses the case of cassava to propose...

Enlace original: https://cgspace.cgiar.org/handle/10568/77864

Investigación en Agricultura
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Abass, A. ,  Awoyale, W. ,  Alenkhe, B. ,  Ndavi, M. ,  Asiru, B.W. ,  Manyong, Victor M. ,  Sanginga, Nteranya ,  [Can food technology innovation change the status of a food security crop? A review of cassava transformation into "Bread" in Africa] ,  Can food technology innovation change the status of a food security crop? A review of cassava transformation into "Bread" in Africa
Journal Article 2018

Autor: Awoyale, W. Abass, A.B. Maziya-Dixon, B.B.

Background: As one of the most widely consumed foods, bread is one of the most important agricultural products. Bread made from high-quality cassava flour is consumed in some parts of Sub-Sahara Africa (SSA). The bread has no pro-vitamin S carotenoids (pVAC) due to the use of artificial colorants...

Enlace original: https://cgspace.cgiar.org/handle/10568/98297

Investigación en Agricultura
Enlace permanente

Awoyale, W. ,  Abass, A.B. ,  Maziya-Dixon, B.B. ,  [Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root] ,  Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root
Journal Article 2018-09-30

Autor: Awoyale, W. Abass, A. Maziya-Dixon, B.B.

Background: As one of the most widely consumed foods, bread is one of the most important agricultural products. Bread made from high-quality cassava flour is consumed in some parts of Sub-Sahara Africa (SSA). The bread has no pro-vitamin S carotenoids (pVAC) due to the use of artificial colorants...

Enlace original: https://cgspace.cgiar.org/handle/10568/97852

Investigación en Agricultura
Enlace permanente
Awoyale, W. ,  Abass, A. ,  Maziya-Dixon, B.B. ,  [Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root] ,  Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root

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