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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.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/10568/98280

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
Journal Article 2015

Autor: Awoyale, W. Maziya-Dixon, B.B. Sanni, L.O. Shittu, T.A.

It was envisaged that the inclusion of treated distiller ’ s spent grain ( DSG ) to yam fl our might increase its nutritional value, with the aim of reducing nutritional diseases in communities consuming yam as a staple. Hence, yam fl our was fortifi ed with DSG at 5–35%. The effects of this fort...

Enlace original: https://cgspace.cgiar.org/handle/10568/74481

Investigación en Agricultura
Enlace permanente

Awoyale, W. ,  Maziya-Dixon, B.B. ,  Sanni, L.O. ,  Shittu, T.A. ,  [Effect of water yam (Dioscorea alata) flour fortified with distillers spent grain on nutritional, chemical, and functional properties] ,  Effect of water yam (Dioscorea alata) flour fortified with distillers spent grain on nutritional, chemical, and functional properties

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