Descubre y comparte nuestro conocimiento público

Se han encontrado 5 recursos

Resultados de búsqueda

Journal Article 2000

Autor: Obatolu, V. Cole, A. Maziya-Dixon, B.B.

The nutritional quality of extruded unmalted or malted maize fortified with cowpea as complementary food was assessed based on its proximate analysis, amino acid composition and results from rat feeding with the blends. Results indicated a slight decrease and increase in protein content due to ma...

Enlace original: https://cgspace.cgiar.org/handle/10568/92635

Investigación en Agricultura
Enlace permanente
Obatolu, V. ,  Cole, A. ,  Maziya-Dixon, B.B. ,  [Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking] ,  Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking
Journal Article 2018-08-13

Autor: Alamu, E.O. Popoola, I. Maziya-Dixon, B.B.

Diets in populations of most developing countries are often deficient in protein, carbohydrates, and fat, leading to protein‐energy malnutrition (PEM). Diet‐based strategies are the most promising approach for a sustainable control of PEM. This study aimed to investigate the effects of soy flour ...

Enlace original: https://cgspace.cgiar.org/handle/10568/97111

Investigación en Agricultura
Enlace permanente

Alamu, E.O. ,  Popoola, I. ,  Maziya-Dixon, B.B. ,  [Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition] ,  Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition
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
Journal Article 2000

Autor: Maziya-Dixon, B.B. Kling, J. Okoruwa, A.

Hybrids adapted to West and Central Africa were developed by the International Institute of Tropical Agriculture (IITA) in the 1980s, which enable the establishment of several private seed companies in Nigeria. Despite the superior agronomic performance of hybrids, farmers still prefer their trad...

Enlace original: https://cgspace.cgiar.org/handle/10568/92633

Investigación en Agricultura
Enlace permanente
Maziya-Dixon, B.B. ,  Kling, J. ,  Okoruwa, A. ,  [Physical, chemical, and water absorption characterisitics of tropical maize hybrids] ,  Physical, chemical, and water absorption characterisitics of tropical maize hybrids
Conference Paper 2010

Autor: Ssemakula, G.N. Dixon, Alfred G.O. Maziya-Dixon, B.B.

Though cassava (Manihot esculenta Crantz) is a staple for many poor people in Africa, it has major nutritional disadvantages. The tuberous root has very low levels of essential nutrients. Consequently, malnutrition is widespread among the people who depend on as a staple in their diet. Breeding c...

Enlace original: https://cgspace.cgiar.org/handle/10568/90582

Investigación en Agricultura
Enlace permanente
Ssemakula, G.N. ,  Dixon, Alfred G.O. ,  Maziya-Dixon, B.B. ,  [Towards improving the nutritional quality of cassava: progress in the genetic enhancement of carotenoids, iron, zinc, and protein levels] ,  Towards improving the nutritional quality of cassava: progress in the genetic enhancement of carotenoids, iron, zinc, and protein levels

Selecciona los documentos para visualizarlos

Nombre del archivo Ver recurso
Marcar todos
Limpiar todo