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Conference Paper 2006

Autor: Adeniji, T.A. Sanni, L.O. Barimalaa, I.S. Hart, A.D.

Quantitative colour variability and micronutrient content of new plantain and banana hybrids flour was investigated. The mean flour colour of the cultivars ranges from 12.16 for BITA 3 to 18.52 for FHIA 23, which is an indication of varying degree of yellowness. Both FHIA 23 and PITA 17 had colou...

Enlace original: https://cgspace.cgiar.org/handle/10568/91326

Investigación en Agricultura
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Adeniji, T.A. ,  Sanni, L.O. ,  Barimalaa, I.S. ,  Hart, A.D. ,  [Determination of micronutrients and colour variability among new plantain and banana hybrids flour] ,  Determination of micronutrients and colour variability among new plantain and banana hybrids flour
Conference Paper 1996

Autor: Ferris, R.S.B. Adeniji, T.A. Chukwu, U. Akalumhe, Y.O. Vulsteke, D. Ortiz, R.
Enlace original: https://cgspace.cgiar.org/handle/10568/103923

Investigación en Agricultura
Enlace permanente
Ferris, R.S.B. ,  Adeniji, T.A. ,  Chukwu, U. ,  Akalumhe, Y.O. ,  Vulsteke, D. ,  Ortiz, R. ,  [Postharvest quality of plantains and cooking bananas] ,  Postharvest quality of plantains and cooking bananas
Journal Article 2007

Autor: Adeniji, T.A. Tenkouano, A.

Introduction. Chips or crisps are the most important foods usually fried; they are presented in the form of thin discs (chips) or sometimes in the form of sticks (French fries). Materials and methods. Chips were prepared starting from pulp samples resulting from five hybrids of plantain and banan...

Enlace original: https://cgspace.cgiar.org/handle/10568/92547

Investigación en Agricultura
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Adeniji, T.A. ,  Tenkouano, A. ,  [Effect of processing on micronutrient content of chips produced from some plantain and banana hybrids] ,  Effect of processing on micronutrient content of chips produced from some plantain and banana hybrids

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