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Journal Article 2018

Autor: Alamu, E.O. Gondwe, T.N.P. Akello, J. Sakala, N. Munthali, G. Mukanga, M. Maziya-Dixon, B.B.

The nutrient composition and safety of complementary foods have recently become areas of concern, especially with regard to aflatoxin contamination which has been found to adversely affect health outcomes. This study presents the nutrient and aflatoxin contents of complementary foods consumed by ...

Enlace original: https://cgspace.cgiar.org/handle/10568/92993

Investigación en Agricultura
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Alamu, E.O. ,  Gondwe, T.N.P. ,  Akello, J. ,  Sakala, N. ,  Munthali, G. ,  Mukanga, M. ,  Maziya-Dixon, B.B. ,  [Nutrient and aflatoxin contents of traditional complementary foods consumed by children of 6–24 months] ,  Nutrient and aflatoxin contents of traditional complementary foods consumed by children of 6–24 months
Journal Article 2016-07

Autor: Maziya-Dixon, A. Alamu, E.O. Dixon, A.

Providing correct estimates of the carotenoid content of cassava varieties is very important in any cassava-breeding program for improving vitamin A intakes in sub-Saharan Africa especially among high-risk groups. The effect of different sampling methods-sampling with cork-borer(SPM1) and samplin...

Enlace original: https://cgspace.cgiar.org/handle/10568/76009

Investigación en Agricultura
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Maziya-Dixon, A. ,  Alamu, E.O. ,  Dixon, A. ,  [Variation in the evaluation of cis- and trans-<beta>-carotene in yellow-fleshed cassava (Manihot esculenta Cranz) varieties as a function of the storage root portion and sampling method] ,  Variation in the evaluation of cis- and trans-<beta>-carotene in yellow-fleshed cassava (Manihot esculenta Cranz) varieties as a function of the storage root portion and sampling method
Journal Article 2014

Autor: Alamu, E.O. Olaofe, O. Maziya-Dixon, B.B. Menkir, A.

Objective: The present study evaluated the effect of varieties and harvesting time on the physical characteristics and acceptability of boiled fresh yellow maize hybrids. Methodology and Results: Freshly harvested cobs from eight biofortified yellow maize hybrids, at three harvesting time (20, 27...

Enlace original: https://cgspace.cgiar.org/handle/10568/76051

Investigación en Agricultura
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Alamu, E.O. ,  Olaofe, O. ,  Maziya-Dixon, B.B. ,  Menkir, A. ,  [Varietal and harvesting time effects on physical characteristics and sensory attributes of boiled fresh yellow maize hybrids] ,  Varietal and harvesting time effects on physical characteristics and sensory attributes of boiled fresh yellow maize hybrids
Journal Article 2018-07-30

Autor: Eyinla, T. Sanusi, R. Alamu, E.O. Maziya-Dixon, D.

New yellow cassava fresh roots biofortified with β-carotene are becoming popular in Sub-Saharan Africa in the making of traditional products for households. However, β- carotene is susceptible to rapid depletion during processing. Therefore, we investigated the impact of using different drying me...

Enlace original: https://cgspace.cgiar.org/handle/10568/97147

Investigación en Agricultura
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Eyinla, T. ,  Sanusi, R. ,  Alamu, E.O. ,  Maziya-Dixon, D. ,  [Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods] ,  Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods
Journal Article 2016

Autor: Alamu, E.O. Maziya-Dixon, B.B. Popoola, I. Gondwe, T.N.P. Chikoye, D.

Maize-meal porridge is commonly consumed meal for the adults as breakfast food and for the children as complementary food. Food-to-food fortification was employed in order to improve the protein content of maize-meal porridge using soy flour and local groundnut paste. The study was aimed at evalu...

Enlace original: https://cgspace.cgiar.org/handle/10568/77484

Investigación en Agricultura
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Alamu, E.O. ,  Maziya-Dixon, B.B. ,  Popoola, I. ,  Gondwe, T.N.P. ,  Chikoye, D. ,  [Nutritional evaluation and consumer preference of legume fortified maize-meal porridge] ,  Nutritional evaluation and consumer preference of legume fortified maize-meal porridge
Book Chapter 2017

Autor: Alamu, E.O. Mooya, A.
Enlace original: https://cgspace.cgiar.org/handle/10568/93042

Investigación en Agricultura
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Alamu, E.O. ,  Mooya, A. ,  [Food processing technologies and value addition for improved food safety and security] ,  Food processing technologies and value addition for improved food safety and security
Journal Article 2018

Autor: Udomkun, Patchimaporn Argyropoulos, D. Nagle, M. Mahayothee, B. Alamu, E.O. Müller, J.

Freeze-drying represents a very effective method to significantly prevent loss of nutrients, especially heat-sensitive compounds. Moreover, osmotic dehydration is frequently applied prior to drying in order to facilitate moisture removal and improve quality. In the present study, the effect of os...

Enlace original: https://cgspace.cgiar.org/handle/10568/92846

Investigación en Agricultura
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Udomkun, Patchimaporn ,  Argyropoulos, D. ,  Nagle, M. ,  Mahayothee, B. ,  Alamu, E.O. ,  Müller, J. ,  [Changes in microstructure and functional properties of papaya as affected by osmotic pre-treatment combined with freeze-drying] ,  Changes in microstructure and functional properties of papaya as affected by osmotic pre-treatment combined with freeze-drying
Journal Article 2017

Autor: Adegunwa, M.O. Adelekan, E.O. Adebowale, A.A. Bakare, H.A. Alamu, E.O.

Some individuals are intolerant to gluten of wheat and other cereals like oats, rye and barley used for food formulations and this intolerance seriously impairs intestinal absorption. There is need to develop alternative gluten-free flours for baking and confectioneries. This research therefore a...

Enlace original: https://cgspace.cgiar.org/handle/10568/88224

Investigación en Agricultura
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Adegunwa, M.O. ,  Adelekan, E.O. ,  Adebowale, A.A. ,  Bakare, H.A. ,  Alamu, E.O. ,  [Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations] ,  Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations
Journal Article 2017

Autor: Alamu, E.O. Gondwe, T.N.P. Phumzile, M. Maziya-Dixon, B.B.

 Breeding new varieties can introduce compositional differences in Soybean grains which could be caused by environment and climate factors, among other factors. Thus, there was need to evaluate these differences and also to investigate the applications of these varieties for product development a...

Enlace original: https://cgspace.cgiar.org/handle/10568/89744

Investigación en Agricultura
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Alamu, E.O. ,  Gondwe, T.N.P. ,  Phumzile, M. ,  Maziya-Dixon, B.B. ,  [Assessment of nutritional characteristics of products developed using soybean (Glycine max (L.) Merr.) pipeline and improved varieties] ,  Assessment of nutritional characteristics of products developed using soybean (Glycine max (L.) Merr.) pipeline and improved varieties
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
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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

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