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Journal Article 2017

Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties

Autor: Maziya-Dixon, B.B. Alamu, E.O. Faustina, Dufie W.M. Asiedu, Robert

This study investigated the impact of processing on retention of iron and zinc in D. rotundata. Fresh tubers were processed into boiled yam and yam flour and analyzed for zinc, iron, and physicochemical properties. Percent true retention (%TR) was assessed using paired samples and a formula that ...

Enlace original: https://cgspace.cgiar.org/handle/10568/78832

Investigación en Agricultura

YAM FLOUR

MICRONUTRIENT

PHYSICOCHEMICAL

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Maziya-Dixon, B.B. , Alamu, E.O. , Faustina, Dufie W.M. , Asiedu, Robert , [Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties] , Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties

Conference Paper 2017

Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots

Autor: Awoyale, W. Abass, A.B. Alamu, E.O. Maziya-Dixon, B.B. Amaza, P.

Enlace original: https://cgspace.cgiar.org/handle/10568/91691

Investigación en Agricultura

CASSAVA

PROCESSING

VARIETIES

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Awoyale, W. , Abass, A.B. , Alamu, E.O. , Maziya-Dixon, B.B. , Amaza, P. , [Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots] , Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots

Journal Article 2019

Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences

Autor: Alamu, E.O. Ntawuruhunga, P. Chileshe, P. Olaniyan, B. Mukuka, I. Maziya-Dixon, B.B.

Fritters are flour-based snacks made from wheat flour, but a cheaper alternative is needed in a developing economy, such as Zambia, owing to the high cost of wheat. This study aimed at evaluating fritters produced from different sources: fresh cassava roots, high-quality cassava flour (HQCF), and...

Enlace original: https://cgspace.cgiar.org/handle/10568/105565

Investigación en Agricultura

CASSAVA

FLOURS

WHEATS

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Alamu, E.O. , Ntawuruhunga, P. , Chileshe, P. , Olaniyan, B. , Mukuka, I. , Maziya-Dixon, B.B. , [Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences] , Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences

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Resultados de búsqueda

Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties

Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots

Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences

Descubre y comparte nuestro conocimiento público

Resultados de búsqueda

Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties

[U16ArtMaziyadixonRetentionInthomDev.pdf]

Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots

Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences

[U19ArtAlamuNutritionalInthomDev.pdf]