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Journal Article 2019-05-24

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

Plant breeding efforts in sub-Saharan Africa (SSA) have produced biofortified cassava with high carotenoid content to address vitamin A deficiencies (VAD). Since carotenoids in foods are easily depleted during processing, the retention of β-carotene in some newly released cassava varieties is und...

Enlace original: https://cgspace.cgiar.org/handle/10568/102130

Investigación en Agricultura
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Eyinla, T.E. ,  Maziya-Dixon, B.B. ,  Alamu, E.O. ,  Sanusi, R.A. ,  [Retention of pro-vitamin a content in products from new biofortified cassava varieties] ,  Retention of pro-vitamin a content in products from new biofortified cassava varieties
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
Enlace permanente

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 2017-12

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

Cassava farmers are yet to fully exploit its full potential in terms of improvement of livelihood. Forty-five genotypes of cassava genotypes were processed into High Quality Cassava Flour (HQCF). These genotypes were planted in two sets, set 1 comprised 22 clones of β-carotene enriched roots and ...

Enlace original: https://cgspace.cgiar.org/handle/10568/83228

Investigación en Agricultura
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Alamu, E.O. ,  Maziya-Dixon, B.B. ,  Dixon, A. ,  [Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of b-carotene-enriched roots] ,  Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of b-carotene-enriched roots
Journal Article 2019

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
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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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