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Journal Article 2019

Autor: Chen, W. Wosula, Everlyne N. Hasegawa, D.K. Casinga, C. Shirima, R.R. Fiaboe, K.K.M. Hanna, R. Fosto, A. Goergen, Georg E. Tamò, M. Mahuku, George S. Murithi, H.M. Tripathi, L. Mware, B. Kumar, P.L. Ntawuruhunga, Pheneas Moyo, C. Yomeni, M. Boahen, S. Edet, M. Awoyale, W. Wintermantel, William M. Ling, K.S. Legg, J.P. Fei, Z.

The whitefy Bemisia tabaci, a species complex consisting of many morphologically indistinguishable species divided into distinct clades, is one of the most globally important agricultural pests and plant virus vectors. Cassava-colonizing B. tabaci transmits viruses that cause cassava mosaic disea...

Enlace original: https://cgspace.cgiar.org/handle/10568/101451

Investigación en Agricultura
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Chen, W. ,  Wosula, Everlyne N. ,  Hasegawa, D.K. ,  Casinga, C. ,  Shirima, R.R. ,  Fiaboe, K.K.M. ,  Hanna, R. ,  Fosto, A. ,  Goergen, Georg E. ,  Tamò, M. ,  Mahuku, George S. ,  Murithi, H.M. ,  Tripathi, L. ,  Mware, B. ,  Kumar, P.L. ,  Ntawuruhunga, Pheneas ,  Moyo, C. ,  Yomeni, M. ,  Boahen, S. ,  Edet, M. ,  Awoyale, W. ,  Wintermantel, William M. ,  Ling, K.S. ,  Legg, J.P. ,  Fei, Z. ,  [Genome of the African cassava whitefly Bemisia tabaci and distribution and genetic diversity of cassava-colonizing whiteflies in Africa] ,  Genome of the African cassava whitefly Bemisia tabaci and distribution and genetic diversity of cassava-colonizing whiteflies in Africa
Journal Article 2018-09-30

Autor: Awoyale, W. Abass, A.B. Maziya-Dixon, B.B.

Background: As one of the most widely consumed foods, bread is one of the most important agricultural products. Bread made from high-quality cassava flour is consumed in some parts of Sub-Sahara Africa (SSA). The bread has no pro-vitamin S carotenoids (pVAC) due to the use of artificial colorants...

Enlace original: https://cgspace.cgiar.org/handle/10568/98280

Investigación en Agricultura
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Awoyale, W. ,  Abass, A.B. ,  Maziya-Dixon, B.B. ,  [Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root] ,  Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root
Journal Article 2016

Autor: Awoyale, W. Maziya-Dixon, B.B. Menkir, A.

The effect of different packages and storage conditions on the retention of pro-vitamin A carotenoids (pVAC) in ogi powder produced from yellow-seeded maize was investigated to study its storage stability on micronutrient retention. The ogi powder produced was packaged in a high-density polyethyl...

Enlace original: https://cgspace.cgiar.org/handle/10568/73656

Investigación en Agricultura
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Awoyale, W. ,  Maziya-Dixon, B.B. ,  Menkir, A. ,  [Retention of Pro-vitamin A Carotenoids in Ogi Powder as Affected by Packaging Materials and Storage Conditions] ,  Retention of Pro-vitamin A Carotenoids in Ogi Powder as Affected by Packaging Materials and Storage Conditions
Journal Article 2018-09-30

Autor: Awoyale, W. Abass, A. Maziya-Dixon, B.B.

Background: As one of the most widely consumed foods, bread is one of the most important agricultural products. Bread made from high-quality cassava flour is consumed in some parts of Sub-Sahara Africa (SSA). The bread has no pro-vitamin S carotenoids (pVAC) due to the use of artificial colorants...

Enlace original: https://cgspace.cgiar.org/handle/10568/97852

Investigación en Agricultura
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Awoyale, W. ,  Abass, A. ,  Maziya-Dixon, B.B. ,  [Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root] ,  Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root
Book Chapter 2017

Autor: Abass, A. Awoyale, W. Sanni, L.O. Shittu, T.
Enlace original: https://cgspace.cgiar.org/handle/10568/83518

Investigación en Agricultura
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Abass, A. ,  Awoyale, W. ,  Sanni, L.O. ,  Shittu, T. ,  [Breeding cassava to meet consumer preferences for product quality] ,  Breeding cassava to meet consumer preferences for product quality
Journal Article 2014-06

Autor: Awoyale, W. Sanni, L.O. Shittu, T.A. Adegunwa, M.O. Gueye, B. Kulakow, P.A.

The Moisture Adsorption Isotherm of three Yellow-fleshed Cassava Root Starches (YfCRS) were determined by the static gravimetric method at temperatures of 27 oC, 37 oC and 42 oC and water activities level of between 0.10 and 0.80. Data obtained were fitted to four sorption models (Peleg, GAB, Osw...

Enlace original: https://cgspace.cgiar.org/handle/10568/77818

Investigación en Agricultura
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Awoyale, W. ,  Sanni, L.O. ,  Shittu, T.A. ,  Adegunwa, M.O. ,  Gueye, B. ,  Kulakow, P.A. ,  [Varietal effect on the moisture adsorption isotherm of yellowfleshed cassava root starches] ,  Varietal effect on the moisture adsorption isotherm of yellowfleshed cassava root starches
Conference Paper 2017

Autor: Shittu, T.A. Olapade, A.A. Adeola, A.A. Oke, M.O. Awoyale, W. Karim, O.R. Abu, J.O.
Enlace original: https://cgspace.cgiar.org/handle/10568/90648

Investigación en Agricultura
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Shittu, T.A. ,  Olapade, A.A. ,  Adeola, A.A. ,  Oke, M.O. ,  Awoyale, W. ,  Karim, O.R. ,  Abu, J.O. ,  [Rejuvenating the Nigerian economy through promotion of the food value chain] ,  Rejuvenating the Nigerian economy through promotion of the food value chain
Journal Article 2016

Autor: Akinwale, T.E. Niniola, D.M Abass, A. Shittu, T.A. Adebowale, A. Awoyale, W. Awonorin, S. Adewuyi, S. Eromosele, C.O.

Custard powder and salad cream are two food products commercially manufactured using different quantities of corn starch. This study aimed at determining the physicochemical properties of some starches extracted from some white and yellow root cassava varieties. The prospective applicability of t...

Enlace original: https://cgspace.cgiar.org/handle/10568/78295

Investigación en Agricultura
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Akinwale, T.E. ,  Niniola, D.M ,  Abass, A. ,  Shittu, T.A. ,  Adebowale, A. ,  Awoyale, W. ,  Awonorin, S. ,  Adewuyi, S. ,  Eromosele, C.O. ,  [Screening of some cassava starches for their potential applications in custard and salad cream productions] ,  Screening of some cassava starches for their potential applications in custard and salad cream productions
Journal Article 2015

Autor: Maziya-Dixon, B.B. Awoyale, W. Dixon, A.
Enlace original: https://cgspace.cgiar.org/handle/10568/72987

Investigación en Agricultura
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Maziya-Dixon, B.B. ,  Awoyale, W. ,  Dixon, A. ,  [Effect of processing on the retention of total carotenoid, iron and zinc contents of yellowfleshed cassava roots] ,  Effect of processing on the retention of total carotenoid, iron and zinc contents of yellowfleshed cassava roots
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
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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

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