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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
Enlace permanente

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
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
Enlace permanente

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

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