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Sanni, L.O.Maziya-Dixon, B.B.Onabolu, A.O.Arowosafe, B.E.Okoruwa, A.E.Okechukwu, R.U.Dixon, A.Waziri, A.D.I.Ilona, P.Ezedinma, C.Ssemakula, G.N.Lemchi, J.Akoroda, M.O.Ogbe, F.Tarawali, G.Okoro, E.Geteloma, C.[Cassava recipes for household food security]Cassava recipes for household food security
Sanni, L.O.Adelaja, M.Ezedinma, C.Okechukwu, R.U.Patino, M.Akoroda, M.O.Maziya-Dixon, B.B.Lemchi, J.Ilona, P.Okoro, E.Tarawali, G.Awodeyi, T.Bamkefa, B.Naji, N.Ogbe, F.Obi, O.Ozigi, A.[Catalogue of postharvest equipment for cassava processing]Catalogue of postharvest equipment for cassava processing
Sanni, L.O.Maziya-Dixon, B.B.Akanya, J.Okoro, C., Alaya, Y.Egwuonwu, C.Okechukwu, R.U.Ezedinma, C.Akoroda, M.O.Lemchi, J.Ogbe, F.Okoro, E.Tarawali, G.Mkumbira, J.Patino, M.Ssemakula, G.N.Dixon, A.[Standards for cassava products and guidelines for export]Standards for cassava products and guidelines for export

Cassava flour has potential for multiple applications in the food industry. To develop cassava varieties for targeted household and industrial uses, it is necessary to evaluate the varietal and environmental variations in fresh root yield, cyanide potential and physic chemical properties A. total...


Maziya-Dixon, B.B.Dixon, A.Adebowale, A.[Targeting different end uses of cassava: genotypic variations for cyanogenic potentials and pasting properties]Targeting different end uses of cassava: genotypic variations for cyanogenic potentials and pasting properties

This study was carried out in order to compare pasting behavior and functional characteristics of flours and starches from ten varieties of water yam (D. alata). Differences were established among the arieties in the functional and physical properties of the starches and flours, incl...

Cette étude a été effectuée afin de comparer le comportement de coller et les caractéristiques fonctionnelles des farines et des amidons de dix variétés d’igname (D. alata). Des différences ont été établies parmi les variétés examinées dans les propriétés fonctionnelles et physiques de leurs amid...


Oke, M.O.Awonorin, S.O.Asiedu, RobertMaziya-Dixon, B.B.Sanni, L.O.Akinwande, B.A.[Variation in pasting and functional properties of flours and starches from water yam (Dioscorea alata)]Variation in pasting and functional properties of flours and starches from water yam (Dioscorea alata)

Maziya-Dixon, B.B.[Desk study of nutritional and economic issues of Africa RISING target populations in Ghana]Desk study of nutritional and economic issues of Africa RISING target populations in Ghana
Dixon, A.Okechukwu, R.U.Akoroda, M.O.Ilona, P.Ogbe, F.Mkumbira, J.Ssemakula, G.N.Sanni, L.O.Lemchi, J.Okoro, E.Ezedinma, C.Patino, M.Tarawali, G.Maziya-Dixon, B.B.Geteloma, C.[TMS 98/0505: new cassava variety series]TMS 98/0505: new cassava variety series
Dixon, A.Okechukwu, R.U.Akoroda, M.O.Ilona, P.Ogbe, F.Mkumbira, J.Ssemakula, G.N.Sanni, L.O.Lemchi, J.Okoro, E.Ezedinma, C.Patino, M.Tarawali, G.Maziya-Dixon, B.B.Geteloma, C.[TMS 97/2205: new cassava variety series]TMS 97/2205: new cassava variety series

Iron (Fe) and Zinc (Zn) concentrations in tuberous roots of twenty-five cassava (Manihot esculenta Crantz) genotypes were determined over 2 years (2004/2005 and 2005/2006) at five locations representing distinct agroecologies in Nigeria. The objectives were to study the magnitude and nature of ge...


Ssemakula, G.N.Dixon, Alfred G.O.Maziya-Dixon, B.B.[Stability of iron and zinc concentrations in selected genotypes of cassava (Manihot esculenta Crantz) tuberous roots]Stability of iron and zinc concentrations in selected genotypes of cassava (Manihot esculenta Crantz) tuberous roots

This study evaluated the sensory properties and general acceptability of textured soy protein (TSP) incorporated into egusi (white seed melon- Cucumeropsis mannii) soup (TSP-soup) and stew-sauce (TSP-stew) consumed in southern Nigeria. Thirty TSP samples of various sizes and colors from different...


Alamu, E.O.Maziya-Dixon, B.B.[Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria]Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria

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