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Eleven maize varieties were evaluated for their component yields, protein and ash contents and organoleptic properties when processed into two traditional Nigerian foods, ogi and eko. Significant differences were observed among varieties for component yields and total percent recovery. Yields of ...


Omueti, O.Iken, J.Okoruwa, A.Kling, J.[Comparison of component yields and sensory properties of traditional Nigerian foods (Ogi and Eko) derived from eleven maize varieties]Comparison of component yields and sensory properties of traditional Nigerian foods (Ogi and Eko) derived from eleven maize varieties

Hybrids adapted to West and Central Africa were developed by the International Institute of Tropical Agriculture (IITA) in the 1980s, which enable the establishment of several private seed companies in Nigeria. Despite the superior agronomic performance of hybrids, farmers still prefer their trad...


Maziya-Dixon, B.B.Kling, J.Okoruwa, A.[Physical, chemical, and water absorption characterisitics of tropical maize hybrids]Physical, chemical, and water absorption characterisitics of tropical maize hybrids

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