Design and Fabrication of a Wet Mechanical Brushing Unit for Lye Pre-treated Cassava Root von Oyedele, S.T., Ngoddy, P.O., Kilanko, O., Leramo, R.O.

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Sorption isotherms and their fitted equations for dried chips of cassava roots (Manihot Esculenta Crantz; Tme-7 variety) and the resulting isosteric heats of sorption von Ajala, A.S., Ngoddy, P.O., Olajide, J.O.

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Structural analysis by 13C-nuclear magnetic resonance spectroscopy of glucans elaborated by gum-producing bacteria isolated from palm wine von Uzochukwu, Sylvia, Balogh, Esther, Loefler, R.T, Ngoddy, P.O

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Effect of extrusion cooking of soy–sweet potato mixtures on available lysine content and browning index of extrudates von Iwe, M.O, van Zuilichem, D.J, Stolp, W, Ngoddy, P.O

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Volatiles of palm wine using solvent extracts von Uzochukwu, S.V.A. (Nigerian Institute for Oil Palm Research, Benin, Nigeria.), Balogh, E, Tucknott, O, Lewis, M.J, Ngoddy, P.O

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Selected Quality Attributes of Jam Produced from Osmo-Dehydrated Cashew Apple von Oyeyinka, S.A., Ade-Omoway, B.I.O., Ngoddy, P.O., Karim, O.R.

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Amino Acid and Protein Dispersibility Index (PDI) of Mixtures of Extruded Soy and Sweet Potato Flours von Iwe, M.O., van Zuilichem, D.J., Ngoddy, P.O., Lammers, Wim

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Technological aspects of preparing affordable fermented complementary foods von Nout, M.J.R., Ngoddy, P.O.

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Rheology of sol-gel thermal transition in cowpea flour and starch slurry von Okechukwu, P.E. (Univ. of Nigeria, Nsukka, Nigeria), Rao, M.A, Ngoddy, P.O, McWatters, K.H

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Firmness of cowpea gels as a function of moisture and oil content, and storage von Okechukwu, P.E. (Cornell Univ.-Geneva, Geneva, NY), Rao, M.A, Ngoddy, P.O, McWatters, K.H

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Structural analysis by 13C- nuclear magnetic resonance spectroscopy of glucan extracted from natural palm wine von Uzochukwu, Sylvia, Balogh, Esther, Loefler, R.T, Ngoddy, P.O

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Thermal processing of cowpea slurries von Okechukwu, P.E. (Univ. of Nigeria, Nsukka, Nigeria), Rao, M.A, Ngoddy, P.O, McWatters, K.H

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Residence Time Distribution in a Single-Screw Extruder Processing Soy-Sweet Potato Mixtures von Iwe, M.O., Van Zuilichem, D.J., Ngoddy, P.O., Ariahu, C.C.

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Technological aspects of preparing affordable fermented complementary foods von Nout, M.J.R, Ngoddy, P.O

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EFFECT of EXTRUSION ON TRYPSIN INHIBITOR CONTENTS of SOY-SWEET POTATO MIXTURES von IWE, M.O., NGODDY, P.O.

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Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends von Iwe, M.O. (Agricultural Univ., Makurdi, Benue State (Nigeria).), Ngoddy, P.O

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Volatile constituents of palm wine and palm sap von Uzochukwu, S.V.A, Balogh, E, Tucknot, O.G, Lewis, M.J, Ngoddy, P.O

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Flow behavior and gelatinization of cowpea flour and starch dispersions von Okechukwu, P.E. (Univ. of Nigeria, Nsukka, Nigeria), Rao, M.A, Ngoddy, P.O, McWatters, K.H

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Feeding of lactic acid-fermented high nutrient density weaning formula in paediatric settings in Ghana and Nigeria: Acceptance by mother and infant and performance during recovery... von Mensah, P., Ndiokwelu, C. I., Uwaegbute, A., Ablordey, A., van Boxtel, A. M. G. A., Brinkman, C., Nout, M. J. R., Ngoddy, P. O.

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The role of microbial gums in the color and consistency of palm wine von UZOCHUKWU, S. V. A., NGODDY, P. O., BALOGH, E.

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