Processing effects of soaking and hydrothermal methods on the components and in vitro protein digestibility of Canavalia ensiformis von Ojo, M A, Ade-Omowaye, B I O, Ngoddy, P O

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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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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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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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EXTRUSION COOKING OF BLENDS OF SOY FLOUR AND SWEET POTATO FLOUR ON SPECIFIC MECHANICAL ENERGY (SME), EXTRUDATE TEMPERATURE AND TORQUE von IWE, M. O., ZUILICHEM, D. J. VAN, NGODDY, P. O.

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Color of single-screw extruded blends of soy-sweet potato flour : A response surface analysis von IWE, M. O, VAN ZUILICHEM, D. J, NGODDY, P. 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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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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A REVIEW OF RHEOLOGICAL PROPERTIES OF HIGH QUALITY CASSAVA FLOUR (HQCF) COMPOSITES von J. U. Okoko, A. F. Alonge, P. O. Ngoddy

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Technological aspects of preparing affordable fermented complementary foods von Nout, M.J.R., 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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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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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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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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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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Effect of processing on the quality of flour, abacha slices and its flour derived from cassava (Manihot esculenta Crantz) TMS 97/4779 von Ekwu, F. C., Ngoddy, P. O., Uvere, 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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