Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits von Bankole, Abigael Odunayo, Irondi, Emmanuel Anyachukwu, Awoyale, Wasiu, Ajani, Emmanuel Oladipo

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Nutrient composition, antioxidant properties, and sensory characteristics of instant Kunu from pearl millet supplemented with African locust bean pulp

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Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance von Imam, Yunus Temitayo, Irondi, Emmanuel Anyachukwu, Awoyale, Wasiu, Ajani, Emmanuel Oladipo, Alamu, Emmanuel Oladeji

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Biophysical and textural attributes as selection indices for replacing the adopted cassava variety with the improved genotype to produce fufu von Awoyale, Wasiu, Maziya-Dixon, Busie, Oyedele, Hakeem, Adesokan, Michael, Alamu, Emmanuel O.

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Functional and Pasting Properties of Gari Produced from White-fleshed Cassava Roots as Affected by Packaging Materials and Storage Periods, and Sensory Attributes of the Cooked Gar... von Awoyale, Wasiu, Oyedele, Hakeem, Maziya-Dixon, Busie

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Influence of drying methods on heavy metal composition and microbial load of plantain chips von Adenitan, Ayodele, Awoyale, Wasiu, Akinwande, Aisha B., Maziya-Dixon, Busie

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End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review von Osunbade, Adebowale Oluwaseun, Alamu, Emmanuel Oladeji, Awoyale, Wasiu, Akinwande, Aishat Bolanle, Adejuyitan, Johnson Akinwumi, Maziya-Dixon, Busie

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The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods von Awoyale, Wasiu, Oyedele, Hakeem, Maziya-Dixon, Busie

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Phenolics composition, antioxidant and pasting properties of high-quality cassava flour substituted with Brachystegia eurycoma seed flour von Irondi, Emmanuel Anyachukwu, Awoyale, Wasiu, Oboh, Ganiyu, Boligon, Aline Augusti

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Upscaling cassava processing machines and products in Liberia von Awoyale, Wasiu, Adetunji, Medinat Oluwatoyin, Edet, Michael, Diallo, Thierno, Kolawole, Peter, Kawalawu, William, Asiedu, Robert

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Breeding and end-use quality traits of roots, tubers, and bananas (RTB) crops for authentic African cuisines—a review von Alamu, Emmanuel Oladeji, Adesokan, Michael, Awoyale, Wasiu, Maziya-Dixon, Busie

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INFLUENCE OF EDIBLE TERMITE FLOUR SUPPLEMENTATION ON THE FUNCTIONAL AND PASTING PROPERTIES OF MAIZE OGI POWDER AND THE SENSORY ACCEPTABILITY OF THE GRUEL von Awoyale, Wasiu, Al Fadeni, Funmilayo Rache

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Mycotoxin profiles of solar tent-dried and open sun-dried plantain chips von Adenitan, Ayodele A., Awoyale, Wasiu, Akinwande, Bolanle A., Busie, Maziya-Dixon, Michael, Sulyok

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Development of Instant Wasa-Wasa from White-Fleshed Yam Tuber von Kazeem K. Olatoye, Sekinat Oyinlola Shıttu, Wasiu Awoyale

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Influence of edible termite flour supplementation on the functional and pasting properties of maize ogi powder and the sensory acceptability of the gruel von Awoyale, Wasiu, Racheal Fadeni, Funmilayo

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Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes von Abass, Adebayo B., Awoyale, Wasiu, Ogundapo, Ademola, Oluwasoga, Olayemi, Nwaoliwe, Gregory, Oyelekan, James, Olarinde, Luke O.

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Understanding cassava varietal preferences through pairwise ranking of gari‐eba and fufu prepared by local farmer–processors von Teeken, Béla, Agbona, Afolabi, Bello, Abolore, Olaosebikan, Olamide, Alamu, Emmanuel, Adesokan, Michael, Awoyale, Wasiu, Madu, Tessy, Okoye, Benjamin, Chijioke, Ugo, Owoade, Durodola, Okoro, Maria, Bouniol, Alexandre, Dufour, Dominique, Hershey, Clair, Rabbi, Ismail, Maziya‐Dixon, Busie, Egesi, Chiedozie, Tufan, Hale, Kulakow, Peter

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A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation von Awoyale, Wasiu, Alamu, Emmanuel Oladeji, Chijioke, Ugo, Tran, Thierry, Takam Tchuente, Hubert Noel, Ndjouenkeu, Robert, Kegah, Ngoualem, Maziya‐Dixon, Busie

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Influence of processing methods on the sensory acceptability of products from selected hybrid plantains (Musa species AAB) cultivars von Anajekwu, Ekpereka Oluchukwu, Alamu, Emmanuel Oladeji, Awoyale, Wasiu, Amah, Delphine, Akinoso, Rahman, Busie, Maziya-Dixon

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Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba) von Awoyale, Wasiu, Oyedele, Hakeem, Adenitan, Ayodele A., Adesokan, Michael, Alamu, Emmanuel O., Maziya‐Dixon, Busie

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