Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Bolanle Otegbayo"'
Autor:
Abiodun T. Atoloye, Folake Samuel, Olufemi O. Aluko, Nkem Torimiro, Bunmi Bamgbade, Abiodun Ayoola Areola, Bolanle Otegbayo, Dantona Leger, Andrea Bersamin
Publikováno v:
BMC Public Health, Vol 24, Iss 1, Pp 1-11 (2024)
Abstract Background Household-level food safety practices may have a long-term outcome on the nutrition and health status of under-five children. This study explores the relationships between caregivers’ self-reported food safety knowledge, behavio
Externí odkaz:
https://doaj.org/article/492780f3cb4f4355a73ed9efffe40117
Publikováno v:
Agriculture, Vol 13, Iss 12, p 2240 (2023)
This study assessed mineral fertilisation impact on tuber yield and food quality in yam genotypes—Dioscorea alata and Dioscorea rotundata. Four genotypes, each from D. alata and D. rotundata, were used in field experiments conducted in Ibadan, Nige
Externí odkaz:
https://doaj.org/article/e17fd31da83f4914987596bb97b7dfc3
Publikováno v:
Applied Sciences, Vol 13, Iss 9, p 5226 (2023)
Hyperspectral imaging (HSI) is one of the most often used techniques for rapid quality evaluation for various applications. It is a non-destructive technique that effectively evaluates the quality attributes of root and tuber crops, including yam and
Externí odkaz:
https://doaj.org/article/19ee02012e1146fd929eda5495d50ee2
Autor:
Laurent Adinsi, Imayath Djibri‐Moussa, Laurenda Honfozo, Alexandre Bouniol, Karima Meghar, Emmanuel O. Alamu, Michael Adesokan, Santiago Arufe, Miriam Ofoeze, Benjamin Okoye, Tessy Madu, Francis Hotègni, Ugo Chijioke, Bolanle Otegbayo, Dominique Dufour, Joseph D. Hounhouigan, Hernán Ceballos, Christian Mestres, Noël H. Akissoé
Publikováno v:
Journal of the Science of Food and Agriculture
BACKGROUND: Boiled yam key quality attributes typical for West African consumers are: crumbly, easy to break, and sweet taste. New yam varieties are being developed but high or medium throughput tools to assess the required quality traits and their r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c1b0a8f0de53c0c01d625e7637284fd
http://agritrop.cirad.fr/604434/
http://agritrop.cirad.fr/604434/
Autor:
Olabisi Fawehinmi, Patrick Adebola, Oluyinka Oroniran, Bolanle Otegbayo, Jude Obidiegwu, Abiola Tanimola, Ugo Chijioke, Tessy Madu, Benjamin Okoye
Publikováno v:
International Journal of Food Science & Technology
The study reports end user preferences for pounded yam in two pounded yam consuming regions (south‐west and south‐east) in Nigeria and its implications for trait evaluation by breeding programme. Key user‐preferred quality traits for pounded ya
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4acb04faaf600d9212641607143d81c6
http://europepmc.org/articles/PMC7984093
http://europepmc.org/articles/PMC7984093
Autor:
Ugo Chijioke, Tessy Madu, Abiola Tanimola, Benjamin Okoye, Bolanle Otegbayo, Patrick Adebola, Olabisi Fawehinmi, Jude Obidiegwu, Oluyinka Oroniran
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fdd13fb10fc55c1bc54c2cd8899daffb
https://doi.org/10.1111/ijfs.14770/v2/response1
https://doi.org/10.1111/ijfs.14770/v2/response1
Publikováno v:
Food Science & Nutrition, Vol 6, Iss 8, Pp 2308-2313 (2018)
Food Science & Nutrition
Food Science & Nutrition, 6(8):2308-2313
Food Science & Nutrition
Food Science & Nutrition, 6(8):2308-2313
Series of farming practice methods have been employed to increase maize production but there is no adequate information on the effect of these methods on the nutritional and mineral content of organically grown maize. This study investigated the effe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f68bf59dd9732dced7e506648c68fde
https://doaj.org/article/c85e363c975744839654129331652c8a
https://doaj.org/article/c85e363c975744839654129331652c8a
Publikováno v:
African Journal of Food Science. 10:313-319
Amaranth flour was prepared from amaranth grains, and the chemical, functional and rheological properties were investigated by standard methods, as well as the sensory attributes of the resulting amaranth flour based paste. The results of the proxima
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06c9c4ca05f7c9bc5697662dd1ab734c
https://doi.org/10.5897/ajfs2016.1422
https://doi.org/10.5897/ajfs2016.1422
Publikováno v:
Scientific African, Vol 8, Iss, Pp e00420-(2020)
Beetroot is a crop with lots of nutritional and health benefits. The study investigated the effect of different fermentation days on the physicochemical and sensory qualities of wine made from beetroot. Beetroot wine was made by fermenting beetroot M
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dad6592b9fcc59449d2c3ae820e08fe2
https://doi.org/10.1016/j.sciaf.2020.e00420
https://doi.org/10.1016/j.sciaf.2020.e00420