Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Segun Fawole"'
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3704 (2024)
Water yam (Dioscorea alata), also known as winged yam, is one of the most economically significant yam species, serving as a staple food crop in tropical and subtropical regions. Its widespread cultivation is due to its favorable agronomic characteri
Externí odkaz:
https://doaj.org/article/49dce69655c94705905733d4285d7297
Publikováno v:
International Journal of Plant Biology, Vol 13, Iss 3, Pp 343-351 (2022)
This study investigated the effects of genotype, location, and planting season on the proximate composition and metabolizable energy of advanced maize hybrids. Twenty-five hybrid maize and a local variety as control were harvested from five locations
Externí odkaz:
https://doaj.org/article/5815a34be0a44a47be42050b87b591b2
Publikováno v:
Frontiers in Chemistry, Vol 11 (2023)
Gari is a creamy, granular flour obtained from roasting fermented cassava mash. Its preparation involves several unit operations, including fermentation, which is essential in gari production. Fermentation brings about specific biochemical changes in
Externí odkaz:
https://doaj.org/article/cf0f17dc4eb447579d4ced28190b350d
Publikováno v:
Foods, Vol 11, Iss 18, p 2779 (2022)
The accurate quantification of amino acids in maize breeding programs is challenging due to the high cost of analysis using High-Performance Liquid Chromatography (HPLC) and other conventional methods. Using the Near-Infrared Spectroscopic (NIRS) met
Externí odkaz:
https://doaj.org/article/63588aa7e76146fd827967063701914c
The calibration statistics for the NIRS prediction of the textural attribute (hardness) of the boiled yam. The development of NIRS prediction models for rapid evaluation of texture (a key quality trait) of boiled yam was reported in this document. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2886264bc1d083690448ff731e5c4296
The experiment conducted in IITA, Nigeria, on NIRS model development for the prediction of textural attributes of Eba is reported in this document. Texture has been identified as a key quality trait that influences the consumer acceptability of Eba.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0add7c8e311e3bacbe86bdeb7be93490
Autor:
Emmanuel Oladeji Alamu, Michael Adesokan, Segun Fawole, Busie Maziya-Dixon, Tesfai Mehreteab, David Chikoye
Publikováno v:
Forests. 14:635
Gliricidia sepium (Jacq.) Walp is a well-known agroforestry leguminous tree that provides multiple benefits in different agroecological zones. Its apparent versatility is seen in improving animal feed, cleaning environmental wastes, and healing infla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f30beaabca53dbf44139de0a30856f25
https://doi.org/10.3390/f14030635
https://doi.org/10.3390/f14030635
Autor:
Emmanuel Oladeji Alamu, Michael Adesokan, Wasiu Awoyale, Hakeem Oyedele, Según Fawole, Asrat Asfaw, Busie Maziya-Dixon
Publikováno v:
Heliyon, Vol 8, Iss 12, Pp e11690- (2022)
Specific biochemical properties and textural attributes determine the final quality and acceptability of yam food products. This study assessed the flour and cooking qualities (boiled yam) of sixteen elite white yam genotypes (D. rotundata) grown in
Externí odkaz:
https://doaj.org/article/e7de7945409d4904b11d8f91f8777ab6