Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Ugo Chijioke"'
Publikováno v:
PLoS ONE, Vol 13, Iss 3, p e0194402 (2018)
Gari, a fermented and dried semolina made from cassava, is one of the most common foods in West Africa. Recently introduced biofortified yellow cassava containing provitamin A carotenoids could help tackle vitamin A deficiency prevalent in those area
Externí odkaz:
https://doaj.org/article/73bc74e4abf2431dad666ec6e020a270
Publikováno v:
PLoS ONE, Vol 13, Iss 9, p e0203421 (2018)
Vitamin A, an essential micronutrient for health, can be obtained from various food sources including cassava products made from either traditional white cassava varieties fortified with red palm oil containing provitamin A, or new high provitamin A
Externí odkaz:
https://doaj.org/article/90b1a96c3d1c4ccdb6b1bd84bf8a4568
This scientific report concerns data analysis of four matrices of measured data on Fufu flour physico-chemical data as well as the spectral data. The data were collected on Fufu flour in NRCRI, Nigeria. The analyses concern 56 cassava genotypes harve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f7272902c2e03ad5cf3c07041247aac
Autor:
Oladeji Emmanuel Alamu, Béla Teeken, Oluwatoyin Ayetigbo, Michael Adesokan, Ismail Kayondo, Ugo Chijioke, Tessy Madu, Benjamin Okoye, Bello Abolore, Damian Njoku, Ismail Rabbi, Chiedozie Egesi, Robert Ndjouenkeu, Alexandre Bouniol, Kauê De Sousa, Dominique Dufour, Busie Maziya‐Dixon
Publikováno v:
Journal of the Science of Food and Agriculture
Background: Gari and eba, forms of cassava semolina, are mainly consumed in Nigeria and other West African countries. This study aimed to define the critical quality traits of gari and eba, to measure their heritability, to define medium and high thr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8779232a01a6fcf5306e6230c47e5c4c
http://agritrop.cirad.fr/604212/
http://agritrop.cirad.fr/604212/
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:
Miriam Ofoeze, Oluchi Achonwa, Tessy Madu, Confidence Kalu, Lora Forsythe, Blessing Ukeje, Chukwudi Ogbete, D.N. Njoku, Justin Ewuziem, Ugo Chijioke, Geneviève Fliedel, Amaka Promise Ogunka, Chiedozie Egesi, Benjamin Okoye, Nnaemeka Onyemauwa, Mercy Ejechi
Publikováno v:
International Journal of Food Science & Technology. 56:1247-1257
Fufu is a popular traditional fermented wet paste food product from cassava. We examined consumer preferences and quality attributes of fufu in Abia and Imo States of South-East Nigeria, with special attention to gender differences, for the purpose o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0decbe946d9ae12c7d40efd43a8f2ac
https://doi.org/10.1111/ijfs.14875
https://doi.org/10.1111/ijfs.14875
Autor:
Emmanuel Oladeji Alamu, Ugo Chijioke, Robert Ndjouenkeu, Wasiu Awoyale, Hubert Noel Takam Tchuente, Busie Maziya-Dixon, Thierry Tran, Ngoualem Kegah
Publikováno v:
International Journal of Food Science & Technology
International Journal of Food Science and Technology
International Journal of Food Science and Technology
Sensory attributes of cassava semolina (gari and eba).
Summary The purpose of this review is to support breeders and food scientists by examining research carried out on end‐user preferences for gari and its derived dough product, eba, in Afri
Summary The purpose of this review is to support breeders and food scientists by examining research carried out on end‐user preferences for gari and its derived dough product, eba, in Afri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4902c5245bbbae8ea985065c67d9505d
https://doi.org/10.1111/ijfs.14867
https://doi.org/10.1111/ijfs.14867
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:
Oluchi Achonwa, Justin Ewuziem, Chiedozie Egesi, Blessing Ukeje, D.N. Njoku, Nnaemeka Onyemauwa, Geneviève Fliedel, Lora Forsythe, Benjamin Okoye, Confidence Kalu, Amaka Promise Ogunka, Mercy Ejechi, Ugo Chijioke, Chukwudi Ogbete, Miriam Ofoeze, Tessy Madu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::140212897c6fb94c060075fdd747f7bf
https://doi.org/10.1111/ijfs.14875/v4/response1
https://doi.org/10.1111/ijfs.14875/v4/response1
Autor:
Thierry Tran, Emmanuel Oladeji Alamu, Noel NoelHubert Takam Tchuente, Ngoualem Kegah, Wasiu Awoyale, Ugo Chijioke, Robert Ndjouenkeu, Busie Maziya-Dixon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d190214c501b5ab9d7cdb14eef687f23
https://doi.org/10.1111/ijfs.14867/v3/response1
https://doi.org/10.1111/ijfs.14867/v3/response1