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Lista de obras de Emmanuel O Alamu

A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation

artículo científico publicado en 2020

Assessment of the Effects of Genotype, Location, and Planting Season on the Nutritional Composition and the Metabolizable Energy of Advanced Twenty-Five Maize Hybrids

artículo científico publicado en 2022

Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari

artículo científico publicado en 2021

Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties

artículo científico publicado en 2022

Cowpea (Vigna unguiculata (L.) Walp) for food security: an evaluation of end-user traits of improved varieties in Swaziland

artículo científico publicado en 2019

Datasets on the variations of  minerals in biofortified cassava (Manihot esculenta Crantz)  as a function of storage root portion,  maturity and environment

artículo científico publicado en 2022

Effect of soybean ( (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition

Effects of husk and harvest time on carotenoid content and acceptability of roasted fresh cobs of orange maize hybrids

artículo científico publicado en 2014

Evaluation of cassava processing and utilization at household level in Zambia

artículo científico publicado en 2019

Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia

artículo científico publicado en 2021

Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of β-carotene-enriched roots

scientific article published in 2017

Near-infrared spectroscopy applications for high-throughput phenotyping for cassava and yam: A review

publication published on 05 September 2020

Nutrient and aflatoxin contents of traditional complementary foods consumed by children of 6–24 months.

artículo científico publicado en 2018

Nutritional and sensory properties: Snack food made from high-quality cassava flour and legume blend

artículo científico publicado en 2017

Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences

artículo científico publicado en 2019

Occurrence of Regulated Mycotoxins and Other Microbial Metabolites in Dried Cassava Products from Nigeria

artículo científico publicado en 2017

Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia

artículo científico publicado en 2021

Quantitative Assessment of Trace and Macro Element Compositions of Cassava (Manihot esculenta) Storage Roots Enriched with Β-Carotene as Influenced by Genotypes and Growing Locations

artículo científico publicado en 2020

Relationship between serum aflatoxin concentrations and the nutritional status of children aged 6-24 months from Zambia

artículo científico publicado en 2019

Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties

artículo científico publicado en 2016

Variation in the evaluation of cis- and trans-<beta>-carotene in yellow-fleshed cassava (Manihot esculenta Cranz) varieties as a function of the storage root portion and sampling method

artículo científico publicado en 2016

Variations of Macro- and Microelements in Yellow-Fleshed Cassava (Manihot esculenta Crantz) Genotypes as a Function of Storage Root Portion, Harvesting Time, and Sampling Method

artículo científico publicado en 2020

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