All Stories

  1. Production and Characterization of Snacks Utilizing Composite Flour from Unripe Plantain (Musa paradisiaca), Breadfruit (Artocarpus altilis), and Cinnamon (Cinnamomum venum)
  2. Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (Manihot esculenta Crantz) Roots
  3. Assessing the impact of Gliricidia agroforestry-based interventions on crop nutritional, antinutritional, functional, and mineral compositions in eastern Province, Zambia
  4. Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow‐fleshed cassava roots (Manihot esculenta)
  5. Drivers of consumer acceptability of cassava gari‐eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot)
  6. End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review
  7. A Review of the Use of Near-Infrared Hyperspectral Imaging (NIR-HSI) Techniques for the Non-Destructive Quality Assessment of Root and Tuber Crops
  8. Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact
  9. Gliricidia sepium (Jacq.) Walp Applications for Enhancing Soil Fertility and Crop Nutritional Qualities: A Review
  10. Establishing the linkage between Eba's instrumental and sensory descriptive profiles and their correlation with consumer preferences: implications for cassava breeding
  11. Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices
  12. Characterization of macro and micro-minerals in cassava leaves from genotypes planted in three different agroecological locations in Nigeria
  13. Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations
  14. Near-Infrared Reflectance Spectrophotometry (NIRS) Application in the Amino Acid Profiling of Quality Protein Maize (QPM)
  15. Assessment of the Effects of Genotype, Location, and Planting Season on the Nutritional Composition and the Metabolizable Energy of Advanced Twenty-Five Maize Hybrids
  16. Datasets on the variations of  minerals in biofortified cassava (Manihot esculenta Crantz)  as a function of storage root portion,  maturity and environment
  17. Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties
  18. Assessment of Functional and Pasting Properties of Fresh Orange Maize Hybrids and Open-Pollinated Varieties as Influenced by Genotype, Harvesting Time, and Growing Location
  19. Antioxidant and Starch-Hydrolyzing Enzymes Inhibitory Properties of Striga-Resistant Yellow-Orange Maize Hybrids
  20. Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough ( eba )
  21. Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications
  22. Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short‐set Yoghurt
  23. Unravelling the Effect of Provitamin A Enrichment on Agronomic Performance of Tropical Maize Hybrids
  24. Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari
  25. Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications
  26. Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype
  27. Assessment of Chemical Properties of Yellow-Fleshed Cassava (Manihot esculenta) Roots as Affected by Genotypes and Growing Environments
  28. Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks
  29. Bioactive Composition and Free Radical Scavenging Activity of Fresh Orange Maize Hybrids: Impacts of Genotype, Maturity Stages, and Processing Methods
  30. Carotenoid profile and functional properties of flour blends from biofortified maize and improved soybean varieties for product developments
  31. Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia
  32. Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia
  33. Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods
  34. Characterization of Striga-Resistant Yellow-Orange Maize Hybrids for Bioactive, Carbohydrate, and Pasting Properties
  35. 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
  36. Harvesting time and roasting effects on colour properties, xanthophylls, phytates, tannins and vitamin C contents of orange maize hybrid
  37. Evaluation of Quality and Acceptability of Snack (Kokoro) Produced From Synthetic Provitamin A Maize (Zea mays) Genotypes
  38. A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation
  39. Understanding cassava varietal preferences through pairwise ranking of gari‐eba and fufu prepared by local farmer–processors
  40. Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal
  41. Near‐infrared spectroscopy applications for high‐throughput phenotyping for cassava and yam: A review
  42. Double Burden of Malnutrition: Evidence from a Selected Nigerian Population
  43. Effect of Sample Preparation Methods on the Prediction Performances of Near Infrared Reflectance Spectroscopy for Quality Traits of Fresh Yam (Dioscorea spp.)
  44. 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
  45. Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars
  46. Quality and carotenoid compositions of extrudates produced from composite biofortified maize (Zea mays L.) and soybean (Glycine max (L.) Merr.) flours
  47. Extruded flakes from pearl millet (Pennisetum glaucum) - carrot (Daucus carota) blended flours- Production, nutritional and sensory attributes
  48. Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption—Consumer acceptance and willingness to pay in Zambia
  49. Relationship between serum aflatoxin concentrations and the nutritional status of children aged 6–24 months from Zambia
  50. Cowpea (Vigna unguiculata (L.) Walp) for food security: an evaluation of end-user traits of improved varieties in Swaziland
  51. Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences
  52. Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria
  53. Impact of soil fertility management practices on the nutritional quality of Soybean (Glycine max (l.) Merr.) varieties grown in Eastern Zambia
  54. Production and Quality Evaluation of Cookies from Composite Flour of Unripe Plantain (Musa paradisiaca), Groundnut (Arachis hypogaea L.) and Cinnamon (Cinnamomum Venum)
  55. Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour
  56. Assessment of Dietary Diversity of Mothers and Children of 6–24 Months from Eastern and Southern Provinces of Zambia
  57. Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro
  58. Variability of carotenoids in a Musa germplasm collection and implications for provitamin A biofortification
  59. Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties
  60. Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.), and tigernut (Cyperus esculentus L.) flour blends
  61. Application of near infrared reflectance spectroscopy in screening of fresh cassava (Manihot esculenta crantz) storage roots for provitamin A carotenoids
  62. Public sector soybean (Glycine max ) breeding: Advances in cultivar development in the African tropics
  63. Assessment of the chemical and trace metal composition of dried cassava products from Nigeria
  64. Evaluation of cassava processing and utilization at household level in Zambia
  65. Calibration development for nutritional evaluation of Yam (Dioscorea sp.) using Near-Infrared Reflectance Spectrophotometry (NIRS)
  66. Impact of packaging material and storage condition on retention of provitamin A carotenoids and xanthophylls in yellow-seeded maize flour
  67. Bioactive compounds of freshly harvested open pollinated varieties (OPV) of orange maize (zea mays): Varietal, maturity, and boiling methods effects
  68. Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition
  69. Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods
  70. Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties
  71. Nutrient and aflatoxin contents of traditional complementary foods consumed by children of 6-24 months
  72. Changes in microstructure and functional properties of papaya as affected by osmotic pre-treatment combined with freeze-drying
  73. Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of β-carotene-enriched roots
  74. The relationship between training farmers in agronomic practices and diet diversification: a case study from an intervention under the Scaling Up Nutrition programme in Zambia
  75. Assessment of nutritional characteristics of products developed using soybean (Glycine max (L.) Merr.) pipeline and improved varieties.
  76. Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations
  77. Occurrence of Regulated Mycotoxins and Other Microbial Metabolites in Dried Cassava Products from Nigeria
  78. Correlates and consequences of women’s participation in the cowpea value chain in eastern Zambia
  79. Accruing genetic gain in pro-vitamin A enrichment from harnessing diverse maize germplasm
  80. Nutritional and sensory properties: Snack food made from high-quality cassava flour and legume blend
  81. Residual β-carotene and Cyanide Levels in Gari Produced from Unfermented Yellow Cassava (Manihot esculenta Crantz) Using Local Processing Method
  82. Food Processing Technologies and Value Addition for Improved Food Safety and Security
  83. Enhancing Gains From Beneficial Rhizomicrobial Symbiotic Communities in Smallholder Cropping Systems
  84. Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties
  85. Variation in the evaluation of cis- and trans--carotene in yellow-fleshed cassava (Manihot esculenta Cranz) varieties as a function of the storage root portion and sampling method
  86. Effects of Husk and Harvesting Time on Provitamin A Activity and Sensory Properties of Boiled Fresh Orange Maize Hybrids
  87. Linearity, Reproducibility and Comparison of iCheckTM CAROTENE with Spectrophotometer and HPLC for Evaluation of Total Carotenoids in Cassava Roots
  88. Varietal and harvesting time effects on physical characteristics and sensory attributes of boiled fresh yellow maize hybrids
  89. Effects of husk and harvest time on carotenoid content and acceptability of roasted fresh cobs of orange maize hybrids
  90. Consumers acceptance of composite cassava-maize-wheat breads using baking improvers
  91. Physicochemical and bioactive properties of selected white yam (Dioscorea rotundata) varieties adapted to riverine areas of Nigeria
  92. Processing Effects on Chemical, Functional and Pasting Properties of Cowpea Flour from Different Varieties
  93. Effect of fermentation length and varieties on the qualities of corn starch (Ogi) production
  94. Proximate and bioactive contents of some selected Vegetables in Nigeria: Processing and Varietal effects
  95. EFFECTS OF PROCESSING ON THE PHYSICOCHEMICAL PROPERTIES AND CAROTENOID CONTENTS OF PLANTAIN FLOUR