All Stories

  1. Aflatoxin content and heavy metals composition of powdered pepper from selected markets in Kwara state, Nigeria

    Article • Food Science and Preservation, October 2024, The Korean Society of Food Preservation

    Dr wasiu AWOYALE

  2. Effects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo)

    Article • Food Science and Preservation, October 2024, The Korean Society of Food Preservation

    Dr wasiu AWOYALE

  3. FUNCTIONAL AND PASTING PROPERTIES OF SUCCINYLATED COCOYAM (Xanthosoma sagittifolium) STARCH: AN INSIGHT INTO ITS POTENTIAL INDUSTRIAL APPLICATIONS

    Article • Food and Environment Safety Journal, September 2024, Stefan cel Mare University of Suceava

    Dr wasiu AWOYALE

  4. Breeding and end-use quality traits of roots, tubers, and bananas (RTB) crops for authentic African cuisines—a review

    Article • Euphytica, July 2024, Springer Science + Business Media

    Dr wasiu AWOYALE

  5. Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition

    Article • Frontiers in Nutrition, July 2024, Frontiers

    Dr wasiu AWOYALE

  6. Influence of biophysical attributes and locations on the consumer acceptability of backslopped fermented gari

    Article • Food Research, March 2024, Rynnye Lyan Resources

    Dr wasiu AWOYALE

  7. Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

    Article • Frontiers in Sustainable Food Systems, February 2024, Frontiers

    Dr wasiu AWOYALE

  8. Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives

    Article • Frontiers in Nutrition, January 2024, Frontiers

    Dr wasiu AWOYALE

  9. Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits

    Article • Frontiers in Nutrition, October 2023, Frontiers

    Emmanuel Anyachukwu Irondi, Dr wasiu AWOYALE

  10. Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (Manihot esculenta Crantz) Roots

    Article • Journal of Food Processing and Preservation, September 2023, Hindawi Publishing Corporation

    Dr. Emmanuel Oladeji Alamu, Dr wasiu AWOYALE

  11. Sweet potato starch-based tapioca grits: influence of moringa seed flour inclusion on the functional, rheological, and sensory qualities of the gruel

    Article • The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology, September 2023, Universitatea Dunarea de Jos din Galati

    Dr wasiu AWOYALE

  12. Cassava Pectin and Textural Attributes of Cooked gari (eba) and fufu Dough

    Article • May 2023, IntechOpen

    Dr wasiu AWOYALE

  13. Influence of edible termite flour supplementation on the functional and pasting properties of maize ogi powder and the sensory acceptability of the gruel

    Article • The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology, March 2023, Universitatea Dunarea de Jos din Galati

    Dr wasiu AWOYALE

  14. African fermented root and tuber-based products

    Article • January 2023, Elsevier

    Dr wasiu AWOYALE

  15. Influence of drying methods on heavy metal composition and microbial load of plantain chips

    Article • Cogent Food & Agriculture, August 2022, Taylor & Francis

    Dr wasiu AWOYALE

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

    Article • International Journal of Food Properties, February 2022, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu, Dr wasiu AWOYALE

  17. Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes

    Article • Journal of Food Processing and Preservation, January 2022, Hindawi Publishing Corporation

    Dr wasiu AWOYALE

  18. Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough ( eba )

    Article • Journal of Food Processing and Preservation, November 2021, Wiley

    Dr. Emmanuel Oladeji Alamu, Dr wasiu AWOYALE

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

    Article • Journal of Culinary Science & Technology, July 2021, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu, Dr wasiu AWOYALE

  20. Functional and Pasting Properties of Gari Produced from White-fleshed Cassava Roots as Affected by Packaging Materials and Storage Periods, and Sensory Attributes of the Cooked Gari Dough (eba)

    Article • International Journal of Food Studies, May 2021, ISEKI Food Association

    Dr wasiu AWOYALE

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

    Article • Cogent Food & Agriculture, January 2021, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu, Dr wasiu AWOYALE

  22. Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods

    Article • Cogent Food & Agriculture, January 2021, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu, Dr wasiu AWOYALE

  23. Mycotoxin profiles of solar tent-dried and open sun-dried plantain chips

    Article • Food Control, January 2021, Elsevier

    Dr wasiu AWOYALE

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

    Article • International Journal of Food Science & Technology, November 2020, Wiley

    Dr. Emmanuel Oladeji Alamu, Dr wasiu AWOYALE

  25. Understanding cassava varietal preferences through pairwise ranking of gari‐eba and fufu prepared by local farmer–processors

    Article • International Journal of Food Science & Technology, November 2020, Wiley

    Dr. Emmanuel Oladeji Alamu, Dr wasiu AWOYALE

  26. Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars

    Article • Journal of Chemistry, July 2020, Hindawi Publishing Corporation

    Dr. Emmanuel Oladeji Alamu, Dr wasiu AWOYALE

  27. Correlation of the sensory attributes of thick yam paste ( amala ) and the functional and pasting properties of the flour as affected by storage periods and packaging materials

    Article • Journal of Food Processing and Preservation, July 2020, Wiley

    Dr wasiu AWOYALE

  28. The Influence of Social Networking on Food Security Status of Cassava Farming Households in Nigeria

    Article • Sustainability, July 2020, MDPI AG

    Dr wasiu AWOYALE

  29. Estimating Multidimensional Poverty among Cassava Producers in Nigeria: Patterns and Socioeconomic Determinants

    Article • Sustainability, July 2020, MDPI AG

    Dr wasiu AWOYALE

  30. Physicochemical properties, rheology, and storage stability of salad creams made from different cassava starch varieties

    Article • Journal of Food Processing and Preservation, July 2020, Hindawi Publishing Corporation

    Dr wasiu AWOYALE

  31. Development and nutritional evaluation of a complementary diet from fermented provitamin-a-biofortified maize (Zea mays L.) and germinated lentil seeds (Lens culinaris)

    Article • Croatian Journal of Food Science and Technology, May 2020, Faculty of Food Technology Osijek

    Dr wasiu AWOYALE

  32. Upscaling cassava processing machines and products in Liberia

    Article • Croatian Journal of Food Science and Technology, May 2020, Faculty of Food Technology Osijek

    Dr wasiu AWOYALE

  33. Assessment of the Suitability of Different Cassava Varieties for Gari and Fufu Flour Production in Liberia

    Article • Asian Food Science Journal, February 2020, Sciencedomain International

    Dr wasiu AWOYALE

  34. The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods

    Article • Cogent Food & Agriculture, January 2020, Taylor & Francis

    Dr wasiu AWOYALE

  35. Evaluation of the chemical composition and functional properties of gari from Liberia

    Article • Croatian Journal of Food Science and Technology, November 2019, Faculty of Food Technology Osijek

    Dr wasiu AWOYALE

  36. Phenolics composition, antioxidant and pasting properties of high-quality cassava flour substituted with Brachystegia eurycoma seed flour

    Article • The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology, July 2019, Universitatea Dunarea de Jos din Galati

    Emmanuel Anyachukwu Irondi, Dr wasiu AWOYALE

  37. Genome of the African cassava whitefly Bemisia tabaci and distribution and genetic diversity of cassava-colonizing whiteflies in Africa

    Article • Insect Biochemistry and Molecular Biology, July 2019, Elsevier

    Dr wasiu AWOYALE

  38. Enumeration of the microbiota and microbial metabolites in processed cassava products from Madagascar and Tanzania

    Article • Food Control, May 2019, Elsevier

    Dr wasiu AWOYALE

  39. Assessment of the chemical and trace metal composition of dried cassava products from Nigeria

    Article • Quality Assurance and Safety of Crops & Foods, February 2019, Wageningen Academic Publishers

    Dr wasiu AWOYALE, Dr. Emmanuel Oladeji Alamu

  40. Impact of packaging material and storage condition on retention of provitamin A carotenoids and xanthophylls in yellow-seeded maize flour

    Article • Functional Foods in Health and Disease, October 2018, Functional Food Center

    Dr. Emmanuel Oladeji Alamu, Emmanuel Anyachukwu Irondi, Dr wasiu AWOYALE

  41. Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root

    Article • Functional Foods in Health and Disease, September 2018, Functional Food Center

    Dr wasiu AWOYALE

  42. Development of an Optimized Cassava Starch-Based Custard Powder

    Article • Journal of Culinary Science & Technology, December 2017, Taylor & Francis

    Dr wasiu AWOYALE, Prof Taofik A Shittu, Dr Abdul-Rasaq Adebowale, Dr MOJISOLA OLANIKE ADEGUNWA, Prof. Abdul-Rasaq A Adebowale

  43. Assessment of heavy metals and microbial contamination of gari from Liberia

    Article • Food Science & Nutrition, November 2017, Wiley

    Dr wasiu AWOYALE, Dr Robert - Asiedu

  44. Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour

    Article • Journal of Food Measurement & Characterization, July 2017, Springer Science + Business Media

    Emmanuel Anyachukwu Irondi, Dr wasiu AWOYALE

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

    Article • Toxins, June 2017, MDPI AG

    Dr. Emmanuel Oladeji Alamu, Dr wasiu AWOYALE

  46. Physical, chemical and sensory properties of cassava (Manihot esculenta) - sweet potato (Ipomoea batatas) gari

    Article • Ukrainian Journal of Food Science, December 2016, National University of Food Technologies

    Dr wasiu AWOYALE

  47. Screening of some cassava starches for their potential applications in custard and salad cream productions

    Article • Journal of Food Measurement & Characterization, October 2016, Springer Science + Business Media

    Dr wasiu AWOYALE, Prof. Abdul-Rasaq A Adebowale

  48. Assessment of the potential industrial applications of commercial dried cassava products in Nigeria

    Article • Journal of Food Measurement & Characterization, October 2016, Springer Science + Business Media

    Dr wasiu AWOYALE

  49. Can food technology innovation change the status of a food security crop? A review of cassava transformation into “bread” in Africa

    Article • Food Reviews International, September 2016, Taylor & Francis

    Dr wasiu AWOYALE

  50. The pasting, chemical and sensory properties of biofortified cassava root starch-based custard powder

    Article • Journal of Food Measurement & Characterization, January 2016, Springer Science + Business Media

    Dr wasiu AWOYALE

  51. Effect of water yam ( Dioscoreaalata ) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties

    Article • Food Science & Nutrition, July 2015, Wiley

    Dr wasiu AWOYALE

  52. Cassava-based custard powder

    Article • Food Science & Nutrition, April 2015, Wiley

    Dr wasiu AWOYALE, Dr MOJISOLA OLANIKE ADEGUNWA

  53. Effect of varieties on the functional and pasting properties of biofortified cassava root starches

    Article • Journal of Food Measurement & Characterization, February 2015, Springer Science + Business Media

    Dr wasiu AWOYALE

  54. Nutritional and sensory properties of a maize‐based snack food (kokoro) supplemented with treated Distillers’ spent grain (DSG)

    Article • International Journal of Food Science & Technology, June 2011, Oxford University Press (OUP)

    Dr wasiu AWOYALE