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Biochemical, cooking, sensory and textural properties of the boiled food prod...
Specific biochemical properties and textural attributes determine the final quality and acceptability of yam food products. This study assessed the flour and cooking qualities... -
Viscoelasticity characteristics of cassava starch from 17 varieties in Cameroon
PIDMA is a joint World Bank/Cameroon government operation that aims at transforming the low productivity and subsistence-oriented cassava, maize and sorghum subsector into... -
Viscoelasticity characteristics of cassava flour from 17 varieties in Cameroon
PIDMA is a joint World Bank/Cameroon government operation that aims at transforming the low productivity and subsistence-oriented cassava, maize and sorghum subsector into... -
Gliricidia impacts on soil fertility, crop yields and nutrition in Zambia
The main objective of the research is to advise Norad on the relevance of continued support to Gliricidia based agroforestry systems under CA – and to assess the potential... -
Effect of Maturity Stages and Roasting Method on the Proximate Composition of...
This study evaluated the effect of harvesting time and methods of roasting on the proximate composition of orange maize hybrids. The maturity stages were 20 days, 27 days and 34... -
Comparative analysis of proximate, cyanogenic potential, and glycemic indices...
This study investigated the relationship between the glycemic index (GI) of foods, and diabetes. The glycemic indices of eba (gari dough) made from selected four-cassava...
