Publications by authors named "Emmanuel Alamu"

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Establishing the linkage between eba's instrumental and sensory descriptive profiles and their correlation with consumer preferences: implications for cassava breeding.
Oladeji Emmanuel Alamu, Béla Teeken, Oluwatoyin Ayetigbo, Michael Adesokan, Ismail Kayondo

J Sci Food Agric· June 2024

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Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact.
Laurent Adinsi, Imayath Djibri-Moussa, Laurenda Honfozo, Alexandre Bouniol, Karima Meghar, Emmanuel O Alamu

J Sci Food Agric· June 2024

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Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy.
Mahugnon Ezékiel Houngbo, Lucienne Desfontaines, Jean-Louis Diman, Gemma Arnau, Christian Mestres, Emmanuel Oladeji Alamu

J Sci Food Agric· June 2024

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Food quality profile of pounded yam and implications for yam breeding.
Bolanle Otegbayo, Oroniran Oluyinka, Abiola R Tanimola, Fawehinmi Bisi, Alamu Ayomide, Emmanuel Oladeji Alamu

J Sci Food Agric· June 2024

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Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot).
Olamide Olaosebikan, Abolore Bello, Kauê de Sousa, Robert Ndjouenkeu, Michael Adesokan, Emmanuel Alamu

J Sci Food Agric· June 2024

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Development and validation of near-infrared spectroscopy procedures for prediction of cassava root dry matter and amylose contents in Ugandan cassava germplasm.
Ephraim Nuwamanya, Enoch Wembabazi, Michael Kanaabi, Fatumah Babirye Namakula, Arnold Katungisa, Emmanuel Oladeji Alamu

J Sci Food Agric· June 2024

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Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products.
Oluwatoyin Ayetigbo, Santiago Arufe, Antonin Kouassi, Laurent Adinsi, Michael Adesokan, Emmanuel Oladeji Alamu

J Sci Food Agric· June 2024

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Variations in micronutrient concentrations and retentions in made from yellow-fleshed cassava as a function of genotype and processing methods.
Martha Shirley Epiphaneia Williams-Ngegba, Oluseye Olusegun Onabanjo, Nyahabeh Mariama Anthony, Emmanuel Oladeji Alamu, Busie Maziya-Dixon

Front Nutr· May 2024

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Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives.
Emmanuel Anyachukwu Irondi, Abigael Odunayo Bankole, Wasiu Awoyale, Emmanuel Oladipo Ajani, Emmanuel Oladeji Alamu

Front Nutr· January 2024

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Correlate the cyanogenic potential and dry matter content of cassava roots and leaves grown in different environments.
Emmanuel Oladeji Alamu, Gilbert Alfred Dixon, Michael Adesokan, Busie Maziya-Dixon

Sci Rep· September 2023

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Prediction of functional characteristics of gari (cassava flakes) using near-infrared reflectance spectrometry.
Michael Adesokan, Emmanuel Oladeji Alamu, Segun Fawole, Busie Maziya-Dixon

Front Chem· May 2023

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Datasets on the variations of  minerals in biofortified cassava (   as a function of storage root portion,  maturity and environment.
Emmanuel Oladeji Alamu, Busie Maziya-Dixon, Alfred Dixon

F1000Res· April 2023

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Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam () genotypes grown at different locations.
Emmanuel Oladeji Alamu, Michael Adesokan, Wasiu Awoyale, Hakeem Oyedele, Según Fawole

Heliyon· December 2022

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Predicting starch content in cassava fresh roots using near-infrared spectroscopy.
Edwige Gaby Nkouaya Mbanjo, Jenna Hershberger, Prasad Peteti, Afolabi Agbona, Andrew Ikpan, Emmanuel Oladeji Alamu

Front Plant Sci· November 2022

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Characterization of macro and micro-minerals in cassava leaves from genotypes planted in three different agroecological locations in Nigeria.
Emmanuel Oladeji Alamu, Alfred Dixon, Tolu Emma Eyinla, Busie Maziya-Dixon

Heliyon· November 2022

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Influence of traditional processing and genotypes on the antioxidant and antihyperglycaemic activities of yellow-fleshed cassava.
Babajide Kareem, Emmanuel Anyachukwu Irondi, Emmanuel Oladeji Alamu, Emmanuel Oladipo Ajani, Adebayo Abass

Front Nutr· October 2022

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Near-Infrared Reflectance Spectrophotometry (NIRS) Application in the Amino Acid Profiling of Quality Protein Maize (QPM).
Emmanuel Oladeji Alamu, Abebe Menkir, Michael Adesokan, Segun Fawole, Busie Maziya-Dixon

Foods· September 2022

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Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough ().
Wasiu Awoyale, Hakeem Oyedele, Ayodele A Adenitan, Michael Adesokan, Emmanuel O Alamu

J Food Process Preserv· January 2022

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Antioxidant and Starch-Hydrolyzing Enzymes Inhibitory Properties of -Resistant Yellow-Orange Maize Hybrids.
Abdulazeez Olamilekan Elemosho, Emmanuel Anyachukwu Irondi, Emmanuel Oladeji Alamu, Emmanuel Oladipo Ajani, Abebe Menkir

Molecules· November 2021

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Assessment of Functional and Pasting Properties of Fresh Orange Maize Hybrids and Open-Pollinated Varieties as Influenced by Genotype, Harvesting Time, and Growing Location.
Emmanuel Oladeji Alamu, Busie Maziya-Dixon, Abebe Menkir, Michael Adesokan, Olorunfemi Olaofe

Front Nutr· November 2021

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Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications.
Lifa Chimphepo, Emmanuel O Alamu, Maurice Monjerezi, Pheneas Ntawuruhunga, John D K Saka

Data Brief· October 2021

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Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short-set Yoghurt.
Chinazom Martina Eze, Kehinde Oludayo Aremu, Emmanuel Oladeji Alamu, Thomas Muoneme Okonkwo

Food Sci Nutr· October 2021

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Nutritional Properties of Powder and Sensory Perception of Porridge Made From Synthetic Provitamin: A Maize Genotype.
Omololami Tolulope Akinsola, Emmanuel Oladeji Alamu, Bolanle Omolara Otegbayo, Abebe Menkir, Busie Maziya-Dixon

Front Nutr· June 2021

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Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks.
Emmanuel Oladeji Alamu, Bukola Olaniyan, Busie Maziya-Dixon

Foods· April 2021

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Near-infrared spectroscopy applications for high-throughput phenotyping for cassava and yam: A review.
Emmanuel Oladeji Alamu, Ephraim Nuwamanya, Denis Cornet, Karima Meghar, Michael Adesokan

Int J Food Sci Technol· March 2021

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