Nwaoliwe, G.    

Firstname:G. 
Surname:Nwaoliwe 
Email:g.nwaoliwe@cgiar.org 
Institute:IITA 
Homepage:http://www.iita.org 

10 publications (0 read)





Publications as Author



2026

Cassava-wheat composite flour processing and bread-making: a learner's handbook, Abass, A., Adebowale, A. R., Nwaoliwe, G., Ogunkoya, A. and Lukombo, S., International Institute of Tropical Agriculture (IITA), ISBN 978-978-131-436-0, 2026.
 
Cassava-wheat composite flour processing and bread-making: a practitioner's workbook, Abass, A., Adebowale, A. R., Nwaoliwe, G., Ogunkoya, A. and Lukombo, S., 2026.
 
Cassava-wheat composite flour processing and bread-making: a trainer's manual, Abass, A., Adebowale, A. R., Nwaoliwe, G., Ogunkoya, A. and Lukombo, S., International Institute of Tropical Agriculture (IITA), ISBN 978-978-131-435-3, 2026.
 
An entrepreneurs guide to bread-making cassava flour processing and composite flour bread production, Abass, A., Adebowale, A. R., Nwaoliwe, G., Ogunkoya, A. and Lukombo, S., 2026.
 

2025

Investigating the relationship between cooking time, dry matter and sensory attributes of boiled cassava, Osunbade, A. O., Alamu, E. O., Awoyale, W., Adesokan, M., Nwaoliwe, G., Akinwande, B.*, Adejuyitan, A.*, Lungaho, M. and Maziya-Dixon, B., in: African Journal of Food, Agriculture, Nutrition and Development, volume 25, number 2, pages 25827-25845, ISSN 1684-5358, 2025. [DOI]
 
Consumer perception and sensory profiling of cassava mealiness attributes using hedonic, JAR, and CATA methods, Osunbade, A. O., Alamu, E. O., Awoyale, W.*, Adesokan, M., Nwaoliwe, G., Akinwande, B.*, Adejuyitan, A.*, Lungaho, M. and Maziya-Dixon, B., in: Journal of Sensory Studies, volume 40, number 3: e70036, pages 1-14, ISSN 0887-8250, 2025. [DOI]
 
Transforming Agrifood Systems in West and Central Africa Initiative (TAFS-WCA): lean data innovation for rapid diet quality monitoring at scale, Adewopo, J., Lungaho, M., Aiyedun, K. and Nwaoliwe, G., number Pilot 1, 2025.
 

2023

Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices, Nwaoliwe, G., Alamu, E. O., Sanusi, R.* and Maziya-Dixon, B., in: CyTA - Journal of Food, volume 21, number 1, pages 20-30, ISSN 1947-6337, 2023. [DOI]
 

2022

Adoption of improved cassava varieties by processors is linked to processing characteristics and products biophysical attributes, Abass, A., Awoyale, W., Ogundapo, A. T., Oluwasoga, O., Nwaoliwe, G., Oyelekan, J. and Olarinde, L.*, in: Journal of Food Processing and Preservation, volume 46, number 3: e16350, pages 1-19, ISSN 0145-8892, 2022. [DOI]
 

2019

Assessment of the nutritional composition, physical properties and sensory quality of composite bread baked with high-quality cassava flour from biofortified and white- fleshed cassava roots, Awoyale, W., Abass, A., Amaza, P.*, Oluwasoga, O. and Nwaoliwe, G., in: Preprints, pages 1-30, 2019. [DOI]