|
| Evaluating the dry matter content of raw yams using hyperspectral imaging spectroscopy and machine learning, Adesokan, M., Otegbayo, B.*, Alamu, E. O., Olutoyin, M. A.* and Maziya-Dixon, B., in: Journal of Food Composition and Analysis, volume 135, number -: 106692, pages 1-12, ISSN 0889-1575, 2024. [DOI] |
|
|
| Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products, Ayetigbo, O., Arufe, S., Kouassi, A. B., Adinsi, L.*, Adesokan, M., Escobar, A., Delgado, L. F., Tanimola, A.*, Oroniran, O.*, Vepowo, C. K.*, Nakitto, M., Khakasa, E.*, Chijioke, U.*, Nowakunda, K., Newilah, G. N.*, Otegbayo, B.*, Akissoe, N. H.*, Lechaudel, M., Tran, T., Alamu, E. O., Maziya-Dixon, B., Mestres, C. and Dufour, D., in: Journal of the Science of Food and Agriculture, pages 1-35, ISSN 0022-5142, 2023. [DOI] |
|
| Characterising quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact, Adinsi, L.*, Moussa, I. D.*, Honfozo, L.*, Bouniol, A., Meghar, K., Alamu, E. O., Adesokan, M., Arufe, S., Ofoeze, M.*, Okoye, B.*, Madu, T.*, Hotegni, F.*, Chijioke, U.*, Otegbayo, B.*, Dufour, D., Hounhouigan, J. D.*, Ceballos, H., Mestres, C. and Akissoe, N. H.*, in: Journal of the Science of Food and Agriculture, pages 1-29, ISSN 0022-5142, 2023. [DOI] |
|
| Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy, Houngbo, M. E., Desfontaines, L., Diman, J. L., Arnau, G., Mestres, C., Davrieux, F., Rouan, L., Beurier, G., Marie-Magdeleine, C., Meghar, K., Alamu, E. O., Otegbayo, B.* and Cornet, D., in: Journal of the Science of Food and Agriculture, pages 1-15, ISSN 0022-5142, 2023. [DOI] |
|
| Effect of mineral fertilisation on tuber yield and quality in Yams (Dioscorea alata and Dioscorea rotundata), Afolabi, F.*, Matsumoto, R., Akinwande, B.*, Otegbayo, B.* and Asfaw, A., in: Agriculture, volume 13, number 12: 2240, pages 1-14, ISSN 2077-0472, 2023. [DOI] |
|
| A review of the use of Near-Infrared Hyperspectral Imaging (NIR-HSI) techniques for the non-destructive quality assessment of root and tuber crops, Adesokan, M., Alamu, E. O., Otegbayo, B.* and Maziya-Dixon, B., in: Applied Sciences, volume 13, number 9: 5226, pages 1-17, ISSN 2076-3417, 2023. [DOI] |
|
| Food quality profile of pounded yam and implications for yam breeding, Otegbayo, B.*, Oluyinka, O.*, Tanimola, A.*, Fawehinmi, B.*, Alamu, A.*, Bolaji, T.*, Madu, T.*, Okoye, B.*, Chijioke, U.*, Ofoeze, M.*, Alamu, E. O., Adesokan, M., Ayetigbo, O., Bouniol, A., DJibril-Mousa, I.*, Adinsi, L.*, Akissoe, N. H.*, Cornet, D., Agre, A. P., Amele, A., Obidiegwu, J.* and Maziya-Dixon, B., in: Journal of The Science of Food and Agriculture, pages 1-17, ISSN 0022-5142, 2023. [DOI] |
|
|
| Nutritional properties of ogi powder and sensory perception of ogi porridge made from synthetic provitamin: A maize genotype, Akinsola, O.*, Alamu, E. O., Otegbayo, B.*, Menkir, A. and Maziya-Dixon, B., in: Frontiers in Nutrition, volume 8, number -: 685004, pages 1-12, ISSN 2296-861X, 2021. [DOI] |
|
|
| Evaluation of quality and acceptability of Snack (Kokoro) produced from synthetic Provitamin A Maize (Zea mays) genotypes, Akinsola, O.*, Alamu, E. O., Otegbayo, B.*, Menkir, A. and Maziya-Dixon, B., in: Frontiers in Sustainable Food Systems, volume 4, number : 576217, pages 1-13, ISSN 2571-581X, 2020. [DOI] |
|
| End-user preferences for pounded yam and implications for food product profile development, Otegbayo, B.*, Madu, T.*, Oroniran, O.*, Chijioke, U.*, Fawehinmi, O.*, Okoye, B.*, Tanimola, A.*, Adebola, P. O. and Obidiegwu, J.*, in: International Journal of Food Science and Technology, pages 1-15, ISSN 0950-5423, 2020. [DOI] |
|
|
| Carotenoid retention in ogi flour made from different provitamin a maize genotype (pVAC) and yellow maize, Akinsola, O.*, Otegbayo, B.*, Alamu, E. O. and Maziya-Dixon, B., Abstract presented at IARSAF 22nd Annual Symposium: Innovative Agricultural Research for food security and climate change mitigation in sub-Saharan Africa", on Monday 20th - Friday 24 May, IITA Conference Center, Ibadan, Nigeria, 2019. |
|
|
| Physicochemical and rheological characterization of yam starch for industrial potentials, Otegbayo, B.*, Lopez-Montes, A. and Gibert, O., Abstract, P.316 in the Book of Abstracts, 16th Triennial Symposium of the International Society for Tropical Root Crops (ISTRC), 23 - 28, September, 2012. |
|
|
| Physicochemical properties of yam starch: effect on textural quality of yam food product (pounded yam), Otegbayo, B.*, Bokanga, M.* and Asiedu, R., in: Journal of Food, Agriculture and Environment, volume 9, number 1, pages 145-150, ISSN 1459-0255, 2011. |
|
| Effects of storage on the chemical composition and food quality of yam, Otegbayo, B.*, Asiedu, R. and Bokanga, M.*, in: Journal of Food Processing and Preservation, pages 1-8, ISSN 0145-8892, 2011. [DOI] |
|
|
| Perception of food quality in yams among Nigerian farmers, Otegbayo, B.*, kehinde, A. L.*, Sangoyomi, T.*, Samuel, F. O.* and Okonkwo, C., in: Securing livelihoods through yams: Proceedings of a technical workshop on progress in yam research for development in west and central Africa held in Accra, Ghana, 11-13 September, 2007, pages 147-156, International Institute of Tropical Agriculture (IITA), 2009. |
|
|
| Texture profile analysis applied to pounded yam, Otegbayo, B.*, Aina, J., Abbey, L., Sakyi-Dawson, E., Bokanga, M. and Asiedu, R., in: Journal of Texture Studies, volume 38, pages 355-372, 2007. |
|
|
| Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product: pounded yam, Otegbayo, B.*, Aina, J., Asiedu, R. and Bokanga, M., in: Food Chemistry, volume 99, pages 663-669, 2006. |
|
|
| Sensory texture profiling and development of standard rating scales for pounded yam, Otegbayo, B.*, Aina, J., Sakyi-Dawson, E., Bokanga, M. and Asiedu, R., in: Journal of Texture Studies, volume 36, pages 478-488, 2005. |
|
| Microstructure of boiled yam (Dioscorea spp.) and its implication for assessment of textural quality, Otegbayo, B.*, Aina, J., Asiedu, R. and Bokanga, M., in: Journal of Texture Studies, volume 36, pages 324-332, 2005. |
|
|
| Food quality attributes of Pona yam, Otegbayo, B.*, Achidi, A.*, Asiedu, R. and Bokanga, M., in: Root crops: the small processor and development of local food industries for market economy: proceeding of the Eighth Triennial Syposium of the International Society for Tropical Root Crops - Africa Branch (ISTRC-AB), 12-16 November 2001, Ibadan, Nigeria, pages 119-122, 2003. |
|
| Pasting characteristics as indicators of food textural quality in pounded yam, Otegbayo, B.*, Aina, J., Asiedu, R. and Bokanga, M., in: Paper presented at the International Workshop on Post-Harvest and consumption of yam: loss reduction and improvement of product quality for African markets; June 17-19 2003, Cotonou, 2003. |
|
