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| 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] |
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| Development of standard operating protocol for measurement of cassava root mealiness, Osunbade, A. O., Alamu, E. O., Awoyale, W., Adesokan, M., Akinwande, B.*, Adejuyitan, A.* and Maziya-Dixon, B., in: Scientific Reports, volume 14, number -: 17324, pages 1-6, ISSN 2045-2322, 2024. [DOI] |
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| Breeding and end-use quality traits of roots, tubers, and bananas (RTB) crops for authentic African cuisines-a review, Alamu, E. O., Adesokan, M., Awoyale, W. and Maziya-Dixon, B., in: Euphytica, number 220:129, pages 1-21, ISSN 0014-2336, 2024. [DOI] |
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| Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition, Awoyale, W., Fadeni, F. R.* and Maziya-Dixon, B., in: Frontiers in Nutrition, volume 11, number : 1403660, pages 1-13, ISSN 2296-861X, 2024. [DOI] |
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| Development of an improved steamer for optimum retention of carotenoids in Attieke produced from biofortified cassava (Manihot esculenta Crantz) roots, Alamu, E. O., Sangodoyin, O. M.*, Diallo, T. A., Kolawole, P., Olajide, J. O.*, Jekayinfa, S. O.*, Abass, A., Tran, T., Awoyale, W., Parkes, E. and Maziya-Dixon, B., in: Journal of Food Processing and Preservation, volume 2023, number -: 6653897, pages 1-13, ISSN 0145-8892, 2023. [DOI] |
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| End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas - a review, Osunbade, A. O., Alamu, E. O., Awoyale, W., Akinwande, B.*, Adejuyitan, A.* and Maziya-Dixon, B., in: Cogent Food & Agriculture, volume 9, number 1: 2205720, pages 1-8, ISSN 2331-1932, 2023. [DOI] |
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| Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations, Alamu, E. O., Adesokan, M., Awoyale, W., Oyedele, H. A., Fawole, S., Asfaw, A. and Maziya-Dixon, B., in: Heliyon, volume 8, number 12: e11690, pages 1-7, ISSN 2405-8440, 2022. [DOI] |
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| Influence of drying methods on heavy metal composition and microbial load of plantain chips, Adenitan, A. A., Awoyale, W., Akinwande, B.* and Maziya-Dixon, B., in: Cogent Food & Agriculture, volume 8, number 1: 2113205, pages 1-22, ISSN 2331-1932, 2022. [DOI] |
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| 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] |
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| Can improved cassava genotypes from the breeding program substitute the adopted variety for gari production? Biophysical and textural attributes approach, Awoyale, W., Oyedele, H. A., Adesokan, M., Alamu, E. O. and Maziya-Dixon, B., in: Frontiers in Sustainable Food Systems, volume 6, number 6: 984687, pages 1-18, ISSN 2571-581X, 2022. [DOI] |
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| Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties, Awoyale, W., Oyedele, H. A., Adenitan, A. A., Adesokan, M., Alamu, E. O. and Maziya-Dixon, B., in: International Journal of Food Properties, volume 25, number 1, pages 326-343, ISSN 1094-2912, 2022. [DOI] |
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| Understanding cassava varietal preferences through pairwise ranking of gari-eba and fufu prepared by local farmer-processors, Teeken, B., Agbona, A ., Bello, A. A., Olaosebikan, O., Alamu, E. O., Adesokan, M., Awoyale, W., Madu, T.*, Okoye, B.*, Chijioke, U.*, Owoade, D., Okoro, M.*, Bouniol, A., Dufour, D., Hershey, C., Rabbi, I. Y., Maziya-Dixon, B., Egesi, C., Tufan, H. A. and Kulakow, P., in: International Journal of Food Science and Technology, volume 56, number 3, pages 1258-1277, ISSN 0950-5423, 2021. [DOI] |
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| Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia, Alamu, E. O., Gondwe, T., Ayinde, O., Akinwale, M. G., Ntawuruhunga, P., Awoyale, W., Abass, A. and Maziya-Dixon, B., in: Cogent Food & Agriculture, volume 7, number 1: 1914906, pages 1-21, ISSN 2331-1932, 2021. [DOI] |
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| Comparative field evaluation of mechanized and manual cassava production operations: the case of cassava farmers in Ogun state of Nigeria, Abass, A., Okechukwu, R., Gworgwor, N.*, Amaza, P.* and Awoyale, W., in: Agricultural Mechanization in Asia, Africa and Latin America, volume 52, number 2, pages 20-27, ISSN 0084 5841, 2021. |
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| Mycotoxin profiles of solar tent-dried and open sun-dried plantain chips, Adenitan, A. A., Awoyale, W., Akinwande, B.*, Maziya-Dixon, B. and Michael, S., in: Food control, volume 119, number 107467, pages 1-7, ISSN 0956-7135, 2021. [DOI] |
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| Comparing backslopped and spontaneous fermentation based on the chemical composition and sensory properties of gari, Awoyale, W., Oyedele, H. A., Adenitan, A. A., Alamu, E. O. and Maziya-Dixon, B., in: Journal of Culinary Science & Technology, pages 1-17, ISSN 1542-8052, 2021. [DOI] |
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| Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods, Awoyale, W., Oyedele, H. A., Adenitan, A. A., Alamu, E. O. and Maziya-Dixon, B., in: Cogent Food & Agriculture, volume 7, number 1: 1883827, pages 1-24, ISSN 2331-1932, 2021. [DOI] |
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| Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba), Awoyale, W., Oyedele, H. A., Adenitan, A. A., Adesokan, M., Alamu, E. O. and Maziya-Dixon, B., in: Journal of Food Processing and Preservation, number -: e16115, pages 1-14, ISSN 0145-8892, 2021. [DOI] |
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| Estimating multidimensional poverty AmongCassava producers in Nigeria: patterns and socioeconomic determinants, Olarinde, L.*, Abass, A., Abdoulaye, T., Adepoju, A. A.*, Fanifosi, E. G.*, Adio, M. O.*, Adeniyi, O. A.* and Awoyale, W., in: Sustainability, volume 12, number 13: 5366, pages 1-17, ISSN 2071-1050, 2020. [DOI] |
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| Report on the status of Attieke production in Cote d'Ivoire, Alamu, E. O., Abass, A., Maziya-Dixon, B., Diallo, T. A., Sangodoyin, M. A., Kolawole, P., Tran, T., Awoyale, W., Kulakow, P., Parkes, E., Kouame, K. A., Amani, K., Appi, A. and Dixon, A., 2020. |
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| The influence of social networking on food security status of cassava farming households in Nigeria, Olarinde, L.*, Abass, A., Abdoulaye, T., Adepoju, A. A.*, Adio, M. O.*, Fanifosi, E. G.* and Awoyale, W., in: Sustainability, volume 12, number 13: 5420, pages 1-35, ISSN 2071-1050, 2020. [DOI] |
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| Physicochemical properties and total carotenoid content of high-quality unripe plantain flour from varieties of hybrid plantain cultivars, Anajekwu, E. O., Maziya-Dixon, B., Akinoso, R.*, Awoyale, W. and Alamu, E. O., in: Journal of Chemistry, number -: 5960346, pages 1-7, ISSN 2090-9063, 2020. [DOI] |
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| Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia, Awoyale, W., Asiedu, R., Kawalawu, W. K.*, Abass, A., Maziya-Dixon, B., Kromah, A.*, Edet, M. and Mulbah, S.*, in: Asian Food Science Journal, volume 14, number 2: AFSJ.54567, pages 36-52, ISSN 2581-7752, 2020. [DOI] |
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| Upscaling cassava processing machines and products in Liberia, Awoyale, W., Asiedu, R., Kawalawu, W. K.*, Kolawole, P., Diallo, T. A., Edet, M. and Adetunji, M.*, in: Croatian Journal of Food Science and Technology, volume 12, number 1, pages 1-7, ISSN 1847-3466, 2020. [DOI] |
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| 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, Awoyale, W., Oyedele, H. A. and Maziya-Dixon, B., in: Cogent Food & Agriculture, volume 6, number -: 1823595, pages 1-20, ISSN 2331-1932, 2020. [DOI] |
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| 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, Awoyale, W., Oyedele, H. A. and Maziya-Dixon, B., in: Journal of Food Processing and Presevation, pages 1-13, ISSN 0145-8892, 2020. [DOI] |
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| A review of cassava semolina (gari and eba) end-user preferences and implications for varietal trait evaluation, Awoyale, W., Alamu, E. O., Chijioke, U.*, Thierry, T., Takam-Tchuente, N. H., Ndjouenkeu, R.*, Kegah, F. N.* and Maziya-Dixon, B., in: International Journal of Food Science & Technology, pages 1-37, ISSN 0950-5423, 2020. [DOI] |
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| Genome of the African cassava whitefly Bemisia tabaci and distribution and genetic diversity of cassava-colonizing whiteflies in Africa, Chen, W., Wosula, E. N., Hasegawa, D. K., Casinga, C. M., Shirima, R. R., Fiaboe, K., Hanna, R., Fotso Kuate, A., Goergen, G ., Tamo, M., Mahuku, G., Murithi, H., Tripathi, L., Mware, B., Kumar, P. L., Ntawuruhunga, P., Moyo, C., Yomeni, M. O., Boahen, S., Edet, M., Awoyale, W., Wintermantel, W. M., Ling, K., Legg, J. and Fei, Z., in: Insect Biochemistry and Molecular Biology, volume 110, pages 112-120, ISSN 0965-1748, 2019. [DOI] |
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| Development and evaluation of steamer for Attieke production: a cross cutting initiative of CGIAR Research Program for Roots , Tubers and Bananas: poster, Sangodoyin, O. M.*, Alamu, E. O., Diallo, T. A., Kolawole, P., Abass, A., Maziya-Dixon, B., Parkes, E., Awoyale, W., Buraimoh, B., Ben, J., Tran, T., Jekayinfa, S. O.*, Olajide, J. O.*, Kulakow, P., Dixon, A. and Asiedu, R., International Institute of Tropical Agriculture, 2019. |
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| Enumeration of the microbiota and microbial metabolites in processed cassava products from Madagascar and Tanzania, Abass, A., Adegoke, G. O.*, Awoyale, W., Gaspar, A., Mlingi, N., Andrianavalona, V.*, Randrianarivelo, R.*, Sulyok, M., Mneney, A.* and Ranaivoson, R.*, in: Food Control, volume 99, pages 164-170, ISSN 0956-7135, 2019. [DOI] |
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| Evaluation of the chemical composition and functional properties of gari from Liberia, Awoyale, W., Kawalawu, W. K.*, Asiedu, R., Maziya-Dixon, B., Abass, A. and Edet, M., in: Croatian Journal of Food Science and Technology, volume 11, number 2, pages 157-167, ISSN 1847-3466, 2019. [DOI] |
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| 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] |
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| Assessment of the chemical and trace metal composition of dried cassava products from Nigeria, Abass, A., Awoyale, W. and Alamu, E. O., in: Quality Assurance and Safety of Crops & Foods, pages 1-10, ISSN 1757-8361, 2018. [DOI] |
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| Training manual for the production of cassava products in Liberia, Awoyale, W., International Institute of Tropical Agriculture (IITA), 2018. |
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| Training manual for the production of cassava products in Liberia, Awoyale, W., International Institute of Tropical Agriculture, 2018. |
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| Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root, Awoyale, W., Abass, A. and Maziya-Dixon, B., in: Functional Foods in Health and Disease, volume 8, number 9, pages 438-446, ISSN 2160-3855, 2018. [DOI] |
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| Impact of packaging material and storage condition on retention of provitamin A carotenoids and xanthophylls in yellow-seeded maize flour, Awoyale, W., Alamu, E. O., Irondi, E. A.*, Maziya-Dixon, B. and Menkir, A., in: Functional Foods in Health and Disease, volume 8, number 10, pages 462-477, ISSN 2160-3855, 2018. |
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| Chemical and sensory properties of analogue rice produced from maize grits and high quality cassava flour blends, Karim, O. R.*, Olapade, G. M.*, Awoyale, W., Maziya-Dixon, B., Oyeyinka, S.* and Olawuyi, I.*, in: FUOYE Journal of Agriculture and Human Ecology, volume 1, number 4, pages 35-45, 2017. |
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| Chemical properties and consumer acceptability of analogue rice produced from cassava (Manihot esculenta) and maize (Zea mays), Karim, O. R.*, Olapade, G. M.*, Awoyale, W. and Maziya-Dixon, B., Nigerian Institute of Food Science and Technology, 2017. |
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| Occurrence of regulated mycotoxins and other microbial metabolites in dried cassava products from Nigeria, Abass, A., Awoyale, W., Sulyok, M. and Alamu, E. O., in: Toxins, volume 9, number 7, pages 1-14, ISSN 2072-6651, 2017. [DOI] |
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| Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour, Irondi, E. A.*, Awoyale, W., Oboh, G.* and Boligon, A. A.*, in: Journal of Food Measurement and Characterization, pages 1-9, ISSN 2193-4126, 2017. [DOI] |
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| Breeding cassava to meet consumer preferences for product quality, Abass, A., Awoyale, W., Sanni, L. O.* and Shittu, T.*, volume 2, pages 197-210, chapter 9, Burleigh Dodds Science Publishing, ISBN 978-1-78676-004-3, 2017. |
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| Consumer's acceptability and willingness-to-pay for composite bread baked with high quality cassava flour from yellow-fleshed cassava roots: proceeding/poster, Awoyale, W., Abass, A., Alamu, E. O., Maziya-Dixon, B. and Amaza, P.*, Nigerian Institute of Food Science and Technology, 2017. |
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| Assessment of heavy metals and microbial contamination of gari from Liberia, Awoyale, W., Asiedu, R., Kawalawu, W. K.*, Maziya-Dixon, B., Abass, A., Edet, M. and Adetunji, M.*, in: Food Science & Nutrition, pages 1-5, ISSN 2048-7177, 2017. [DOI] |
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| Development of an optimized cassava starch-based custard powder, Awoyale, W., Sanni, L. O.*, Shittu, T.*, Adebowale, A.* and Adegunwa, M.*, in: Journal of Culinary Science & Technology, pages 1-23, ISSN 1542-8052, 2017. [DOI] |
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| Physical, chemical and sensory properties of cassava (Manihot esculenta) - sweet potato (Ipomoea batatas) gari, Karim, O. R.*, Balogun, M. A.*, Akintayo, O. A.* and Awoyale, W., in: Ukrainian Journal of Food Science, volume 4, number 2, pages 276-289, ISSN 2310-1008, 2016. [DOI] |
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| Can food technology innovation change the status of a food security crop? A review of cassava transformation into "Bread" in Africa, Abass, A., Awoyale, W., Alenkhe, B., Ndavi, M., Asiru, W. B.*, Manyong, V. and Sanginga, N., in: Food Reviews International, pages 1-16, ISSN 8755-9129, 2016. [DOI] |
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| Retention of pro-vitamin A carotenoids in Ogi powder as affected by packaging materials and storage conditions, Awoyale, W., Maziya-Dixon, B. and Menkir, A., in: Journal of Food and Nutrition Research, volume 4, number 2, pages 88-93, ISSN 2333-1119, 2016. [DOI] |
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| Effect of packaging materials and storage conditions on the degradation of Xanthophylls in yellow-maize Ogi powder, Awoyale, W., Maziya-Dixon, B., Alamu, E. O. and Menkir, A., in: Journal of Food and Nutrition Research, volume 4, number 8, pages 522-527, ISSN 2333-1119, 2016. [DOI] |
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| Assessment of the potential industrial applications of commercial dried cassava products in Nigeria, Awoyale, W., Abass, A., Ndavi, M., Maziya-Dixon, B. and Sulyok, M., in: Journal of Food Measurement and Characterization, pages 1-12, ISSN 1932-7587, 2016. [DOI] |
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| Effect of processing on the retention of total carotenoid, iron and zinc contents of yellow-fleshed cassava roots, Maziya-Dixon, B., Awoyale, W. and Dixon, A., in: Journal of Food and Nutrition Research, volume 3, number 8, pages 483-488, ISSN 2333-1119, 2015. [DOI] |
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| Effect of water yam (Dioscorea alata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties, Awoyale, W., Maziya-Dixon, B., Sanni, L. O.* and Shittu, T.*, in: Food Science & Nutrition, pages 1-10, ISSN 2048-7177, 2015. [DOI] |
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| Effect of packaging materials and storage conditions on the physicochemical and chemical properties of ogi powder, Awoyale, W., Maziya-Dixon, B. and Menkir, A., in: Journal of Food, Agriculture and Environment, volume 11, number 3 and 4, pages 242-248, ISSN 1459-0255, 2013. |
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