Popoola, I.    

Firstname:I. 
Surname:Popoola 
Email: 
Institute:IITA 
Homepage:http://www.iita.org 
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5 publications (0 read)





Publications as Author



2018

Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition, Alamu, E. O., Popoola, I. and Maziya-Dixon, B., in: Food Science & Nutrition, pages 1-6, ISSN 2048-7177, 2018. [DOI]
 

2017

Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend, Maziya-Dixon, B., Alamu, E. O., Popoola, I. and Yomeni, M. O., in: Food Science & Nutrition, volume 5, number 3, pages 805-811, ISSN 2048-7177, 2017. [DOI]
 

2016

Characterization and classification of the provitamin A carotenoids of deep yellow-fleshed bitter yam (Dioscorea dumetorum) varieties, Alamu, E. O., Maziya-Dixon, B., Ferede-Menkir, R., Popoola, I., Asiedu, R. and Gondwe, T., in: Journal of Food and Nutrition Research, volume 4, number 10, pages 640-645, ISSN 2333-1119, 2016. [DOI]
 
Nutritional evaluation and consumer preference of legume fortified maize-meal porridge, Alamu, E. O., Maziya-Dixon, B., Popoola, I., Gondwe, T. and Chikoye, D., in: Journal of Food and Nutrition Research, volume 4, number 10, pages 664-670, ISSN 2333-1119, 2016. [DOI]
 
Assessment of legume utilization among smallholder farmers in the Democratic Republic of Congo (DRC), Kenya, Rwanda and Nigeria: proceeding (poster), Popoola, I., Maziya-Dixon, B., Kantengwa, S ., Sanginga, J., Woomer, P. L., Sangodele, E. and Kanampiu, F., Pan African Grain Legumes and World Cowpea, 2016.