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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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| 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] |
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| 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. |
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| Cultivating value from waste: creating novel food, feed, and industrial applications from Bambara groundnut by-products, Lungaho, M., Ojuederie, O. B., Kareem, K.*, Odesola, K. A., Popoola, J. O., Onawo, L. O., Igiebor, F. A., Uselu, A., Adegboyega, T. T. and Ikhajiagbe, B., in: Sustainability, volume 17, number 16: 7378, pages 1-20, ISSN 2071-1050, 2025. [DOI] |
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| From discard to resource: unlocking the environmental and nutritional value of Bambara groundnut waste, Lungaho, M., Ojuederie, O. B., Odozi, E. B.*, Mshelmbula, B. P., Onawo, L. O., Igiebor, F. A., Uselu, A., Adegboyega, T. T. and Ikhajiagbe, B., in: Frontiers in Sustainable Food Systems, volume 9, number -: 1684699, pages 1-13, ISSN 2571-581X, 2025. [DOI] |
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