All Stories

  1. Elite Genotypes of Water Yam (Dioscorea alata) Yield Food Product Quality Comparable to White Yam (Dioscorea rotundata)

    Article • Applied Sciences, April 2024, MDPI AG

    Dr. Emmanuel Oladeji Alamu

  2. Production and Characterization of Snacks Utilizing Composite Flour from Unripe Plantain (Musa paradisiaca), Breadfruit (Artocarpus altilis), and Cinnamon (Cinnamomum venum)

    Article • Foods, March 2024, MDPI AG

    Dr. Emmanuel Oladeji Alamu

  3. Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (Manihot esculenta Crantz) Roots

    Article • Journal of Food Processing and Preservation, September 2023, Hindawi Publishing Corporation

    Dr. Emmanuel Oladeji Alamu

  4. Assessing the impact of Gliricidia agroforestry-based interventions on crop nutritional, antinutritional, functional, and mineral compositions in eastern Province, Zambia

    Article • Agroecology and Sustainable Food Systems, September 2023, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  5. Effects of traditional preparatory techniques on the chemical and pasting characteristics of yellow‐fleshed cassava roots (Manihot esculenta)

    Article • International Journal of Food Science & Technology, September 2023, Wiley

    Dr. Emmanuel Oladeji Alamu

  6. Drivers of consumer acceptability of cassava gari‐eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot)

    Article • Journal of the Science of Food and Agriculture, August 2023, Wiley

    Dr. Emmanuel Oladeji Alamu

  7. End-user quality characteristics and preferences for cassava, yam and banana products in rural and urban areas -A review

    Article • Cogent Food & Agriculture, May 2023, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  8. A Review of the Use of Near-Infrared Hyperspectral Imaging (NIR-HSI) Techniques for the Non-Destructive Quality Assessment of Root and Tuber Crops

    Article • Applied Sciences, April 2023, MDPI AG

    Dr. Emmanuel Oladeji Alamu

  9. Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact

    Article • Journal of the Science of Food and Agriculture, April 2023, Wiley

    Dr. Emmanuel Oladeji Alamu

  10. Gliricidia sepium (Jacq.) Walp Applications for Enhancing Soil Fertility and Crop Nutritional Qualities: A Review

    Article • Forests, March 2023, MDPI AG

    Dr. Emmanuel Oladeji Alamu

  11. Establishing the linkage between Eba's instrumental and sensory descriptive profiles and their correlation with consumer preferences: implications for cassava breeding

    Article • Journal of the Science of Food and Agriculture, February 2023, Wiley

    Dr. Emmanuel Oladeji Alamu

  12. Evaluation of improved cassava (Manihot esculenta Crantz) varieties and associated products for proximate, cyanogenic potential and glycemic indices

    Article • CyTA - Journal of Food, January 2023, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  13. Characterization of macro and micro-minerals in cassava leaves from genotypes planted in three different agroecological locations in Nigeria

    Article • Heliyon, November 2022, Elsevier

    Dr. Emmanuel Oladeji Alamu

  14. Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (D. rotundata) genotypes grown at different locations

    Article • Heliyon, November 2022, Elsevier

    Dr. Emmanuel Oladeji Alamu

  15. Near-Infrared Reflectance Spectrophotometry (NIRS) Application in the Amino Acid Profiling of Quality Protein Maize (QPM)

    Article • Foods, September 2022, MDPI AG

    Dr. Emmanuel Oladeji Alamu

  16. Assessment of the Effects of Genotype, Location, and Planting Season on the Nutritional Composition and the Metabolizable Energy of Advanced Twenty-Five Maize Hybrids

    Article • International Journal of Plant Biology, September 2022, MDPI AG

    Dr. Emmanuel Oladeji Alamu

  17. Datasets on the variations of  minerals in biofortified cassava (Manihot esculenta Crantz)  as a function of storage root portion,  maturity and environment

    Article • F1000Research, May 2022, Faculty of 1000, Ltd.

    Dr. Emmanuel Oladeji Alamu

  18. Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties

    Article • International Journal of Food Properties, February 2022, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  19. Assessment of Functional and Pasting Properties of Fresh Orange Maize Hybrids and Open-Pollinated Varieties as Influenced by Genotype, Harvesting Time, and Growing Location

    Article • Frontiers in Nutrition, November 2021, Frontiers

    Dr. Emmanuel Oladeji Alamu

  20. Antioxidant and Starch-Hydrolyzing Enzymes Inhibitory Properties of Striga-Resistant Yellow-Orange Maize Hybrids

    Article • Molecules, November 2021, MDPI AG

    Dr. Emmanuel Oladeji Alamu, Emmanuel Anyachukwu Irondi

  21. Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough ( eba )

    Article • Journal of Food Processing and Preservation, November 2021, Wiley

    Dr. Emmanuel Oladeji Alamu

  22. Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications

    Article • Data in Brief, October 2021, Elsevier

    Dr. Emmanuel Oladeji Alamu

  23. Impact of type and level of stabilizers and fermentation period on the nutritional, microbiological, and sensory properties of short‐set Yoghurt

    Article • Food Science & Nutrition, August 2021, Wiley

    Dr. Emmanuel Oladeji Alamu, Mr Kehinde Oludayo Aremu

  24. Unravelling the Effect of Provitamin A Enrichment on Agronomic Performance of Tropical Maize Hybrids

    Article • Plants, July 2021, MDPI AG

    Dr. Emmanuel Oladeji Alamu

  25. Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari

    Article • Journal of Culinary Science & Technology, July 2021, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  26. Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications

    Article • LWT, July 2021, Elsevier

    Dr. Emmanuel Oladeji Alamu

  27. Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype

    Article • Frontiers in Nutrition, June 2021, Frontiers

    Dr. Emmanuel Oladeji Alamu

  28. Assessment of Chemical Properties of Yellow-Fleshed Cassava (Manihot esculenta) Roots as Affected by Genotypes and Growing Environments

    Article • AGRIVITA Journal of Agricultural Science, June 2021, Agrivita, Journal of Agricultural Science (AJAS)

    Dr. Emmanuel Oladeji Alamu

  29. Diversifying the Utilization of Maize at Household Level in Zambia: Quality and Consumer Preferences of Maize-Based Snacks

    Article • Foods, April 2021, MDPI AG

    Dr. Emmanuel Oladeji Alamu

  30. Bioactive Composition and Free Radical Scavenging Activity of Fresh Orange Maize Hybrids: Impacts of Genotype, Maturity Stages, and Processing Methods

    Article • Frontiers in Nutrition, February 2021, Frontiers

    Dr. Emmanuel Oladeji Alamu, Emmanuel Anyachukwu Irondi

  31. Carotenoid profile and functional properties of flour blends from biofortified maize and improved soybean varieties for product developments

    Article • Cogent Food & Agriculture, January 2021, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  32. Evaluation of nutritional properties, and consumer preferences of legume-fortified cassava leaves for low-income households in Zambia

    Article • Cogent Food & Agriculture, January 2021, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  33. Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia

    Article • Cogent Food & Agriculture, January 2021, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  34. Comparing the functional and pasting properties of gari and the sensory attributes of the eba produced using backslopped and spontaneous fermentation methods

    Article • Cogent Food & Agriculture, January 2021, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  35. Characterization of Striga-Resistant Yellow-Orange Maize Hybrids for Bioactive, Carbohydrate, and Pasting Properties

    Article • Frontiers in Sustainable Food Systems, December 2020, Frontiers

    Dr. Emmanuel Oladeji Alamu, Emmanuel Anyachukwu Irondi

  36. Quantitative Assessment of Trace and Macro Element Compositions of Cassava (Manihot esculenta) Storage Roots Enriched with Β-Carotene as Influenced by Genotypes and Growing Locations

    Article • Agriculture, December 2020, MDPI AG

    Dr. Emmanuel Oladeji Alamu

  37. Harvesting time and roasting effects on colour properties, xanthophylls, phytates, tannins and vitamin C contents of orange maize hybrid

    Article • Scientific Reports, December 2020, Springer Science + Business Media

    Dr. Emmanuel Oladeji Alamu

  38. Evaluation of Quality and Acceptability of Snack (Kokoro) Produced From Synthetic Provitamin A Maize (Zea mays) Genotypes

    Article • Frontiers in Sustainable Food Systems, November 2020, Frontiers

    Dr. Emmanuel Oladeji Alamu

  39. A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation

    Article • International Journal of Food Science & Technology, November 2020, Wiley

    Dr. Emmanuel Oladeji Alamu

  40. Understanding cassava varietal preferences through pairwise ranking of gari‐eba and fufu prepared by local farmer–processors

    Article • International Journal of Food Science & Technology, November 2020, Wiley

    Dr. Emmanuel Oladeji Alamu

  41. Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal

    Article • Food Science & Nutrition, September 2020, Wiley

    Dr. Emmanuel Oladeji Alamu, Akereke Abisola

  42. Near‐infrared spectroscopy applications for high‐throughput phenotyping for cassava and yam: A review

    Article • International Journal of Food Science & Technology, September 2020, Wiley

    Dr. Emmanuel Oladeji Alamu

  43. Double Burden of Malnutrition: Evidence from a Selected Nigerian Population

    Article • Journal of Nutrition and Metabolism, September 2020, Hindawi Publishing Corporation

    Dr. Emmanuel Oladeji Alamu

  44. Effect of Sample Preparation Methods on the Prediction Performances of Near Infrared Reflectance Spectroscopy for Quality Traits of Fresh Yam (Dioscorea spp.)

    Article • Applied Sciences, August 2020, MDPI AG

    Dr. Emmanuel Oladeji Alamu

  45. Variations of Macro- and Microelements in Yellow-Fleshed Cassava (Manihot esculenta Crantz) Genotypes as a Function of Storage Root Portion, Harvesting Time, and Sampling Method

    Article • Applied Sciences, August 2020, MDPI AG

    Dr. Emmanuel Oladeji Alamu

  46. Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars

    Article • Journal of Chemistry, July 2020, Hindawi Publishing Corporation

    Dr. Emmanuel Oladeji Alamu

  47. Quality and carotenoid compositions of extrudates produced from composite biofortified maize (Zea mays L.) and soybean (Glycine max (L.) Merr.) flours

    Article • Cogent Chemistry, May 2020, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  48. Extruded flakes from pearl millet (Pennisetum glaucum) - carrot (Daucus carota) blended flours- Production, nutritional and sensory attributes

    Article • Cogent Food & Agriculture, February 2020, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  49. Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption—Consumer acceptance and willingness to pay in Zambia

    Article • AIMS Agriculture and Food, January 2020, American Institute of Mathematical Sciences (AIMS)

    Dr. Emmanuel Oladeji Alamu

  50. Relationship between serum aflatoxin concentrations and the nutritional status of children aged 6–24 months from Zambia

    Article • International Journal of Food Sciences and Nutrition, November 2019, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  51. Cowpea (Vigna unguiculata (L.) Walp) for food security: an evaluation of end-user traits of improved varieties in Swaziland

    Article • Scientific Reports, November 2019, Springer Science + Business Media

    Dr. Emmanuel Oladeji Alamu

  52. Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences

    Article • Cogent Food & Agriculture, October 2019, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  53. Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria

    Article • Cogent Food & Agriculture, September 2019, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  54. Impact of soil fertility management practices on the nutritional quality of Soybean (Glycine max (l.) Merr.) varieties grown in Eastern Zambia

    Article • Cogent Food & Agriculture, September 2019, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  55. Production and Quality Evaluation of Cookies from Composite Flour of Unripe Plantain (Musa paradisiaca), Groundnut (Arachis hypogaea L.) and Cinnamon (Cinnamomum Venum)

    Article • Journal of Culinary Science & Technology, August 2019, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu, Dr MOJISOLA OLANIKE ADEGUNWA

  56. Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour

    Article • Cogent Food & Agriculture, July 2019, Taylor & Francis

    Dr MOJISOLA OLANIKE ADEGUNWA, Dr. Emmanuel Oladeji Alamu

  57. Assessment of Dietary Diversity of Mothers and Children of 6–24 Months from Eastern and Southern Provinces of Zambia

    Article • Journal of Nutrition and Metabolism, July 2019, Hindawi Publishing Corporation

    Dr. Emmanuel Oladeji Alamu

  58. Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro

    Article • Food Science and Human Wellness, June 2019, Elsevier

    Dr. Emmanuel Oladeji Alamu, Emmanuel Anyachukwu Irondi

  59. Variability of carotenoids in a Musa germplasm collection and implications for provitamin A biofortification

    Article • Food Chemistry X, June 2019, Elsevier

    Dr. Emmanuel Oladeji Alamu

  60. Retention of Pro-Vitamin A Content in Products from New Biofortified Cassava Varieties

    Article • Foods, May 2019, MDPI AG

    Dr. Emmanuel Oladeji Alamu

  61. Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.), and tigernut (Cyperus esculentus L.) flour blends

    Article • Cogent Food & Agriculture, May 2019, Taylor & Francis

    Dr MOJISOLA OLANIKE ADEGUNWA, Dr Abdul-Rasaq A Adebowale, Dr Adegoke H Bakare, Dr. Emmanuel Oladeji Alamu

  62. Application of near infrared reflectance spectroscopy in screening of fresh cassava (Manihot esculenta crantz) storage roots for provitamin A carotenoids

    Article • February 2019, IM Publications

    Dr. Emmanuel Oladeji Alamu

  63. Public sector soybean (Glycine max ) breeding: Advances in cultivar development in the African tropics

    Article • Plant Breeding, February 2019, Wiley

    Nicholas Denwar, Dr. Emmanuel Oladeji Alamu

  64. Assessment of the chemical and trace metal composition of dried cassava products from Nigeria

    Article • Quality Assurance and Safety of Crops & Foods, February 2019, Wageningen Academic Publishers

    Dr wasiu AWOYALE, Dr. Emmanuel Oladeji Alamu

  65. Evaluation of cassava processing and utilization at household level in Zambia

    Article • Food Security, January 2019, Springer Science + Business Media

    Dr. Emmanuel Oladeji Alamu

  66. Calibration development for nutritional evaluation of Yam (Dioscorea sp.) using Near-Infrared Reflectance Spectrophotometry (NIRS)

    Article • Cogent Chemistry, January 2019, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  67. Impact of packaging material and storage condition on retention of provitamin A carotenoids and xanthophylls in yellow-seeded maize flour

    Article • Functional Foods in Health and Disease, October 2018, Functional Food Center

    Dr. Emmanuel Oladeji Alamu, Emmanuel Anyachukwu Irondi

  68. Bioactive compounds of freshly harvested open pollinated varieties (OPV) of orange maize (zea mays): Varietal, maturity, and boiling methods effects

    Article • Cogent Chemistry, August 2018, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  69. Effect of soybean (Glycine max (L.) Merr.) flour inclusion on the nutritional properties and consumer preference of fritters for improved household nutrition

    Article • Food Science & Nutrition, August 2018, Wiley

    Dr. Emmanuel Oladeji Alamu

  70. Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods

    Article • Functional Foods in Health and Disease, July 2018, Functional Food Center

    Dr. Emmanuel Oladeji Alamu

  71. Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties

    Article • Journal of Culinary Science & Technology, July 2018, Taylor & Francis

    Dr MOJISOLA OLANIKE ADEGUNWA, Dr Abdul-Rasaq A Adebowale, Dr. Emmanuel Oladeji Alamu

  72. Nutrient and aflatoxin contents of traditional complementary foods consumed by children of 6-24 months

    Article • Food Science & Nutrition, March 2018, Wiley

    Dr. Emmanuel Oladeji Alamu

  73. Changes in microstructure and functional properties of papaya as affected by osmotic pre-treatment combined with freeze-drying

    Article • Journal of Food Measurement & Characterization, January 2018, Springer Science + Business Media

    Prof. Dr. Joachim Müller, Dr. Emmanuel Oladeji Alamu

  74. Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of β-carotene-enriched roots

    Article • LWT, December 2017, Elsevier

    Dr. Emmanuel Oladeji Alamu

  75. The relationship between training farmers in agronomic practices and diet diversification: a case study from an intervention under the Scaling Up Nutrition programme in Zambia

    Article • Agriculture & Food Security, December 2017, Springer Science + Business Media

    Dr. Emmanuel Oladeji Alamu

  76. Assessment of nutritional characteristics of products developed using soybean (Glycine max (L.) Merr.) pipeline and improved varieties.

    Article • Cogent Food & Agriculture, October 2017, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  77. Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations

    Article • Cogent Chemistry, September 2017, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  78. Occurrence of Regulated Mycotoxins and Other Microbial Metabolites in Dried Cassava Products from Nigeria

    Article • Toxins, June 2017, MDPI AG

    Dr. Emmanuel Oladeji Alamu

  79. Correlates and consequences of women’s participation in the cowpea value chain in eastern Zambia

    Article • Agrekon, June 2017, Taylor & Francis

    Dr. Emmanuel Oladeji Alamu

  80. Accruing genetic gain in pro-vitamin A enrichment from harnessing diverse maize germplasm

    Article • Euphytica, April 2017, Springer Science + Business Media

    Dr. Emmanuel Oladeji Alamu

  81. Nutritional and sensory properties: Snack food made from high-quality cassava flour and legume blend

    Article • Food Science & Nutrition, March 2017, Wiley

    Dr. Emmanuel Oladeji Alamu

  82. Residual β-carotene and Cyanide Levels in Gari Produced from Unfermented Yellow Cassava (Manihot esculenta Crantz) Using Local Processing Method

    Article • Journal of Scientific Research and Reports, January 2017, Sciencedomain International

    Dr. Emmanuel Oladeji Alamu

  83. Food Processing Technologies and Value Addition for Improved Food Safety and Security

    Article • January 2017, Elsevier

    Dr. Emmanuel Oladeji Alamu

  84. Enhancing Gains From Beneficial Rhizomicrobial Symbiotic Communities in Smallholder Cropping Systems

    Article • January 2017, Elsevier

    Dr. Emmanuel Oladeji Alamu

  85. Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties

    Article • Food Science & Nutrition, December 2016, Wiley

    Dr Robert - Asiedu, Dr. Emmanuel Oladeji Alamu

  86. Variation in the evaluation of cis- and trans--carotene in yellow-fleshed cassava (Manihot esculenta Cranz) varieties as a function of the storage root portion and sampling method

    Article • LWT, July 2016, Elsevier

    Dr. Emmanuel Oladeji Alamu

  87. Effects of Husk and Harvesting Time on Provitamin A Activity and Sensory Properties of Boiled Fresh Orange Maize Hybrids

    Article • Journal of Food Quality, September 2015, Wiley

    Dr. Emmanuel Oladeji Alamu

  88. Linearity, Reproducibility and Comparison of iCheckTM CAROTENE with Spectrophotometer and HPLC for Evaluation of Total Carotenoids in Cassava Roots

    Article • European Journal of Nutrition & Food Safety, January 2015, Sciencedomain International

    Dr. Emmanuel Oladeji Alamu

  89. Varietal and harvesting time effects on physical characteristics and sensory attributes of boiled fresh yellow maize hybrids

    Article • Journal of Applied Biosciences, December 2014, African Journals Online (AJOL)

    Dr. Emmanuel Oladeji Alamu

  90. Effects of husk and harvest time on carotenoid content and acceptability of roasted fresh cobs of orange maize hybrids

    Article • Food Science & Nutrition, October 2014, Wiley

    Dr. Emmanuel Oladeji Alamu

  91. Consumers acceptance of composite cassava-maize-wheat breads using baking improvers

    Article • African Journal of Food Science, July 2014, Academic Journals

    Dr. Emmanuel Oladeji Alamu

  92. Physicochemical and bioactive properties of selected white yam (Dioscorea rotundata) varieties adapted to riverine areas of Nigeria

    Article • African Journal of Food Science, July 2014, Academic Journals

    Dr. Emmanuel Oladeji Alamu

  93. Processing Effects on Chemical, Functional and Pasting Properties of Cowpea Flour from Different Varieties

    Article • Nigerian Food Journal, January 2012, Elsevier

    Dr. Emmanuel Oladeji Alamu

  94. Effect of fermentation length and varieties on the qualities of corn starch (Ogi) production

    Article • American Journal of Food and Nutrition, December 2011, Science Hub

    Dr. Emmanuel Oladeji Alamu

  95. Proximate and bioactive contents of some selected Vegetables in Nigeria: Processing and Varietal effects

    Article • American Journal of Food and Nutrition, December 2011, Science Hub

    Dr. Emmanuel Oladeji Alamu

  96. EFFECTS OF PROCESSING ON THE PHYSICOCHEMICAL PROPERTIES AND CAROTENOID CONTENTS OF PLANTAIN FLOUR

    Article • Journal of Food Processing and Preservation, October 2011, Wiley

    Dr. Emmanuel Oladeji Alamu