Parcourir par Mots clés libres

Rapid analysis of starch, sugar, and amylose in fresh yam tubers and boiled yam texture using near-infrared hyperspectral imaging and chemometrics. Adesokan Michael, Alamu Emmanuel Oladeji, Otegbayo Bolanle, Asfaw Asrat, Afolabi Michael Olutoyin, Fawole Segun, Meghar Karima, Dufour Dominique, Ayetigbo Oluwatoyin, Davrieux Fabrice, Maziya-Dixon Busie. 2025. Journal of Food Composition and Analysis, 142:107425, 17 p.

Training / Support mission on instrumental textural characterization of boiled and pounded yam by penetrometry and pounded yam by Kieffer dough extensibility, Cirad-Guadeloupe, France. Arufe Santiago. 2025. Montpellier : RTB Breeding-CIRAD, 11 p.

Crumbliness of boiled yam through textural and dynamic rheology measurements. Honfozo Laurenda, Hotegni Francis, Adinsi Laurent, Pede Pénélope, Ayetigbo Oluwatoyin, Arufe Santiago, Mestres Christian, Dufour Dominique, Akissoé Noël. 2024. Cotonou : RTB Breeding Project, 16 p.

Standard operating procedure for sample preparation and the measurement of texture of boiled yam. Adinsi Laurent, Hotegni Francis, Honfozo Laurenda, Pede Pénélope, Akissoé Noël, Arufe Santiago, Ayetigbo Oluwatoyin. 2024. Cotonou : RTB Breeding Project-CIRAD, 20 p.

Standard operating procedure for textural characterization of boiled yam by Ottawa extrusion. Adesokan Michael, Alamu Emmanuel, Fawole Segun, Ayetigbo Oluwatoyin, Maziya-Dixon Busie. 2024. Ibadan : RTB Breeding-CIRAD, 13 p.

Training / Support mission on instrumental textural characterization of boiled yam by Ottawa extrusion and pounded yam by Kieffer dough extensibility, at IITA and Bowen University, Nigeria. Ayetigbo Oluwatoyin. 2024. Ibadan : RTB Breeding-CIRAD, 22 p.

Training / Support mission on instrumental textural characterization of boiled yam by Ottawa extrusion, and pounded yam by Kieffer dough extensibility, at NRCRI, Nigeria. Ayetigbo Oluwatoyin. 2024. Umudike : RTB Breeding-CIRAD, 17 p.

Consumer testing of boiled yam in rural and urban areas in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Madu Tessy, Okoye Benjamin, Ukeje Blessing, Onyemauwa Nnaemeka, Ofoeze Miriam, Fliedel Geneviève (collab.), Adinsi Laurent (collab.), Bechoff Aurélie (collab.). 2022. Umudike : RTBfoods Project-CIRAD, 18 p.

Consumer testing of boiled yam in rural and urban areas in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, Step 4. Adinsi Laurent, Honfozo Fifamè Laurenda, Djibril Moussa Imayath, Bouniol Alexandre, Hounhouigan Joseph Djidjoho, Akissoé Noël, Bechoff Aurélie (), Fliedel Geneviève (). 2021. Cotonou : RTBfoods Project-CIRAD, 20 p.

Participatory processing diagnosis of boiled yam in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1. Bouniol Alexandre, Adinsi Laurent, Honfozo Fifamè Laurenda, Hounhouigan Joseph Djidjoho, Fliedel Geneviève, Akissoé Noël. 2021. Cotonou : RTBfoods Project-CIRAD, 27 p.

Participatory processing diagnosis of boiled yam in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1. Madu Tessy, Ofoeze Miriam, Onyemauwa Nnaemeka, Okoye Benjamin, Bouniol Alexandre (collab.). 2021. Umudike : RTBfoods Project-CIRAD, 17 p.

Proof of concept on visualization of cooking degree of boiled yam by hyperspectral imaging. High-Throughput Phenotyping Protocols (HTPP), WP3. Meghar Karima, Davrieux Fabrice. 2021. Montpellier : RTBfoods Project-CIRAD, 13 p.

Sample preparation and cooking time for texture analysis of boiled yam. Biophysical characterization of quality traits, WP2. Adinsi Laurent, Honfozo Fifamè Laurenda, Akissoé Noël, Dahdouh Layal (collab.), Ayetigbo Oluwatoyin (collab.). 2021. Cotonou : RTBfoods Project-CIRAD, 15 p.

Sensory characterization of boiled yam. Biophysical characterization of quality traits, WP2. Adinsi Laurent, Akissoé Noël, Maraval Isabelle (collab.), Forestier-Chiron Nelly (collab.), Bugaud Christophe (collab.). 2021. Cotonou : RTBfoods Project-CIRAD, 13 p.

Gendered food mapping on boiled yam in Benin. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1. Honfozo Fifamè Laurenda, Adinsi Laurent, Bouniol Alexandre, Bakpe Jules, Adétonah Sounkoura, Akissoé Noël, Hounhouigan Joseph Djidjoho, Forsythe Lora (collab.). 2020. Cotonou : RTBfoods Project-CIRAD, 62 p.

State of knowledge on boiled yam in Benin. Food Science & Gender. Adinsi Laurent, Adétonah Sounkoura, Akissoé Noël, Bakpe Jules, Hounhouigan Joseph Djidjoho, Assogba Jacob, Kleih Ulrich (collab.), Fliedel Geneviève (collab.), Forsythe Lora (collab.). 2019. Cotonou : RTBfoods Project-CIRAD, 74 p.