Résultats pour Auteur : "Alamu, Ayomide"

Updated correlation Coefficient between sensory and instrumental textural quality measurement of pounded yam. Otegbayo Bolanle, Oroniran Oluyinka, Alamu Ayomide, Tanimola Abiola, Ayetigbo Oluwatoyin. 2025. Iwo : RTB Breeding, 50 p.

Standard operating procedure for determination of extensibility of pounded yam using Kieffer dough extensibility method. Adinsi Laurent, Diby Sylvie Nnan, Bouniol Alexandre, Hotegni Francis, Deffan Prudence, Domingo Romain, Honfozo Laurenda, Adesokan Michael, Alamu Ayomide, Chijioke Ugo, Otegbayo Bolanle, Arufe Santiago, Akissoé Noël, Mestres Christian, Dufour Dominique, Ayetigbo Oluwatoyin. 2024. Cotonou : RTB Breeding Project-CIRAD, 20 p.

A novel approach to objective assessment of stretchability in pounded yam. Otegbayo Bolanle Omolara, Alamu Ayomide, Oroniran Oluyinka, Adesokan Michael, Tanimola Abiola, Ayetigbo Oluwatoyin. 2024. . Montpellier : CIRAD, 1 p. Regional Sensory and Consumer Science Conference (Afrosense 2024), Accra, Ghana, 27 Novembre 2024/29 Novembre 2024.

Instrumental texture profile analyses of pounded yam produced from yam genotypes of contrasting pounding quality. Otegbayo Bolanle Omolara, Oroniran Oluyinka, Tanimola Abiola, Bolaji Oluwatomilola, Alamu Ayomide, Ayetigbo Oluwatoyin. 2022. In : Tropentag 2022. International research on food security, natural resource management and rural development: Can agroecological farming feed the world? Farmers' and academia's views. Book of abstracts. Eric Tielkes (ed.). Witzenhausen : Cuvillier Verlag, 410-411. ISBN 978-3-7369-7671-9 Tropentag 2022 - Can agroecological farming feed the world? Farmers’ and academias’ views, Prague, République tchèque, 14 Septembre 2022/16 Septembre 2022.

Standard operating protocol for textural characterization of pounded yam. Biophysical characterization of quality traits, WP2. Otegbayo Bolanle Omolara, Oroniran Oluyinka, Tanimola Abiola, Bolaji Oluwatomilola, Alamu Ayomide, Mestres Christian (collab.), Ayetigbo Oluwatoyin (collab.). 2022. Iwo : RTBfoods Project-CIRAD, 22 p.