selected publications
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article
- Mycotoxin profiles of solar tent-dried and open sun-dried plantain chips. Food Control. 119:107467. 2021
- Understanding cassava varietal preferences through pairwise ranking of gari‐eba and fufu prepared by local farmer‐processors. International Journal of Food Science and Technology. 2020
- The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods. Cogent food & agriculture. 6. 2020
- Correlation of the sensory attributes of thick yam paste (amala) and the functional and pasting properties of the flour as affected by storage periods and packaging materials. Journal of Food Processing and Preservation. 44. 2020
- Physicochemical Properties and Total Carotenoid Content of High-Quality Unripe Plantain Flour from Varieties of Hybrid Plantain Cultivars. Journal of Chemistry. 2020:1-7. 2020
- Upscaling cassava processing machines and products in Liberia. Croatian journal of food science and technology. 12:20-26. 2020
- Assessment of the Suitability of Different Cassava Varieties for Gari and Fufu Flour Production in Liberia 2020
- CHEMICAL AND SENSORY PROPERTIES OF ANALOGUE RICE PRODUCED FROM MAIZE GRITS AND HIGH QUALITY CASSAVA FLOUR BLENDS 2019
- Evaluation of the chemical composition and functional properties of gari from Liberia. Croatian journal of food science and technology. 11:157-167. 2019
- Genome of the African cassava whitefly Bemisia tabaci and distribution and genetic diversity of cassava-colonizing whiteflies in Africa.. Insect Biochemistry and Molecular Biology. 110:112-120. 2019
- Enumeration of the microbiota and microbial metabolites in processed cassava products from Madagascar and Tanzania. Food Control. 99:164-170. 2019
- Assessment of the chemical and trace metal composition of dried cassava products from Nigeria. Quality Assurance and Safety of Crops & Foods. 11:43-52. 2019
- Mass and Energy Balance Analysis of Pneumatic Dryers for Cassava and Development of Optimization Models to Increase Competitiveness in Nigeria. Current Journal of Applied Science and Technology. 32:1-11. 2019
- Development of an Optimized Cassava Starch-Based Custard Powder. Journal of Culinary Science & Technology. 17:22-44. 2019
- Impact of packaging material and storage condition on retention of provitamin A carotenoids and xanthophylls in yellow-seeded maize flour. Functional Foods in Health and Disease. 8:462-477. 2018
- Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root. Functional Foods in Health and Disease. 8:438-446. 2018
- Can food technology innovation change the status of a food security crop? A review of cassava transformation into "Bread" in Africa. Food Reviews International. 34:1-16. 2018
- Assessment of heavy metals and microbial contamination of gari from Liberia. Food Science and Nutrition. 6:62-66. 2018
- Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour. Journal of Food Measurement and Characterization. 11:2202-2210. 2017
- Occurrence of Regulated Mycotoxins and Other Microbial Metabolites in Dried Cassava Products from Nigeria. Toxins. 9:207. 2017
- Assessment of the potential industrial applications of commercial dried cassava products in Nigeria. Journal of Food Measurement and Characterization. 11:598-609. 2017
- Screening of some cassava starches for their potential applications in custard and salad cream productions. Journal of Food Measurement and Characterization. 11:299-309. 2017
- Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties. Food Science and Nutrition. 4:24-33. 2016
- Nutritional and sensory properties of a maize-based snack food (kokoro) supplemented with treated Distillers’ spent grain (DSG). International Journal of Food Science and Technology. 46:1609-1620. 2011
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review
- A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation. International Journal of Food Science and Technology. 1206-1222. 2021