Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects

by Isaac Agbemafle, Doris Hadzi, Francis K. Amagloh, Francis B. Zotor, Manju B. Reddy
Published 2020-09-01

Evaluation of Oxidative Stability of Full Fat Soybean Flour in Storage and Sensory Quality of Tuo Zaafi-Enriched with Soy Flour as Influenced by Traditional Processing Methods

by Ece Gulkirpik, Marco Toc, Richard A. Atuna, Francis K. Amagloh, Juan E. Andrade Laborde
Published 2021-09-01

The Potential of Sweetpotato as a Functional Food in Sub-Saharan Africa and Its Implications for Health: A Review

by Flora C. Amagloh, Benard Yada, Gaston A. Tumuhimbise, Francis K. Amagloh, Archileo N. Kaaya
Published 2021-05-01