Tawanda Muzhingi
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Works (7)
Updated: April 11th, 2023 10:13
2022 journal article
Effect of Orange-Fleshed Sweet Potato Puree and Wheat Flour Blends on beta-Carotene, Selected Physicochemical and Microbiological Properties of Bread
FOODS, 11(7).
author keywords: orange-fleshed sweet potato; puree; composite bread; beta-carotene; vitamin A deficiency; biofortification
www.mdpi.com (publisher PDF)
Source: Web Of Science
Added: April 25, 2022
2022 journal article
Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda
FOOD QUALITY AND PREFERENCE, 101.
author keywords: Descriptive sensory analysis; Sweetpotato lexicon; Sweetpotato breeding; Ipomoea batatas; Penalty analysis; Sweet potato
Source: Web Of Science
Added: August 29, 2022
2021 journal article
Analysis of beta-amylase gene (Amy beta) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato (Ipomoea batatas) from East Africa
JOURNAL OF AGRICULTURE AND FOOD RESEARCH, 4.
author keywords: Beta-amylase; Nucleotide variation; Sweetpotato; Orange-fleshed; Texture; Optimal cooking time
Source: Web Of Science
Added: September 27, 2021
2021 journal article
Consumer Preference Testing of Boiled Sweetpotato Using Crowdsourced Citizen Science in Ghana and Uganda
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS, 5.
author keywords: tricot approach; crop evaluation; underutilized crops; Ipomoea batatas; West Africa; East Africa
Source: Web Of Science
Added: March 22, 2021
2021 journal article
Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato puree processing in Kenya
FOOD CONTROL, 119.
author keywords: Training; Food safety; Food handler; Hygiene practices; Contamination; Indicator microorganism
Source: Web Of Science
Added: December 11, 2020
2021 journal article
Starch digestibility and beta-carotene bioaccessibility in the orange- fleshed sweet potato puree-wheat bread
JOURNAL OF FOOD SCIENCE, 86(3), 901–906.
Source: Web Of Science
Added: March 1, 2021
2019 journal article
Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange-fleshed sweetpotatoes
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 54(6), 2055–2063.
author keywords: Bioaccessibility; in vitro digestion; oil type; provitamin A; sweetpotato; beta-carotene
Source: Web Of Science
Added: June 17, 2019
