Showing results 48 to 67 of 69
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| Title | Author(s) | Issue Date | Type |
| A rapid appraisal of the importance of cassava production and processing in the agriculture of Marfokrom | Amoa-Awua, W. K.; Alhassan, R.; Dziedzoave, N. T.; Adjei, R. K.; Yeboah, C. T. | 1990 | Technical Report |
| Recent developments in cassava processing, utilisation and marketing in Ghana and lessons learned | Dziedzoave, N. T. | 2008 | Other |
| Reducing postharvest losses in fresh yams: practicing proper storage | Tortoe, C.; Dowuona, S.; Dziedzoave, N. T. | 2014 | Other |
| Report on selection of cassava products of interest and cassava processors and processing groups | Komlaga, G. A.; Dziedzoave, N. T.; Gyato, C. | 2010 | Technical Report |
| A report on the assessment of HQCF as an ingredient in flour blends for the preparation of two Ghanaian local diets (Banku and Tuo Zaafi) | Dziedzoave, N. T.; Akonor, P. T.; Mireku Essel, E. | 2015 | Technical Report |
| Report on the training course in food production and utilization held at the Faculty of Agriculture, University of Ghana, Legon from 27th December 1987 to 8th January, 1988 | Dziedzoave, N. T.; Vowotor, K. A. | 1988 | Technical Report |
| Report on training workshop in participatory rural appraisal techniques and a participatory rural appraisal of cassava production, processing and marketing in the Ga rural district of the Greater Accra Region | Gaye, M. B.; Lokko, P.; Dziedzoave, N. T.; Gyato, C.; Quaye, W. | 1996 | Technical Report |
| Selection of first four RTIMP GPCS in Tano North, Techiman, West Gonja and Sekyere West districts | Abu-Bakar, S. M.; Dziedzoave, N. T.; Akoto, V. | 2007 | Technical Report |
| Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder | Akonor, P. T.; Dziedzoave, N. T.; Buckman, E. S.; Mireku Essel, E.; Lavoe, F.; Tomlins, K. I. | 2017 | Article |
| Sensory quality of agbelima - a fermented cassava product | Dziedzoave, N. T.; Ellis, W. O.; Oldham, J. H.; Osei-Yaw, A. | 1999 | Article |
| Subjective and objective assessment of `agbelima' (cassava dough) quality | Dziedzoave, N. T.; Ellis, W. O.; Oldham, J. H.; Osei-Yaw, A. | 1999 | Article |
| Technical report on the assessment of improved drying systems for high quality cassava products | Teye, F.; Dziedzoave, N. T.; Ampah, J.; Komlaga, G. A.; Mensah, D.; Agblo, E. T.; Bempong, O. | 2014 | Technical Report |
| Training in cassava value addition, business skills, entrepreneurship and marketing | Wordey, M. T.; Dziedzoave, N. T.; Komlaga, G. A. | 2016 | Technical Report |
| Training manual for the production of cassava based bakery products | Dziedzoave, N. T.; Graffham, A.; Boateng, E. O. | 2003 | Other |
| Training manual for the production of glucose syrup | Dziedzoave, N. T.; Graffham, A.; Boateng, E. O. | 2003 | Other |
| Training manual for the production of high quality cassava flour | Dziedzoave, N. T.; Graffham, A.; Boateng, E. O. | 2003 | Other |
| Training workshop on production of high quality cassava flour and glucose syrups | Dziedzoave, N. T.; Gyato, C.; Abusah, D. D.; Komlaga, G. A. | 2003 | Technical Report |
| Variations in trace metal and aflatoxin content during processing of high quality cassava flour (HQCF) | Ofori, H.; Akonor, P. T.; Dziedzoave, N. T. | 2016 | Article |
| Vegetative growth of different strains of pleurotus and lentinula species on cassava (Manihot esculenta) and (Dioscorea rotundata) wastes in Ghana | Dzomeku, M.; Narh Mensah, D. L.; Obodai, M.; Prempeh, J.; Takli, R. K.; Komlaga, G. A.; Dziedzoave, N. T.; Sonnenberg, A. | 2014 | Other |
| Yam curing: treating wounded yam tubers to reduce postharvest losses | Tortoe, C.; Dowuona, S.; Dziedzoave, N. T. | 2014 | Other |
