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Journal Article 1994

Autor: Dixon, A. Asiedu, Robert Bokanga, M.

The starchy staples of cassava (tuberous roots) provides more than half the calories consumed by more than 200 million people in sub-Saharan Africa, and the leaves are often used as a vegetable providing protein, vitamins and minerals. The cyanogenic potential of cassava has often been cited as a...

Enlace original: https://cgspace.cgiar.org/handle/10568/100934

Investigación en Agricultura
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Dixon, A. ,  Asiedu, Robert ,  Bokanga, M. ,  [Breeding of cassava for low cyanogenic potential: problems, progress and prospects] ,  Breeding of cassava for low cyanogenic potential: problems, progress and prospects
Conference Proceedings 2009

Autor: Abass, A. Bokanga, M. Dixon, A. Bramel-Cox, P.J.

The International Institute of Tropical Agriculture (IITA), in partnership with African institutions, is testing a research for development (R4D) approach to develop cassava productivity and agro-industry to reduce poverty and hunger in Africa. During the research phase (1983–1995), agro-processi...

Enlace original: https://cgspace.cgiar.org/handle/10568/90926

Investigación en Agricultura
R4D
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Abass, A. ,  Bokanga, M. ,  Dixon, A. ,  Bramel-Cox, P.J. ,  [Transiting cassava into an urban food and industrial commodity through agroprocessing and marketing driven approaches: lessons from Africa] ,  Transiting cassava into an urban food and industrial commodity through agroprocessing and marketing driven approaches: lessons from Africa
Journal Article 1994

Autor: Defloor, I. Leijskens, R. Bokanga, M. Delcour, J.

The bread making potential of cassava flour (in cassava flour/defatted soya flour/glyceryl monostearate recipes (80:20:3, w/w)) prepared from 10 IITA cassava genotypes harvested at the International Institute of Tropical Agriculture (IITA) at 6, 9, 12, 15 and 18 months after planting, was investi...

Enlace original: https://cgspace.cgiar.org/handle/10568/97375

Investigación en Agricultura
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Defloor, I. ,  Leijskens, R. ,  Bokanga, M. ,  Delcour, J. ,  [Impact of genotype and crop age on the breadmaking and physicochemical properties of flour produced from cassava (Manihot esculenta Crantz) planted in the dry season] ,  Impact of genotype and crop age on the breadmaking and physicochemical properties of flour produced from cassava (Manihot esculenta Crantz) planted in the dry season
Journal Article 1994

Autor: Bokanga, M. Ekanayake, I.J. Dixon, A. Porto, M.

The distribution of the cyanogenic potential in cassava germplasm has been found to be a continuum from very low values to high levels. Within the same genotype, the cyanogenic potential is affected by the planting season; it is low when planted at the beginning of the rainy season, and high when...

Enlace original: https://cgspace.cgiar.org/handle/10568/97377

Investigación en Agricultura
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Bokanga, M. ,  Ekanayake, I.J. ,  Dixon, A. ,  Porto, M. ,  [Genotype environment interactions for cyanogenic potential in cassava] ,  Genotype environment interactions for cyanogenic potential in cassava
Journal Article 2004

Autor: Chiwona-Karltun, L. Brimer, L. Kalenga Saka, J.D. Mhone, A.R. Mkumbira, J. Johansson, L. Bokanga, M. Mahungu, N.M. Rosling, H.

Cassava roots contain cyanogenic glucosides. Malawian farmers classify cultivars into two groups based on the perceived danger of eating raw roots that they associate with bitterness. In the vernacular, cultivars that produce roots with bitter taste are called vyakubaba (bitter), whereas those yi...

Enlace original: https://cgspace.cgiar.org/handle/10568/96427

Investigación en Agricultura
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Chiwona-Karltun, L. ,  Brimer, L. ,  Kalenga Saka, J.D. ,  Mhone, A.R. ,  Mkumbira, J. ,  Johansson, L. ,  Bokanga, M. ,  Mahungu, N.M. ,  Rosling, H. ,  [Bitter taste in cassava roots correlates with cyanogenic glucoside levels] ,  Bitter taste in cassava roots correlates with cyanogenic glucoside levels
Book 2000

Autor: Bokanga, M. Makinde, K. Dixon, A. Whyte, J. Manyong, Victor M.

Since its foundation in 1967, the International Institute of Tropical Agriculture (IITA) has worked, in partnership with national agricultural research systems in sub-Saharan Africa, on the improvement of cassava and dissemination of improved cassava germplasm. This paper describes the impact of ...

Enlace original: https://cgspace.cgiar.org/handle/10568/92689

Investigación en Agricultura
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Bokanga, M. ,  Makinde, K. ,  Dixon, A. ,  Whyte, J. ,  Manyong, Victor M. ,  [The contribution of IITA improved cassava to food security in subSaharan Africa: an impact study] ,  The contribution of IITA improved cassava to food security in subSaharan Africa: an impact study
Conference Paper 1994

Autor: Omoaka, P. Bokanga, M.

A significant proportion of wheat flour can be replaced by cassava flour in the making of bread with little changes in the quality of bread. This paper shows that it is possible to make bread without using wheat flour. Soybean flour can also be mixed with cassava flour to increase the protein con...

Enlace original: https://cgspace.cgiar.org/handle/10568/97317

Investigación en Agricultura
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Omoaka, P. ,  Bokanga, M. ,  [Cassava in the production of bread and bakery products] ,  Cassava in the production of bread and bakery products
Conference Paper 1994

Autor: Bokanga, M. Otoo, E.

Cassava production in Africa has increased by 12.5% between 1988 and 1990 with Nigeria becoming the largest cassava producer in the world. Almost all of the African cassava production is destined for human consumption. The consumption of cassava is sometimes associated with toxicity due to its cy...

Enlace original: https://cgspace.cgiar.org/handle/10568/100954

Investigación en Agricultura
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Bokanga, M. ,  Otoo, E. ,  [Cassava based foods: how safe are they?] ,  Cassava based foods: how safe are they?
Conference Paper 1994

Autor: Bokanga, M.

Manihot esculenta Cyanogenesis, the ability to produce hydrogen cyanide (HCN), is common to over 2000 plant species. In cassava, two cyanogenic glucosides, linamarin and lotaustralin, are produced in the leaves and stored inside vacuoles. Linamarase, an enzyme capable of hydrolyzing the glucoside...

Enlace original: https://cgspace.cgiar.org/handle/10568/100955

Investigación en Agricultura
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Bokanga, M. ,  [The cyanogenic potential of cassava] ,  The cyanogenic potential of cassava

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