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Journal Article 2004

Bitter taste in cassava roots correlates with cyanogenic glucoside levels

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

CASSAVA

CYANOGENIC GLYCOSIDES

ROOTS

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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

Journal Article 2003-06

Classification of cassava into bitter" and "cool" in Malawi: from farmers perception to characterization by molecular markers"

Autor: Mkumbira, J. Chiwona-Karltun, L. Lagercrantz, U. Mahungu, N.M. Saka, J. Mhone, A. Bokanga, M. Brimer, L. Gullberg, U. Rosling, H.

Cassava roots, a major food in Africa, contain cyanogenic glucosides that may cause toxic effects. Malawian women farmers considered fields of seemingly similar cassava plants to be mixes of both ‘cool’ and ‘bitter’ cultivars. They regard roots from ‘cool’ cultivars as non-toxic. Roots of ‘bitter...

Enlace original: https://cgspace.cgiar.org/handle/10568/96383

Investigación en Agricultura

CASSAVA

CULTIVARS

CYANOGENIC GLYCOSIDES

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Mkumbira, J. , Chiwona-Karltun, L. , Lagercrantz, U. , Mahungu, N.M. , Saka, J. , Mhone, A. , Bokanga, M. , Brimer, L. , Gullberg, U. , Rosling, H. , [Classification of cassava into bitter" and "cool" in Malawi: from farmers perception to characterization by molecular markers"] , Classification of cassava into bitter" and "cool" in Malawi: from farmers perception to characterization by molecular markers"

Conference Paper 1992

Mechanisms of the elimination of cyanogens from cassava during traditional processing

Autor: Bokanga, M.

Enlace original: https://cgspace.cgiar.org/handle/10568/103270

Investigación en Agricultura

MANIHOT ESCULENTA

FOOD PRODUCTION

CYANOGENIC GLYCOSIDES

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Bokanga, M. , [Mechanisms of the elimination of cyanogens from cassava during traditional processing] , Mechanisms of the elimination of cyanogens from cassava during traditional processing

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Resultados de búsqueda

Bitter taste in cassava roots correlates with cyanogenic glucoside levels

Classification of cassava into bitter" and "cool" in Malawi: from farmers perception to characterization by molecular markers"

Mechanisms of the elimination of cyanogens from cassava during traditional processing