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Patino, M.Okechukwu, R.U.Ezedinma, C.Sanni, L.O.Lemchi, J.Ogbe, F.Akoroda, M.O.Tarawali, G.Okoro, E.Mkumbira, J.Ssemakula, G.N.Maziya-Dixon, B.B.Dixon, A.Geteloma, C.[Organization and time management in cassava enterprises: cassava enterprises management series]Organization and time management in cassava enterprises: cassava enterprises management series
Sanni, L.O.Maziya-Dixon, B.B.Akanya, J.Okoro, C., Alaya, Y.Egwuonwu, C.Okechukwu, R.U.Ezedinma, C.Akoroda, M.O.Lemchi, J.Ogbe, F.Okoro, E.Tarawali, G.Mkumbira, J.Patino, M.Ssemakula, G.N.Dixon, A.[Standards for cassava products and guidelines for export]Standards for cassava products and guidelines for export

The effects of length of fermentation (5, 10, 15, 20 and 25 days) on pasting properties of sour starches produced from six cassava varieties were investigated. There were significant differences (p < 0.05) in pasting properties except pasting temperature and breakdown irrespective of the days of ...


Adegunwa, M.O.Sanni, L.O.Maziya-Dixon, B.B.[Effects of fermentation length and varieties on the pasting properties of sour cassava starch]Effects of fermentation length and varieties on the pasting properties of sour cassava starch

The rate of cassava leaf consumption in Africa was assessed by a combination of informal interviews, the use of questionnaires and information from the literature. Countries were rated to have high, average, low, or no consumption of cassava leaves. The mode of cassava leaf preparation was studie...


Achidi, A.Ajayi, O.Maziya-Dixon, B.B.Bokanga, M.[The use of cassava leaves as food in Africa]The use of cassava leaves as food in Africa

Cassava, a staple food in sub-Saharan Africa, does not provide adequate amounts of pro-vitamin A (VA) carotenoids and has been targeted for biofortification (i.e. selectively breeding cultivars of increased nutrient density with agroeconomically acceptable characteristics). However, the accessibi...


Thakkar, S.K.Maziya-Dixon, B.B.Dixon, A.Failla, M.L.[Betacarotene micellarization during in vitro digestion and uptake by caco2 cells is directly proportional to betacarotene content in different genotypes of cassava]Betacarotene micellarization during in vitro digestion and uptake by caco2 cells is directly proportional to betacarotene content in different genotypes of cassava
Dixon, A.Okechukwu, R.U.Ssemakula, G.N.Hanna, R.Thresh, J.M.Hughes, J.Ingelbrecht, I.Fregene, Martin A.Legg, J.P.Mahungu, N.M.Nweke, F.Ntawuruhunga, PheneasFauquet, Claude M.Manyong, Victor M.Neuenschwander, P.Whyte, J.Wydra, K.Asiedu, RobertEgesi, Chiedozie N.Bandyopadhyay, RanajitWinter, S.Tarawali, G.Bokanga, M.Ezedinma, C.Sanni, L.O.Ferguson, M.Ogbe, F.O.Akoroda, M.O.Maziya-Dixon, B.B.Ilona, P.Ekanayake, I.J.Ariyo, O.Onyeka, J.Otim-Nape, G.W.Dahniya, Mohamed T.Ortiz, R.Hahn, S.K.Hartman, P.[Cassava improvement in sub-Saharan Africa: contributions of IITA and its partners]Cassava improvement in sub-Saharan Africa: contributions of IITA and its partners

Pre- and postharvest factors such as genetic factors, environmental conditions during the growth of the plant and the method of starch isolation have been found to have a profound effect on the properties of root and tuber starches. The physicochemical, functional and pas ting properties as well ...


Maziya-Dixon, B.B.Onitilo, M.Sanni, L.Daniel , I.[Physicochemical and functional properties of native starches from CMD cassava varieties]Physicochemical and functional properties of native starches from CMD cassava varieties

This article reports our investigation on the effect of cassava varieties on the physicochemical and functional properties of sour starches. There were significant differences (P < 0.05) in the ash, pH, amylose, amylopectin, starch damage, total titratable acidity (TTA), sugar, and starch content...


Onitilo, M.O.Sanni, L.O.Oyewole, O.B.Maziya-Dixon, B.B.[Physicochemical and functional properties of sour starches from different cassava varieties]Physicochemical and functional properties of sour starches from different cassava varieties

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