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Journal Article 2011

Autor: Zhao, SS Dufour, D.L. Sánchez, T. Ceballos, H. Zhang, P.

The quality of cassava starch, an important trait in cassava breeding programs, determines its applications in various industries. For example, development of waxy (having a low level of amylose) cassava is in demand. Amylose is synthesized by granule-bound starch synthase I (GBSSI) in plants, an...

Enlace original: https://cgspace.cgiar.org/handle/10568/42514

Investigación en Agricultura
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Zhao, SS ,  Dufour, D.L. ,  Sánchez, T. ,  Ceballos, H. ,  Zhang, P. ,  [Development of waxy Cassava with different biological and physico-chemical characteristics of starches for industrial applications] ,  Development of waxy Cassava with different biological and physico-chemical characteristics of starches for industrial applications
Journal Article 2005

Autor: Nthonyiwa, A. Mhone, A. Kazembe, H. Moyo, C. Sandifolo, V. Jumbo, S. Siyeni, D. Mahungu, N.M. Rweyendela, V. Whyte, J.
Enlace original: https://cgspace.cgiar.org/handle/10568/91906

Investigación en Agricultura
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Nthonyiwa, A. ,  Mhone, A. ,  Kazembe, H. ,  Moyo, C. ,  Sandifolo, V. ,  Jumbo, S. ,  Siyeni, D. ,  Mahungu, N.M. ,  Rweyendela, V. ,  Whyte, J. ,  [Cassava starch pilot factory, the first of its kind in Malawi] ,  Cassava starch pilot factory, the first of its kind in Malawi
Journal Article 2017

Autor: Awoyale, W. Sanni, L.O. Shittu, T.A. Adebowale, A.A. Adegunwa, M.O.

Custard powder is a dry-formulated food product primarily made from imported corn starch in developing countries. To reduce over-dependence on corn starch, this study investigated its replacement with yellow-fleshed cassava root starch (YfCRS) in custard powder formulation. Response surface metho...

Enlace original: https://cgspace.cgiar.org/handle/10568/89936

Investigación en Agricultura
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Awoyale, W. ,  Sanni, L.O. ,  Shittu, T.A. ,  Adebowale, A.A. ,  Adegunwa, M.O. ,  [Development of an optimized cassava starch-based custard powder] ,  Development of an optimized cassava starch-based custard powder
Journal Article 2007

Autor: Eke, J. Achinewhu, S.C. Sanni, L.O. Barimalaa, I.S. Maziya-Dixon, B.B. Dixon, A.

The aim was to investigate the chemical and functional properties of starches produced from 39 different cassava varieties (36 varieties resistant to cassava mosaic disease and three checks TMS 30572, 4(2) 1425 and 8200058) in two planting seasons at the experimental farm of the International Ins...

Enlace original: https://cgspace.cgiar.org/handle/10568/92197

Investigación en Agricultura
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Eke, J. ,  Achinewhu, S.C. ,  Sanni, L.O. ,  Barimalaa, I.S. ,  Maziya-Dixon, B.B. ,  Dixon, A. ,  [Seasonal variations in the chemical and functional properties of starches from local and improved cassava varieties in high rainfall region of Nigeria] ,  Seasonal variations in the chemical and functional properties of starches from local and improved cassava varieties in high rainfall region of Nigeria
Journal Article 2010

Autor: Adebayo, A.O. Lateef, S.O. Elizabeth, A.B.

Cassava is popularly consumed as a staple in many regions of the developing world. Limitation to utilization of cassava roots by processors is its high perishability and bulkiness. Salad Cream is a ready made creamy-white dressing with a flowing consistency of which modified maize flour serves as...

Enlace original: https://cgspace.cgiar.org/handle/10568/89369

Investigación en Agricultura
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Adebayo, A.O. ,  Lateef, S.O. ,  Elizabeth, A.B. ,  [Physicochemical, rheological and consumer acceptability of cassava starch salad cream] ,  Physicochemical, rheological and consumer acceptability of cassava starch salad cream
Journal Article 2004

Autor: Benesi, I.R.M. Labuschagne, M.T. Dixon, A. Mahungu, N.M.

Cassava (Manihot esculenta Crantz) is the second most important staple food crop in sub-Saharan Africa, providing up to 285 calories per person per day. Cassava starch is a potentially important industrial material in Malawi. Industries hesitate to use cassava starch because the powder sold by so...

Enlace original: https://cgspace.cgiar.org/handle/10568/96359

Investigación en Agricultura
ASH
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Benesi, I.R.M. ,  Labuschagne, M.T. ,  Dixon, A. ,  Mahungu, N.M. ,  [Genotype x environment interaction effects on native cassava starch quality and potential for starch use in the commercial sector] ,  Genotype x environment interaction effects on native cassava starch quality and potential for starch use in the commercial sector
Journal Article 2018

Autor: Wongprayoon, Suchitra Tran, Thierry Gibert, Olivier Dubreucq, Eric Piyachomkwan, Kuakoon Sriroth, Klanarong
Enlace original: https://cgspace.cgiar.org/handle/10568/93347

Investigación en Agricultura
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Wongprayoon, Suchitra ,  Tran, Thierry ,  Gibert, Olivier ,  Dubreucq, Eric ,  Piyachomkwan, Kuakoon ,  Sriroth, Klanarong ,  [Pullulanase Debranching of Various Starches Upgrades the Crystalline Structure and Thermostability of Starch‐Lauric Acid Complexes] ,  Pullulanase Debranching of Various Starches Upgrades the Crystalline Structure and Thermostability of Starch‐Lauric Acid Complexes
Journal Article 2018

Autor: Karlström, Amanda Belalcázar, John Sánchez, Teresa Lenis, Jorge I. Moreno, John L. Pizarro, Mónica Ricci, Julien Dufour, Dominique Tran, Thierry Ceballos, Hernán

Ten and thirty cassava genotypes producing wildtype and amylose‐free (waxy) starch respectively, are grown at low (LA) and intermediate (IA) altitudes (<213 and >900 m above sea level (m.a.s.l.) respectively). The functional properties of the starch from these materials are analyzed. The relative...

Enlace original: https://cgspace.cgiar.org/handle/10568/97156

Investigación en Agricultura
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Karlström, Amanda ,  Belalcázar, John ,  Sánchez, Teresa ,  Lenis, Jorge I. ,  Moreno, John L. ,  Pizarro, Mónica ,  Ricci, Julien ,  Dufour, Dominique ,  Tran, Thierry ,  Ceballos, Hernán ,  [Impact of Environment and Genotype-by-Environment Interaction on Functional Properties of Amylose-Free and Wildtype Cassava Starches] ,  Impact of Environment and Genotype-by-Environment Interaction on Functional Properties of Amylose-Free and Wildtype Cassava Starches
Journal Article 2016

Autor: Akinwale, T.E. Niniola, D.M Abass, A. Shittu, T.A. Adebowale, A. Awoyale, W. Awonorin, S. Adewuyi, S. Eromosele, C.O.

Custard powder and salad cream are two food products commercially manufactured using different quantities of corn starch. This study aimed at determining the physicochemical properties of some starches extracted from some white and yellow root cassava varieties. The prospective applicability of t...

Enlace original: https://cgspace.cgiar.org/handle/10568/78295

Investigación en Agricultura
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Akinwale, T.E. ,  Niniola, D.M ,  Abass, A. ,  Shittu, T.A. ,  Adebowale, A. ,  Awoyale, W. ,  Awonorin, S. ,  Adewuyi, S. ,  Eromosele, C.O. ,  [Screening of some cassava starches for their potential applications in custard and salad cream productions] ,  Screening of some cassava starches for their potential applications in custard and salad cream productions
Journal Article 2017-08-19

Autor: Akinwale, T.E. Shittu, T.A. Adebowale, A.A. Adewuyi, S. Abass, A.

Fortification of custard powder (CP) with protein from cheap sources such as soybean could potentially improve its nutritive value but may alter its functional and sensory properties. This study was therefore conducted to determine the effect of soy protein isolate (SPI) inclusion (0%–20%) on som...

Enlace original: https://cgspace.cgiar.org/handle/10568/83231

Investigación en Agricultura
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Akinwale, T.E. ,  Shittu, T.A. ,  Adebowale, A.A. ,  Adewuyi, S. ,  Abass, A. ,  [Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard] ,  Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard

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