Results 61 to 70 of about 151,485 (298)

Effects of Simultaneous Sitophilus zeamais and Prostephanus truncatus During Storage of Maize in Hermetic and Non‐Hermetic Conditions

Cereal Chemistry, EarlyView.
ABSTRACT Background Sitophilus zeamais (Mostschulsky), the maize weevil, and Prostephanus truncatus (Horn), the larger grain borer, are two notorious insect pests of farm‐stored products in Sub‐Saharan Africa (SSA). The goal of this study was to determine whether there were interactions between P. truncatus and S. zeamais during storage.
Rashid Suleiman, Kurt A. Rosentrater
wiley   +1 more source

Research on cassava disease classification using the multi-scale fusion model based on EfficientNet and attention mechanism

Frontiers in Plant Science, 2022
Cassava disease is one of the leading causes to the serious decline of cassava yield. Because it is difficult to identify the characteristics of cassava disease, if not professional cassava growers, it will be prone to misjudgment. In order to strengthen
Mingxin Liu, Haofeng Liang, Mingxin Hou
doaj   +1 more source

Assessing the severity and the incidence of Cassava Root Necrosis Disease (CRND) in western Democratic Republic of Congo [PDF]

, 2020
Open Access ArticleCassava is the staple food in the Democratic Republic of Congo (DRC) where both the roots and leaves are consumed. This crop is susceptible to several viral diseases, including Cassava Mosaic Disease(CMD) and Cassava Brown Streak ...
Bakelana, Z., Betezi, M., Kalonji, M., Kanana, T., Lema, K.M., Mahungu, N., Mayanza, K., Monde, G., Mukendi, T., Mwangu, K., Pita, J., Tevo, N., Tshiamala, N., Tuwizana, N.   +13 more
core   +1 more source

Spatial Structural Self‐Regulation Engineering Increases Close Pores of Starch‐Derived Hard Carbon for Sodium‐Ion Batteries

Carbon Energy, EarlyView.
Spatial structural self‐regulation strategy stimulates the conversion of the hydroxy group (–OH) in starch into carbonyl (–C=O) within a stable three‐dimensional cross‐linking structure. This structure not only reduces the production of water and volatile products, thereby preventing foaming during pyrolysis and improving carbon yield, but also ...
Feng Wu, Guiyu Liu, Yulin Cao, Zhiqiang Wang, Hongzhi Wang, Chun Zeng, Yanfang Wang, Yongcong Huang, Fangchang Zhang, Zhan Wang, Xuhui Li, Kuan Jing, Wenjun Shi, Yingzhi Li, Zhouguang Lu, Hua Cheng   +15 more
wiley   +1 more source

Ucuúba Fat (Virola surinamensis) and Cellulose Nanocrystals Functionalizing Cassava (Manihot esculenta)  Starch Films

ChemFoodChem, EarlyView.
Cassava starch films were functionalized with Ucuúba fat and cellulose nanocrystals to tailor wettability, optical, mechanical, and barrier properties. Integrating Amazonian bioresources with nanotechnology enables sustainable edible coatings with tunable performance for fresh food preservation and enhanced UV protection.
Geovana Cristina Pinto Rodrigues, Fernanda Ramalho Procopio, Júlia Ferreira Henrique, Ramon Peres Brexó, Marcos David Ferreira   +4 more
wiley   +1 more source

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, EarlyView.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Chemical Composition, Amino Acids, Phenolic Profiles and Bioavailability of Minerals in Livingstone Potato (Plectranthus esculentus) as Affected by Different Processing Techniques

Food Chemistry International, EarlyView.
Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi, Chinedum Ogbonnaya Eleazu, Kate Eleazu, Adanma Ironkwe, Winner Kalu   +4 more
wiley   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, EarlyView.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

EFFECTS OF DRYING AND ENSILING METHODS ON CYANIDES CONTENTS AND CHEMICAL COMPONENTS OF CASSAVA ROOTS AND STEMS [PDF]

, 2008
The objectives of this experiment was to compare the drying and ensiling methods to reduce cyanides contents in cassava, as well as related nutrient components.
Achmadi, Joelal, Kawamoto, Y, Mizumachi, S, Purnomoadi, A, Rahmi, B, Yanti, Y   +5 more
core  

Metabolic profiles of six African cultivars of cassava (Manihot esculenta Crantz) highlight bottlenecks of root yield [PDF]

, 2020
Open Access Article; Published online: 17 Jan 2020Cassava is an important staple crop in sub‐Saharan Africa, due to its high productivity even on nutrient poor soils.
Fernie, A.R., Gisel, A., Klemens, P.A.W., Ludewig, F., Morales, N., Muller, L.A., Neuhaus, H.E., Obata, T., Rosado-Souza, L., Schlereth, A., Sonnewald, U., Stavolone, L., Stitt, M., Zeeman, S.C., Zierer, W.   +14 more
core   +3 more sources