Results 81 to 90 of about 151,485 (298)

Sensory and physicochemical profiling of traditional and enriched gari in Benin [PDF]

, 2019
Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets.
Adinsi, Laurent, Akissoé, Noël, Dufour, Dominique, Escobar, Andrés, Fliedel, Geneviève, Hounhouigan, Joseph Djidjoho, Kougblenou, Nadège, Prin, Laure   +7 more
core   +1 more source

The Art of Reception: Field Visits as Microcosms for Development Interventions of Non‐Governmental Organisations in Uganda

Journal of International Development, EarlyView.
ABSTRACT Field visits are common phenomena with non‐governmental organisations in Uganda. During these visits, Ugandan national staff guide visitors on series of meetings and interactions in the field. Following an actor‐oriented approach and drawing on ethnographic data on 14 field visits, this paper understands the field visit as a microcosm for the ...
Caspar Edward Swinkels
wiley   +1 more source

Genome analysis of Ceratobasidium theobromae and its causal association with cassava witches’ broom disease in the Philippines

Frontiers in Fungal Biology
Cassava witches’ broom disease (CWBD) has been present in the Philippines from the early 2010s and has since been considered a phytoplasma-caused disease. This assumption has guided CWBD diagnostics and management, yielding mixed results. However, recent
Cris Q. Cortaga, Alejandra Gil-Ordóñez, Alejandra Gil-Ordóñez, Mónica F. Fronda, John Emmanuel B. Tandang, Juan M. Pardo, Juan M. Pardo, Ana M. Leiva, Warren Arinaitwe, Clarise Marie S. Evaristo, Jonathan Newby, Al Imran Malik, Wilmer J. Cuellar   +12 more
doaj   +1 more source

An assessment of environmental impacts of cassava starch extraction technologies [PDF]

, 2011
The environmental impacts of the transformation of cassava roots into starch were assessed for three contrasting technologies at small and large scale (1-2 and 100-200t starch per day), using the Life Cycle Assessment (LCA) methodology. The objective was
Da, Guillaume, Dufour, Dominique, Giraldo Toro, Andres, Moreno, Martin A., Piyachomkwan, Kuakoon, Sriroth, Klanarong, Tran, Thierry, Velez, G.   +7 more
core   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

The Effect of Different Types of Fertilizers on the Growth of Cassava and the Fungal Community in Rhizosphere Soil

Journal of Fungi
With the growing importance of cassava worldwide, developing efficient and eco-friendly fertilizer strategies is crucial for sustainable cassava production. Diverse fertilizer treatments can significantly influence soil properties and plant growth.
Qinyun Liu, Xiaojing Lu, Chunyu Xiang, Shan Yu, Jie Zhang, Kaimian Li, Wenjun Ou, Songbi Chen, Jie Cai   +8 more
doaj   +1 more source

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Leonara Martins Viana, Carlos Wanderlei Piler Carvalho, Hércia Stampini Duarte Martino, Maria Teresa Galvão, Mária Herminia Ferrari Felisberto, Frederico Augusto Ribeiro de Barros   +5 more
wiley   +1 more source

Pengayaan Nutrisi (fortifikasi) pada Olahan Singkong Berbasis Partisipatoris

Jurnal Inovasi Hasil Pengabdian Masyarakat, 2019
Southern Malang region is the center of cassava producers in Malang Raya area. In Tempursari Village, Donomulyo District, Malang Regency, processing of cassava has not been done optimally.
Dwi Susilowati, Siti Asmaniyah Mardiyani
doaj   +1 more source

Research on motor neuron diseases konzo and neurolathyrism : trends from 1990 to 2010 [PDF]

, 2012
Konzo (caused by consumption of improperly processed cassava, Manihot esculenta) and neurolathyrism (caused by prolonged overconsumption of grass pea, Lathyrus sativus) are two distinct non-infectious upper motor neurone diseases with identical clinical ...
Diasolua Ngudi, Delphin, Kuo, Yu-Haey, Lambein, Fernand, Van Montagu, Marc   +3 more
core   +2 more sources