Results 131 to 140 of about 1,705 (176)
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Taro (Colocasia esculenta) extrusion
Carbohydrate Polymers, 1993Abstract Taro, containing 15% moisture, was extruded at 80, 100, 120 and 140°C. Resulting extrudate expansion ratio, breaking strength and water absorption properties were determined. Optimum properties were found to occur at an extrusion temperature of 120°C.
Joseph A. Maga +2 more
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Taro (Colocasia esculenta (L.) Schott)
2014Genetic engineering of taro is an effective method to improve taro quality and the resistance to various diseases of taro. Agrobacterium tumefaciens-mediated transformation of taro is more efficient than the particle bombardment transformation method based on current research.
Xiaoling, He +3 more
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Colocasia esculenta: A potent indigenous plant
International journal of Nutrition, Pharmacology, Neurological Diseases, 2011Colocasia esculenta (CE) Linn. (Family: Araceae) is an annual herbaceous plant with a long history of usage in traditional medicine in several countries across the world, especially in the tropical and subtropical regions. The herb has been known since ancient times for its curative properties and has been utilized for treatment of various ailments ...
Rakesh Prajapati +4 more
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2015
Distribution, economic importance, symptoms/damage, host range, biology, survival and spread, and management of insect and mite pests and fungal, bacterial, viral and nematode diseases of taro (Colocasia esculenta) using regulatory, physical, cultural, chemical, biological, host resistance, and integrated pest management methods are discussed.
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Distribution, economic importance, symptoms/damage, host range, biology, survival and spread, and management of insect and mite pests and fungal, bacterial, viral and nematode diseases of taro (Colocasia esculenta) using regulatory, physical, cultural, chemical, biological, host resistance, and integrated pest management methods are discussed.
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Utilization of taro (Colocasia esculenta): a review
Journal of Food Science and Technology, 2013Tubers are important sources of carbohydrates as an energy source and are used as staple foods in tropical and subtropical countries. They are generally processed into various forms before consumption. Processing makes them digestible and palatable, extends the shelf life and reduces post-harvest losses.
Pragati Kaushal +2 more
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Thermogenic flowering of taro (Colocasia esculenta, Araceae)
Canadian Journal of Botany, 2004Thermogenesis and its association with taro (Colocasia esculenta (L.) Schott) flowering was studied during the warmest period of the year (December 2002 – February 2003) within a large collection of heterogeneous plant material on Espiritu Santo, Vanuatu.
Ivancic, Anton +4 more
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Genetic Diversity in Taro (Colocasia esculenta)
2019Taro [Colocasia esculenta (L.) Schott] is an ancient, tropical root crop that is morphologically diverse with over 10,000 landraces. It is the fifth most produced root crop in the world and is mainly grown in tropical Africa, China, New Guinea, and many Pacific islands.
Susan C. Miyasaka +6 more
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Taro (Colocasia esculenta Schott.)
1988Taro (Colocasia esculenta Schott.) is a member of the family Araceae. It is an ancient crop grown throughout tropical, subtropical and many warm regions of the temperate zones for its edible corms or cormels; in some cultivars the leaves and petioles are eaten as green vegetables.
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Animal Feed Science and Technology, 1992
Abstract An experiment of 8 weeks duration was conducted with broiler chickens to evaluate the effect of processing on the nutritive value of wild colocasia corm meal. Colocasia corms processed by three methods (dehydrated raw, boiled and soaked, boiled) were used in the preparation of corm meals and used to replace maize meal in the control diet at ...
K. Samarasinghe, A.S.B. Rajaguru
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Abstract An experiment of 8 weeks duration was conducted with broiler chickens to evaluate the effect of processing on the nutritive value of wild colocasia corm meal. Colocasia corms processed by three methods (dehydrated raw, boiled and soaked, boiled) were used in the preparation of corm meals and used to replace maize meal in the control diet at ...
K. Samarasinghe, A.S.B. Rajaguru
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Nutritive value of raw and processed colocasia (Colocasia esculenta) corm meal for poultry
Animal Feed Science and Technology, 1996Abstract Raw, unpeeled colocasia corm meal contained (dry matter basis) 90.7 g kg −1 crude protein, 796 g kg −1 nitrogen-free extracts, 1234 mg kg −1 total oxalates and 8.66 MJ kg −1 nitrogen-corrected apparent metabolizable energy. About a third of the oxalates were removed by peeling the outer skin of the corms, and when peeling was combined ...
V. Ravindran, R. Sivakanesan, H.W. Cyril
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