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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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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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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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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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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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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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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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Modification of Colocasia esculenta Starch with Acetylation Process
Nusantara Science and Technology Proceedings, 2020Modified starch is treated to change one or more physical or chemical properties. Modified starch is needed in food products to improve the texture of the paste, improve viscosity, and maintain starch granules at high temperatures. One chemical modification of starch is acetylation using acetic acid. Many tubers are not yet widely used, so they need to
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