Results 41 to 50 of about 31,935 (284)
Stomatal complex types, stomatal density, and the stomatal index in some species of dioscorea [PDF]
Archives of Biological Sciences, 2009 Dioscorea alata L. has three stomatal complex types, namely, paracytic, anisocytic, and tetracytic stomata, with percentage frequency values of 50, 18, and 32, respectively.
Abdulrahaman A.A. +2 more
doaj +1 more source
Caryologia, 2021 The genus Dioscorea comprises of economically-important plant species known for their starch throughout the world; it is also a major source of food and income in Africa.
Joshua Matthew, Julius Faluyi
doaj +1 more source
The Journal of the Science of Food and Agriculture, 2023 BACKGROUND Yam (Dioscorea alata L.) is the staple food of many populations in the intertropical zone where it is grown. The lack of phenotyping methods for tuber quality hinders the adoption of new genotypes from the breeding programs.
Mahugnon Ezékiel Houngbo +12 more
semanticscholar +1 more source
Energies, 2023 In this study, drying characteristics, kinetic modelling, energy and exergy analyses of a convective hot air dryer are presented for water yam. The drying experiments were carried out at temperature levels of 50, 60, and 70°C and slice thicknesses of 3 ...
A. Okunola +7 more
semanticscholar +1 more source
Karakteristik Fisikokimia Pati Ubi Banggai (Dioscorea alata)
agriTECH, 2021 Ubi Banggai merupakan ubi khas dari Kepulauan Banggai, dengan jumlah varietas yang banyak. Ubi Banggai merupakan sumber karbohidrat yang salah satu komponen penyusunnya adalah pati. Karakteristik fisikokimia pati dari ubi Banggai belum diketahui, sehingga penelitian ini bertujuan untuk mengevaluasi karakteristik pati dari tiga varietas ubi Banggai ...
Kusnandar, Feri +2 more
openaire +4 more sources
bioRxiv, 2023 Background Consumers’ preferences for food crops are guided by quality attributes. This study aimed at deciphering the genetic basis of quality traits, especially tuber flesh color (FC) and oxidative browning (OB) in Dioscorea alata, based on the genome ...
Komivi Dossa +11 more
semanticscholar +1 more source
Lye Peeling of Fresh Yam, Dioscorea alata
The Journal of Agriculture of the University of Puerto Rico, 2021 Studies were conducted to determine the most suitable conditions for the lye-peeling of fresh yam, Dioscorea alata, of the Florido variety. Good peeling resulted from each of these boiling lye solution combinations: 5 minutes in 10-percent, 4 minutes in 15-percent, or 3 minutes in 20-percent.
J. M. Rivera-Ortiz, M. A. González
openaire +2 more sources
Turkish Journal of Agriculture: Food Science and Technology, 2023 Yam (Dioscorea spp) occupies an important place in the diet of the populations of Côte d’Ivoire. It is a real source of starch and therefore generates enormous commercial potential.
Ganemtore Souleymane +4 more
doaj +1 more source
Bulbil Formation on Water Yam (Dioscorea alata L.) Is Promoted by Waterlogged Soil
Agronomy, 2023 The formation of bulbils, which are storage organs, is an important agronomic trait and a unique morphological feature in the vegetative reproduction of yam. We found a landrace of water yam (Dioscorea alata L.), which rarely forms bulbils, that produces
N. Hamaoka +4 more
semanticscholar +1 more source
Preparation of Yam (Dioscorea alata L.) Flakes
The Journal of Agriculture of the University of Puerto Rico, 2021 Dehydrated yam flakes to be prepared as instant mashed yam were produced from lye-peeled tubers steam-cooked for periods of 5, 10, 15, and 20 minutes. The longer the cooking period, the higher the damage suffered by the cells, as evidenced by the free starch available in the flakes.
E. J. Rodríguez-Sosa, M. A. González
openaire +2 more sources