Results 221 to 230 of about 10,819 (249)

Bitterness and Toxicity in Wild Yam (Dioscorea spp.) Tubers of Nepal

Plant Foods for Human Nutrition, 2005
Wild yams make a significant contribution to diets of tribal people in Nepal. However, these wild tubers are unpalatable, taste bitter, produce inflammation and show occasional toxicity. Four wild yam species, which are eaten after primary treatment by Nepali aborigines, were analyzed for bitter and toxic principles.
Megh Raj, Bhandari, Jun, Kawabata
openaire   +2 more sources

YAM (Dioscorea spp.) FLOUR FORTIFICATION WITH SOY FLOUR

Journal of Food Science, 1977
ABSTRACT Yam flour was fortified with soy flour, rehydrated to a doughy consistency, and tested for resistance to extrusion, color and panel preference. The food product was similar to pounded yam “fufu” which is popular in West Africa.
J. L. COLLINS, G. A. FALASINNU
openaire   +1 more source

Efficient shoot organogenesis in petioles of yam (Dioscorea spp)

Plant Cell, Tissue and Organ Culture (PCTOC), 2012
Shoot organogenesis was successfully achieved in petiole explants excised from 6 to 8-week old in vitro plantlets of yam Dioscorea rotundata P. cv. Kponan fissa, Dioscorea cayenensis L. cv. Krengle IB14 and cv. Krengle IB35, and Dioscorea alata L. cv. Bete bete.
Felicia N. Anike, Koffi Konan, Kouadio Olivier, Hortense Dodo   +3 more
openaire   +1 more source

Preharvest microbial rotting of yams (Dioscorea spp.) in Nigeria

Transactions of the British Mycological Society, 1972
Symptoms of three distinct types of preharvest tuber rot of four species of yams (Dioscorea rotundata, D. data, D. cayenensis and D. dumetomm) are described. The diseases include a dry rot in which the bark and some underlying tissues become crumbly ; a soft rot in which internal tissues become soft and brownish to pinkish; and a watery rot in which ...
J.A. Ekundayo, S.H.Z. Naqvi
openaire   +1 more source

Nutritional characterization of the species yam-gizzard (Dioscorea bulbífera l.) and yam (Dioscorea spp.)

2020
O cará é um tubérculo comestível da família do inhame, originário da América do Sul apresentando diversos nomes populares como cará-barbado, cará-moela, cará-da-costa, cará-de-São-Tomé, cará branco, cará preto, cará amarelo, cará do Pará, etc. Entre as espécies domesticadas cerca de 10 são cultivadas (D. alata, D. bulbifera, C. cayenensis, D. rotundata,
Nunes Leal da Silva, Elane, Ferreira da Silva Araújo, Juliane, Roberta Freitas Pires, Caroline   +2 more
openaire   +1 more source

Trace metals in tropical yam species: Dioscorea spp.

Food Chemistry, 1994
Abstract Four common species of Dioscorea; D. piscatorium, D. wallichiani, D. hispida and D. alata were analysed for the trace metals using the technique of Instrumental Neutron Activation Analysis (INAA). A total of sixteen elements were detected some of which are classified as either toxic or essential to humans.
openaire   +1 more source

Variation in the Physical and Functional Properties of Yam (Dioscorea spp.) Flour Produced by Different Processing Techniques

Foods, 2021
Nurdi Setyawan, SUZUKIsakae, Yoshiharu Fujii   +2 more
exaly  

Dioscorea spp.: Bioactive Compounds and Potential for the Treatment of Inflammatory and Metabolic Diseases

Molecules, 2023
Siyu TAO
exaly  

Important Diseases of Yam (Dioscorea Spp.) and Their Management

2022
Vaja Sonal, Priya John, Rajesh Waghunde
openaire   +1 more source

A Review of Viruses Infecting Yam (Dioscorea spp.)

Viruses, 2022
Dawit B Kidanemariam, Amit C Sukal
exaly