Results 41 to 50 of about 13,269,966 (111)
Ethephon Promotes Sprouting and Increases Vigor in Yam Seed‐Tubers
New Zealand Journal of Crop and Horticultural Science, Volume 54, Issue 1, March 2026.The yam (Dioscorea alata L.) is of social and economic relevance for small farmers in Northeast Brazil, but its cultivation is hindered by the low quality of propagative material and a long dormancy period exceeding 90 days. This study evaluated the effect of Ethephon doses and different tuber segments of the São Tomé variety on sprouting and seedling ...
Lucas Kennedy Silva Lima +4 more
wiley +1 more source
Harnessing genomic resources for passion fruit improvement: Progress and prospects
The Plant Genome, Volume 19, Issue 1, March 2026.Abstract Passion fruit (Passiflora edulis) is a highly nutritious horticultural crop cultivated widely across tropical and subtropical regions. Despite decades of breeding efforts that have led to the release of a few high‐yielding cultivars, on‐farm productivity remains suboptimal, and several existing cultivars are showing signs of declining vigor ...
Khushboo Fulara +8 more
wiley +1 more source
A survey of improved gari frying methods
, 2017 Processing cassava to gari is a storage method. Gari frying is the last operation and is still largely done manually in Nigeria. The women processors usually adopt various postures during production as appeared comfortable to them. This paper reports the
Igbeka, J.C. +2 more
core +1 more source
Removal of Cyanides from Gadung (Dioscorea hispida Dennst.) Tuber Chips using Leaching and Steaming Techniques [PDF]
, 2011 Gadung (Dioscorea hispida Dennst.) has been considered as one of staple foods in Indonesia. However, its high cyanides content has limited its utilisation for commercial food production. This work is aimed to investigate the removal of cyanides content
Kumoro, A.C. +2 more
core +1 more source
Preliminary study of the ergonomics of Gari frying
, 2013 Manual frying, with its attendant drudgery, is about the last unit operation in the processing of cassava into gari. This determines the quality and market value of the food product. This paper studied the ergonomics of the frying task to investigate its
Igbeka, JC, Samuel, TM
core +1 more source
, 2014 'Zoui', 'zogbla', 'hangali', 'gonon' and 'axayoe' are some of the names given to gari, the granulated flour obtained from cassava which can be found in every market in tropical Africa. Because of its concern about public health and..
Technical Centre for Agricultural and Rural Cooperation
core +1 more source
Processing factors affecting the level of residual cyanohydrins in gari
, 2020 Intake of cyanogens in gari, a food processed from cassava roots, is implicated in the causation of tropical ataxic neuropathy (TAN). This neurological syndrome is endemic in some communities in south‐western Nigeria.
Oluwole, O. +3 more
core +1 more source
AnnotationIncludes bibliographical references and index.Description based upon online resource; title from PDF title page (viewed January 27, 2020).Front Cover -- Willsâ€"!Mineral Processing Technology -- Copyright Page -- Contents -- Preface ...
Wills, B. A.(Barry Alan),author. +2 more
core
DEVELOPMENT OF AN IMPROVED GARI FRYER [PDF]
, 2018 Traditional frying of cassava mash into gari continues to be an onerous and complex unit operation for food processors. It is highly labor intensive, tedious, unhygienic and low productivity compared with the time and labor invested.
Okonkwo, Clinton E. +7 more
core +1 more source
The Processing and Acceptability of a Fortified Cassava Based Product (Gari) with Soybean
, 2004 “Gari” is a dried granular starch product made from cassava roots. It is a major component of everyday diet in Nigeria providing about 283 calories/person/day.
S.M. Osho +3 more
core +1 more source