Results 31 to 40 of about 37,244 (226)

Nutrition, Healthcare Benefits and Phytochemical Properties of Cassava (Manihot esculenta) Leaves Sourced from Three Countries (Reunion, Guinea, and Costa Rica)

Foods, 2022
(1) Background: Manihot esculenta, cassava, is an essential food crop for human consumption in many parts of the world. Besides the wide use of its roots, cassava leaves have been used locally as green vegetables and for medicinal purposes.
Imane Boukhers, Frederic Boudard, Sylvie Morel, Adrien Servent, Karine Portet, Caroline Guzman, Manon Vitou, Joelle Kongolo, Alain Michel, Patrick Poucheret   +9 more
doaj   +1 more source

Caracterização e agrupamento das etnovariedades de mandioca, do Norte do Mato Grosso, mediante caracteres dos frutos

Revista Thema, 2022
No Brasil, a mandioca (Manihot esculenta Crantz) apresenta ampla diversidade genética, sendo uma das culturas de maior importância socioeconômica para o país.
Viviane Martins, Eliane Cristina Moreno de Pedri, Ana Aparecida Bandini Rossi   +2 more
doaj   +1 more source

Incidência de sementes apomiticas em acessos de Manihot esculenta. [PDF]

, 2012
A mandioca pertence ao gênero Manihot e possui três sub-espécies, Manihot esculenta Crantz ssp. esculenta, Manihot esculenta Crantz ssp. flabellifolia e Manihot esculenta Crantz ssp. peruviana (ALLEM, 2001).
ALVES, A. A. C., SILVEIRA, T. C. da, SOUZA, F. V. D., VIEIRA, L. de J.   +3 more
core  

Chemical Composition, Amino Acids, Phenolic Profiles and Bioavailability of Minerals in Livingstone Potato (Plectranthus esculentus) as Affected by Different Processing Techniques

Food Chemistry International, EarlyView.
Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi, Chinedum Ogbonnaya Eleazu, Kate Eleazu, Adanma Ironkwe, Winner Kalu   +4 more
wiley   +1 more source

The impact of native trees, Cordia africana and Ficus sur, and the economically valuable Manihot esculenta on soil chemical properties in an agroforestry system

Trees, Forests and People
Native trees in agroforestry systems sustain soil properties by building up and recycling nutrients in a sustainable manner. This manuscript aimed to assess the impact of different agroforestry species on soil chemical properties.
Hizkel Gotoro Gota, Aklilu Bajigo Madalcho, Belete Limani Kerse, Jerzy Szwagrzyk, Tamirat Solomon   +4 more
doaj   +1 more source

Annotation and validation of genes involved in photosynthesis and starch synthesis from a Manihot full-length cDNA library [PDF]

Frontiers of Agricultural Science and Engineering, 2016
A full-length cDNA library from leaf and root tissues of cassava (Manihot esculenta) Arg7 and one accession of its wild ancestor W14 (M. esculenta ssp. flabellifolia) has been constructed.
Yang ZHANG,Xin CHEN,Haiyan WANG,Zhiqiang XIA,Peng LING,Wenquan WANG
doaj   +1 more source

Hibridação interespecífica entre espécies silvestres de Manihot (Euphorbiaceae - Magnoliophyta) e cultivares de mandioca (Manihot esculenta Crantz). [PDF]

, 2015
A hibridação interespecífica é um dos métodos utilizados na cultura da mandioca para ampliar variabilidade ou transferir características de interesse econômico.
ALVES, A. A. C., LEDO, C. A. da S., MARTIN, M. L. L., SANTOS, A. S., SANTOS, V. da S., SILVA, D. de C. S. da, TAVARES FILHO, L. F. de Q.   +6 more
core  

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Chemical Constituents from the Stems of Manihot esculenta [PDF]

Natural Products and Bioprospecting, 2015
Two new compounds, maniesculentins A (1) and B (6), together with four known ones were isolated from the stems of Manihot esculenta Crantz. The structures of the new compounds were elucidated by extensive spectroscopic methods including NMR spectroscopy and mass spectrometry.
Pan, Ya-Mei, Zhang, Yu, Wang, Xiao-Nan, Chen, He-Ping, Li, Shun-Lin, Di, Ying-Tong, Chen, Duo-Zhi, Guo, Ling-Li, Hao, Xiao-Jiang, He, Hong-Ping   +9 more
openaire   +2 more sources