Crossability among Five Cassava (Manihot Esculenta CRANTZ) Varieties

Factors affecting cyanide content in cassava (Manihot esculenta Crantz) [Faktor yang mempengaruhi kandungan sianida dalam ubi kayu (Manihot esculenta Crantz)]

Concern over poisoning as a result of eating cassava roots or shoots has led to these studies to determine factors which lead to high cyanide content in these tissues and how detoxification can be carried out. Plant age or stage of development does not seem to have a clear influence on root or shoot cyanide content. Genetic control on cyanide content seems significant as varieties may be identi...

Anatomical alterations due to polyploidy in cassava, Manihot esculenta Crantz.

Information on anatomical structure is needed by breeders working on improvement for drought tolerance. For studying the effect of polyploidy on cassava anatomy and its significance to tolerance to drought, we induced a polyploidy type of a selected clone (UnB 530) by applying an aqueous solution of 0.2% colchicine on lateral buds for a period of 12 h. The stem identified as tetraploid was prop...

Unveiling the Micronome of Cassava (Manihot esculenta Crantz)

MicroRNAs (miRNAs) are an important class of endogenous non-coding single-stranded small RNAs (21-24 nt in length), which serve as post-transcriptional negative regulators of gene expression in plants. Despite the economic importance of Manihot esculenta Crantz (cassava) only 153 putative cassava miRNAs (from multiple germplasm) are available to date in miRBase (Version 21), and identification ...

Sensorial evolution of cassava flour (Manihot esculenta crantz) added to protein concentrate cassava leaves

Cassava is regarded as the nutritional base of populations in developing countries, and flour, product made of cassava, is the most consumed in the world. The cassava leaves are very rich in vegetable proteins, but a big amount is lost in processing the crop. The objective of this study was to do a sensory evaluation of cassava flour to which a protein concentrate obtained from cassava leaves (...

Flour from three local varieties of Cassava (Manihot Esculenta Crantz): Physico- chemical properties, bread making quality and sensory evaluation