Cassava brown streak disease (CBSD) threatens food and economic security for smallholder farmers throughout East and Central Africa, and poses a threat to cassava production in West Africa. CBSD is caused by two whitefly-transmitted virus species: Cassava brown streak virus (CBSV) and Ugandan cassava brown streak virus (UCBSV) (Genus: Ipomovirus, Family Potyviridae). Although varying levels of ...

Intraperitoneal glucose tolerance tests were performed at 4-week intervals in groups of weanling rats before and after feeding with maize- or cassava-based diets with and without adequate protein and sublethal cyanide supplementation. Weaning weights were doubled (increase of about 50 g) after 4 weeks on control (maize-based with adequate protein) and protein-replete diets. Weight gain on the p...

The effects of co-administration of a cassava rich diet and alcohol in rats were investigated. The animals were divided into four groups (1) Control, (2) Alcohol, (3) Cassava and (4) Alcohol + Cassava. Consumption of alcohol along with cassava reduced the alcohol induced toxicity which was evidenced by the lower activities of GOT, GPT, GGT, acid phosphatase and alkaline phosphatase in the liver...

Bacteria in the genus Bacillus are the source of several enzymes of current industrial interest. Hydrolases, such as amylases, proteases, and lipases, are the main enzymes consumed worldwide and have applications in a wide range of products and industrial processes. Fermentation processes by Bacillus subtilis using cassava wastewater as a substrate are reported in the technical literature; howe...

A mild method was developed to remove cyanogens from cassava leaves that involved three consecutive steps (1) pounding, (2) standing for 2h in the sun or 5h in the shade in the tropics and (3) washing three times in water. Four cassava cultivars were used and the mean residual total cyanide content after steps 1, 2 and 3 was 28%, 12% and 1%, respectively. The pounded cassava leaves retained the...

12 female and 12 castrate male sheep were allocated to ration. containing dried fermented cassava peels at 0,20, 40 and 60% over a 6 month period to determine the optimum level at which maize could be replaced without any effect on digestibility of rations and liveweight performance. Carcass-and economic characteristics were determined. 40 and 60% fermented cassava peels significantly depressed...

Sour cassava starch (polvilho azedo) is a chemically and enzymatically modified starch. It is used in traditional products in bread-making because of its expansion property, which forms a light, alveolar structure and dismisses the use of any chemical or biological ferment. The present work was performed with the objective of suggest some easy assay procedures to predict sour cassava starch exp...

The growth and bioconversion potential of selected strains growing on cassava waste substrate during solid state fermentation were assessed. Rhizopus stolonifer showed the highest and the fastest utilization of starch and cellulose in the cassava waste substrate. It showed 70% starch utilization and 81% cellulose utilization within eight days. The release of reducing sugars indicating the subst...

Analysis of market segments within a population remains critical to agricultural systems and policy processes for targeting new innovations. Patterns in attitudes and intentions toward cultivating Provitamin A GM cassava are examined through the use of a combination of behavioural theory and k-means cluster analysis method, investigating the interrelationship among various behavioural anteceden...

WHAT IS ENTREPRENEURSHIP? The Merriam-Webster Dictionary definition of entrepreneur is “one who organizes, manages, and assumes the risks of a business or enterprise.” Each of these words is important. Entrepreneurship occurs in a business context, meaning the objective is to sell a product or service and make a profit. In business, risk is associated with uncertainty, which most commonly arise...