Cassava mosaic disease (CMD), caused by an array of is the most economically important viral disease of cassava in sub-Saharan Africa. The most frequently reported in West Africa are African cassava mosaic virus (ACMV) and East African cassava mosaic Cameroon virus (EACMCV). In this study, 42 cassava leaves and 30 symptomatic weeds belonging to the Asteraceae, Cucurbitaceae and Leguminosae fami...

The experiment studied the effect of harvesting frequencies and varieties on yield, chemical composition and hydrogen cyanide content in cassava foliage. Foliage from three cassava varieties, K94 (very bitter), K98-7 (medium bitter) and a local (sweet), were harvested in three different cutting cycles, at 3, 6 and 9 months; 6 and 9 months and 9 months after planting, in a 2-yr experiment carrie...

RESEARCH DROUGHT-TOLERANT VARIETIES: Research on cassava’s water conserving properties and drought tolerance may lead to better varieties for farmers. USE FERTILIZER: Manure and synthetic fertilizer can improve soil fertility, but use must be integrated with other crops in the SHORT SHELF LIFE: Without proper storage or processing, cassava begins to deteriorate in as little as two to three days...

Cassava viruses are the major biotic constraint to cassava production in Africa. Community-wide action to manage them has not been attempted since a successful cassava mosaic disease control programme in the 1930s/40s in Uganda. A pilot initiative to investigate the effectiveness of community phytosanitation for managing cassava brown streak disease (CBSD) was implemented from 2013 to 2016 in t...

The storage root crop cassava (Manihot esculenta) is the most important source of dietary calories in the tropics after rice and maize [1]. It plays a central role in food and economic security for small-holder farmers and holds unrealized potential as a cash and commodity crop. In Africa, cassava production is constrained by three major diseases: cassava mosaic disease (CMD), cassava brown str...

Cassava (Manihot esculenta, Crantz) is an important food security crop, but it is becoming an important raw material for different industrial applications. Cassava is the second most important source of starch worldwide. Novel starch properties are of interest to the starch industry, and one them is the recently identified amylose-free (waxy) cassava starch. Waxy mutants have been found in diff...

Analysis of cassava cultivars and interspecific hybrids leaves revealed a protein percentage ranges from 21% to 32%. Polyploid types did not show significant increase. Varieties with low HCN content can be selected to enrich flour of cassava and other grain crops. Interspecific hybrids with very vigorous vegetative growth are good sources of protein. They can be used for raising...

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...

Culinary cassava (Manihot esculenta L.) qualities that make a variety popular are a function of starch physicochemical properties. Hence, in response to inferior root qualities in some released cassava varieties in Uganda compared to the local germplasm, a study was undertaken to examine: (i) starch physicochemical characteristics in both introduced and local varieties; and (ii) the variation i...

The effect of solid content (2.5-10%, w/v) and temperature (30-70°C) on the viscosity of tapioca meal from three cassava varieties was investigated in this study. Viscosity measurements were conducted using a digital rotational Brookfield viscometer. The viscosity of tapioca meal increased with increasing solid content and decreasing viscometer speeds. An empirical power-law equation fitted the...