Production, physicochemical and sensory characterization of cocoyam mixed flours and pastes (achu)
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-018-9738-z
Abstract: Colocasia esculenta L. Schott and Xanthosoma sagittifolium L. Schott are two tropical tubers species commonly referred as cocoyams. Colocasia esculenta tuber is usually used for the preparation of achu (smooth paste food), but not always… read more here.
Keywords: colocasia esculenta; physicochemical sensory; xanthosoma sagittifolium; cocoyam ... See more keywords
Phenazines and cyclic lipopeptides produced by Pseudomonas sp. CMR12a are involved in the biological control of Pythium myriotylum on cocoyam (Xanthosoma sagittifolium)
Sign Up to like & getrecommendations! Published in 2019 at "Biological Control"
DOI: 10.1016/j.biocontrol.2018.10.005
Abstract: Abstract Root rot disease caused by Pythium myriotylum is the most devastating disease of the tropical tuber crop cocoyam (Xanthosoma sagittifolium) with production losses of up to 90%. This study was conducted in order to… read more here.
Keywords: produced pseudomonas; pythium myriotylum; cocoyam; pseudomonas cmr12a ... See more keywords
Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain (Musa paradisiaca) and Cocoyam (Colocasia esculenta) Flours
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Food Processing and Preservation"
DOI: 10.1155/2023/6762289
Abstract: Nutritional, sensory, texture, and microbiological load analyses were made of cookies consisting of a partial replacement of wheat flour with plantain (Musa paradisiaca) or cocoyam (Colocasia esculenta) flour. There were slight differences in the amounts… read more here.
Keywords: cocoyam; plantain; wheat flour; nutritional sensory ... See more keywords