Relevant bibliographies by topics / Cocoyam

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Academic literature on the topic 'Cocoyam'

Author: Grafiati
Published: 4 June 2021
Last updated: 5 February 2022

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Journal articles on the topic "Cocoyam"

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Wada, Eyasu, Tileye Feyissa, and Kassahun Tesfaye. "Proximate, Mineral and Antinutrient Contents of Cocoyam (Xanthosoma sagittifolium (L.) Schott) from Ethiopia." International Journal of Food Science 2019 (November 19, 2019): 1–7. http://dx.doi.org/10.1155/2019/8965476.

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Cocoyam (Xanthosoma sagittifolium (L.) Schott) is an important food crop especially in the tropics and subtropics. Its cormels and leaves are eaten after cooking in the rural areas in Ethiopia. There is lack of information on the nutritional composition of cocoyam grown in the country. In this study, cormels of green- and purple- cocoyams were analyzed to determine proximate and mineral contents and antinutritional factors. The moisture contents (%) of green- and purple-cocoyams were 61.91 and 63.53, respectively. Crude protein (10.10%) and fiber (2.66%) contents of purple cocoyam were significantly higher than crude protein (8.48%) and fiber (2.14%) contents of green cocoyam. Fat contents (%) of the green- and purple cocoyam were 0.85 and 0.22, respectively. Ash content of green cocoyam (3.25%) was significantly higher than the ash content of purple cocoyam (2.27%). The carbohydrate contents (%) and gross energy values (kcal/100 g) of green- and purple-cocoyam, respectively, were 85.36 and 378.47 and 84.76 and 380.27, showing that cocoyam grown in Ethiopia can be a good source of energy. Mineral contents (mg/100 g) of green cocoyam were determined as Fe (8.20), Zn (3.07), Cu (1.04), Mg (78.77), Mn (2.48), P (120.93), Na (29.22), K (1085.70) and Ca (56.57) while purple cocoyam had Fe (9.88), Zn (3.12), Cu (1.14), Mg (82.00), Mn (3.74), P (129.87), Na (24.33), K (1223.30) and Ca (44.90). High antinutritional factors (phytate and tannin) (mg/100 g) were determined from both green- and purple-cocoyam genotypes with significantly higher quantities in purple cocoyam (187.57 phytate and 156.1 tannin) than the green cocoyam (167.76 phytate and 139.62 tannin). This study provided important information about the nutritional composition of cocoyam from Ethiopia, which can help to develop cocoyam food products and to promote production and utilization of cocoyam by encouraging its sustainable use. More detailed analyses including processing and sensory testing are suggested for further investigation in order to obtain healthful and comfortable cocoyam products.
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Ayuk-Takem, J. A., and H. R. Chhedda. "Grain Yield Potential of Some Diverse Maize (Zea mays L.) Morphotypes Intercropped with Cocoyam (Xanthosoma sagittifolium)." Experimental Agriculture 21, no. 2 (April 1985): 145–52. http://dx.doi.org/10.1017/s0014479700012424.

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SUMMARYThree maize cultivars, BACOA, SAW and COCA, were evaluated when intercropped with cocoyams at a density of 50 000 maize plants and 10 000 cocoyam stands ha−1. BACOA which matures in 120 days, and SAW (130 days) transmitted significantly more light to the lower canopy than COCA, which has spreading leaves and matures in 150 days. Relative yields for BACOA, SAW and COCA in pure stands were 72, 100 and 85%, respectively, while those for cocoyams in BACOA/cocoyam, SAW/cocoyam and COCA/cocoyam mixtures were 82, 58 and 54%, respectively, showing that COCA significantly suppressed the yield of cocoyam when intercropped.Yields of a COCA type with erect leaves increased as plant density increased from 20 000 to 50 000 plants ha−1 in pure stands, while yields of COCA with spreading leaves increased as plant density increased from 20 000 to 40 000 plants ha−1 but decreased when plant population increased to 50 000 plants ha−1. When COCA with erect leaves was intercropped with cocoyams, cocoyam tuber yields were fairly stable and maize yields continued to increase significantly as plant density increased from 20 000 to 50 000 plants ha−1, whereas the yields of COCA with spreading leaves and cocoyams were greatly reduced when intercropped and when the plant population increased from 20 000 to 50 000 plants ha−1.
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Onu, P. N., and F. N. Madubuike. "The impact of raw and cooked wild cocoyam (Caladium bicolor) on the performance of broiler chicks." Biotehnologija u stocarstvu 28, no. 1 (2012): 119–28. http://dx.doi.org/10.2298/bah1201119o.

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This study was carried out to evaluate the impact of raw and cooked wild cocoyam (Caladium bicolor) on the performance of broiler chicks. Wild cocoyam corms were divided into two batches. One batch was ground raw and the other batch was cooked before grinding. Wild cocoyam meals so prepared were used to formulate 5 broiler starter diets at dietary inclusion levels of 0, 10 and 20% raw and cooked wild cocoyam respectively. 180 7-day-old Anak broiler chicks were randomly allotted to the five treatment diets in a Completely Randomized Design (CRD) and each group was further subdivided into three replicates of 12 birds. Measurements recorded included weight gain, feed intake, feed conversion and protein efficiency ratios and economics of production. Results shows significant (p<0.05) improvement in feed intake, weight gain, feed conversion ratio and PER of birds fed cooked wild cocoyam meals. Marked (p<0.05) reduction was however, obtained in feed intake and feed conversion ratio of birds fed raw wild cocoyam diets. There was no significant (p>0.05) difference between birds fed maize-based (control) and cooked wild cocoyam diets. Results of this experiment indicated that cooking improved the nutritive value of wild cocoyam since birds fed cooked wild cocoyam diets produced best results than those fed raw wild cocoyam meal and that starter broilers could tolerate up to 20% dietary inclusion level of cooked wild cocoyam without any deleterious effect. Economics of production showed that cooked wild cocoyam diets were more profitable as regards the cost of feed per kg weight gain (N) and thus cost savings (%).
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Omotesho, K. F., A. O. Kayode, S. A. Adebayo, A. F. Akinrinde, and A. J. Mohammed. "Potentials for the commercialization of Cocoyam in Oyun Local Government Area, Kwara State, Nigeria." Agro-Science 19, no. 3 (July 22, 2020): 8–14. http://dx.doi.org/10.4314/as.v19i3.2.

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Despite the nutritional and other advantages of cocoyam over some tuber crops, it remains neglected, underutilised, and non-commercialized in many parts of Nigeria. The study assessed the potentials for the commercialisation of cocoyam. Specifically, it assessed farmers’ awareness of the uses of cocoyam, level of cocoyam cultivation, farmers’ attitude towards its commercialisation, and the constraints to its commercialisation. Two-stage random sampling technique produced 154 respondents and an interview schedule was administered to collect data. Descriptive statistics and the multiple regression analysis were used for data analysis. Results revealed that farmers’ mean age, farming experience and farm size were 53.9 years, 22 years, and 4.3 acres respectively. The level of awarenessof the uses of cocoyam was high (73.52%) and had an averagely positive attitude (mean score = 2.38) towards its commercialisation. Cultivation of cocoyam was mostly on a subsistence level among the farmers (97.3%). High susceptibility to pests and diseases (MS = 3.13) and a higher preference for other tuber crops (MS = 3.09) were the major constraints to the commercialisation of cocoyam. Farmers’ age (β = –0.008), level of education (β = –0.046), household size (β = –0.012), and frequency of extension contact (β = 0.018) determined farmers’ attitude towards its commercialisation. The study concluded that the potentials for the commercialization of cocoyam was appreciable in the study area. Findings underscore the need for research on cocoyam pest and diseases control as well as breeding ofimproved varieties of the plant by National Root Crops Research Institutes. Key words: attitude, commercialization, neglected, under-utilized and cocoyam
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Nkeme, Kesit Kufre, Jemimah Timothy Ekanem, and Victoria Asuquo Nse. "Capacity Building Needs of Small-Holder Cocoyam (Xanthosoma Sagittifoliuu) Farmers in Selected Rural Communities of Akwa Ibom State, Nigeria." Journal of Agricultural Extension 25, no. 2 (May 4, 2021): 32–42. http://dx.doi.org/10.4314/jae.v25i2.3.

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The study investigated the capacity building needs of small-holder cocoyam farmers in Akwa Ibom State, Nigeria during the 2018 cropping season. Data were randomly collected from 130 respondents selected through a multi-stage sampling procedure using questionnaire and analysed using descriptive statistics, net returns model and budgeting technique. For agronomic management practice, result showed that the major sources of land acquisition and labour were inheritance (63%) and hired labour (52.6%). The majority (71.6%) of sampled farmers cultivated between 20 and 80 stands of cocoyam per farm. Result further showed that the major marketing channels of cocoyam were; farm gate (40.7%) and rural markets (24.7%. The main sources of information for cocoyam farmers were family and friends (40.9%), radio and television (18%) and extension agents (10.5%). The cost-returns analysis showed a gross margin and net return of N1, 164,500.00, and N494, 700.00, respectively, and the return per capital of N1.74. The most capacitybuilding needs of cocoyam farmers were information on processing technology ( x̄=3.31), farm credit information ( x̄= 3.19), information on pest/ disease control ( x̄=3.17), storage information ( x̄=3.15), record keeping/ evaluation need ( x̄ =2.92) and effective cocoyam marketing ( x̄ =2.88). The major constraints militating against cocoyam production in the study area were; absence of marketing information ( x̄ =2.57), poor record keeping ( x̄ =2.57), labour scarcity ( x̄ =2.42), pest and disease ( x̄=2.34), lack of improved variety of planting material ( x̄ =2.30). Provision of marketing channels information to farmers, enhancing access to extension contact and periodic training of farmers` on improved management practices are avenues to boost cocoyam production. Keywords: Capacity building needs, small holders cocoyam farmer
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Awolu, Olugbenga Olufemi, and Grace Funmilayo Oseyemi. "Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch." Acta Universitatis Cibiniensis. Series E: Food Technology 20, no. 2 (December 1, 2016): 65–84. http://dx.doi.org/10.1515/aucft-2016-0016.

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Abstract Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassava starch) and CBC2 (69.17% cocoyam flour, 16.67% bambara groundnut flour, 14.17% cassava starch). were comparable to wheat–based flour samples (60% wheat, 30% cocoyam, 10% bambara groundnut flours) and (72% wheat, 19% cocoyam, 9% bambara groundnut flours) in terms of pasting and farinograph analyses.
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Wada, Eyasu, Tileye Feyissa, Kassahun Tesfaye, Zemede Asfaw, and Daniel Potter. "Genetic diversity of Ethiopian cocoyam (Xanthosoma sagittifolium (L.) Schott) accessions as revealed by morphological traits and SSR markers." PLOS ONE 16, no. 1 (January 7, 2021): e0245120. http://dx.doi.org/10.1371/journal.pone.0245120.

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Cocoyam (Xanthosoma sagittifolium (L.) Schott) is an exotic species from tropical America that is widely cultivated in Ethiopia for its edible cormels and leaves. There is a dearth of information on the genetic diversity of Ethiopian cocoyam. In order to evaluate and select cocoyam germplasm for breeding and conservation, genetic diversity of 100 Ethiopian cocoyam accessions (65 green- and 35 purple- cocoyam) were analyzed using 29 morphological traits (16 qualitative and 13 quantitative) and 12 SSR loci. Two classes of qualitative traits were observed. ANOVA revealed significant variation in 11 (84.6%) of the 13 studied quantitative traits. The SSR marker analysis showed high genetic diversity. A total of 36 alleles were detected with a range of 2 to 5 (average of 3.273) alleles per locus. The average observed heterozygosity (Ho) and expected heterozygosity (He) values across populations were 0.503 and 0.443, respectively. The analysis of molecular variance showed that the variation among populations, among individuals within populations, and within individuals explained 14%, 18%, and 68% of the total variation, respectively. Cluster analysis grouped the accessions irrespective of the collection sites. A dendrogram based on Nei’s standard genetic distance grouped the green cocoyam accessions together while the purple cocoyam accessions occupied a separate position within the dendrogram. Significant variation in quantitative traits and the high level of genetic diversity revealed by the SSR markers suggest that diverse cocoyam accessions, probably with multiple lineage, were introduced multiple times, through multiple routes and probably by multiple agents, an hypothesis that needs futher testing and analyis. The crop, therefore, needs more research efforts commensurate with its economic and social values than it has been accorded thus far. Further study is recommended to clarify the taxonomic status of Ethiopian cocoyam accesions and to trace their evolutionary relationships with Xanthosoma species elsewhere.
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Alozie, Yetunde E., and Chiemela E. Chinma. "Proximate Composition, Physical and Sensory Properties of Cake Prepared from Wheat and Cocoyam Flour Blends." Journal of Food Research 4, no. 5 (September 21, 2015): 181. http://dx.doi.org/10.5539/jfr.v4n5p181.

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The effect of replacing wheat flour with cocoyam (<em>Xanthosoma sagittifolium)</em> flour on the proximate composition, physical, sensory properties of cake were investigated<em>.</em> Baking trials were conducted at different levels of substitution (0, 20, 40, 50, 60, 80 and 100%). Cocoyam flour had higher values (p &lt; 0.05) in all functional characteristics evaluated except for emulsifying capacity. Cake weights and volume increased with increasing cocoyam flour substitution while volume index decreased. Protein and fat contents of cake samples decreased (p&lt; 0.05) with increasing levels of cocoyam flour substitution while ash and fibre contents increased. There was no significant (p &gt; 0.05) difference in crust colour of samples. In terms of textural preference, cake prepared from 100% cocoyam flour was significantly higher than 100% wheat cake. Utilization of wheat-cocoyam flour blends in composite cake preparation will be beneficial to the nutrition of vulnerable groups considering the higher ash and fiber contents of of composite cake, and reduced carbohydrate and fat contents than control.
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Okunade, Olukayode Adediran, and Olanrewaju Arinola. "Physicochemical Properties of Native and Heat Moisture Treated Starches of White and Red Cocoyam (Colocasia esculenta) Varieties." Turkish Journal of Agriculture - Food Science and Technology 9, no. 6 (July 7, 2021): 1195–200. http://dx.doi.org/10.24925/turjaf.v9i6.1195-1200.2701.

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White and red cocoyam starches were physically modified by heat moisture treatment at 16, 24 and 32 % moisture levels. The functional and pasting properties of the modified and native starches were evaluated using standard methods. The swelling power at 60oC, water absorption capacity, oil absorption capacity, least gelation concentration, packed bulk density and loose bulk density of heat moisture treated white and red cocoyam starches ranged between 1.90 - 2.18 and 1.89 – 2.21; 1.00 – 1.80 ml/g and 0.80 – 1.60 ml/g; 1.40 – 1.80 ml/g and 1.20 – 1.40 ml/g; 8.00 – 10.00% and 8.00 – 10.00%; 0.51 – 0.62 g/ml and 0.54 – 0.64 g/ml; 0.41 – 0.51 g/ml and 0.43 – 0.53 g/ml respectively. For both white and red cocoyam starches, heat moisture treated starches at 16% moisture content level had the highest swelling power in the temperature range 60oC to 90oC; also starches treated at 32% moisture level had the highest water absorption capacity, oil absorption capacity, packed bulk density and loose bulk density. Red cocoyam native starch had higher peak, trough, breakdown, final and setback viscosity than white cocoyam starch. Heat moisture treatment generally increased the pasting properties of white cocoyam starch. The modification of red cocoyam starch at moisture levels of 16% and 24% reduced the pasting properties, however at higher moisture level, the pasting properties increased. These results suggest that moisture level of cocoyam starches influence their physicochemical properties during heat moisture modification; this will increase the array of food products in which the starches can be used.
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Chukwu, Go. "Land use for cocoyam in Nigeria: implications for cocoyam re-birth." Journal of Hill Agriculture 6, no. 1 (2015): 1. http://dx.doi.org/10.5958/2230-7338.2015.00008.7.

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Dissertations / Theses on the topic "Cocoyam"

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Reyes, Castro Guillermo. "Studies on cocoyam (Xanthosoma spp.) in Nicaragua, with emphasis on Dasheen mosaic virus /." Uppsala : Dept. of Plant Biology and Forest Genetics, Swedish University of Agricultural Sciences, 2006. http://epsilon.slu.se/200607.pdf.

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Lewu, Muinat Nike. "Studies on the nutritional value of seven accessions of cocoyam growing in South Africa." Thesis, University of Fort Hare, 2010. http://hdl.handle.net/10353/d1001054.

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Cocoyam [Colocasia esculenta (L.) Schott] is widely cultivated as a staple food in the tropical and subtropical regions of the world. The crop, however, remains unpopular and not well known outside KwaZulu-Natal Province of South Africa where it is cultivated mainly for subsistence. The aims of the study were to collect local landraces (accessions) of the crop from where it is found growing within the country for various studies and also to document its nutritional values as well as the safety/toxicity of the crop. The study was carried out using various methods. These included a comparative assessment of the proximate, mineral and antinutrient compositions of cooked and uncooked tubers of a typical commercially available cocoyam and potato found in South African markets. These investigations were repeated for the tubers and leaves of available landraces (seven accessions) of C. esculenta found growing in the farmers’ fields in KwaZulu-Natal Province. Also, an in vivo toxicological study on cooked accessions of the local landraces was conducted to determine possible toxicity effects after consumption using albino rats as a model. The results revealed that commercially available cocoyam and potato tubers have very close nutritional components. Analysis of the proximate composition of seven accessions (UFCe1- UFCe7) of cooked and uncooked tubers of cocoyam indicated that UFCe7 was better in ash, crude protein, crude fibre and crude lipid contents but with higher moisture which could make it more vulnerable to microbial attack. No tubers of the seven accessions appeared to be ii outstandingly better than the others based on their mineral compositions. However, in terms of antinutritional factors, UFCe1, UFCe3 and UFCe7 had the least amounts of oxalate, tannins and phytate in their cooked states. It was discovered however, that the leaves of the accessions of this vegetable contain substantial amount of minerals, and therefore, can contribute significantly to the nutrient requirements of humans and could be recommended as a cheap source of nutrients in South Africa. None of the accessions was outstandingly better than the others in terms of their mineral contents and anti-nutritional factors. Moreover, the current study has shown that boiling the leaves of cocoyam prior to consumption is an effective way of reducing the antinutrient contents of the leaves of the plant thereby making it safe for consumption. The findings also revealed that cooking C. esculenta leaves may increase the levels of protein, fibre and lipid contents while cooking may also decrease the mineral, carbohydrate and caloric contents of the leaves of the accessions. The leafy vegetable may, therefore, be recommended as a cheap source of plant protein. Cooking improved the nutritive value as a result of the reduction in antinutrient levels, thereby improving the food quality in all the tuber and leaf samples used for this study. At the same time, cooked samples also suffered loss of some nutrients with respect to the proximate and mineral compositions. However, supplementation from other food sources that are rich in these nutrients is necessary when these crops are cooked for consumption. Any of the cocoyam accessions may be recommended for consumption for improved protein and mineral nutrients while tubers of accession UFCe7 have also shown good promise in terms of protein and fibre content availability. The results of the in vivo study, using the liver and kidney functional endpoints of weanling albino rats (Rattus norvegicus) maintained on different accessions of cooked cocoyam-based iii diets (UFCe1-UFCe7) for 28 days, revealed that all the accessions produced selective alterations on the hepatorenal indices of weanling rats. The highest alterations were produced by UFCe4 while the least was from UFCe2. These alterations may have consequential effects on the normal functioning of the liver and kidney of the animals. The UFCe2 exhibited the least toxicity risk among the accessions of C. esculenta growing in KwaZulu-Natal Province of South Africa.
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Monteiro, Elisa Bernardes. "Caracterização química e estudo das propriedades funcionais biológicas in vivo da folha de taioba (xanthosoma sagittifolium)." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254505.

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Orientador: Jaime Amaya-Farfán
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-19T08:23:22Z (GMT). No. of bitstreams: 1 Monteiro_ElisaBernardes_M.pdf: 1754921 bytes, checksum: 571697924b22f3a12f82cbadf20ec9fc (MD5) Previous issue date: 2011
Resumo: A taioba (Xanthosoma sagittifolium) é uma arácea comestível originária da América tropical de elevado valor nutritivo. Os órgãos subterrâneos da planta (cormos e cormilhos) são consumidos por algumas populações no mundo e constituem fonte energética importante na dieta; o consumo de suas folhas, no entanto, não é muito difundido, sendo considerada uma hortaliça não convencional. Visando-se o melhor conhecimento dessa fonte alimentar, o presente trabalho teve como objetivo a caracterização da fibra da folha de taioba, bem como a avaliação de possíveis efeitos funcionais fisiológicos in vivo promovidos pelo consumo da folha. A folha de taioba foi coccionada, liofilizada e teve sua composição centesimal e aminoacídica determinadas, sendo a fibra alimentar analisada quantitativa e qualitativamente. Através de ensaio biológico, foram avaliados os efeitos na produção de ácidos graxos de cadeia curta, no metabolismo de ácidos biliares e na modulação da microbiota intestinal, parâmetros importantes na avaliação da atividade prebiótica. A folha de taioba liofilizada apresentou teores de fibra alimentar total, solúvel e insolúvel de 35,23 ± 0,26%, 6,82 ± 0,06% e 28,04 ± 0,21%, respectivamente. O aminograma da folha liofilizada apontou os aminoácidos ácido aspártico, ácido glutâmico, arginina, alanina, leucina e lisina como os mais abundantes. A análise da composição monossacarídica demonstrou que a glicose é o monômero mais abundante (61%), sugerindo a presença de celulose e hemicelulose em grandes quantidades na folha. A frutose aparece como o segundo monossacarídeo mais abundante (29%), seguida dos demais monômeros analisados. Os monossacarídeos neutros constituíram em 19,23 ± 2,0% da folha de taioba liofilizada. Os animais que foram alimentados com dieta contendo folha de taioba apresentaram a maior atividade fermentativa no cólon, estimada pelas concentrações de ácidos graxos totais (dieta contendo 2,5% de celulose e 2,5% de fibra da folha de taioba). No ceco, também foi observada maior atividade fermentativa nos animais do referido grupo, porém diferenças significativas só foram observadas em relação aos grupos 4 e 5, que receberam dietas com os maiores teores de fibra total (7,5%). Os grupos alimentados com taioba também apresentaram maiores proporções de ácido butírico no cólon e no ceco, em detrimento dos demais ácidos graxos. Apesar das dietas não terem influenciado as concentrações de ácidos biliares totais no ceco e no cólon, os animais que receberam dietas contendo 5% de fibra, sendo elas celulose (grupo 1) ou celulose acrescida de inulina (grupo 2), tiveram maiores percentuais de ácidos biliares secundários em detrimento dos primários. Comportamento inverso foi observado em animais alimentados com taioba. Análise preliminar da microbiota intestinal demonstrou que os microrganismos probióticos e o gênero Clostridium foram predominantes no ceco de todos os animais em estudo, enquanto que as contagens de enterobactérias e de Bacteroides sp. apresentaram grandes variações entre as dietas. A inulina pareceu exercer efeito repressor no crescimento de enterobactérias. Sugere-se no presente trabalho que a folha de taioba possa influenciar a taxa fermentativa da microbiota intestinal e modular o perfil de ácidos graxos de cadeia curta. Sugere-se ainda que a folha de taioba possa exercer efeito benéfico no metabolismo de ácidos biliares
Abstract: Taioba (Xanthosoma sagittifolium) is an edible aroid originated from tropical America that exhibits significant nutritive value. Its tuberous portions (corms and cormels) are consumed by several populations worldwide and can provide an important part of the subsistence energy in these regions. However, the leafy portions of Taioba are generally discarded because of being considered as non-conventional vegetables. The main objective of this work was to determine and characterize the dietary fiber present in the Taioba¿s leaf, and to examine its possible in vivo physiological effects when fed to rats. The leafy portions of the plant were cooked, freeze-dried and chemically characterized, the dietary fiber determined both quantitative and qualitatively. Biological evaluation was conducted to assess the effect of leaf powder on the intestinal short-chain fatty acid production, bile acid metabolism and microflora modulation, all known to be indicators of prebiotic function. Total, soluble and insoluble dietary fiber contents in Taioba leaf powder (TLP) were 35.23 ± 0.26%, 6.82 ± 0.06% and 28.04 ± 0.21%, respectively. Amino acid composition showed that aspartic, glutamic acids, arginine, alanine, leucine and lysine were predominant in the TLP. Monosaccharide composition showed glucose as the main component (61%), suggesting the presence of cellulose. Fructose appeared as the second most abundant monosaccharide (29%), followed by other monosaccharides in less appreciable concentrations. Total neutral sugars constituted 19.29 ± 2.0% of the TLP. Animals fed with diets containing the leaf powder (2.5% cellulose and 2.5% TLP) showed the highest fermentative rate in the colon, as estimated by the total short-chain fatty-acid concentrations. The same animals showed that butyric acid also had the highest concentrations in comparison to the other acids. In the cecum contents of these animals, great fermentative rates were also observed. The TLP seemed to improve the bile acid profile in both colon and cecum by diminishing the proportion of secondary acids, notwithstanding the total concentration remaining unchanged. Preliminary analysis of the intestinal microflora in cecum contents showed high proportions of probiotic organisms and Clostridium sp.. All diets showed great variations for Enterobacter sp. and Bacteroides sp.. Apparently, inulin inhibited Enterobacter sp. growth. The present study suggests that dietary fiber and/or other bioactive compounds in the TLP could beneficially influence fermentative rate, short-chain fatty acid profile and bile acid metabolism
Mestrado
Nutrição Experimental e Aplicada à Tecnologia de Alimentos
Mestre em Alimentos e Nutrição
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Longjan, Gurumwal George. "Bio-methane potential of exotic food waste and water hyacinth." Thesis, Brunel University, 2016. http://bura.brunel.ac.uk/handle/2438/13540.

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Region specific foods in the Niger Delta like yam and cassava are consumed on a daily basis by at least 70% of the population. In addition to other commonly consumed foods, high volumes of unavoidable food wastes are generated. With 78% of the households in the region disposing their waste by burying, burning or in unauthorised heaps, environmental degradation is sustained. The region also suffers an infestation of Water Hyacinth (WH). Anaerobic Digestion (AD) presents a viable way of managing these wastes in addition to providing a clean source of energy. Limited research has been conducted on the characterisation and biogas potential of these exotic food wastes due to their localised availability, leading to a knowledge gap. My original contribution to knowledge is the Specific Waste Index (SWI), nutrient characterisation and biogas potential of the local food wastes and WH. Also novel is the design and optimisation of the AD process for mono and codigestion including the quarter hourly analysis of CH4 and CO2 content of the biogas composition over the complete duration of an AD test. The research approach was experimental and involved using conventional research methods in new fields of investigation. SWI was determined by replicating local food processing practices while nutrient composition was obtained using standard analytical methods. The Bio-Methane Potential (BMP) tests were carried out on the four most common food wastes, Yam Peel (YP), Cassava Peel (CP), Cocoyam Peel (CoP), Plantain Peel (PP), following VDI 4630 guidelines and using a newly designed cost-effective bioreactor. Laboratory scale batch reactors ran over 20 days at 37⁰C (310 K). The food wastes were anaerobically co-digested with WH in the ratio 2:1 g Volatile Solid (VS) with a total substrate mass of 8.4 g VS. The S:I ratio was 1:2 g VS and tests were carried out in duplicates to give an indication of repeatability. The results showed a wide range of SWI from 0.2-1.5. The Total Solid (TS) content varied from 7% for WH to 82% for Egusi Shell. Crude Protein and Crude Fibre were highest for Ugwu Stalk at 37% VS and Egusi Shell at 82% VS respectively. Cassava Peel had the highest oil content at 25% VS. NFE which was the major nutrient for 80% of the samples was highest for Yam Peel at 82% VS. YP+WH, CP+WH, CoP+WH and PP+WH had specific biogas yields of 0.42, 0.29, 0.39, and 0.38 m3/kg VS respectively. The yields represented 76%, 48%, 70% and 69% of their respective theoretical values. The samples had their highest methane content during the Technical Digestion Time (T80) period, which lasted up to the 8th day of digestion. The pH values ranged from 7.3 to 7.9 indicating that there was no inhibitory accumulation of organic acids. The results of the mono-digestion tests showed that co-digestion with WH reduced the biogas yields for YP, CP, CoP and PP by 16%, 22%, 7% and 7%. This drop in gas production was due to presence of complex molecules in the WH co-substrate, which cannot be digested by the anaerobic microbes. Further tests showed that fresh waste produced more biogas than dry samples, while a lower S:I produced more biogas due to increased microbial population. It was concluded that waste and nutrient content varied widely between different types of Niger Delta foods. In addition mesophilic digestion of food wastes have good biogas potentials which reduce when co-digested with water hyacinth. The methane content is shown to vary widely throughout an AD test. The findings of this research would provide valuable information to AD databases and its implementation would support clean energy production, environmental remediation and allow researchers in poor regions to perform BMP test on novel feedstock using cost-effective reactors. Key Words: Anaerobic Digestion, Co-Digestion, Water Hyacinth, Niger Delta, Yam, Cassava, Cocoyam, Food Waste, Specific Waste Index, Biogas.
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Fevola, Martina. "Quality evaluation of cocoa beans produced by smallholder cocoa farmers in Ghana." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2018.

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Il cacao (Theobroma cacao L.) è un’importante coltura a livello mondiale. La sua produzione è alla base dell’economia della maggior parte dei paesi produttori e dei profitti di molte industrie dolciarie. Attualmente, circa il 70% delle fave di cacao nel mondo è raccolto in Africa. Il Ghana è il secondo paese produttore dopo la Costa d’Avorio. La maggior parte del cacao proviene da piccoli agricoltori che spesso usano sistemi di coltivazione obsoleti e poco organizzati. La crescente domanda di cacao nel mercato mondiale ha aumentato l’attenzione su una produzione sostenibile attraverso una serie di miglioramenti per la coltivazione e i processi post-raccolta. Questa tesi fa parte di un progetto che ha come obiettivo a lungo termine quello di incrementare la produzione di cacao di alta qualità da parte di piccoli coltivatori in Africa occidentale. Per questo lavoro sono state esaminate fave di cacao prodotte da 30 piccoli agricoltori di sei regioni del Ghana. I campioni sono stati analizzati e comparati sotto forma di fave di cacao intere, in polvere e liquore di cacao. I risultati hanno rilevato alcuni difetti nel processo di fermentazione evidenziati dai bassi livelli dell’ indice di fermentazione e dalla presenza di Ocratossina A. Dai risultati si evince anche che le fave di cacao prodotte in Ghana hanno grandi dimensioni, alto contenuto di grassi e presentano note aromatiche fruttate.
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Awang, Alias. "Resistance mechanisms in cocoa to the cocoa pod borer Conopomorpha cramerella (Snellen)." Thesis, University of Reading, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.553134.

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The underlying resistance mechanisms to cocoa pod borer (CPB) in cocoa were investigated. Experiments performed under field conditions in Malaysia showed that female CPB preferred to lay eggs on pods of clones with a rough pod surface compared to clones with a smooth pod surface. This appeared to be related to a higher density of trichomes on rough pods. The production of volatile compounds by cocoa pod trichomes is thought to stimulate females CPB to lay more eggs. Cocoa pods develop a lignified sclerotic layer and the thickness of this sclerotic layer determines the hardness of the pod, but pod hardness also depends on the composition of sclereid cells in the sclerotic layer. The sclerotic layers are soft in young pods and gradually increase in thickness and hardness as the pod grows. The quality of the pod as a food source affected the life-history traits of the CPB. However, the concentration of nitrogen and polyphenols in the pod walls did not appear to be a factor limiting the growth and development of CPB larvae. Therefore, the importance of other food quality components such as lipids, proteins, amino acids and carbohydrates (including water) warrants further investigation. The variation in CPB attack between clones under natural field conditions appeared to be influenced by plant and insect variables, and modified by environmental conditions. Any changes in the plant variables affect the spatial and temporal distribution of CPB and then, subsequently influence the expression of resistance. Clones with good resistant traits also face severe infestation in the absence of favourable pod size, particularly during low pod production or the presence of non-bearing cocoa trees within rows or blocks. The basis for characterising resistant clones was proposed. A resistance index based on eight variables, low number of CPB eggs recorded on the surface of the pod, low number of entry holes observed on the pod, harder sclerotic layer, smoother pod surface, high larval mortality in the pre-sclerotic layer, low larval penetration through the sclerotic layer, low number of exit holes, and low pod damage index was derived and is proposed as a basis for screening and selecting resistant clones to CPB. The lowest average rank for these variables reflects the highest overall resistance level to CPB. Among the eight variables, the percentage larval penetration appeared to be a prominent key to the damage severity of the cocoa pod.
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Gould, Joanne Marie. "Cocoa particle stabilised emulsions." Thesis, University of Nottingham, 2015. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.727114.

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Particle stabilisation of emulsions has generated significant interest in recent years due to the enhanced stability of these emulsions over surfactant or protein stabilised emulsions. Once the particle is at the interface, it is considered to be permanently adsorbed as a high energy input is required to disrupt the particle layers to cause coalescence. The range of food grade particles capable of stabilising emulsions has increased over the last two decades however most food grade particles require a degree of chemical modification. This research introduces the use of cocoa particles as a natural particulate emulsifier stabilising both oil-in-water (o/w) and water-in-oil (w/o) emulsions. The ability of cocoa particles to stabilise o/w emulsions was studied as a function of particle concentration, type, size and continuous phase pH. All emulsions were stable to coalescence for an extended storage period. An overlap in size distribution was found between the emulsion droplets and cocoa particle size, which brought into question the interfacial structure. The role of soluble molecules originating from the cocoa particles and cocoa particle fines in stabilising emulsion droplets were investigated. The fine fraction of cocoa particles was found to be adsorbed at the interface confirming the fact that cocoa particles act as particulate emulsifiers. The origin of the interfacial properties of cocoa particles was investigated using a high fat cocoa powder and cocoa fibre. Cocoa particles were subjected to multiple extraction and hydrolysis protocols, resulting in particles which could and could not stabilise emulsions. The chemical composition and surface properties of the treated particles were investigated to isolate a key component responsible for the interfacial properties of the cocoa particles. The interfacial properties are now known not to lie with the lipid, polyphenol, protein or starch fractions of the cocoa particles. However, no specific component responsible could be identified. The investigations did offer two potential hypotheses as to why cocoa particles stabilise emulsions; the surface roughness and the lignin present in cocoa particles, both of which need further investigation. The enhanced stability of emulsions stabilised by cocoa particles was exploited in an attempt to nutritionally enhance food products. The first application involved the in-vitro digestion of the cocoa particle stabilised emulsions, which showed that the adsorption of cocoa particles at the interface slowed digestion. The benefit of slowing digestion is that undigested material reaches the intestine and activates the ileal brake, which is thought to reduce food intake. In a second study, cocoa particle stabilisation was used to nutritionally improve chocolate by incorporating water into chocolate, using a water-in-cocoa butter emulsion stabilised by cocoa particles. The emulsion chocolates had the gloss and snap expected from chocolate and the emulsion was considered stable due to the homogeneous structure and lack of sugar bloom chocolate. This indicated the potential use of cocoa PSEs in calorie reduced chocolate. This research has highlighted the use of cocoa particles to stabilise food emulsions and the potential advantages of using these particles.
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Boateng, Kwasi. "Improving Cocoa Production Through Lean: A Case Study of the Ghanaian Cocoa Industry." TopSCHOLAR®, 2014. http://digitalcommons.wku.edu/theses/1330.

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Cocoa has been useful in several ways, especially to countries that produce it and consumers all over the world. Its benefits range from improving economies to satisfying millions all over the world who desire one cocoa product or the other. The production of cocoa however is not without its own attendant problems. Aging tree stock, spread of diseases, and production capacity problems are, but a few of many challenges that seed gardens that produce cocoa face. This study investigated the pollination process on selected seed gardens in Ghana, the second largest world producer of cocoa. The purpose of this study was to investigate the artificial pollination process of cocoa on seed gardens in Ghana, and explore ways by which the Lean principle of Value Stream Mapping could be applied in improving the process. The process of pollination was observed on eighteen seed gardens, and a current value stream map depicting the existing process developed to give an indication of the current state of affairs. Subsequently, a future value stream map based on the current map was developed to show aspects of the process that could be improved to enhance the operations of the seed gardens. The future value stream map revealed that operational procedures relating to cleaning and preparation of trees, choosing male and female trees for pollination, harvesting of pollen, and manually pollinating practices presented various avenues for improving the pollination process and hence seed production output.
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Nasser, Felix. "Climate-smart cocoa in Ghana: Examining discourses, trade-offs and implications for cocoa smallholders." Thesis, Stockholms universitet, Stockholm Resilience Centre, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-194713.

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Climate-smart agriculture (CSA) has emerged as a concept to address the multiple challenges and interdependencies of agriculture and climate change. Within CSA debates, equity and agroecology are especially contested. In Ghana, the concept of climate-smart cocoa (CSC) has emerged to simultaneously respond to high rates of deforestation, climate change pressures and low productivity of cocoa – Ghana’s principal agricultural export. Since CSC in Ghana is a nascent concept, it has received very little academic or critical appraisal. By applying a meta-discourse framework, this study aimed at gaining insights into local CSC discourses in Ghana and how these reflect global environmental meta-discourses. The adoption of certain discourses can reveal insights into subsequent policies and their implications for already marginalised cocoa smallholders. My findings are based on 37 qualitative interviews with cocoa smallholders, extension officers as well as governmental, non-governmental and private sector representatives of Ghana’s cocoa sector. Overall, my results suggest that an ecological modernisation discourse was the most pronounced meta-discourse reflected within CSC. A sustainable intensification discourse was the most common CSC practice to achieve a win-win between environment and development aspirations. Agroecological practices within CSC were mainly adopted to serve ecological modernisation discourses and are thus diametrically opposed to those promoted by more radical meta-discourses. Issues of contextual equity, especially regarding tree tenure, were ubiquitous, and discussed by a large majority of cocoa stakeholders. I caution that an overly simplistic win-win approach risks side-lining contextual equity issues and complexities regarding shade cover and agrochemical input. Community Resource Management Area Mechanisms (CREMAs) and other local governance mechanisms represent promising ways to balance trade-offs within the dominant CSC discourse by giving cocoa smallholders a stronger voice. However, given the dominance of large agricultural actors – such as foreign chocolate companies – within the current political economy of Ghana’s cocoa sector, this study cautions not to overestimate the potential of these local governance structures.
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Cueva, Farfán Felipe Alonso, Quispe Karen Maribel Félix, Delgado Cristina Fiorella Macedo, Rimachi Melissa Shirley Romero, and Armebianchi José Alejandro Wiese. "Proyecto Pishpira Salsa de Cocona con Ají Charapita." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2019. http://hdl.handle.net/10757/651746.

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El presente proyecto de negocios de salsa de cocona con ají charapita de nombre “Pishipira” muestra su viabilidad de ejecución, en sustento al estudio realizado en Lima Metropolitana a los sectores de nivel socioeconómico “A”, “B” y “C”, de acuerdo a la evidencia de que no hay una presencia consistente en el mercado actual de salsas a base de productos originarios de la selva. Las personas que desean probar nuevos sabores para complementar sus snacks y/o comidas no encuentran mayor diversidad de salsas. Así mismo, existe una falta de abastecimiento en mercados, restaurantes, puntos de venta o proveedores directos que ofrecen este tipo de productos de consumo masivo. Por ende, la carencia presencial de salsas amazónicas en el mercado limeño produce una notable insatisfacción en los consumidores. Para la realización de este proyecto se desarrollaron entrevistas y encuestas al segmento objetivo a un aproximado de 20 personas pertenecientes al rango etario de 25 a 55 años de edad, cuyo 60% estuvo conformado por varones y el 40% por mujeres. Además, se analizó a profundidad la industria alimentaria para considerar los recursos necesarios para poner en marcha el proyecto. Finalmente, con dicho proceso se logró conocer que la inversión inicial del negocio es de 34,043.63 soles y la utilidad neta a generar en el primera año es de -23,234.46 soles, -178,494.58 soles en el segundo año y para el tercer año ascendería a 303,913.43 soles.
The present project of business of cocona sauce with aji charapita by the name of "Pishipira" shows its feasibility of execution, in support of the study carried out in Metropolitan Lima to the sectors of socioeconomic level “A”, “B” and “C”, according to the evidence that there is no consistent presence in the current market of sauces based on products originating from the jungle. People who want to try new flavors to complement their snacks and/or meals do not find greater diversity of sauces. There is also a lack of supply in markets, restaurants, points of sale or direct suppliers that offer this type of mass consumption products. Therefore, the lack of Amazonian sauces in the Lima market produces a notable dissatisfaction among consumers. In order to carry out this project, interviews and surveys were carried out on the target segment of approximately 20 persons in the age group 25-55 years, of whom 60 per cent were men and 40 per cent were women. In addition, the food industry was analysed in depth to consider the resources needed to implement the project. Finally, with this process it was possible to know that the initial investment of the business is of 34,043.63 soles and the net profit has to generate in the first year is of -23,234.46 soles, -178,494.58 soles in the second year and for the third year would ascend to 303,913.43 soles.
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Books on the topic "Cocoyam"

1

Gebremeskel, Tesfaye. Cocoyam in Africa and the world trends of vital statistics, 1965-84. Ibadan, Nigeria: Socioeconomic Unit, International Institute of Tropical Agriculture, 1987.

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Crawford, James Mack. Cocopa dictionary. Berkeley: University of California Press, 1989.

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Crawford, James M. Cocopa dictionary. Berkeley: University of California Press, 1989.

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Wood, G. A. R. Cocoa. 4th ed. London: Longman Scientific & Technical, 1987.

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1943-, Lass R. A., ed. Cocoa. 4th ed. London: Longman, 1985.

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Cocoa. Indianapolis, IN: Wiley, 2010.

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Wood, G. A. R., and R. A. Lass, eds. Cocoa. Oxford, UK: Blackwell Science Ltd, 2001. http://dx.doi.org/10.1002/9780470698983.

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Wood, G. A. R. Cocoa. 4th ed. London: Longman, 1985.

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Cocoa. London: Oberon Books, 2007.

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Medrich, Alice. Cocolat: Extraordinary chocolate desserts. New York, NY: Warner Books, 1990.

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Book chapters on the topic "Cocoyam"

1

Quero-Garcia, José, Anton Ivancic, and Vincent Lebot. "Taro and Cocoyam." In Root and Tuber Crops, 149–72. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-0-387-92765-7_5.

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Sastry, K. Subramanya, Bikash Mandal, John Hammond, S. W. Scott, and R. W. Briddon. "Colocasia esculenta (Dasheen or Taro or Cocoyam)." In Encyclopedia of Plant Viruses and Viroids, 621–27. New Delhi: Springer India, 2019. http://dx.doi.org/10.1007/978-81-322-3912-3_237.

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Ifeanyi-obi, C. C., A. O. Togun, and R. Lamboll. "Influence of Climate Change on Cocoyam Production in Aba Agricultural Zone of Abia State, Nigeria." In Climate Change Management, 261–73. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-25814-0_18.

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De Maeyer, Katrien, Jolien D'aes, Gia K. H. Hua, Nam Phuong Kieu, and Monica Höfte. "N-Acyl-homoserine-Lactone Quorum-Sensing Signaling in Phenazine and Cyclic Lipopeptide-ProducingPseudomonassp. CMR12a from the Red Cocoyam Rhizosphere." In Molecular Microbial Ecology of the Rhizosphere, 763–74. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118297674.ch72.

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Meursing, E. H. "Cocoa mass, cocoa butter, cocoa powder." In Industrial Chocolate Manufacture and Use, 70–82. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2111-2_6.

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Bährle-Rapp, Marina. "Cocoyl Sarcosine." In Springer Lexikon Kosmetik und Körperpflege, 123. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_2299.

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Huq, M. M. "Cocoa." In The Economy of Ghana, 109–18. London: Palgrave Macmillan UK, 1989. http://dx.doi.org/10.1007/978-1-349-19749-1_6.

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Huq, Mozammel, and Michael Tribe. "Cocoa." In The Economy of Ghana, 109–20. London: Palgrave Macmillan UK, 2018. http://dx.doi.org/10.1057/978-1-137-60243-5_6.

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Jeger, M. J., L. A. Ollenu, L. S. Hagen, and M. Jecquemond. "Cocoa." In Virus and Virus-like Diseases of Major Crops in Developing Countries, 519–42. Dordrecht: Springer Netherlands, 2003. http://dx.doi.org/10.1007/978-94-007-0791-7_21.

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Kamphuis, Henri J. "Production of cocoa mass, cocoa butter and cocoa powder." In Beckett's Industrial Chocolate Manufacture and Use, edited by Mark S. Fowler, 50–71. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118923597.ch3.

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Conference papers on the topic "Cocoyam"

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Rampat, Maltee, Marsha Singh, and Neela Badrie. "SHELF LIFE STUDY, SENSORY EVALUATION AND NUTRITIVE VALUE OF WHEAT FLOUR/ DASHEEN (Colocasia esculenta (L.) Schott) Taro/Cocoyam FLOUR SWEETBREAD." In International Conference on Emerging Trends in Engineering & Technology (IConETech-2020). Faculty of Engineering, The University of the West Indies,St. Augustine, 2020. http://dx.doi.org/10.47412/rwkp8841.

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Yan, Chao, and Russ Joseph. "Cocoa." In MEMSYS '18: The International Symposium on Memory Systems. New York, NY, USA: ACM, 2018. http://dx.doi.org/10.1145/3240302.3240304.

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Bigatti, Anna, and Lorenzo Robbiano. "CoCoA." In the 2006 international symposium. New York, New York, USA: ACM Press, 2006. http://dx.doi.org/10.1145/1145768.1145774.

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Bachl, Maximilian, Joachim Fabini, and Tanja Zseby. "Cocoa." In BS '19: 2019 Workshop on Buffer Sizing. New York, NY, USA: ACM, 2019. http://dx.doi.org/10.1145/3375235.3375236.

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Antunes, Felipe, Anne Canuto, Benjamin Bedregal, Eduardo Palmeira, and Iaslan Silva. "Supervised Methods Applied to the Construction of a Vision System for the Classification of Cocoa Beans in the Cut-Test." In Encontro Nacional de Inteligência Artificial e Computacional. Sociedade Brasileira de Computação - SBC, 2019. http://dx.doi.org/10.5753/eniac.2019.9273.

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Supervised machine learning methods, also known as classification algorithms, have been widely used in the literature for many classification tasks. In this context, some aspects of these algorithms, as the used attributes used and the form they were built, have a direct impact in the system performance. Therefore, in this paper, we evaluate the application of classification algorithms, along with attribute selection, to propose an improved version of a vision system that performs the classification of cocoa beans. The main aim of this investigation is to improve the performance of a cocoa classification system that aims at helping farmers to classify the different cocoa beans based on images of these beans.
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Montana, Fajar Daniswara, Yuni Setyaningsih, and Fajriati Zulfa. "Effectiveness of Cocoa (Theobroma Cacao L.) Seed Extract on the Growth of in Vitro Malassezia Furfur." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.05.01.

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ABSTRACT Background: Pityriasis versicolor or Tinea versicolor is a skin disease caused by the Malassezia furfur which is often found in Indonesia. People can use anti-fungal drugs to treat this disease. However, long-term use of anti-fungal drugs is relatively more expensive and can have side effects for its users. Cocoa bean husk contains flavonoids, saponins, and alkaloids which have anti-fungal effects. This study aimed to determine the antifungal effectiveness of the cocoa bean husk extract on the growth of M. furfur. Subjects and Methods: This was an experimental study using cocoa bean husk extract with a concentration variance of 25%, 50%, 75%, 100%, with a positive control for ketoconazole 2% and a negative control using distilled water. The test was carried out by the well diffusion method using Sabouraud Dextrose Agar media. The inhibition of fungal growth was calculated by looking at the clear zone formed after 48 hours. Data were analyzed using Kruskal-Wallis and Post hoc Mann Whitney statistical tests. Results: The mean diameter of the inhibition zone at a concentration of 25%, 50%, 75% and 100% was 3.42 mm, 4.07 mm, 4.9 mm, and 7.3 mm, respectively, and it was statistically significant (p = 0.001). Conclusion: Cocoa bean husk extract has weak anti-fungal effectiveness at concentrations of 25%, 50%, and 75%, while at 100% it has moderate effectiveness. Keywords: antifungal, Pityriasis versicolor, cocoa bean shell, well diffusion, Malassezia furfur Correspondence: Yuni Setyaningsih. Department of Parasitology, Faculty of Medicine, Universitas Pembangunan Nasional “Veteran” Jakarta. DOI: https://doi.org/10.26911/the7thicph.05.01
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Okonkwo, Ifeanyi Wilfred, and Tobechukwu E. Okorie. "Experimental Determination of the Drying Rate of Cocoa Beans (Theobroma Cocoa)." In 2019 Boston, Massachusetts July 7- July 10, 2019. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2019. http://dx.doi.org/10.13031/aim.201900245.

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Mujaffar, Saheeda, Aveena Ramroop, and Darin Sukha. "Thin layer drying behaviour of fermented cocoa (Theobroma cacao L.) beans." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7328.

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To assess the impact of a rest interval and bean turning on the thin-layer drying behavior of fermented cocoa beans, beans of mixed Trinitario varieties were dried in a cabinet oven at three temperatures (40, 50, 60°C) using three drying regimes, namely; continuous drying, intermittent drying (drying for 8h with a rest period of 16h), and intermittent drying with turning of beans. Moisture content, water activity, pH and colour attributes were measured and sensory evaluation of the cocoa liquor carried out on selected samples. Drying curves were constructed and drying rate constants (k) and effective diffusivity (Deff) values determined. Keywords: Oven-drying; Fick’s Law; Rate constant; Diffusion coefficient
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Eagan, James R., Michel Beaudouin-Lafon, and Wendy E. Mackay. "Cracking the cocoa nut." In the 24th annual ACM symposium. New York, New York, USA: ACM Press, 2011. http://dx.doi.org/10.1145/2047196.2047226.

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Filová, Alexandra. "Cocoa Market in the World and in Slovakia: Example of Supplying Cocoa Powder." In International Scientific Days 2018. Wolters Kluwer ČR, Prague, 2018. http://dx.doi.org/10.15414/isd2018.s3.03.

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Reports on the topic "Cocoyam"

1

Research Institute (IFPRI), International Food Policy. The cocoa coast: The board-managed cocoa sector in Ghana. Washington, DC: International Food Policy Research Institute, 2017. http://dx.doi.org/10.2499/9780896292680.

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Research Institute (IFPRI), International Food Policy. The cocoa coast: The board-managed cocoa sector in Ghana: Synopsis. Washington, DC: International Food Policy Research Institute, 2017. http://dx.doi.org/10.2499/9780896292703.

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Mulangu, Francis. Africa Current Issues - Cocoa-processing Revolution, or Unintended Consequences? - A Tale of a Cocoa Cartel. Nanyang Business School, October 2019. http://dx.doi.org/10.32655/africacurrentissues.2019.08.

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Rijn, Fédes, Verina Ingram, Andrew Rogers, and Jan Hugo Nuijt. Improving sustainability in coffee and cocoa. Den Haag: Wageningen Economic Research, 2016. http://dx.doi.org/10.18174/399093.

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Teye, Joseph Kofi, and Ebenezer Nikoi. The Political Economy of the Cocoa Value Chain in Ghana. Institute of Development Studies (IDS), March 2021. http://dx.doi.org/10.19088/apra.2021.007.

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The cocoa sector has, historically, been the backbone of the Ghanaian economy. Many households depend directly on the cocoa sector for livelihoods, and aspects of the cocoa industry, such as input supplies to farmers and cocoa pricing, have historically featured prominently in national and local politics. This paper examines the basic underlying political economy dynamics of the cocoa value chain, with particular focus on how the interests, powers and interactions of various actors along the value chain have contributed to agricultural commercialisation in Ghana. The paper also explores the challenges affecting the cocoa value chain, social difference within the chain, and how various segments of the cocoa value chain have been affected by the COVID-19 pandemic in Ghana since March 2020.
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Rimmer, Catherine A., Katrice A. Lippa, James Yen, Ugo Bussy, Nicholas Anderson, and Catherine Kwik-Uribe. Production and Analysis of RM 8403 Cocoa Flavanol Extract. National Institute of Standards and Technology, October 2020. http://dx.doi.org/10.6028/nist.sp.260-207.

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Lacambra, Carmen, Dominic Molloy, Juan Lacambra, Isabel Leroux, Leena Klossner, Maria Talari, María Margarita; Cabrera, et al. Factsheet Resilience Solutions for the Cocoa Sector in Nicaragua. Inter-American Development Bank, June 2020. http://dx.doi.org/10.18235/0002423.

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Thorsen, Dorte, and Roy Maconachie. Children’s Work in West African Cocoa Production: Drivers, Contestations and Critical Reflections. Institute of Development Studies (IDS), April 2021. http://dx.doi.org/10.19088/acha.2021.005.

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Cocoa farming in West Africa has a long history of relying on family labour, including children’s labour. Increasingly, global concern is voiced about the hazardous nature of children’s work, without considering how it contributes to their social development. Using recent research, this paper maps out the tasks undertaken by boys and girls of different ages in Ghana and how their involvement in work considered hazardous has changed. We show that actions to decrease potential harm are increasingly difficult and identify new areas of inquiry.
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Glorya, Mercyta, and Arief Nugraha. Private Sector Initiatives to Boost Productivity of Cocoa, Coffee, and Rubber in Indonesia. Jakarta, Indonesia: Center for Indonesian Policy Studies, 2019. http://dx.doi.org/10.35497/291601.

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Sayir, A. Focused Topical Session: Oxide/Oxide Ceramics and Composites Meeting; Annual Cocoa Beach Conference (27th) and Exposition on Advanced Ceramics and Composites Held in Cocoa Beach on 26-31 January 2003. Fort Belvoir, VA: Defense Technical Information Center, June 2003. http://dx.doi.org/10.21236/ada415889.

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