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Relevant bibliographies by topics / Yellow cassava

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Academic literature on the topic 'Yellow cassava'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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Journal articles on the topic "Yellow cassava"

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Rahmadani, Sri, and Prima Minerva. "KELAYAKAN BUBUK SINGKONG KUNING SEBAGAI MASKER UNTUK PERAWATAN KULIT WAJAH BERMINYAK." Jurnal Tata Rias dan Kecantikan 3, no. 2 (2022): 96. http://dx.doi.org/10.24036/.v3i2.67.

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Traditional yellow cassava mask can be used as a cosmetic facial treatment made from natural and easy to get and contains vitamins that are good for facial skin. The purpose of this study is 1) To analyze how to make yellow cassava mask feasibility yellow cassava mask traditionally for oily facial skin care, 2) To analyze the feasibility of yellow cassava mask seen from the content of vitamin B1, C, and Ca contained in yellow cassava mask, 3) To analyze the feasibility of yellow cassava mask seen from the texture, aroma, adhesions, and favorite of panelists. This type of research is descriptiv

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Amanze, Alice Nnenna, Joy Obiageri Oparaojiaku, Ayo Vitus Enwerem, et al. "Preferential Adoption of Bio-fortified Pro-vitamin A Yellow cassava varieties as Smart Feeding for Rural Farmers in Southeast Nigeria." Journal of Agricultural Extension 29, no. 1 (2024): 279–87. http://dx.doi.org/10.4314/jae.v29i1.31s.

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This study examined the preferential adoption of bio-fortified pro-vitamin A yellow cassava varieties as smart feeding for rural households. It employed cross-sectional data obtained from 318 farmers in Southeast Nigeria. Data were analysed using percentages, binary logistic regression, Mean, and standard deviation. The study found that the most highly adopted bio-fortified pro-vitamin A cassava varieties were: TMS07/0593 (92.6%), TMS 1371 (80%), and TMS 0539 (77%). The study revealed that access to farmland, farming experience, contact with extension agents, access to vitamin A yellow cassava

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A.O., Akinsola,. "Functional Properties and Chemical Composition of Yellow and White Cassava Flours." Nutrition and Food Processing 8, no. 4 (2025): 01–06. https://doi.org/10.31579/2637-8914/301.

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Functional and chemical composition of yellow and white cassava flour was studied. The cassava flours were labeled CW (white cassava flour) and CY (yellow cassava flour). The functional and chemical composition of the cassava flours were evaluated using standard analytical methods. The functional properties result of the cassava flours showed that bulk density ranged from 0.78-0.81 g/ml, water absorption capacity ranged from 8.33 to 8.50 g/g, oil absorption capacity from 8.20-8.43 g/g, emulsion capacity from 47.22-52.73 g/g, emulsion stability from 45.12-48.58 %, foaming capacity 11.48-14.27 %

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Ayetigbo, Oluwatoyin, Sajid Latif, Adebayo Abass, and Joachim Müller. "Comparing Characteristics of Root, Flour and Starch of Biofortified Yellow-Flesh and White-Flesh Cassava Variants, and Sustainability Considerations: A Review." Sustainability 10, no. 9 (2018): 3089. http://dx.doi.org/10.3390/su10093089.

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Cassava is a significant food security and industrial crop, contributing as food, feed and industrial biomass in Africa, Asia and South America. Breeding efforts have led to the development of cassava variants having desirable traits such as increased root, flour, and starch yield, reduced toxicity, reduced pest/disease susceptibility and improved nutrient contents. Prominent among those breeding efforts is the development of colored-flesh cassava variants, especially biofortified yellow-fleshed ones, with increased pro-vitamin A carotenoids, compared to the white-flesh variants. The concept o

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Boakye Peprah, Bright, Elizabeth Y. Parkes, Obed A. Harrison, Angeline van Biljon, Matilda Steiner-Asiedu, and Maryke T. Labuschagne. "Proximate Composition, Cyanide Content, and Carotenoid Retention after Boiling of Provitamin A-Rich Cassava Grown in Ghana." Foods 9, no. 12 (2020): 1800. http://dx.doi.org/10.3390/foods9121800.

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Biofortified yellow-fleshed cassava is important in countries with high cassava consumption, to improve the vitamin A status of their populations. Yellow- and white-fleshed cassava were evaluated over three locations for proximate composition and cyanide content as well as retention of carotenoids after boiling. There was significant variation in the crude fiber, fat, protein and ash content of the genotypes. All but one of the yellow-fleshed cassava genotypes recorded higher protein values than the white-fleshed local genotypes across locations. The cyanide content of the genotypes varied bet

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Maimunah, Siti, Zuhairiah Zuhairiah, and Artha Yuliana Sianipar. "PENGARUH VARIASI WAKTU FERMENTASI TERHADAP KADAR ETANOL HASIL FERMENTASI SINGKONG KUNING (Manihotutillissima Pohl)." JURNAL FARMANESIA 7, no. 2 (2020): 33–36. http://dx.doi.org/10.51544/jf.v7i2.2775.

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Cassava is an agricultural commodity that is widely grown in Indonesia and is an important source of carbohydrates after rice with a content of 34.7%. Yellow cassava is usually served in the form of tape through a fermentation process. This study aims to determine the effect of variations in fermentation time on ethanol content resulting from yellow cassava fermentation. This study used an experimental method with the distillation method using yellow cassava samples which were fermented for 72 hours, 96 hours, and 120 hours. The results of this study indicate that there is an effect of time va

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Turay Kromah Sallu, Abibatu. "The Proximate Composition of Flour Made from Soybean, COWPEA, CFO 289 Cassava, Yellow Cassava and CFC00414 CASSAVA." International Journal of Science and Research (IJSR) 13, no. 1 (2024): 1624–27. http://dx.doi.org/10.21275/art2020459.

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Ikhsani, Atika Yahdiyani, Bambang Dwi Wijatniko, and Ika Qurroatul Afifah. "Physical and Sensory Properties of Instant Tiwul from Cassava Flour and Mocaf with Addition of Yellow Pumpkin Flour." Jurnal Ilmu Pangan dan Hasil Pertanian 7, no. 1 (2023): 24–36. http://dx.doi.org/10.26877/jiphp.v7i1.15441.

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Instant tiwul is commonly made from cassava flour which product specification was characterized by its properties. However, some sensory attributes of instant tiwul were not desirable. In addition, the nutritional quality of instant tiwul needs to be improved by the addition of micronutrients. The substitution of cassava flour with mocaf flour and supplemented with yellow pumpkin flour is expected to improve the physical and sensory quality of the product, as adding nutritional value of instant tiwul that enriched with vitamin A. This study was conducted in a group-randomized trial with the su

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Obadimu, A. O., O. O. Oluwatosin, I. O. Sanni, and A. O. Lala. "Growth performance and nutrient digestibility of broiler chickens fed diets substituted for maize with two varieties of cassava tuber." Nigerian Journal of Animal Production 46, no. 2 (2020): 128–36. http://dx.doi.org/10.51791/njap.v46i2.23.

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A 56 –day study was conducted to determine the growth performance and nutrient utilization of broiler chickens fed with two varieties (white and yellow) of cassava grit based diets. A total of 240 one day- old unsexed Arbor acre broiler chicks were assigned to eighty dietary treatments in a 2 x 4 factorial arrangement using completely randomized design. Diets were formulated to include two varieties of cassava, TME 419 (white) and TMS 01 1368 (yellow) at four inclusion levels (0, 25, 50 and 75%). Each treatment consisted of 30 birds and three replicates of 10 birds each. Data was collected on

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Firnanelty, Firnanelty. "Absorption Methanyl Yellow Dye Using Hydrogel of Cassava Peel Starch (Manihot esculenta Cranzt)." ALKIMIA : Jurnal Ilmu Kimia dan Terapan 5, no. 1 (2022): 116–21. http://dx.doi.org/10.19109/alkimia.v5i1.8936.

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Hydrogel of cassava peel starch was successfully decreased methanyl yellow dye. This adsorbent was employed to adsorb typical organic cationic dye contaminants from high concentration effluents. This study aimed to determine characteristic of cassava peel starch hydrogel and ability of hydrogel increased dyes. The stages of hydrogel consist of extracting cassava peel starch, making a starch solution, making hydrogel, testing water absorption, and analysing with FTIR and UV-Vis spectrophotometer. The results have obtained that the cassava peel starch hydrogel had have N-H group. Result of hydro

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Dissertations / Theses on the topic "Yellow cassava"

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Ayetigbo, Oluwatoyin Elijah [Verfasser], and Joachim [Akademischer Betreuer] Müller. "Foam mat drying of cassava and associated properties : comparison between white-flesh and yellow-flesh varieties / Oluwatoyin Elijah Ayetigbo ; Betreuer: Joachim Müller." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2021. http://d-nb.info/1237748577/34.

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Book chapters on the topic "Yellow cassava"

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Low, Jan, Anna-Marie Ball, Paul Ilona, Beatrice Ekesa, Simon Heck, and Wolfgang Pfeiffer. "Scaling Readiness of Biofortified Root, Tuber, and Banana Crops for Africa." In Root, Tuber and Banana Food System Innovations. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-92022-7_17.

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AbstractThis chapter describes the degree of readiness and use of biofortified root, tuber, and banana (RT&B) crops: sweetpotato, cassava, banana (cooking and dessert types), and potato. Efforts to develop and utilize orange-fleshed sweetpotato (OFSP), yellow cassava (VAC), and vitamin A banana/plantain (VAB) have been focused heavily in sub-Saharan Africa (SSA), where 48% of the children under 5 years of age are vitamin A-deficient. Iron-biofortified potato is still under development, and a recent study found high levels of bioavailability (28.4%) in a yellow-fleshed cultivar (Fig. 17.1).

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I. Udoh, Lovina, Josephine U. Agogbua, Eberechi R. Keyagha, and Itorobong I. Nkanga. "Carotenoids in Cassava (Manihot esculenta Crantz)." In Physiology. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.105210.

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Cassava is produced globally and consumed as an important staple in Africa for its calories, but the crop is deficient in micronutrients such as vitamin A. Pro-vitamin A carotenoids including β-carotene are precursors of vitamin A in the human body. Carotenoids are generally associated with colors of fruits and vegetables. Although most cassava varieties have white tuberous roots and generally accepted, naturally; some cassava roots are colored yellow and contain negligible amounts of vitamin A. Several genes have been identified in the carotenoids biosynthesis pathway of plants, but studies s

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Santos, Renata Cristina Dos, Raphaela Ribas Verbinenn, Mariana Camargo Lourenço, Tania Maria Bordin Bonfim, Thais Martins Guimarães, and Débora Brand. "CASSAVA RESIDUES AS LOW-COST MEDIA FOR THE PRODUCTION OF MONASCUS PURPUREUS PIGMENTS BY SOLID STATE FERMENATION." In Open Science Research XII. Editora Científica Digital, 2023. http://dx.doi.org/10.37885/230613517.

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Objective: The objective of this work was the production of red and yellow pigments by the fungus Monascus purpureus NRRL 1596 using agroindustrial wastes of the cassava production chain. Methods: Solid state fermentation experiments were carried out by using cassava peels and cassava wastewater as substrate for pigment production by Monascus purpureus NRRL 1596. Initial moisture content and the addition of soy bran to improve Carbon/nitrogen ratio were optimized in order to follow the growth kinetics and pigment production in the selected substrate. Total sugars, biomass, pigments, pH and moi

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Carvalho, Lucia Maria Jaeger de, Gisela Maria Dellamora Ortiz, José Luiz Viana de Carvalho, Lara Smirdele, and Flavio de Souza Neves Cardoso. "Carotenoids in Yellow Sweet Potatoes, Pumpkins and Yellow Sweet Cassava." In Carotenoids. InTech, 2017. http://dx.doi.org/10.5772/67717.

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Pillay, V. V. "Common Indian poisonous plants." In Oxford Textbook of Medicine. Oxford University Press, 2010. http://dx.doi.org/10.1093/med/9780199204854.003.090302.

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Common poisonous plants encountered in India include (1) irritant plants, e.g. castor, colocynth, croton, glory lily, marking nut, mayapple, red pepper, rosary pea; (2) cardiotoxic plants, e.g. aconite, autumn crocus, common oleander, yellow oleander, suicide tree; (3) neurotoxic plants, e.g. calotropis, cassava, chickling pea, datura, strychnos; (4) hepatotoxic plants, e.g. neem; and (5) miscellaneous toxic plants and plant products, including arecanut, ...

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Etman, K. E. I., I. M. Soliman, I. A. Abou-Selim, and A. A. Soliman. "Cassava (Manihot E. Crantz) in Rations of Buffaloes: I. Effect of Partial Replacement of Yellow Corn by Cassava Pellets in Rations of Growino Buffalo Calves." In Prospects of buffalo production in the Mediterranean and in the Middle East. Brill | Wageningen Academic, 1993. https://doi.org/10.1163/9789004684560_073.

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Conference papers on the topic "Yellow cassava"

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Noerwijati, Kartika, Tinuk Sri Wahyuni, Sholihin, Nurul Wilda Aghni Haqiqi, and Rani Agustina Wulandari. "Selection of Cassava (Manihot esculenta Crantz.) clones from hybridization for yellow roots flesh." In INTERNATIONAL CONFERENCE ON ORGANIC AND APPLIED CHEMISTRY (ICOAC) 2022. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0183950.

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Udemba, Ibukunolu Oluwadamilola, Bunmi Olasanmi, and Peter Iluebbey. "Dynamics of Total Carotenoid Content of Yellow Root Cassava Varieties During Gari Processing." In CORAF 2023. MDPI, 2025. https://doi.org/10.3390/proceedings2025118013.

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"Some Physical Properties and Proximate Analysis of Composite Flour (Wheat and Yellow Cassava Flour)." In 2024 Anaheim, California July 28-31, 2024. American Society of Agricultural and Biological Engineers, 2024. http://dx.doi.org/10.13031/aim.202400077.

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