Cassava is one of the most versatile tuberous-root crops on Earth. However, the postharvest
storage properties of cassava tuberous root mean that it is perishable through a process …

A broad diversity of phenotypes are available within the cassava germplasm collections. The
phenotypes include improved nutritional, starch or culinary root quality as well as abiotic and …

The quality parameters of cassava roots vary between cultivars and depend on abiotic
factors, such as plant nutrition. However, the magnitude of how these factors interfere is not …

Twenty six sweet cassava clones were evaluated in two agricultural years, in randomized
block design, with 3 replications and plots with 25 plants. The harvests were at 12 months …

In this study, near–infrared spectroscopy (NIRS) was used to predict quality of cassava
leaves and roots based on their own spectra and also to predict root quality based on the …

Breeding for low-hydrogen-cyanide (HCN) varieties is a major objective of programs
targeting boiled cassava food products. To enhance the breeding of low-HCN varieties …

Unchecked large-scale rudimentary upstream (sub-merged and solid state) fermentation
processes of bitter cassava roots into alcohol have often contributed significantly to …

Yield and culinary quality of tuber cassava roots can be influenced by several factors such
as genotype, soil fertility, cultural management, climatic conditions, harvest, handling and …

The purpose of this study was to see how different glycerol concentrations affected the
physical, mechanical, and barrier properties of an edible tapioca starch film. This study …

Bitter cassava (Manihot Esculenta Crantz) is often seen as a 'dangerous toxic crop'due to its
high cyanide level (> 100 mg/kg). The reduction of cyanide level on this type of cassava is …