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2 articles for “Qulle variety”
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Demonstration and Evaluation of Processing Method to Improve Nutritional Quality of Cassava (Manihotesculenta C.) Based Foods in SNNPR
Abstract: Among the most typical food sources is cassava of qulle variety by applying drying, boiling and soaking processing methods to decrease level of hydrogen cyanide factors using completely randomized design. The demonstration of processing methods and sensory evaluation bread was at Alibazer, Edegegn, Cheha, yem s/woreda district during 2020–2021. The lowest hydrogen cyanide content which meets recommendation of IITA not above 2–3 mg/100g was obtained with processed (soaked then sun …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 2, 2022 · pp. 34–38 Read article
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Adaptation and evaluation of Improved Cassava (Manihot Esculentacrantz) Varieties In Southwest Ethiopia
Abstract: Cassava, scientifically known as Manihot esculenta Crantz, plays a crucial role as a primary food source for over 800 million individuals in numerous tropical countries. It serves as a vital dietary staple crop in these regions.. Nutritionally, cassava has a great potential to provide economical sources of dietary energy in the form of carbohydrates and cassava has huge a potential crop to address general food insecurity due to recurring droughts …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 12, Issue 1, 2023 · pp. 14–18 Read article