hydrogen cyanide
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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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Growth-promoting Characteristics of Wheat-associated Acinetobacter
Abstract: Normal 0 false false false MicrosoftInternetExplorer4 Soil bacteria that colonize the plant roots after inoculation of the seeds, augmenting plant growth by various mechanisms, are known as plant growth-promoting rhizobacteria (PGPR). Plant growth promotion, biocontrol, and survival characteristics were studied for 37 Acinetobacter strains from wheat rhizosphere. A19 exhibited antibiotic, siderophore, hydrogen cyanide, chitinase, protease, lipase, indoleacetic acid, naphthaleneacetic acid, ethylene production, nitrogen fixation, and phosphate solubilisation, which are important …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 1, Issue 2, 2011 Read article