Volume 75 Number 2

Research Papers

• Microbial linamarases for the detoxification of vegetable products. (166)

  Leon Brimer, Anna Rita Cicalini, Federico Federici, Maurizio Petruccioli

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• Correlation between cyanogenic glucoside content and taste of fresh cassava roots. (169)

  J.D. Kalenga Saka, Alber R.K. Mhone, Jonathan Mkambira, Leon Brimer, Mpoko Bokanga, Nzola M. Mahungu, Linely Chiwona-Karltun, Hans Rosling

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• Contents of ?-carotene and ?-tocopherol of sweetpotato cultivars newly developed for processing purposes. (174)

  Shigenori Okuno, Makoto Yoshimoto, Toru Kumagai, Osamu Yamakawa

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• Biochemical comparison in storage: Stress response between sweetpotato and cassava. (177)

  Ikuzo Uritani

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• Relationship between tuberization and the appearance of a neutral invertase activity in Pachyrhizus erosus (L.) Urban. (183)

  Victor Vaillant, Fabian Pilet

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• Relationship between anthocyanin composition and paste colour in purple-fleshed sweetpotato. (186)

  Masaru Yoshinaga, Makoto Yoshimoto, Osamu Yamakawa

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• Screening sweetpotato for drought tolerance in the Philippine highlands and genetic diversity among selected genotypes. (189)

  Belinda A. Anselmo, Zenaida N. Ganga, Estela O. Badol, Yair M. Heimer, Ali Nejidat

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• Evaluation of germplasm and improved crop management practices for sweetpotato production in the U.S. Virgin Islands. (197)

  S.M.A. Crossman, M.C. Palada, J.A. Kowalski, C.D. Collingwood

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• Yield stability differences among sweetpotato genotypes under field and controlled environments. (204)

  Pauline P. David, Conrad K. Bonsi, Desmond G. Mortley, Audrey A. Trotman

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• The potential for extending the shelf-life of sweetpotato in East Africa through cultivar selection. (208)

  Deborah Rees, Regina Kapinga, Elizabeth Rwiza, Rahila Mohammed, Quirien van Oirschot, Edward Carey, Andrew Westby

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• Genetic variation in physical properties of flour from selected Asian yams (Dioscorea spp.). (212)

  Violeta B. Salda, Lawrence Ramsden, Mei Sun, Harold Corke

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• Application of embryo culture in germinating African cassava mosaic disease resistant gene mapping population. (217)

  A.O. Akano, S.Y.C. Ng, A.G.O. Dixon, G. Thottappilly

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• Advancement of sweet potato breeding for high starch content in Japan. (220)

  Katsumi Komaki, Kenji Katayama, Seiji Tamiya

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• Analysis of genetic diversity in Guinea yams (Dioscorea spp.) using AFLP fingerprinting. (224)

  Hodeba D. Mignouna, Noel T.H. Ellis, Maggie R. Knox, Robert Asiedu, Quat N. Ng

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• Network impact and scientific advances in cassava biotechnology. (230)

  Ann Marie Thro, Martin Fregene

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• Promotion and adoption of yam minisett technology in Ghana. (238)

  J.A. Bakang

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• Influence of carbon source on in vitro tuberization and growth of white yam (Dioscorea rotundata Poir.). (243)

  Shou Y.C. Ng, Sinclair H. Mantell

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• Multiplying taro and tannia planting material: Splitting of corm apices and the use of commonly available growth substances. (248)

  Humphrey Saese, Inno C. Onwueme, Joseph Gamo

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• Improving traditional yam production systems: The case of yellow yams in Jamaica. (252)

  Hyacinth Chin Sue, Lynda D. Wickham

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• Comparative output of calories from starchy food crops in sub-Saharan Africa. (257)

  M.O. Akoroda

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• A review of progress in Trinidad on some processing technologies of three selected root crops. (262)

  G.S.H. Baccus-Taylor, N. Birju, N. Badrie

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• Market potential for cassava flours and starches in Ghana. (267)

  Andrew J. Graffham, James T. Ababio, Nanam Dziedozoave, George Day, Abigail Andah, Agnes Budu, G.S. Ayernor, Stephanie Gallat, Andrew Westby

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• Development of alternative flavour types of sweetpotato as a means of expanding consumption. (271)

  S.J. Kays, Y. Wang, W.J. McLaurin

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• Processing technology and safety of ‘Kpukpuru’: An indigenous weaning food in Nigeria’s rural communities. (276)

  E. Tola Ojeniyi, Olumide O. Tewe

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• Evaluation of Xanthosoma violaceum acetylated starch performance for creams, sausages, and ice cream production. (279)

  F. Pereira-Pacheco, G. Escamilla-Ojeda, L. Carvajal-Rodríguez

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• Development of sweetpotato cultivars for new processing use in Japan. (284)

  Osamu Yamakawa

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• Enhanced production, recipe development, and consumption of sweetpotato in Ghana, West Africa. (320)

  Eunice Bonsi, Robert Zabawa, Pauline David, Christina Nti

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• Characterization and use of lactic acid bacteria in traditional gari production. (323)

  José da Cruz Francisco, Marie-Louise Johansson

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