ISSN: 0041-3216

ISSN: 0041-3216 (Online), 0041-3216 (Print)

Volume 75 Number 2

  • Research Papers

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

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

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

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

    Ikuzo Uritani

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

    and

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

    , and

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

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

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

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

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

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

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

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

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

    and

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

    J.A. Bakang

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

    and

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

    , and

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

    and

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

    M.O. Akoroda

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

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

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

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

    and

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

    , and

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

    Osamu Yamakawa

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

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

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