Meloidogyne incognita and Meloidogyne javanica (Rhabditida: Meloidogynidae): first report parasitizing cassava in Goiás State, Brazil
Braz. j. biol; 84 (), 2024
Results: 56
Diversity of culturable endophytic fungi vary through time in Manihot esculenta Crantz
Braz. j. biol; 84 (), 2024
Abstract Endophytic fungi are a ubiquituos group that colonize all plant species on earth. Studies comparing the location of endophytic fungi within the leaves and the sampling time in Manihot esculenta Crantz (cassava) are limited. In this study, mature leaves of M. esculenta from Panama were collected ...
Efeito do genótipo e da correção de acidez do solo sobre o perfil fermentativo e a composição química da silagem de raiz de mandioca
Fermentation profile and chemical composition of cassava root silage
Acta amaz; 51 (3), 2021
O uso da silagem de raiz de mandioca na alimentação animal representa uma opção viável tanto para os produtores que
cultivam mandioca (visando ter um produto para comercialização alternativa), quanto para os pecuaristas que compram milho
a preços elevados. Assim, objetivou-se determinar o efeit...
Silagem da parte aérea da mandioca como um alimento alternativo na dieta de vacas em lactação – revisão de literatura
Arq. Ciênc. Vet. Zool. UNIPAR (Online); 24 (1, cont.), 2021
O setor de nutrição e produção animal busca constantemente por fontes de alimentos que oportunizem os fatores custo e benefício para a elaboração de formulação de dietas. A mandioca é um alimento mundialmente cultivado e apresenta diversos subprodutos ao decorrer de sua produção com excelente...
Genetic diversity among cassava genotypes (Manihot esculenta crantz) collected in the south-central mesoregion of the state of Mato Grosso-Brazil
Biosci. j. (Online); 37 (), 2021
The aim of this research was to evaluate the genetic divergence between 164 genotypes of Manihot esculenta from the South-Central mesoregion of the State of Mato Grosso. The genotypes are from projects conducted by the Laboratory of Genetic Resources & Biotechnology of the University of the State of Mato...
In vitro Digestibility of Starch from Ready-to-Eat Cassava and Corn Flours
Braz. arch. biol. technol; 64 (spe), 2021
Abstract Slowly digestible starch (SDS) and resistant starch (RS) associate with health benefits when present in the diet. This study aimed to evaluate ready-to-eat corn and cassava flours regarding their commercial presentation (dry or flaked), composition and in vitro digestibility of starch. Sixteen s...
Poisonous plants for ruminants in the dairy region of Pernambuco, Northeastern Brazil
Pesqui. vet. bras; 41 (), 2021
A survey carried out in the dairy region of Pernambuco was conducted to determine the most important poisonous plants for ruminants in the region. A total of 95 farmers from 19 municipalities were interviewed and the grazing areas of ruminants were inspected. According to the survey, the most important p...
Molecular characterization and core collection evaluation of Manihot esculenta Crantz
Biosci. j. (Online); 36 (Supplement1), 2020
Cassava is one of the most important subsistence crops in tropical regions. It is necessary to preserve and to know the genetic diversity existent for the adequate use of genetic resources. The evaluation of genetic diversity among genotypes results in information about potential parents in breeding prog...
Effect of the addition of manioc starch, water and inulin on the technological characteristics of bicuda pâté (Sphyraena tome, Fowler, 1903)
Rev. chil. nutr; 47 (3), 2020
Fish and fish products are an outstanding source of essential protein and micronutrients. In cured meats, such as pâté, the technological characteristics are fundamental to the final quality of the product. The present study aimed to evaluate the effect of the addition of manioc starch, water and inuli...
Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc
Rev. chil. nutr; 47 (3), 2020
ABSTRACT This study describes the development of mixed flour added of maca for gluten-free bread (GFB) employing a Simplex Centroid Design. Four pseudo-components were evaluated in order to improve the GFB specific volume and texture profile analysis: maca (MC; 0.25 to 0.75), potato starch (PS; 0.25 to 0...