Bitter taste in cassava roots correlates with cyanogenic glucoside levels
Cassava roots contain cyanogenic glucosides. Malawian farmers classify cultivars into two groups based on the perceived danger of eating raw roots that they associate with bitterness. In the vernacular, cultivars that produce roots with bitter taste are called vyakubaba (bitter), whereas those yield...
| Autores principales: | , , , , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2004
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/96427 |
Ejemplares similares: Bitter taste in cassava roots correlates with cyanogenic glucoside levels
- Classification of cassava into bitter" and "cool" in Malawi: from farmers perception to characterization by molecular markers"
- Cyanogenic compounds in cassava and exposure to cyanide
- Biosynthesis of cyanogenic glucosides in Phaseolus lunatus and the evolution of oxime-based defense
- Environmental effects on the tuberous roots cyanogenic potential, sugar content and taste of divergent cassava clones
- Mechanisms of the elimination of cyanogens from cassava during traditional processing
- Plant tissue analysis as a tool for predicting fertiliser needs for low cyanogenic glucoside levels in cassava roots: an assessment of its possible use