Physicochemical evaluation of cooking and dessert bananas (Musa sp.) varieties

In the Lemosin varieties discussed here, the N-pattern is likewise compromised by the results of regular sound change, since the stress pattern and stem allomorphy

Data collected included socioeconomic characteristics, matooke varieties grown and preferred by farmers and traders; and the varietal characteristics that drive prefer- ences in the

Surprisingly, near infrared spectra were able to predict properties measured on the freshly cooked material (Firmness), although the NIR measurements were carried out on flours.

• Investigate on a large samples of cooking and dessert banana varieties, the relationship between structural diversity of the major AIV genes – their expression – AIV activity

coffeae encountered in Cameroon and Gabon with emphasis on morphological features such as body length and the position of vulva Features Cameroon Gabon Body lenght µm 640* 550-751

Consequently, in this study were characterized the physical attributes and proximate composition of the tubers, and were also isolated, purified and characterized the starches

Interestingly, it increased drastically during the same period for the low sucrose- accumulating cooking varieties (approximately 6-fold more than for dessert varieties). Our

Interestingly, Galéo and Sowmuk varieties were found almost sucrose-free (although this is not the case for other cooking varieties (data not shown)) and presented