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Quality aspects of Mukibat tubers

By: Contributor(s): Material type: ArticleArticleLanguage: English Description: 2:64-66Subject(s): LOC classification:
  • 9972
 In: Journal of Root CropsSummary: Se comparo la calidad de las raices de plantas Mukibat en diferentes etapas de maduracion (6-13 meses) con aquella de plantas normales de yuca. La produccion de MS y almidon en las plantas Mukibat fue claramente superior a la de los controles. El contenido de HCN fue siempre mas alto en las raices Mukibat. Respecto a los examenes organolepticos y a la calidad de coccion, las raices Mukibat resultaron ligeramente inferiores al control. (CIAT)Summary: The quality of roots from Mukibat plants at different stages of maturity (6-13 mo) was compared to the normal cassava plants. It was clear that DM and starch production in the Mukibat plant were superior to the controls. HCN content was always higher in the Mukibat roots. With regard to organoleptic tests and cooking quality, the Mukibat roots were slightly inferior to the control. (CIAT)
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Item type Current library Collection Call number Copy number Status Date due Barcode Item holds
Journal Article Journal Article CIAT Library Document collection CINFOS Document Collection CINFOS 9972 (Browse shelf(Opens below)) c.1 Short Loan 100043328
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Se comparo la calidad de las raices de plantas Mukibat en diferentes etapas de maduracion (6-13 meses) con aquella de plantas normales de yuca. La produccion de MS y almidon en las plantas Mukibat fue claramente superior a la de los controles. El contenido de HCN fue siempre mas alto en las raices Mukibat. Respecto a los examenes organolepticos y a la calidad de coccion, las raices Mukibat resultaron ligeramente inferiores al control. (CIAT) spa

The quality of roots from Mukibat plants at different stages of maturity (6-13 mo) was compared to the normal cassava plants. It was clear that DM and starch production in the Mukibat plant were superior to the controls. HCN content was always higher in the Mukibat roots. With regard to organoleptic tests and cooking quality, the Mukibat roots were slightly inferior to the control. (CIAT) eng

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