The paper highlighted the chemical characteristics of broth from cooked maize and compared them with that from cooked beans. Left-over-water from boiled maize were produced by cooking 2kg of a variety of Zea mays L. with 8kg of water. After this stage, samples of those solutions...
Open access
Research Article10.9734/afsj/2022/v21i230407
Serge Couhoulé Allou, Catherine Bomoh Ebah, Jean-Baptiste Gnelie Gnahoua, Bilo Régis Jean-François LOA & FrançoiseAkissi Kouamé·Asian Food Science Journal·2021
Cassava occupies an important place in the food security of populations in Côte d'Ivoire. There are many products derived from cassava but«attiéké» remains the flagship product in Côte d'Ivoire. Faced with the productivity challenges, organic fertilization is increasingly used by...
Open access
Research Article10.9734/afsj/2021/v20i1030370
Indian population is 73% depended on agricultural activities for their livelihood. Increasing population has increased the intensity of agricultural production for feeding and doubling of food production has increased usage of fertilizers. Spraying of fertilizers has reported to...
Open access
Research Article10.9734/ijecc/2021/v11i230361
Aims: To investigate the physiological, leaf gas exchange and quality of Centella asiatica (pegaga) under different nitrogen fertilization rates. Study Design: Centella asiatica were exposed to four different nitrogen fertilization rates (0, 50, 100, 150 kg/ha) using urea (46% N)...
Open access
Research Article10.9734/ARRB/2018/41848