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Article

Development of standard operating protocol for measurement of cassava root mealiness.

Scientific reports - 27 Jul 2024

Osunbade O A, Alamu E O, Awoyale W, Adesokan M, Akinwande B A, Adejuyitan J A, Maziya-Dixon B

Abstract excerpt

One of the major attributes of boiled cassava roots is its ability to soften within a short period, otherwise known as mealiness. This study aimed to establish and validate standard operating procedures for assessing the mealiness of boiled cassava roots. Twenty cassava genotypes, including landrace and improved varieties, were selected for the protocol development, with an additional ten genotypes used for...

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PMID: 39068243
DOI: 10.1038/s41598-024-68441-4
PMCID: PMC11283553

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