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Articles by E.N.A. Mbanaso
Total Records ( 3 ) for E.N.A. Mbanaso
  C.K. Nkere , C.I. Ihezie and E.N.A. Mbanaso
  Cassava starches from nine different cassava varieties (TMS 97/2205, 97/0162, 92/0057, 98/0505, 92/0326, 30572, 82/0058 TME 419 and NR 8082) were evaluated as gelling agents substitute for in vitro propagation of yam (Dioscorea rotndata). In vitro yam explants (nodal segments) were seeded singly into culture tubes containing 1 mL of yam multiplication medium with no gelling agent (liquid medium-control I) and 15 mL of yam multiplication medium gelled differently in 0.2% gelrite (control II), 0.7% agar (control III) and in 7% starch from the nine different cassava varieties. Cultures were maintained at 28°C±2 illumination and 16 h photoperiod (30-40 μmole m-2 sec-1) supplied by white fluorescent tubes on shelves for four weeks. The overall percentage survival ranged from 86.67-100% after 60 days in culture. Explants in TMS 97/2205 performed relatively better in terms of height, number of leaves and nodes compared to those in liquid, gelrite or agar-gelled medium. This is significant because survival and multiplication is a key factor in the choice of a gelling agent.
  U.J. Ukpabi , U. Chijioke and E.N.A. Mbanaso
  Corms of a high yielding taro genotype (NCe006) were used to assess the feasibility of producing acceptable pro vitamin A and energy rich taro crisps after deep oil frying with crude red palm oil. Frying with refined palm oil was used as control. Results showed that the taro crisps produced with the crude palm oil had 44 μg/g carotene content while the crisps fried with refined palm oil had only 0.77 μg/g carotene content. Sensory evaluation scores by semi trained organoleptic panelists showed that the high energy (1.8 MJ/100 g) pro-vitamin A rich crisps were generally acceptable to them. The pro-vitamin A rich crisps can be used as a tool (snack food) against vitamin A deficiency (VAD) syndrome amongst children and reproductive women in Nigeria.
  C.K. Nkere , I.C. Umezurumba and E.N.A. Mbanaso
  Shoot tip explants excised from vigorously growing in vitro shoot culture of ginger (UG1) were seeded singly into culture tubes containing 15 mL of ginger multiplication medium gelled differently in 7% starch from eight different cassava varieties (TMS 92/0057, 97/0162, 97/2205, 82/0058, 92/0323, 92/0505 TME 419 and NR 8082) and in 0.7% agar (control). Cultures were maintained at 28°C ±2 and 16 h photoperiod ( 30-40 μmole m-2 S-1 ) supplied by white fluorescent tubes on shelves for 6 weeks. Percentage shoot survival ranged from 10-80%, with shoots from TME 419 starch gelled medium having the highest (80%) as against agar (60%). The multiplication rate of shoots from the different medium ranged from 1.0-7.0. Of the eight starches tested, shoot multiplication in three namely TMS 97/0162, TMS 98/0505 and TME 419 were not significantly different (p<0.05) from agar. In fact, shoots from TMS 98/0505 starch gelled medium recorded the highest multiplication rate of 7.0. These results provide the rationalization for the adoption of cassava starches especially, from these varieties in the order (TME 419, TMS 97/0162 and TMS 98/0505) as substitute for agar as a gelling agent for in vitro multiplication of ginger.
 
 
 
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