Marciano T. Sacay and Jose M. Alkuino, Jr ABSTRACT The study relates the consistency of choice and preference among Filipino consumers to selected variables. One hundred twenty-four respondents categorized into high school students, college students, professionals and farmers were included in the survey. Transitivity of responses were compared among categories of variables such as age, …
P. Venkatasubbaiah and K.M. Safeeulla ABSTRACT Rhizophere and rhizoplane microflora of coffee seedlings were studied by the dilution plate technique. The number of fungi, yeast and bacteria was higher in the rhizosphere than in the non-rhizosphere and rhizoplane. Rhizoctonia solani, the incitant of collar rot of coffee seedlings, altered the rhizosphere and rhizoplane microflora. The …
Ma. Teofila O. Oben, Andrea C. Matarong and Nelson M. Esguerra ABSTRACT In the small plot trial; diazinon, permethrin, malathion, methyl parathion and endosulfan at the manufacturers’ recommended rates and sprayed 4 times starting at flowering significantly controlled the nymphs of the black leafhopper. Highest yield and net return were obtained in malathion-treated plants. Diazinon …
Roberta Dizon-Lauzon, Roger Roy P. Garana and Linda B. Mabesa ABSTRACT The physico-chemical characteristics of cocoyam flour were evaluated. The fiber, ash and carbohydrate contents of cocoyam flour were higher than those of wheat flour. Gelatinization of the starch fraction was noted to be between 68 and 72°C. Least gelating concentration was optimum at 8%; …
Evaluation of Physio-Chemical Properties of Cocoyam (Xanthosoma) Flour Read More »
Josefina C. Nayga and Ruben M. Gapasin ABSTRACT Sweet potato plants inoculated with scab at 2 and 4 weeks after planting (WAP) were severely infected as shown by deformation of leaves and stunted plant growth. Scab infection also caused early death of main vines. However, this was not observed in plants inoculated at 6 and …
Richard N. McArdle and John C. Bouwkamp ABSTRACT Addition of either cellulose or pectinase mixture to pre-heated sweet potato mashes at the time of yeast inoculation increased ethanol production up to twice that of untreated mashes, possibly by enhancing the post-heating activity of the native amylase and/or by lowering the viscosity of the mash, thus …