Food Crops
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Browsing Food Crops by Subject "Age"
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Item Influence of Seedling Age and Nitrogen Application Method on Dry Matter Production and Nitrogen Uptake of Lowland Rice Cultivated on an Alfisol(1992) Maobe, S.N.; Chweya, J.A.; Department of Crop Science, University of Nairobi, Nairobi, Kenya.Field experiments were conducted at the International Institute of Tropical Agriculture (IITA) Ibadan, Nigeria, to investigate the influence of method of nitrogen application on dry matter production and nitrogen uptake (as measured by plant total nitrogen content) of rice transplanted at different seedling ages. Seedlings transplanted at different ages (21, 31 and 41 days old) and six methods of application of 60 kg N/ha were tested in factorial experiment laid out in split-plot design with four replications. Deep placement gave significantly higher dry matter than the best split method. Basal application. Topdress and split methods gave similar dry matter. The plant total nitrogen content obtained from the deep placement method was significantly higher than that obtained from the split methods and the topdress treatment at 30 and 50 days after transplanting (vegetative growth stage). The basal method, split treatment and the topdress method gave comparable plant total nitrogen content.Item Studies on the Hydrocyanic Acid Contents of Some Local Varieties of Cassava (Manihot Esculenta Crantz) and Some Traditional Cassava Food Products(1974/1975) Gondwe A. T. D.The distribution of cyanogenetic glucnsides in four varieties of cassava, was investigated. Among the leaves. the highest concentration was found in the very young leaves and this concentration decreased with the age of the leaves. In the tubers the bark had much higher concentrations than the pulp, and in the latter tissue, the concentration decreased from the outer to the inner part. Boiling of both the tubers and the very young leaves greatly reduced the glycoside concentration but did not eliminate it completely. Cassava flour made from tubers in the laboratory according to a common traditional local process contained harmless levels of cyanide, the levels being comparable with the level of cyanide found in cassava flour bought from a local market.
