IITA Bibliography is a collection of agricultural research publications produced by IITA scientists, research fellows, and students from 1972 to date. The collection includes journal articles, books and book chapters, conference proceedings, training and extension materials, theses, and other publications. IITA conducts research in these thematic areas: biotechnology and plant breeding, natural resource management, social science and agribusiness, plant production and plant health, and nutrition and human health.

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  • Insights in the global genetics and gut microbiome of black soldier fly, Hermetia illucens: implications for animal feed safety control 

    Khamis, F.M.; Ombura, F.L.; Akutse, K.S.; Subramanian, S.; Mohamed, S.A.; Fiaboe, K.K.; Saijuntha, W.; van Loon, J.J.; Dicke, M.; Dubois, T.; Ekesi, S.; Tanga, C.M. (2020-07-07)
    The utilization of the black soldier fly (BSF) Hermetia illucens L. for recycling organic waste into high-quality protein and fat biomass for animal feeds has gained momentum worldwide. However, information on the genetic diversity and environmental implications on safety of the larvae is limited. This study delineates genetic variability and unravels gut microbiome complex of wild-collected and domesticated BSF populations from six continents using mitochondrial COI gene and 16S metagenomics. All ...
  • Unlocking the potential of agribusiness in Africa through youth participation: an impact evaluation of N-Power Agro Empowerment Program in Nigeria 

    Ogunmodede, A.M.; Ogunsanwo, M.O.; Manyong, V. (2020)
    In a country of about 200 million people, the government has over the years constituted various initiatives to address the issue of unemployment, food security, and youth involvement in agriculture. However, the impact of these initiatives has been minimal due to the inconsistency in government policies, changes in government, inadequate implementation mechanism amongst others. This study, therefore, evaluated the impact of the N-power Agro Program on youth employment and income generation through ...
  • Morpho-physiological and molecular evaluation of drought tolerance in cassava (Manihot esculenta Crantz) 

    Orek, C.; Gruissem, W.; Ferguson, M.; Vanderschuren, H. (2020-09-15)
    Understanding drought tolerance mechanisms of cassava is a pre-requisite to improve the performance of the crop in water-scarce regions. Several hypotheses have been formulated to suggest how cassava can withstand a prolonged period of drought. We performed field trials under drought conditions with a selection of 37 cassava genotypes to identify phenotypic and molecular patterns associated with drought tolerance. Plant morphologies varied significantly between cassava genotypes under drought ...
  • The effects of cassava variety, fertilizer type and dosage on physical and sensory characteristics of cassava-wheat composite bread 

    Rasaq, S.A.; Shittu, T.A.; Fadimu, G.J.; Abass, A.; Omoniyi, O. (2020)
    Substitution of wheat flour with high quality cassava flour (HQCF) in bread making is economically important in Nigeria as wheat is mainly imported. Different treatments are applied to cassava used for HQCF production and the effects of such a treatment on cassava-wheat bread quality is scarce in literature. This study was conducted to study the effects of cassava varieties (TME 419, TMS 30572), fertilizer type ((NPK 15-15-15, 20-10-10, 12-12-17) and dosage (150, 300 kg/ha) on physical and sensory ...
  • The role of variety attributes in the uptake of new hybrid bananas among smallholder rural farmers in central Uganda 

    Sanya, L.N.; Sseguya, H.; Kyazze, F.B.; Diiro, G.M.; Nakazi, F. (2020)
    Background While advances in agricultural research and development have led to generation of improved new cooking hybrid banana varieties (HBVs) with enhanced yield potential to restore production levels, these have been received with mixed feelings on production and consumption attributes among the farming communities in Uganda. Some farmers prefer HBVs that are comparable to their local varieties in terms of consumption attributes such as soft food, color when cooked, flavor and taste while ...

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