Mpoko Bokanga
Biographic Data
| ID | 7253926 |
|---|---|
| NAME | Mpoko Bokanga |
| GIVEN NAMES | Mpoko |
| FAMILY NAME | Bokanga |
| SIGNATURE | BOKANGA M |
| VERIFIED | No |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 9 |
| WORKS AS AUTHOR | 3 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2001 |
| LATEST PUBLICATION YEAR | 2008 |
| H-INDEX | 1 |
Economic Efficiency and Supply Response of Women as Farm Managers
The Use of Cassava Leaves as Food in Africa
The rate of cassava leaf consumption in Africa was assessed by a combination of informal interviews, the use of questionnaires and information from the literature. Countries were rated to have high, average, low, or no consumption of cassava leaves. The mode of cassava leaf preparation was studied with six housewives who are nationals of Congo (3), Sierra Leone (1), Madagascar (1), and Nigeria (1). In each case, the procedure was observed from le…
High cassava production and low dietary cyanide exposure in mid-west Nigeria
Objective: To investigate if high cassava production levels indicate high consumption and high dietary cyanide exposure in three villages situated within the area of Nigeria with higher cassava production than predicted by a geographic model for cassava production in Africa. Design: Exploratory assessment of: cassava production and processing by qualitative research methods and quantification of residual cyanogens in products; cassava consumption…
High cassava production and low dietary cyanide exposure in mid-west Nigeria
Objective: To investigate if high cassava production levels indicate high consumption and high dietary cyanide exposure in three villages situated within the area of Nigeria with higher cassava production than predicted by a geographic model for cassava production in Africa. Design: Exploratory assessment of: cassava production and processing by qualitative research methods and quantification of residual cyanogens in products; cassava consumption…
The Use of Cassava Leaves as Food in Africa
The rate of cassava leaf consumption in Africa was assessed by a combination of informal interviews, the use of questionnaires and information from the literature. Countries were rated to have high, average, low, or no consumption of cassava leaves. The mode of cassava leaf preparation was studied with six housewives who are nationals of Congo (3), Sierra Leone (1), Madagascar (1), and Nigeria (1). In each case, the procedure was observed from le…
Economic Efficiency and Supply Response of Women as Farm Managers
Biology (2 works) · Cassava research and cyanide (2 works) · Food Science (2 works) · Agricultural economics (1 work) · Agricultural Innovations and Practices (1 work) · Agricultural risk and resilience (1 work) · Agroforestry (1 work) · Agronomy (1 work) · Allocative efficiency (1 work) · Animal science (1 work)