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113 items found (Showing 1 - 10)
  1. 1995-10-19 Leaf Concentrateis an extremely nutritious food used to alleviate malnutrition. The process ofmaking LC separates the protein, vitamins, and minerals from the fibrous portion of fresh green leaves. LC is very rich in vitamin A, iron, calcium, high-quality protein, and other key dietary elements....  
  2. 2015-01-20 Sorghum is primarily self-pollinated, meaning that a sorghum plant will accept pollen from its own flowers. Sorghum can also accept pollen from other sorghum plants (cross-pollination) by means of wind or insect transfer. Cultivated sorghum is generally cross-pollinated between 2 and 10%, with...  
  3. 1993-10-19 The following is abstracted from information provided by Noel Vietmeyer with the USA National Academy of Sciences which appeared in the June 1993 issue of Spore Magazine.. "Throughout the developing world boiled starchy grains and roots are given as weaning food.... Boiled starch is so thick and...  
  4. 2010-10-20 Photos of the modified seed dryer described in EDN 109  
  5. 2003-07-20 In response to the articles on leaf protein concentrate and on chaya in EDN Issue 78, a reader asked whether or not leaf protein concentrate (LPC) could safely be made from chaya.  
  6. 1999-07-19 ECHO and others have published articles about the many uses, nutritional content and hardiness of this drought-resistant "vegetable tree." This report contains valuable technical information and adds an important human face by reporting results of an evaluation of the project and interviews with...  
  7. 1992-06-19 Recipe for making catsup (ketchup) from squash.  
  8. 2001-07-20 Perennials that year after year incorporate atmospheric carbon dioxide into biomass, improve our environment, and give us useful food, feed and fuel are wonderful plants. Residents of West Africa have long recognized the African oil palm (Elaeis guineensis) as such a plant. There may be places...  
  9. 2000-06-20 A report on the work of Nikolaus and Gabriele Foidl with Moringa in Nicaragua.  
  10. 2005-04-20 Dark green leafy vegetables are good sources of vitamin A, vitamin C, riboflavin, folic acid, carotenes, iron, calcium, magnesium and potassium. DGLV are sources of trace minerals that take part in key enzymatic reactions in our body. They also are great sources of fiber. As a rule of thumb, the...