Item Details

Title: Cooking Banana in Africa

Date Published: March 2010
Author/s: JAICAF: Kaori KOMATSU, Ph.D, Yasuaki SATO, Ph.D., Koichi KITANISHI, Ph.D., Kunihiko SUZUKI, Ph.D., Florence Isabirye MURANGA, Ph.D.
Data publication:
Funding Agency :
Copyright/patents/trade marks:
Journal Publisher:
Affiliation: JAICAF, Faculty of Humanities and Social Sciences, Sizuoka University, Faculty of Human Environment, Osaka Sangyo University, Faculty of Education, Yamaguchi University, Department of Bioproduction Technology, Junior College of Tokyo University of Agriculture, Department of Food Science and Technology, Makerere
University, Uganda, Presidential Initiative on Banana Industrial Development (PIBID),


Banana is a vegetative and perennial herbaceous plant domesticated by selection
from several wild species of the genus Musa of Musaceae family1
. Among species
of the genus Musa, most of banana plants grown as food crop are included in the
section of Eumusa and descend either from one of two wild species of Musa acuminata Colla and Musa balbisiana Colla or from both of them

attachments -

#Document Title
1. Cooking banana in africa