Selection of Cowpea Elite Lines for Iron and Zinc Biofortification

2020 ◽  
Vol 17 (1) ◽  
pp. 48-58
Author(s):  
Cristina Z. de Morais C. Dias-Barbosa ◽  
Diego S.V. de Oliveira ◽  
Kaesel J.D. de Oliveira ◽  
Regilda S. dos Reis Moreira Araújo ◽  
Maurisrael de Moura Rocha
Keyword(s):  
Total Energy ◽  
Protein Content ◽  
Iron Content ◽  
Phenotypic Expression ◽  
Zinc Content ◽  
Carbohydrate Content ◽  
High Iron Content ◽  
Energy Value ◽  
High Zinc ◽  
Iron And Zinc

Background: Cowpea is a very popular crop in Brazil, rich in nutrients that can be used as food to feed the population, avoiding deficiencies caused by the lack of minerals such as iron and zinc. Objective: To select elite cowpea lines for biofortification of iron and zinc and determine the physical and chemical characteristics of the lines. We analyzed: 33 cowpea genotypes, being 31 elite genotypes and two biofortified cultivars (control). Method: The 10 best lines with iron and zinc contents were selected and, together with the controls, were analyzed for chemical composition (moisture, ash, lipids, proteins and carbohydrates), total energy value and cooking time. Results: The iron and zinc contents in semi-prostrate genotypes were higher than those in semi-erect genotypes, all the semi-prostrate lines presented a high iron content, and 19.25% presented a high zinc content. The genotypes of the semi-erect lines exhibited more significant genetic variability for iron content, whereas those of the semi-prostrate genotypes showed more significant genetic variation for zinc content, both exhibited a high genetic component in phenotypic expression. Improving the genotypes for increased protein content led to reductions in lipid and carbohydrate contents, as well as the total energy value, whereas increasing the carbohydrate content increased both the total energy value and the zinc content. The MNC04-792F-146 lines presented alleles that favored an increase in carbohydrate content and total energy, while the MNC04-769F-26, MNC04-769F-31, and MNC04-774F-90 lines were shown to be good sources of genes for increasing protein content, decreasing lipid content, and rapid cooking. Conclusion: The MNC04-762F-9, MNC04-792F-146, and MNC04-769F-55 lines exhibited the greatest potential to be released as iron and zinc biofortified cultivars.

scholarly journals Evaluation of Recombinant Inbred Lines for Higher Iron and Zinc Content Along with Yield and Quality Parameters in Rice (Oryza sativa L.)

2020 ◽  
Author(s):  
Maini Bhattacharjee ◽  
Kasturi Majumder ◽  
Sabyasachi Kundagrami ◽  
Tapash Dasgupta
Keyword(s):  
Iron Content ◽  
Oryza Sativa L ◽  
Recombinant Inbred Lines ◽  
Zinc Content ◽  
Correlation Study ◽  
Inbred Lines ◽  
Quality Parameters ◽  
Fe Content ◽  
High Zinc ◽  
Iron And Zinc

Rice is one of the most important staple food crops for billions of people throughout the world. It is the cheapest source of dietary energy, protein and minerals for people but poor in micronutrients such as Fe and Zn to eliminate “hidden hunger”. In the present study, a population of 126recombinant inbred lines developed from a cross between Lemont X Satabdi (IET 4786) were used to identify high iron and zinc content coupled with yield and yield attributing traits. Analysis of Variance revealed that a considerable variation in iron and zinc existed among genotypes. The correlation study revealed that number of filled grain was positively associated with panicle length and yield per plant and number of panicles, but no significant positive correlation was observed between grain zinc content and iron content. Zinc and iron content of rice was estimated using Atomic Absorption Spectrophotometer and the samples were prepared by tri-acid digestion method. Among RIL lines, the line 57, 97,120, 48, 99, 124 contained more than 30 ppm Fe and the lines 24, 6, 9, 23, 29, 125 were found to possess more than 50 ppm Zn. The lines 9,6,48 and 57 were recorded to be high yielding with high zinc and Fe content in grain and in future these four lines look promising for multi location trial also. These high Fe and Zn content genotypes can be utilized in future breeding programme as a donor or good source for bio fortification of rice genotypes.

scholarly journals Effect of terminal heat stress on physiological traits, grain zinc and iron content in wheat (Triticum aestivum L.)

2021 ◽  
Author(s):  
Narendra M.C. ◽  
Chandan Roy ◽  
Sudhir Kumar ◽  
Parminder Virk ◽  
Nitish De
Keyword(s):  
Triticum Aestivum ◽  
Heat Stress ◽  
Iron Content ◽  
Stress Conditions ◽  
Physiological Traits ◽  
Optimum Temperature ◽  
High Iron Content ◽  
Wheat Varieties ◽  
Severe Problem ◽  
High Zinc

Heat stress is one of the major wheat (Triticum aestivum) production constraints in South Asia (SA), particularly in the Eastern Gangetic Plains (EGP) of India and Bangladesh. Malnutrition is also a severe problem among children and women in SA. Wheat varieties with high grain Zn/Fe are a sustainable, cost-effective solution in the fight against hidden hunger. Thirty wheat genotypes were characterised under the optimum temperature and heat stress conditions in 2016–2017 and 2017–2018 to study the response of the stress on the yield, physiological traits and grain Zn/Fe content. A significant genetic variation was observed for all the traits under the optimum temperature and stress conditions. The yield was reduced by an average of 59.5% under heat stress compared to that of the optimum temperature. A strong positive association of the canopy temperature depression (CTD) with the grain yield (GY) was observed under the heat stress. A negative correlation of the grain Zn/Fe with the yield was observed under the optimum temperature and heat stress conditions, while the association between the grain Zn and Fe was positive. The genotypes BRW 3723, BRW 3759, BRW 3797, BRW 160, HD 2967, HD 2640 were found to be heat-tolerant in both years. Among the tolerant genotypes, BRW 934, BRW 3807 and BRW 3804 showed a high zinc content and BRW 934, BRW 3797, BRW 3788 and BRW 3807 showed a high iron content, respectively. These genotypes can be explored in future breeding programmes to address the problem of nutritional deficiency.

scholarly journals Formulation of yellow pumpkin cookies with mocaf (modified cassava flour) flour addition as a snack for the obese community

Food Research ◽  
2020 ◽  
Vol 4 (S3) ◽  
pp. 109-113
Author(s):  
A.R. Mustika ◽  
W.D. Kartika
Keyword(s):  
Total Energy ◽  
Protein Content ◽  
G Protein ◽  
Wheat Flour ◽  
Energy Content ◽  
High Energy ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Fibre Content ◽  
Total Energy Content

Cookies are generally made from wheat flour that provides high energy but low in fibre. Wheat flour can be substituted with yellow pumpkin flour to make cookies. Yellow pumpkin is an Indonesian local food which contains high beta carotene and fibre. The purpose of this research was to compare the yellow pumpkin and mocaf flour cookies with wheat flour cookies in terms of acceptability and nutrient content. For this experiment, two formulations were used: Formulation 1 (F1), 1: 2 ratio of yellow pumpkin flour to mocaf flour and Formulation 2 (F2), 1: 2 ratio of yellow pumpkin flour to wheat flour. Proximate analysis of the cookies was conducted. The results showed that the yellow pumpkin and mocaf flour cookies had a total energy content of 459.71 kcal/100 g, protein content of 1.12 g/100 g, fat content of 36.35 g/100 g, fibre content of 43.59 g/100 g and carbohydrate content of 31.94 g/100 g whereas the yellow pumpkin and wheat flour cookies had a total energy content of 587.72 kcal/100 g, protein content of 4.79 g/100 g, fat content of 40.87 g/100 g, fibre content of 21.42 g/100 g and carbohydrate content of 50.19 g/100. The data collected from the acceptance test conducted with 25 panellists showed that there was no difference in the colour, texture, taste and aroma for both formulated cookies.

scholarly journals Effect of Pre-treatment and Processing on Nutritional Composition of Cassava Roots, Millet, and Cowpea Leaves Flours

2021 ◽  
Vol 5 ◽  
Author(s):  
Samwel Ochieng Onyango ◽  
George Ooko Abong ◽  
Michael Wandayi Okoth ◽  
Dora C. Kilalo ◽  
Agnes Wakesho Mwang'ombe
Keyword(s):  
Protein Content ◽  
Analytical Techniques ◽  
Nutritional Composition ◽  
Carbohydrate Content ◽  
Sub Saharan Africa ◽  
Iron And Zinc ◽  
Kenyan Coast ◽  
Pre Treatment ◽  
The Individual ◽  
Cyanide Content

Cassava roots, millet and cowpea leaves have short storage life thus the need for simple post-harvest handling and storage protocol to ensure prolonged availability to fully contribute toward food and nutrition security, a major challenge within Sub-Saharan Africa. The current study sought to investigate the effect of pre-treatment and processing on cyanide safety and nutrition composition of cassava roots, millet and cowpea leaves flours. The study used three popular cassava varieties grown along the Kenyan coast, cowpea leaves (M66) grown as vegetable and pearl millet. The study used analytical techniques as guided by AOAC standard methods, to determine the nutritional composition of the individual crops while subjecting them to pre-treatment processes (blanching, peeling, washing, drying, and fermentation) and optimizing for maximum nutrient composition. The cyanide content ranged 7.8–9.5, 3.4–5.0, and 2.2–2.8 ppb for raw, untreated, and fermented cassava flours, respectively. The carbohydrates content was in the range of 35–37, 81.73–83.49, and 70.28–71.20% for raw cowpea leaves, cassava roots, and millet, respectively; the carbohydrate content for untreated flours was in the range of 35.68–35.19, 66.07–83.49, and 66.07–68.89% for cowpea leaves, cassava roots, and millet, respectively; the carbohydrate content for the fermented flours was in the range of 29.06–28.01, 79.68–84.36, and 69.08–70.12% for cowpea leaves, cassava roots, and millet, respectively. The protein content was in the range of 25.69–26.01, 1.2–18, and 11.1–13.3% for untreated cowpea, cassava, and millet flours, respectively; fermented flours protein content was in the range of 25.7–29.3, 1.3–2.2, and 8.5–11.1% cowpea, cassava, and millet flours, respectively. Iron and zinc contents were in the range of 4.31–9.04, 1.0–1.3; 7.98–7.89, 1.21–1.25; 6.58–8.23, 0.99–1.22 (mg/100 g dwb) for raw, untreated, and fermented cowpea flours, respectively. Pre-treatment had significant effects (P ≤ 0.05) on cyanide content and nutritional composition of each of the flours. Farmers should be trained to utilize such simple processing techniques.

scholarly journals Nutrient Composition of Cereals-based Complementary Flour and its Nutritional Adequacy in Infants Nutrition

2017 ◽  
Vol 6 (6) ◽  
pp. 45
Author(s):  
Nyabasi Makori ◽  
Neema Kassim ◽  
Joyce Kinabo ◽  
Athanasia Matemu
Keyword(s):  
Protein Content ◽  
Zinc Content ◽  
Molar Ratio ◽  
Nutritional Adequacy ◽  
Molar Ratios ◽  
Significant Difference ◽  
Iron And Zinc ◽  
The Mean ◽  
Phytate Content

Evaluation of the quality of complementary flour and its nutritional adequacy in relation to infant’s nutritional requirements was done to four different types of complementary flour (composite cereals with groundnuts, maize, millet and sorghum). The collected samples were analysed for determination of macronutrient, micronutrients and phytate content. The mean protein content in all types of complementary flour was 7.30 ± 2.52 g/100 g. A significant difference in protein content between composite cereals (p ≤ 0.001) and other types of cereals-based foods was observed. Fat and iron content were found to be inadequate in all types of complementary flours. Phytate content ranged from 59.47 - 1176.8 mg/100 g, the highest content was observed in sorghum. On the other hand, the mean iron and zinc content in all types of complementary flour was 5.25 ± 1.35 mg/100 g and 2.99 ± 1.36 mg/100 g respectively. The molar ratios of phytate:iron and phytate:zinc were at a level that would tend to inhibit bioavailability of iron and zinc in 97% and 45% of analysed samples respectively. An association between anaemia and phytate:iron molar ratio (AOR = 4.2, 95%, 1.2 - 6.9) was observed. The quality and adequacy of nutrients in cereal-based complementary flour has shown to be inadequate and likely to be compromised by the presence of phytate. 

scholarly journals The Effect of Different Processing Techniques in Sweet Potato (Ipomoea batatas) of Content Nutrition

2020 ◽  
Vol 142 ◽  
pp. 01007
Author(s):  
Dyah Triasih ◽  
Fitri Dwi Utami
Keyword(s):  
Total Energy ◽  
Protein Content ◽  
Water Content ◽  
Sweet Potato ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Chemical Quality ◽  
Quality Test ◽  
Processing Techniques

The objective of this study is to define the quality of sweet potato nutrition content in different processing techniques. Processing techniques were roasted, steamed, fried, and boiled. The research method was to experiment complete randomized design with four treatments and five replications for each treatment . The variables chemical quality test were water content, fat content, protein content, ash content, carbohydrate content, and total energy. The result of the chemical quality test showed processing techniques of sweet potato were significant influence water content, fat content, protein content, carbohydrate content, and analysis of total energy (P<0,05). The conclusion roasted processing techniques have higher levels of protein, carbohydrate content, and overall energy than others but have low on fat content, water content, and ash content.

scholarly journals Path analysis of iron and zinc contents and others traits in cowpea

2012 ◽  
Vol 12 (4) ◽  
pp. 245-252 ◽  
Author(s):  
Jeane de Oliveira Moura ◽  
Maurisrael de Moura Rocha ◽  
Regina Lúcia Ferreira Gomes ◽  
Francisco Rodrigues Freire Filho ◽  
Kaesel Jackson Damasceno e Silva ◽  
...  
Keyword(s):  
Grain Size ◽  
Grain Yield ◽  
Path Analysis ◽  
Protein Content ◽  
Indirect Effects ◽  
Zinc Content ◽  
Direct Selection ◽  
Direct And Indirect Effects ◽  
Iron And Zinc ◽  
Positive Direct

The objective of this study was to estimate the direct and indirect effects of agronomic and culinary traits on iron and zinc contents in 11 cowpea populations. Correlations between traits were estimated and decomposed into direct and indirect effects using path analysis. For the study populations, breeding for larger grain size, higher number of grains per pod, grain yield, reduced cooking time, and number of days to flowering can lead to decreases in the levels of iron and zinc in the grain. Genetic gains for the iron content can be obtained by direct selection for protein content by indirect effects on the number of grains per pod, 100-grain weight and grain yield. The positive direct effect of grain size and protein content on the zinc content indicates the possibility of simultaneous gain by combined selection of these traits.

scholarly journals Nutritional and technological parameters of common bean varieties bred at Omsk State Agrarian University

2021 ◽  
Vol 37 ◽  
pp. 00129
Author(s):  
Nina Kazydub ◽  
Svetlana Kuzmina ◽  
Aleksandr Kovalenko
Keyword(s):  
Common Bean ◽  
Zinc Content ◽  
Forest Steppe ◽  
Sucrose Content ◽  
Technological Parameters ◽  
Green Beans ◽  
High Iron Content ◽  
High Calcium ◽  
High Zinc ◽  
The University

In the southern forest-steppe of Western Siberia the shortage of proteins can be overcome cultivating legumes such as beans, peas, broad beans and chickpeas. The varieties of dry and green beans bred at Omsk State Agrarian University are adapted to the conditions of the southern forest-steppe; they are characterized by high and stable productivity and possess high compensatory abilities as regards unfavourable environmental factors (drought, waterlogging, ground frost and others). The aim of the research was to determine the technological and nutritional parameters of the grains of common bean varieties bred at the University (protein and sucrose content, seed cooking rate). 6 varieties of common beans bred at the University served as research materials. As a results, the following varieties were identified as possessing valuable technological and nutritional properties: high protein content – Fizkulturnitsa (23.75 %), Lukerya (23.6 %), Omskaya yubileinaya (24.6 %) and Olivkovaya (25.5 %); high zinc content – Fizkulturnitsa (36.86 mg/kg), Lukerya (40.93 mg/kg) and Olivkovaya (40.35 mg/kg); high iron content – Olivkovaya (108.00 mg/kg); high iodine content – Lukerya (0.23 mg/kg) and Olivkovaya (0.21 mg/kg); high calcium content – Fizkulturnitsa (1.86 %); fast seed cooking rate – Fizkulturnitsa, Omichka and Lukerya (57-59 min); high sucrose content in the leaves – Omichka, Olivkovaya, Lukerya and Fizkulturnitsa (0.10-0.15 %).

scholarly journals The influence of baking duration on the sensory quality and the nutrient content of mung bean biscuits

Food Research ◽  
2019 ◽  
pp. 777-782 ◽  
Author(s):  
D.N. Setyaningsih ◽  
S. Fathonah ◽  
R.D.A. Putri ◽  
A.K. Auda ◽  
N. Solekah
Keyword(s):  
Protein Content ◽  
Iron Content ◽  
Mung Bean ◽  
Sensory Quality ◽  
Colorimetric Method ◽  
Nutrient Content ◽  
Fat Content ◽  
Sensory Attributes ◽  
Carbohydrate Content ◽  
Fiber Content

Baking is one of the cooking stages to determine the form, taste, and the color of biscuit. The purpose of this study was to determine the effects of different baking times on the sensory quality and nutrient content of mung bean biscuit. This research was designed using an application approach. Mung bean biscuit made from 60% mung bean flour, 20% wheat flour, and 20% cornstarch were baked at different baking times, i.e. 13, 15, 17, 19, and 21 mins, at 150°C. A total of ten trained panelist were asked to participate in the sensory testing using the scoring method. In addition, the mung bean biscuits were subjected to proximate analysis; energy content using the calorimeter; carbohydrate content using the Luff School method; protein content using the micro Kjeldahl method; fat content using the Soxhlet method; and fiber content was using the gravimetric method. The iron content of the mung bean biscuit was also tested using the colorimetric method. Data were analyzed with ANOVA followed by the Duncan test. It was observed that the baking times influenced the sensory attributes of the biscuit in terms of the color, aroma, and texture. The mung bean biscuits baked at 17 mins had the best overall sensory attributes with overall acceptance of 7.2 (maximum score = 9) with a sweet taste (score 7.0) and original mung bean flavor (score 6.7). Mung bean biscuits baked for 13 - 21 mins contained 445 - 454 kcal energy, carbohydrate content 62.57 - 65.02%, protein content 7.57 - 8.04%, fat content 17.94 - 19.15%, moisture content 5.11 - 6.75%, ash content 0.95 - 1.74%, and fiber content 1.50 - 2.75%. The iron content of the mung bean biscuit was also very high at 17.53 - 26.37 mg.

scholarly journals Physical and nutrient characterization of the grains from traditional rice varieties of Kerala and validation of the trait linked molecular markers

2021 ◽  
Vol 58 (3) ◽  
pp. 394-408
Author(s):  
Jeena George ◽  
VG Jayalekshmy ◽  
AM Shahiba ◽  
Arun Chacko ◽  
Tejashree S Lachyan
Keyword(s):  
Protein Content ◽  
Cooking Quality ◽  
Amylose Content ◽  
Public Awareness ◽  
Zinc Content ◽  
Rice Varieties ◽  
Carotene Content ◽  
Iron And Zinc ◽  
Traditional Rice

Kerala is rich with traditional rice varieties that could grow in various agro- climatic conditions of the state. However many of these traditional varieties are not cultivated and have become extinct due to low yield, promotion of high breed variety seeds and high-cost in continuing the cultivation with traditional seeds. The lack of knowledge about the nutraceutical values of traditional rice varieties among farmers leads to the non-participation in cultivation. Present study was aimed at to characterization of thirty traditional rice varieties in terms of physico-chemical, cooking quality as well as molecular screening with markers specific to quality traits. All the varieties used is unique in their quality parameters, among them Njavara Veluthath (13.57%) and Orumundakan (13.35%) were rich in protein content whereas, Karimbalan (311.54 mg/Kg and 102.41 mg/kg) and Veliyan (218.25 mg/Kg and 56.88mg/kg) were superior in Iron and Zinc content. The carotene content ranged from 0.14 mg/100g (Mullan kayama) to 0.56 mg/100g (Njavara veluthath) and amylose content was maximum in Cheruviripp (29.52%). Thus, these varieties need to be conserved and promote them by commercialize and through general public awareness about their medicinal benefits. Correlation analysis showed positive significant relationship between Iron and Zinc content, while amylose content had positive correlation with volume expansion and optimum cooking quality. The SSR marker RM535 linked to Quantitative Trait Loci for Iron and Zinc content was detected in thirteen varieties, RM190 linked with Wx gene locus associated with amylose content in seventeen varieties and the marker RM520 linked to QTL for protein content was detected in all the varieties.

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