scholarly journals Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding

Agronomy ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 2117
Author(s):  
Camille Vindras-Fouillet ◽  
Isabelle Goldringer ◽  
Gaëlle van Frank ◽  
Marc Dewalque ◽  
Axel Colin ◽  
...  
Keyword(s):  
Plant Breeding ◽  
Nutritional Quality ◽  
Nutrient Content ◽  
Pure Line ◽  
Participatory Plant Breeding ◽  
Bread Making ◽  
Wheat Population ◽  
Zn Concentration ◽  
Participatory Breeding

Wheat is a staple food in many diets and is currently cultivated worldwide. It provides a large proportion of the daily energy intake and contributes to food balance. Changes in agro-industrial practices in the bread sector, from the field to bread-making, have led to an increase in chronic diseases and nutritional deficits, emphasizing the link between food and health. Several levers could be used to improve the nutritional quality of bread wheat. Organic farming, by avoiding the use of pesticides, might allow for greater consumption of wholegrain products. Breeding wheat cultivars with an enhanced mineral content may serve as another lever. In this context, the on-farm participatory plant-breeding of highly diversified varieties could provide promising resources. This study investigated the sensory and nutritional quality of nine population varieties resulting from a ten-year participatory plant-breeding process compared to two commercial pure-line varieties. Analysis of variance showed genotype effects for Mg and Zn concentration, so breeding for a high Mg and Zn concentration can reasonably be envisaged. Moreover, a positive correlation was found between plant height, peduncle height (distance between the Last Leaf and Spike (LLSD)) and nutrient content. Finally, as population varieties express more differences in their profile when grown in less fertile soils, these results emphasize the benefits of genetic diversity for diverse nutritional intake and sensory properties.

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

scholarly journals Alternative breeding processes: at which extent Participatory Breeding should modify the concept of ideotypes in plant breeding?

OCL ◽  
2018 ◽  
Vol 25 (6) ◽  
pp. D606 ◽  
Author(s):  
Patrick Vincourt ◽  
Pierre Carolo
Keyword(s):  
Plant Breeding ◽  
Agricultural Production ◽  
Developed Countries ◽  
Limiting Factors ◽  
Participatory Plant Breeding ◽  
Participatory Breeding ◽  
General Expectation ◽  
The Developed Countries ◽  
Definition Of ◽  
Alternative Organizations

The Participatory Plant Breeding (PPB) concept emerged twenty years ago, particularly with the aim to build alternative organizations of the plant breeding activities in developing countries. It now as well questions the developed countries, in the frame of a more global expectation to make all the stakeholders more involved in the agricultural production, from the farmers to its final clients. We discuss here some of the questions addressed by this trend with regard to the definition of the ideotype: (a) different forms of PPB? (b) changing the paradigm: Client Oriented Breeding? (c) a new way to manage {genotype * environment} interactions? (d) mainly societal concerns at stake? (e) biodiversity and ideotypes. As the same key, technical, limiting factors are involved in both PPB and classical breeding, it is suggested to consider PPB as one of the ways in the frame of a general expectation for diversification, thus eventually resulting in the promotion of alternative ideotypes, rather than an alternative process.

scholarly journals Exploratory Analysis of Nutritional Quality and Metrics of Snack Consumption among Nepali Children during the Complementary Feeding Period

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2962 ◽  
Author(s):  
Alissa M. Pries ◽  
Elaine L. Ferguson ◽  
Nisha Sharma ◽  
Atul Upadhyay ◽  
Suzanne Filteau
Keyword(s):  
Young Children ◽  
Total Energy ◽  
Nutritional Quality ◽  
Complementary Feeding ◽  
Nutrition Transition ◽  
Nutrient Content ◽  
Dietary Guidelines ◽  
World Health ◽  
Dietary Adequacy

The World Health Organization recommends feeding snacks between meals to young children. This study explored nutritional quality of snacks consumed between meals and consumption metrics (% total energy intakes (%TEI) and amount of kcal from snacks) to understand correlations with dietary outcomes (total energy intakes and dietary adequacy) and body-mass-index-for-age z-scores (BMIZ). Data used were 24-h dietary recalls and anthropometric measurements among a representative sample (n = 679) of one-year-olds in Nepal. Nepali meal patterns for young children were identified through formative research and all foods/beverages consumed outside of meals were categorized as snacks. A nutrient profiling model was used to categorize snacks as healthy or unhealthy, based on positive and negative nutrient content. Snacks consumed between meals provided half of all energy consumed, and were associated with increased energy and nutrient intakes. The positive effect of snacks between meals on dietary adequacy was greater when these snacks were healthy, while increasing %TEI from unhealthy snacks consumed between meals was negatively associated with dietary adequacy. Consumption of snacks between meals was not associated with mean BMIZ among the children. These findings indicate that the provision of and nutritional quality of snacks are important considerations to communicate to caregivers. Discouragement of unhealthy, nutrient-poor snacks is critical for complementary feeding dietary guidelines in contexts experiencing nutrition transition.

Corrigendum

2000 ◽  
Vol 135 (1) ◽  
pp. 101-101
Keyword(s):  
United States ◽  
Amino Acid ◽  
Plant Breeding ◽  
Nutritional Quality ◽  
Content Volume ◽  
Amino Acid Content ◽  
The United States ◽  
American Soybean Association ◽  
Nutritional Factors

Clarke, E. J. and Wiseman, J. Developments in plant breeding for improved nutritional quality of soya beans I. Protein and amino acid content. Volume 134, part 2, pp. 111–124.Clarke, E. J. and Wiseman, J. Developments in plant breeding for improved nutritional quality of soya beans II. Anti-nutritional factors. Volume 134, part 2, pp. 125–136.The following was omitted from both papers:ACKNOWLEDGEMENTSThe authors are grateful to the United States Soybean Board/American Soybean Association, Dalgety Feed Ltd., Finn Feed International and Pioneer Hi-Bred International for their support.

scholarly journals Analysis of Nutritional Quality of Black Fungus Cultivated with Corn Stalks

2019 ◽  
Vol 2019 ◽  
pp. 1-5
Author(s):  
Hongwei Yao ◽  
Yang Liu ◽  
Zheng Feei Ma ◽  
Hongxia Zhang ◽  
Tingting Fu ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Theoretical Basis ◽  
Nutrient Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Total Flavonoids ◽  
Health Value ◽  
Functional Components ◽  
Substitute Materials

Black fungus is a homologous fungus of medicine and food. Its nutrient content determines the health value, and the accumulation of nutrients is easily affected by the substitute materials. The aim of this study was to analyze the effect of corn stalks as a cultivation substitution material for sawdust on macronutrients, micronutrients, and functional components of black fungus. The results reported that corn stalks could significantly increase the content of ash, protein, copper, and iron in black fungus, but reduce the content of zinc, magnesium, manganese, and colloidal substances; corn stalks had less effect on melanin and polyphenols; its effect on water, total sugar, reducing sugar, crude fiber, and total flavonoids was insignificant. Therefore, the study provided a theoretical basis for the cultivation of black fungus with corn stalks.

Participatory plant breeding programs to optimize use of crop genetic resources

2021 ◽  
pp. 251-270
Author(s):  
Margaret Smith ◽  
◽  
J. C. Dawson ◽  
Keyword(s):  
Plant Breeding ◽  
Genetic Resources ◽  
Local Level ◽  
In Situ Conservation ◽  
Participatory Plant Breeding ◽  
Breeding Method ◽  
Crop Genetic Resources ◽  
Participatory Breeding ◽  
On Farm

This chapter summarizes a sample of variety evaluation, experimental design, and breeding method innovations that have served as solid approaches for participatory plant breeding (PPB) efforts. With success in PPB comes success in conservation at a local level of useful alleles and allele assemblages in the form of on-farm crop genetic resources. PPB programs of this sort have the potential to add value to local or traditional varieties that might otherwise be abandoned, thus promoting their in situ conservation. This chapter briefly touches on methodologies to assess farmers’ variety preferences. This is followed by sections that highlight some experimental designs for on-farm variety evaluation and farmer-participatory breeding methods for combining in-situ conservation with genetic improvement. Finally, some of the challenges that may limit genetic gain from PPB programs are noted – problems that increase the risk of wholesale replacement of on-farm genetic diversity rather than conservation through improvement.

PARTICIPATORY PLANT BREEDING IN WATER-LIMITED ENVIRONMENTS

2007 ◽  
Vol 43 (4) ◽  
pp. 411-435 ◽  
Author(s):  
S. CECCARELLI ◽  
S. GRANDO ◽  
M. BAUM
Keyword(s):  
Plant Breeding ◽  
Breeding Programme ◽  
Participatory Plant Breeding ◽  
Homogeneous Population ◽  
Dry Areas ◽  
Farmer Selection ◽  
Participatory Breeding ◽  
Efficiency Of Selection ◽  
Plant Breeding Programme

Drought is one of the major factors limiting crop production worldwide. Dry areas are a much less homogeneous population of target environments than areas with high and reliable rainfall. In this paper we argue that a decentralized participatory plant breeding programme can address the complexity of dry areas, characterized by high and repeatable genotype × locations and genotype × years within locations interactions, more efficiently and effectively than a centralized non-participatory plant breeding programme. This is because varieties can be tailored not only to the multitude of target environments typical of dry areas, but also to diverse clients needs. In addition, varieties can be delivered in a shorter time and with a higher probability of adoption. Decentralized participatory plant breeding also has beneficial effects on biodiversity because selection is for specific adaptation rather than for broad spatial adaptation. The paper gives examples of methodological aspects including the modes of farmer selection, the precision of the trials, the efficiency of selection, the response to selection, the role of the type of germplasm and the role of molecular breeding in a participatory breeding programme. The paper gives the example of drought-resistant barley lines identified through extensive field testing and selection in a decentralized participatory breeding programme, and concludes that this type of plant breeding may be better targeted, more relevant and more appropriate for poor farmers in marginal areas.

scholarly journals The Effects of a Supermarket-Based Intervention on the Nutritional Quality of Private-Label Foods: A Prospective Study

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1692 ◽  
Author(s):  
Daisy H. Coyle ◽  
Jason HY Wu ◽  
Gian Luca Di Tanna ◽  
Maria Shahid ◽  
Fraser Taylor ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Energy Content ◽  
Sugar Content ◽  
Saturated Fat ◽  
Nutrient Content ◽  
Private Label ◽  
Relative Reduction ◽  
Star Rating ◽  
Private Label Products

Private-label products, products owned by supermarkets, are a growing area of the food supply. The aim of this study was to assess the effect of an intervention that provided an Australian supermarket (‘intervention supermarket’) with comparative nutrition data to improve the healthiness of their private-label range. Between 2015 and 2016, the intervention supermarket received reports that ranked the nutritional quality of their products against competitors. Changes in the nutrient content (sodium, sugar, saturated fat, energy and Health Star Rating) of products from the intervention supermarket between 2015 and 2018 were compared against changes achieved for three comparators (private-label products from two other supermarkets and branded products). The intervention supermarket achieved a significantly greater reduction in the sodium content of their products relative to all three comparators, which ranged between −104 and −52 mg/100 g (all p < 0.05). Conversely, the three comparators each achieved a greater relative reduction in the sugar content of their products by between −3.5 and −1.6 g/100 g (all p < 0.05). One of the comparators also had a greater relative reduction in the saturated fat and energy content of their products compared to the intervention supermarket (both p <0.05). There were negligible differences in the Health Star Rating of products between the intervention supermarket and comparators (all p > 0.05). Providing comparative nutrition information to a supermarket may be ineffective in improving the healthiness of their private-label products, likely due to competing factors that play a role in the decision-making process behind product reformulation and product discontinuation/innovation.

Breeding for organic and low-input farming systems: An evolutionary–participatory breeding method for inbred cereal grains

2005 ◽  
Vol 20 (1) ◽  
pp. 48-55 ◽  
Author(s):  
Kevin Murphy ◽  
Doug Lammer ◽  
Steve Lyon ◽  
Brady Carter ◽  
Stephen S. Jones
Keyword(s):  
Plant Breeding ◽  
Crop Improvement ◽  
Small Scale ◽  
Mass Selection ◽  
Participatory Plant Breeding ◽  
Breeding Method ◽  
Plant Seed ◽  
Low Input ◽  
Farmer Selection ◽  
Participatory Breeding

AbstractOrganic and low-input farmers often plant seed varieties that have been selected under conventional practices, traditionally including high inputs of artificial fertilizers, crop protection chemicals and/or water. In addition, these crops are often selected in environments that may or may not represent the local environment of the farmer. An evolutionary participatory breeding (EPB) method emphasizes the utilization of natural selection in combination with site-specific farmer selection in early segregating generations of a heterogeneous crop population. EPB is a combination of two specific breeding methods, evolutionary breeding and participatory plant breeding. Evolutionary breeding has been shown to increase yield, disease resistance, genetic diversity and adaptability of a crop population over time. It is based on a mass selection technique used by farmers for over 10,000 years of crop improvement. Participatory plant breeding programs originated in developing countries to meet the needs of low-input, small-scale farmers in marginal environments who were often overlooked by conventional crop breeders. The EPB method is an efficient breeding system uniquely suited to improving crop varieties for the low-input and organic farmer. The EPB method utilizes the skills and knowledge of both breeders and farmers to develop heterogeneous landrace populations, and is an effective breeding method for both traditional and modern farmers throughout the world.

Nutrient Content of Complementary Foods Based on Processed and Fermented Sorghum, Groundnut, Spinach, and Mango

2005 ◽  
Vol 26 (4) ◽  
pp. 385-392 ◽  
Author(s):  
Habiba Oumarou ◽  
Richard Ejoh ◽  
Robert Ndjouenkeu ◽  
Agatha Tanya
Keyword(s):  
Nutritional Quality ◽  
Nutrient Content ◽  
Antinutritional Factors ◽  
In Vitro Digestibility ◽  
Composite Flour ◽  
Complementary Foods ◽  
Local Conditions ◽  
Sorghum Flour

Background Many African mothers use gruels made of maize and sorghum as complementary foods for their infants because they cannot afford the cost of nutritionally superior commercial weaning foods. Objective To improve the nutritional quality of traditional sorghum gruels used as complementary foods for children between six months and five years in the northern part of Cameroon. Methods Sorghum grains were processed by dehulling, sprouting, dehulling and cooking, and sprouting and cooking, then fermented using Saccharomyces cerevisae and tested for nutritional quality. The processed samples were analyzed for their nutrient composition and the digestibility of proteins and carbohydrates. Results The resulting products showed a significant reduction in antinutritional factors (e.g., phenolic compounds and phytates). In addition, germination improved the in vitro digestibility of proteins and carbohydrates. These effects were enhanced by fermentation of the resulting sorghum flour, regardless of how grains were pretreated, although the protein and mineral content remained low. Use of a composite flour made from pretreated sorghum, groundnut, spinach, and mango improved the protein, mineral, and vitamin A and C content of the gruels. Fermentation of composite flours resulted in an improvement in the protein content. Conclusions This study, conducted under local conditions and using local technology, describes an opportunity for improving the quality of complementary foods using local ingredients.

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