Evaluation of cowpea germplasm for micronutrients content

•Als PPT, PDF herunterladen•

0 gefällt mir•524 views

International Institute of Tropical Agriculture

Evaluation of cowpea germplasm for micronutrients content.There is need for the development of nutrients dense cowpea varieties

Business Technologie

Evaluation of cowpea germplasm for micronutrients content Fatokun, C., O. Boukar, S. Muranaka, D. Dumet and B. Maziya-Dixon

[object Object],[object Object],[object Object],[object Object],[object Object]

There is need for the development of nutrients dense cowpea varieties

Materials and methods ,[object Object],[object Object],[object Object],[object Object]

MICRO NUTRIENTS IN COWPEA GRAINS DATE OF HARVESTING: DEC. 2007 DATE OF ANALYSIS: APRIL - MAY 2008 The MEANS Procedure Variable N Mean Minimum Maximum Std Dev Fe 948 44.929 0.000 187.590 13.372 Zn 948 33.280 0.000 61.940 6.845 Mg 948 1576.638 0.000 2788.190 359.948 Ca 948 588.060 0.000 1517.310 180.922 K 948 11991.025 0.000 23887.790 3269.356 Protein 855 23.330 15.265 31.835 2.369

[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Weitere ähnliche Inhalte

Was ist angesagt?

Importance of Conservation Agriculture in Nepal

tikakarki2014

Crop Bio-fortification is the idea of breeding crops to increase their nutritional value. Bio-fortification differs from ordinary fortification because it focuses on making plant foods more nutritious as the plants are growing, rather than having nutrients added to the foods when they are being processed. This is an improvement on ordinary fortification when it comes to providing nutrients for the rural poor, who rarely have access to commercially fortified foods.

Bio fortification through Genetic Engineering

Balaji Rathod

Molecular breeding for quality protein maize

Ravi Nagda

1809 - Physiological Effects and Transcriptomic Profiling of Rice Plant - Mic...

SRI-Rice, Dept. of Global Development, CALS, Cornell University

Q.P.M MAIZE

VINOD GOYAL

Crop bio fortification

Jaydev Upadhyay

Hambidge nutrition fe zn

Harvest Plus

Legumes have been part of the human diet since the early ages of agriculture. Legumes are consumed in many forms: seedling and young leaves are eaten in salads, fresh immature pods and seeds provide a green vegetable, and dry seeds are cooked in various dishes. Legume seeds provide an exceptionally varied nutrient profile, including proteins, fibres, vitamins and minerals. Breeding for nutritional quality entails an improvement primarily in protein quantity and quality which are of paramount significance. PROBLEMS AND PROSPECTS OF BREEDING FOR NUTRITIONAL QUALITY • Negative correlation between yield and protein content. • Negative correlation between protein and sulphur containing amino acids • Lack of proper field screening technique.

Breeding for nutritional quality in pulses

Dhanuja Kumar

NUTRITIONAL IMPROVEMENT IN CEREAL CROPS

SURAJ LAMSAL

Sess06 4 development and evaluation of new sweetpotato varieties through farm...

African Potato Association (APA)

Scientific opportunities and challenges of bio-fortification

Glo_PAN

Biofortification ppt.

Sourabh Kumar

2 credit seminr

Sheetal Mehla

Quality protein maize—Bridging the malnutrition gap

africa-rising

Challenges, Progress & State-of-art in Breeding for Iron/Zinc

International Potato Center

Biofortification using Underutilized Crops by Binu Cherian, HarvestPlus

apaari

Micronutrient malnutrition is widespread, especially in poor populations across the globe where daily caloric intake is confined mainly to staple cereals. Rice, which is a staple food for over half of the world's population, is low in bioavailable micronutrients required for the daily diet. Improvements of the plant-based diets are therefore critical and of high economic value in order to achieve a healthy nutrition of a large segment of the human population. Rice grain biofortification has emerged as a strategic priority for alleviation of micronutrient malnutrition

Bio fortification for Enhanced Nutrition in Rice by Conventional and Molecula...

Sathisha TN

Biofortification

DivyaBadoni1

The impact of Quality Protein Maize (QPM) on school children’s weight and hei...

CIAT

Alleviation of malnutrition through breeding and bio engineering approaches

Mandeep Singh

Was ist angesagt? (20)

Importance of Conservation Agriculture in Nepal

Bio fortification through Genetic Engineering

Molecular breeding for quality protein maize

1809 - Physiological Effects and Transcriptomic Profiling of Rice Plant - Mic...

Q.P.M MAIZE

Crop bio fortification

Hambidge nutrition fe zn

Breeding for nutritional quality in pulses

NUTRITIONAL IMPROVEMENT IN CEREAL CROPS

Sess06 4 development and evaluation of new sweetpotato varieties through farm...

Scientific opportunities and challenges of bio-fortification

Biofortification ppt.

2 credit seminr

Quality protein maize—Bridging the malnutrition gap

Challenges, Progress & State-of-art in Breeding for Iron/Zinc

Biofortification using Underutilized Crops by Binu Cherian, HarvestPlus

Bio fortification for Enhanced Nutrition in Rice by Conventional and Molecula...

Biofortification

The impact of Quality Protein Maize (QPM) on school children’s weight and hei...

Alleviation of malnutrition through breeding and bio engineering approaches

Andere mochten auch

S8.4 Improving Maize Food Security in the Hills of Nepal Through Participator...

CIMMYT

Evaluation of chick pea (cicerarietinum l.) varieties for yield performance a...

Alexander Decker

Evaluation of sorghum varieties for the production of snack bars

ILRI

BLEANSA - An EverGreen Agriculture & Agroforestry Network for Southern Africa

FMNR Hub

Encouraging The Consumption Of Bambara groundnut (Vigna subterranea) Products...

International Institute of Tropical Agriculture

My Research Proposal "Bambara Groundnut"

Fita d'Pooh

BAMBARA GROUNDNUT (Vigna subterranea) - POTENTIAL FOR VALUE CHAIN IN NIGERIA

International Institute of Tropical Agriculture

S7.3 Maize Value Chains in Nepal

CIMMYT

Andere mochten auch (8)

S8.4 Improving Maize Food Security in the Hills of Nepal Through Participator...

Evaluation of chick pea (cicerarietinum l.) varieties for yield performance a...

Evaluation of sorghum varieties for the production of snack bars

BLEANSA - An EverGreen Agriculture & Agroforestry Network for Southern Africa

Encouraging The Consumption Of Bambara groundnut (Vigna subterranea) Products...

My Research Proposal "Bambara Groundnut"

BAMBARA GROUNDNUT (Vigna subterranea) - POTENTIAL FOR VALUE CHAIN IN NIGERIA

S7.3 Maize Value Chains in Nepal

Ähnlich wie Evaluation of cowpea germplasm for micronutrients content

Nutrition research of biofortified crops an update

IFPRI

In addition to the generally low quality of fresh and preserved forages due to relaxed management practices and unimproved forage seeds and planting material, there is seasonality in the quantity and quality of forage available. Most areas experience an acute shortage of supply during the dry season and the available forages during this period is of very poor quality. At present, the feeding costs of East Africa dairy farmers represent 60-70% of the total production cost of one litre of milk.

NEADAP Forage Scan of East Africa Presentation 13 August 2019

ProDairy E.A. Ltd

Monday theme 2 1530 1545 room 11 zum-felde

African Potato Association (APA)

Pearl millet flour was substituted with Bambara groundnut flour (0-20%) to form blends and used in fura preparation. Functional and microbiological profiles of the flours and food samples respectively as well as proximate and sensory properties were evaluated. Supplementation had raised the nutritional value of the foods. Swelling power and water absorption capacity had increased with an increase in the level of Bambara groundnut flour addition whereas bulk density and viscosity had decreased; the results were as follows-swelling power (23.616-24.203%), water absorption capacity (3.350-3.650g/g), bulk density (0.791-0.785g/cm3), and viscosity (52.965-50.210mPa-s). The moisture content, ash, fat, protein, fibre, carbohydrate and total energy level were found as follows- 42.730-45.500%, 0.510-0.850%, 3.275-7.95%, 3.750-9.375%, 0.775-0.900%, 35.425-48.960% and 240.315-250.750kcal/100g respectively. Concentration of anti-nutritional factors, alkaloids, flavonoids, phytic acids and tannins ranged from 0.09 to 0.15g/100g, 0.28 to 0.35g/100g, 7.31 to 9.83g/100g and 0.04 to 0.16g/100g respectively. The minerals contents were found to be significant as follows Ca (11.55 to 24.35 mg/100g), Fe (2.71 to 5.72 mg/100g), Zn (1.58 to 1.83 mg/100g), P (46.12 to 96.37 mg/100g), Mg (0.63 to 0.77 mg/100g), K (36.19 to 76.89 mg/100g), Na (4.08 to 8.59 mg/100g). In- vitro protein digestibility at 1h ranged between 72.67 to 75.43% and 73.95 to 79.13% at 6hrs‚ starch digestibility ranged between 66.83 to 70.25%. Microbial evaluation revealed moderate counts with the total microbial load of 1.23x103cfu/g (Table 5) in the food formulation F0MfB (100:00). Salmonella and Escherichia coli were not detected in fura food sample made from 80:20% millet-bambara nut flour blend. Staphylococcus aureus, Staphylococcus epidemidis, Salmonella spp, Klebsiella spp, Pseudomonas and Escherichia coli were isolated with the following percentage of occurrences 32.28%, 25.00%, 3.48%, 16.46%, 19.62% and 3.16% respectively. Sensory evaluation results revealed fura from 80:20% millet-bambara nut flour blend had the best score, therefore the most preferred by the respondents.

Production and Evaluation of the Quality of Pearl Millet-based Fura (A Northe...

Associate Professor in VSB Coimbatore

Abstract Biofortification is a well-known strategy for breeding to increase the nutritional value of staple crops in essential micronutrients such as vitamin A, Fe, and Zn. Biofortification differs from ordinary fortification because it focuses on making plant foods more nutritious, rather than having nutrients added to the foods when they are processed. The World Health Organisation estimated that biofortification could help cure the 2 billion people worldwide suffering from Fe deficiency-induced anaemia. Potato biofortification to increase Fe and Zn concentrations was initiated at the International Potato Center (CIP) in 2004, from a base population of Andean landraces selected for both their outstanding culinary attributes and Fe and Zn concentrations above mean levels found in extensive germplasm evaluation. After three cycles of recurrent selection, the concentrations of Fe and Zn exceeded twice those of the base population (28–40 mg/kg dry weight basis and 27–35 mg/kg dry weight basis for Fe and Zn, respectively). These are the first-ever genetic gains reported for mineral content of potato. Considering the high potato consumption (300–500 g/day) of our target populations of the African highlands, consumption of these potatoes can cover 30–75% of the Estimated Average Requirement of Fe and Zn for women of childbearing age. CIP is carrying out strategic interploid crossing with top tetraploid parental lines leading to higher yielding, disease-resistant populations of biofortified potatoes. The programme has introduced significant amounts of enhanced germplasm to Africa and built capacity for potato tuber sampling and sample preparation for mineral evaluation through on-the-job training in Ethiopia and Rwanda. It has developed an African quality evaluation network for potato using X-ray fluorescent and near-infrared spectrometry technologies. Statutory and participatory evaluation of novel potato populations have assessed user preferences for new potato types and identified elite clones for variety release. Collection of gender-disaggregated preference data is supported by CIP’s ontology-based data dictionary for technical and preference/sensory traits. CIP and partners recently demonstrated the high bioaccessibility of Fe from potato with respect to that of other staple crops. Some 63–79% of the Fe in potato is released from the food matrix during in-vitro gastro-intestinal digestion and is therefore available at the intestinal level. This compares favourably with, for example, pearl millet which is considered a success among biofortified crops, and for which the in-vitro bioaccessibility of Fe varies 10–24%, whereas it is only 5% for wheat. Merideth Bonierbale

Theme 2: Development of mineral-biofortified potato to help overcome micronut...

African Potato Association (APA)

HarvestPlus: Progress To Date and Future Challenges

ACIAR

HarvestPlus: Progress To Date andFuture Challenges

ACIAR

The Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat, conducted the nachos study. This study demonstrates the health advantages of drumsticks, and its main objective is to create nachos that can be enjoyed by people of all ages using the same ingredients. Drumsticks contain a lot of vitamins and have antioxidant effects. For the creation of Nachos, three formulations with a control sample were created. Drumsticks were used to make nachos, they were first boiled, then chopped up, blended into a paste, and then added to boiling water with salt, baking soda, quinoa flour, and rice flour. Garlic powder, black pepper powder, and spices like chili powder for improved taste and flavor, nachos were additionally seasoned with onion powder, chat masala, and mix herbs. During the creation of the dough, different amounts of drumstick paste 20 , 30 , and 40 were added. The dough was first made into tortillas, and then it was further fried. To manufacture nachos, different formulations were prepared. The developed nachos underwent additional testing for microbiological analysis, physio chemical characteristics, and sensory evaluation. The nachos had an energy value of 534.27kcal, 2.08 moisture content, 4.84 ash content, 6.91 protein content, 53.78 carbs content, and 2.08 fat content. Sarvesh Vinayak Bhave | Prof. Nisha Wagh | Pratik Thakar "Development of Nachos using Moringa Oleifera (Drumstick), Zea Mays (Maize) Flour, Chenopodium Quinoa (Quinoa) Flour, and Oryza Sativa (Rice) Flour" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd54003.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-science/54003/development-of-nachos-using-moringa-oleifera-drumstick-zea-mays-maize-flour-chenopodium-quinoa-quinoa-flour-and-oryza-sativa-rice-flour/sarvesh-vinayak-bhave

Development of Nachos using Moringa Oleifera Drumstick , Zea Mays Maize Flour...

ijtsrd

18 Pooran Gaur Objective5 Chickpea

World Agroforestry (ICRAF)

Country Status Reports on Underutilized Crops by Abdul Ghafoor, Pakistan

apaari

Rcm 2013a

SKUASTKashmir

Crop improvement methods

Sugandh Chauhan

Advances in Genomics Research and Molecular Breeding in Dryland Crops through...

apaari

3.2 session by kulakow cassava breeding in ssa3 brief

IFAD International Fund for Agricultural Development

Pulses for improved nutrition and the role of biotechnologies

ExternalEvents

Improving the value of maize as livestock feed to enhance the livelihoods of ...

ILRI

Kenya Coconut Production Presentation by Dr. Lalith Perera

ictsugar

Genetic diversification and intensification: Experiences from Kongwa and Kite...

africa-rising

Genetic Enhancement of Lentil for Adaptation to Various Cropping Systems an...

ICARDA

GM crops food security ppt

Sai Bhaskar Reddy Nakka

Ähnlich wie Evaluation of cowpea germplasm for micronutrients content (20)

Nutrition research of biofortified crops an update

NEADAP Forage Scan of East Africa Presentation 13 August 2019

Monday theme 2 1530 1545 room 11 zum-felde

Production and Evaluation of the Quality of Pearl Millet-based Fura (A Northe...

Theme 2: Development of mineral-biofortified potato to help overcome micronut...

HarvestPlus: Progress To Date and Future Challenges

HarvestPlus: Progress To Date andFuture Challenges

Development of Nachos using Moringa Oleifera Drumstick , Zea Mays Maize Flour...

18 Pooran Gaur Objective5 Chickpea

Country Status Reports on Underutilized Crops by Abdul Ghafoor, Pakistan

Rcm 2013a

Crop improvement methods

Advances in Genomics Research and Molecular Breeding in Dryland Crops through...

3.2 session by kulakow cassava breeding in ssa3 brief

Pulses for improved nutrition and the role of biotechnologies

Improving the value of maize as livestock feed to enhance the livelihoods of ...

Kenya Coconut Production Presentation by Dr. Lalith Perera

Genetic diversification and intensification: Experiences from Kongwa and Kite...

Genetic Enhancement of Lentil for Adaptation to Various Cropping Systems an...

GM crops food security ppt

Mehr von International Institute of Tropical Agriculture

Make your research visible and create more impact using DataCite DOIs

International Institute of Tropical Agriculture

Induction of early flowering in cassava through light supplementation and CM...

International Institute of Tropical Agriculture

Producing yam mother plants to collect vines for propagation

International Institute of Tropical Agriculture

Effects of moult and breeding on the body condition of some forest birds in s...

International Institute of Tropical Agriculture

Conserving Nigeria’s rarest endemic bird: Ibadan Malimbe, Malimbusibadanensis

International Institute of Tropical Agriculture

Cassava brown streak epidemiology in Eastern Democratic Republic of the Congo

International Institute of Tropical Agriculture

Assessment of genetic diversity among Rwandan cassava (Manihot esculenta) ger...

International Institute of Tropical Agriculture

9 osunbade identification of end users preferences of a cassava product

International Institute of Tropical Agriculture

7 helen ufondu perception of yam landraces quality among value chain actors i...

International Institute of Tropical Agriculture

8 kazeem quality attributes and consumer acceptability of cookies flavoured

International Institute of Tropical Agriculture

6 anajekwu ekpereka chemical, functional and pasting properties of flours pro...

International Institute of Tropical Agriculture

5 seun olowote effect of drying method on caroteniod content of yellow maize

International Institute of Tropical Agriculture

4 ayodele adenitan survey of dried plantain (musa paradisiaca) chips processo...

International Institute of Tropical Agriculture

2 akin olagunju does crop diversification influenc e food and nutrition secur...

International Institute of Tropical Agriculture

3 akinsola carotenoid apparent retention in ogi flour made from different pro...

International Institute of Tropical Agriculture

1 pearl amadi assessing the level of consumption of pro vitamin a cassava pr...

International Institute of Tropical Agriculture

Prof janice olawoye

International Institute of Tropical Agriculture

Inqaba biotech presentation

International Institute of Tropical Agriculture

Iarsaf symposium adaptation to climate change

International Institute of Tropical Agriculture

Bimaf iita iarsaf presentation-ibadan 21.05.19

International Institute of Tropical Agriculture

Mehr von International Institute of Tropical Agriculture (20)