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Salinity and cultivar effects on alfalfa forage yield and nutritive value in a Mediterranean climate

Grassland Research 2023年第3期2卷 153-166页

作者： Aaron W.Anderson Umair Gull Sharon E.Benes Simarjeet Singh Robert B.Hutmacher Edward Charles Brummer Daniel H.Putnam Department of Agricultural Foodand Environmental SciencesUniversity of PerugiaPerugiaItaly Department of Agronomy Universityof AgricultureFaisalabadPakistan Department of Plant Science California State UniversityFresnoFresnoCaliforniaUSA Department of Plant Sciences University of CaliforniaDavisDavisCaliforniaUSA

Background:Soil and water salinity are increasing problems worldwide,causing significantly reduced crop ***(Medicago sativa L.)is often listed as salt-sensitive,but field testing of improved cultivars is *** systems and improved high-quality alfalfa varieties are needed to enable crop production under high salinity(HS)***:The objective of this study was to measure the yield and quality response of alfalfa to high saline conditions in the field and to document the relative saline tolerance of its *** irrigation water(electrical conductivity of water,or ECw 8.0–11.0 dS m−1)was applied to 33 nondormant alfalfa cultivars and were compared with low salinity(LS)treatments(ECw 0.5–1.2 dS m−1)over 4 years in a Mediterranean environment on a clay loam soil utilizing a split-plot *** were harvested seven to eight times per year,and the forage quality was measured on selected harvests utilizing near-infrared ***:The average yield loss due to HS treatment was 23.9%compared with LS treatment,but yields averaged 23.4 Mg ha−1 under HS over the 3 full years of *** level of production is considered to be economically viable in this *** in salinity tolerance between lines were identified in the field;individual cultivars lost 5%–35%of their LS yield when grown under HS *** quality was significantly improved under HS versus LS conditions,but improvements were negatively correlated with biomass yield(R2>0.81),similar to responses observed in drought-stressed ***:These yield results confirm greenhouse studies,indicating that alfalfa is highly salt tolerant once established in the field,with potential for further improvement with tolerant *** tolerance should be chosen based on total biomass yield as well as on the salinity tolerance index(HS yield relative to LS yield).Agronomic practices to mitigate salinity and sodicity are critical,along with

关键词： abiotic stress cultivar forage quality Medicago sativa nutritional value salinity tolerance soil health stress tolerance

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Comparison of the effects of cooking methods on nutritional composition of fresh and salted Tenualosa ilisha

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Aquaculture and Fisheries 2020年第6期5卷 294-299页

作者： Sanchari Goswami Kuntal Manna Department of Pharmacy Tripura University(A Central University)SuryamaninagarTripura799022India

Fresh and salted Tenualosa ilisha is very popular among the common people of Tripura,North-eastern part of *** the present study,nutritional value of fresh and salted *** and the effects of different cooking methods such as boiling and frying on them were *** differences were detected in proximate composition as well as in mineral,amino acid and fatty acid *** increased amount of protein,ash,dry matter and mineral content was observed in salted *** but reverse was observed in case of amino acid and fatty acid *** sample of both fresh and salted *** contained more amount of protein,fat,dry matter,ash,minerals and fatty acids than the boiled fish which play an important role in human *** conclusion,frying process for preparation of fish is found to be good for cooking.

关键词： Tenualosa ilisha nutritional value Cooking methods Proximate composition Minerals Fatty acids Amino acids

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Evaluation of the value Nutritious Leaves Five Varieties Taro (Colocasia esculenta) Cultivated in Burkina Faso

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Food and Nutrition Sciences 2022年第10期13卷 835-841页

作者： Boampoundi Hélène Ouoba Amana Metuor Dabire Sidnooma Véronique Zongo Hemayoro Sama Samson Guenne Renan Ernest Traore Jacques Simpore University of Dedougou Dedougou Burkina Faso Laboratory of Molecular Biology and Genetics (LaBioGene) Ouagadougou Burkina Faso Laboratory of Biochemistry and Applied Chemistry (LABIOCA) Ouagadougou Burkina Faso Biosciences Laboratory Ouagadougou Burkina Faso

Taro is a perennial herbaceous plant whose large leaves are mainly used as vegetables in human food in several tropical countries. However, young taro leaves are not eaten very much in Burkina Faso unlike other countries which have made them a staple diet. In the present work, we collected leaves of taro varieties cultivated in the provinces of Comoe and Kenedougou. Our study aimed to determine the biochemical composition of these leaves in order to detect their nutritional quality. For this purpose, we first determined the total sugars in our different samples;then quantify the proteins and finally assay the lipids contained in the leaves of the different varieties of taro harvested. Analysis of the organic constituents gave the following results: proteins (186.29 to 265.23 μg EQ/100mg fresh leaves), fats (0.28% to 1.90%), carbohydrates (183.03 to 238.57 μg EG/100mg fresh leaves). The highest energy value was obtained with the variety BF/CO/06 (1728.71 kcal/kg) and the lowest with BF/CO/04 (272.15 kcal/kg). This study allowed us to conclude that the taro leaves (Colocasia esculenta) studied are of nutritional interest with regard to their biochemical composition.

关键词： Colocasia esculenta nutritional value Leaves

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In VitroDigestibility and Gas Production from E. crus-pavonisUsed in Wetlands from Domestic Wastewater Treatment

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Open Journal of Animal Sciences 2021年第4期11卷 608-622页

作者： Gabriel Nicodème Tsetagho Martin Lekeufack Mama Mouchili Etienne Pamo Tedonkeng Théophile Fonkou Department of Plant Biology Faculty of Science University of Dschang Dschang Cameroon Department of Animal Productions Faculty of Agronomy and Agricultural Sciences University of Dschang Dschang Cameroon

In order to evaluate the possibilities of valorization as the feed of the plant biomass produced during wastewater treatment in constructed wetlands, a study of the in vitro digestibility and gas production of Echinochloa crus-pavonis was carried out in the Laboratory of Animal Production and Nutrition of the University of Dschang. The in vitro digestibility of Echinochloa crus-pavonis was evaluated at different harvesting periods. The digestibility parameters of E. crus-pavonis samples were determined by the in vitro method at different phenological stages. The gas production (GP) during 24 h of incubation was assessed using the in vitro

关键词： Echinochloa crus-pavonis Constructed Wetlands Ruminant Feed nutritional value in Vitro Digestibility

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Determination of Selected Metals and nutritional Compositions of Pigeon Pea (Cajanus cajan) Cultivated in Wolaita Zone, Ethiopia

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Journal of Agricultural Chemistry and Environment 2021年第1期10卷 37-56页

作者： Mesfin Thomas Anjulo Mesfin Bibiso Doda Camerun Kastro Kanido Department of Chemistry College of Natural & Computational Science Wolita Sodo University Sodo Ethiopia

This study was aimed to determine the level of selected metals and nutritional composition of pigeon pea seed collected from seven districts of Wolaita zone. A wet digestion procedure involving the use of mixtures of (69% - 72%) HNO3 and (70%) HClO4 at an optimum temperature and time duration was used to determine metals by using flame atomic absorption spectrometry. Kjeldahl digestion method, Soxhlet extraction and furnace were used to determine nutritional values of pigeon pea, and physicochemical properties of soils were assessed using standard methods. The results showed that the levels of concentration of metals in mg/kg dry weight were ranged 105.17 to 144.07 for K, 8.95 to 12.67 for Mg, 7.74 to 12.27 for Ca, 0.247 to 0.543 for Fe, 0.122 to 0.313 for Zn, 0.061 to 0.432 for Mn, 0.087 to 0.134 for Cu and 0.0011 to 0.00196 for Cr. The proximate composition of pigeon pea was in the range of 19.28% to 25.79% for crude protein, 0.993% to 1.75% for crude fat, 3.75% to 5.31% for ash, 10.65% to 13.73% for moisture, 2.28% to 3.06% for fiber, 54.36% to 60.1% for carbohydrate and 326.8 to 345.23 Kcal for energy. The pH of the soil was in the range from pH 5.09 (strongly acidic) to 6.77 (slightly acidic), EC of the soil ranged from 0.047 to 0.14 dS/m (low), the soil OC level was from 1.6% to 2.42% (moderate), total Nitrogen was from 0.12% to 0.23% (low to moderate), the available Phosphorus content of the soil was from 6.82 to 13.52 mg/kg (low to moderate), CEC value of the soil was from 14.8 to 23.53 meq/100g (moderate). The textural classes of soil were sandy clay loam for all sites except Abela abaya. The study confirmed that pigeon pea wa

关键词： nutritional value Pigeon Pea Selected Metals Soil

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The incredible queen of green:Nutritive value and therapeutic potential of Moringa oleifera Lam.

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Journal of Coastal Life Medicine 2015年第9期 744-751页

作者： Muhammad Shoaib Amjad Huma Qureshi Muhammad Arshad Sunbal Khalil Chaudhari Maria Masood Department of Botany Women University of Azad Jammu and KashmirBaghPakistan Department of Botany PMAS-Arid Agriculture UniversityRawalpindi46300Pakistan

Moringa oleifera,rightly called as the miracle tree,is the extensively grown and highly valuable species of Moringaceae *** tree has a pantropical distribution with nativity to Indian *** and therapeutically,it is a highly valued ***,proteins,β-carotene,aminoacids and various phenolics such as β-sitosterol,caffeoylquinic acid,kaempferol,quercetin and zeatin with potential for nutritional and therapeutic applications are enriched in different plant *** plant parts of this plant such as roots,leaves,bark,flowers,fruit of immature pods and seeds possess a number of therapeutic properties such as diuretic,antipyretic,antioxidant,anti-inflammatory,antihypertensive,antitumor,antiulcer,antispasmodic,antidiabetic,cholesterol lowering,hepatoprotective and antimicrobial activities,and are being operational in various traditional medicine system for curing different health *** is higly beneficial in depression,malnutrition,general weakness and *** present review is intended to emphasize the phytochemical constitution,traditional medicinal uses along pharmacological properties with the purpose to create public awareness regarding therapeutic and nutritive potential of this multipurpose tree as well as to facilitate the pharmacists and the researchers to fill the gap by exploring novel therapeutic compounds that will,of course,be in favor of humanity.

关键词： Moringa nutritional value Pharmacological importance Quercitin

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Quality Evaluation of Novel Biscuits Made from Wheat Supplemented with Watermelon Rinds and Orange Pomace Flour Blends

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Food and Nutrition Sciences 2021年第3期12卷 332-341页

作者： A. O. Ogo D. J. Ajekwe D. E. Enenche G. O. Obochi Department of Biochemistry College of Health Sciences Benue State University Makurdi Nigeria Center for Food Technology and Research Benue State University Makurdi Nigeria

This study was designed to bridge gap in nutritionally skewed available biscuits and the high volume of agricultural waste generated by investigating the quality of biscuits prepared from wheat base, supplemented with waste from watermelon rinds and orange pomace as possible nutritious alternatives. Biscuit samples were respectively produced from blends of wheat, watermelon rind and orange pomace in the following ratio 100:0:0;90:5:5;80:10:10;70:15:15 and 60:20:20, labelled samples A, B, C, D and E. Functional, proximate, mineral and sensory properties of the formulated biscuit samples were carried out using standard analytical procedures. The results showed that proximate composition of samples B - E significantly increased (p There were also significant increases (p value addition as an effective means of improving nutritional quality of biscuits while contributing to waste management in the agricultural value chain.

关键词： Biscuit Watermelon Rind Orange Pomace nutritional value value Addition Waste Management

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nutritional and Sensory Evaluation of Novel Ice Cream Products Formulated From Kunu-Zaki Fortified with Fruit Pulp

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Food and Nutrition Sciences 2021年第5期12卷 439-451页

作者： Ogo Ogo Bai Emmanuella Efiong Esienanwan Enenche Daniel Department of Biochemistry College of Health Sciences Benue State University Makurdi Benue State Nigeria Center for Food Technology and Research Benue State University Makurdi Benue State Nigeria Department of Biochemistry Faculty of Science Federal University Lafia Nasarawa State Nigeria

Consumption of ice cream produced from dairy products has been reportedly associated with health hazards. To circumvent this, this study was undertaken to formulate plant-based ice cream using kunu-zaki and soymilk (as substitutes for dairy milk) fortified with mango, banana and avocado. Standard method for the preparation of ice cream was modified to formulate three variants of kunu-zaki ice cream designated as B (40% kunu-zaki, 40% banana pulp and 20% soymilk);C (40% kunu-zaki, 40% mango pulp and 20% soymilk);D (40% kunu-zaki, 40% avocado pulp and 20% soymilk), while control sample A was commercial dairy-based ice cream. Analyses of proximate,

关键词： Kunu-Zaki Ice Cream value Addition Soymilk nutritional value Fruit Pulp

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Physiochemical, nutritional and Technological Properties of Instant Porridge Supplemented with Mung Bean

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Food and Nutrition Sciences 2020年第12期11卷 1078-1095页

作者： Saad A. Mahgoub Amera T. Mohammed El-A. Mobarak Department of Crops Technology Research Food Technology Research Institute Agricultural Research Center Giza Egypt

The present study was undertaken to prepare instant porridge from some useful and available ingredients such as bulgur powder, potato, tomato, carrot, mung bean (unsoaked, soaked and germinated), then seasoned with onion, garlic, salt, black pepper, cumin and coriander to make B1, B2 and B3 formulas. Chemical, physical properties, amino acids and sensory evaluation of instant porridge formulas were determined. The data showed that B2 formula which contained soaked mung bean had the highest calories value, total essential amino acids, biological value and water absorption index (WAI) compared to the other formulas, also it is recorded the highest degree of lightness L* values (82.39 and 56.65), least redness a*

关键词： Mung Bean Germination Porridge nutritional value Sensory Evaluation

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Effect of wheat germination on nutritional properties and the flavor of soy sauce

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Food Bioscience 2022年第4期48卷 114-122页

作者： Huiqin Shi Jingjing Li Yujie Zhang Kaili Ding Guozhong Zhao Xiang Duan Hadiatullah Hadiatullah Key Laboratory of Food Nutrition and Safety Ministry of EducationTianjin Key Laboratory of Food Nutrition and SafetyCollege of Food Science and EngineeringTianjin University of Science and TechnologyTianjin300457PR China College of Food Science and Engineering Northwest A&F UniversityYangling712100PR China School of Pharmaceutical Science and Technology Health Science PlatformTianjin UniversityTianjin300072PR China

Germination pretreatment of raw materials is an effective technique to improve the flavor and nutritional value of soy *** this study,we aimed to investigate the effects of germinated wheat(GW-24h,GW-48h,and GW-72h)and un-germinated wheat(raw and fried wheat)on nutritional properties,flavor profiles,and microbial structure of soy *** results showed that,the content of amino acid nitrogen,total nitrogen,reducing sugars,isoflavones,andγ-Aminobutyric acid(GABA)after germination was 15.4%,9.4%,176.7%,41.4%,and 238.0%,respectively,which were higher than that of un-germinated *** addition,germinated wheat revealed a beneficial effect on antioxidant ***-germinated wheat(e.g.,fried wheat)has a richer flavor profile but carries the risk of contaminants(e.g.,acetamide).In contrast,the germinated group has higher contents of acetoin,which contributes to desirable flavor and is a precursor to bioactive compounds of soy *** to the microbial diversity,germinated wheat reduced bacterial diversity,which was favourable for soy sauce ***,this study approves that germinated wheat can effectively improve biological properties and flavor profile of soy sauce,providing new technical insight to improve soy sauce products.

关键词： Soy sauce nutritional value Flavor compounds Microbial structure Wheat germination

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