Weed control and sesame (Sesamum indicum L.) response to preplant incorporated herbicides and method of incorporation

Field studies were conducted at two sesame-growing regions of Texas in 2004 and 2005 to determine weed control and sesame response to four dinitroaniline herbicides and their method of incorporation. Ethalfluralin, pendimethalin (formulated as Prowl EC), and trifluralin were applied at the X, 1X, and 2X of the suggested label dose for Gossypium hirsutum L. Pendimethalin (formulated as Prowl H₂O) was applied at the X, 1X, and 1X rate. Two methods of incorporation included rolling cultivator mixing wheels and spring tooth harrow. With rolling cultivator mixing wheels, all herbicides controlled Amaranthus tuberculatus (Moq.) J.D. Sauer at least 74% regardless of dose. The X dose of ethalfluralin and pendimethalin (formulated as Prowl EC), or the X and 1X dose of pendimethalin (formulated as Prowl H₂O) controlled Brachiaria platyphylla (Griseb.) Nash no better than 73% while all other doses of the herbicides controlled B. platyphylla at least 80%. The use of mixing wheels to incorporate the herbicides resulted in better sesame stands and less stunting than the use of the spring tooth harrow; however, sesame stands were reduced as herbicide rate increased when using mixing wheels. Ethalfluralin at the 1X dose, pendimethalin (formulated as Prowl H₂O) at the X dose, and trifluralin at the X dose produced the highest sesame yield while ethalfluralin at the 2X dose produced the lowest yield.     

Nixtamalized Flour From Quality Protein Maize (<Emphasis Type="Italic">Zea mays</Emphasis> L). Optimization of Alkaline Processing

Quality of maize proteins is poor, they are deficient in the essential amino acids lysine and tryptophan. Recently, in México were successfully developed nutritionally improved 26 new hybrids and cultivars called quality protein maize (QPM) which contain greater amounts of lysine and tryptophan. Alkaline cooking of maize with lime (nixtamalization) is the first step for producing several maize products (masa, tortillas, flours, snacks). Processors adjust nixtamalization variables based on experience. The objective of this work was to determine the best combination of nixtamalization process variables for producing nixtamalized maize flour (NMF) from QPM V-537 variety. Nixtamalization conditions were selected from factorial combinations of process variables: nixtamalization time (NT, 20–85 min), lime concentration (LC, 3.3–6.7 g Ca(OH)₂/l, in distilled water), and steep time (ST, 8–16 hours). Nixtamalization temperature and ratio of grain to cooking medium were 85 °C and 1:3 (w/v), respectively. At the end of each cooking treatment the steeping started for the required time. Steeping was finished by draining the cooking liquor (nejayote). Nixtamal (alkaline-cooked maize kernels) was washed with running tap water. Wet nixtamal was dried (24 hours, 55 °C) and milled to pass through 80-US mesh screen to obtain NMF. Response surface methodology (RSM) was applied as optimization technique, over four response variables: {In vitro} protein digestibility (PD), total color difference ( E), water absorption index (WAI), and pH. Predictive models for response variables were developed as a function of process variables. Conventional graphical method was applied to obtain maximum PD, WAI and minimum E, pH. Contour plots of each of the response variables were utilized applying superposition surface methodology, to obtain three contour plots for observation and selection of best combination of NT (31 min), LC (5.4 g Ca(OH)₂/l), and ST (8.1 hours) for producing optimized NMF from QPM.     

Linear relationships between agronomic and nutritional traits in transgenic genotypes of maize

The aims of this study were to assess the linear relationships between agronomic and nutritional traits and identify promising traits for indirect selection in transgenic genotypes of maize. Eighteen transgenic maize genotypes were assessed in randomized blocks with three replications. The agronomic (number of days from sowing until male flowering, number of days from sowing until female flowering, plant height, ear insertion height and grain yield) and nutritional (crude protein, ether extract, crude fiber, starch and amylose) traits were measured. Analysis of variance was run for each of the 10 traits and phenotypic and genotypic correlation coefficient matrices estimated. Ridge path analysis were performed the nutritional traits were treated as main variable (dependent) and agronomic traits as explanatory variables (independents). The number of days from sowing until female flowering has a positive linear relationship to crude protein, ether extract and starch. Plant height has a positive linear relationship to crude fiber. Ear height has a positive linear relationship to amylose. Grain yield has a positive linear relationship to starch. The number of days from sowing until male flowering, plant height, ear height and grain yield can be used indirect selection in maize.     

Quality evaluation of commercial chile-based salsas

A standardized extrusion cooking process was developed for production of a high protein weaning food based on peanuts, maize and soybeans. Major factors evaluated included the effects of blend formulation, extrusion temperature and feed moisture content on ease of extrusion and product quality characteristics. Results showed bulk density and hardness increased while expansion index decreased with increase in feed moisture content. At a fixed range of feed moisture content, product bulk density and firmness decreased while expansion index increased with increasing extrusion temperature. For ease of extrusion and best product quality in terms of sensory attributes and cooking properties, the following extrusion parameters were established for a blend formulation of 75% maize, 10% peanut and 15% soybean: feed particle size of 300–400 m extruded using a screw speed of 500 rpm, with a feed rate of 4.6 kg/min, feed moisture content of 16–18%, and extrusion temperature of 100 ,°C–105,°C. Pair-wise comparison of the sensory attributes of porridges prepared from milled samples of the weaning foods showed significant differences between extruded products and existing traditional counterparts, with very high scores for all sensory attributes of the extruded products, especially extruded raw (non-roasted) blend samples. In the Home-Use-Test, at least 92% of respondents in two out of the three major ecological zones of Ghana placed overall sensory and functional characteristics of extruded raw blend samples as highly acceptable. About 7% of respondents scored sensory and functional quality attributes as acceptable.     

Effect of Cooking Procedures and Storage on Starch Bioavailability in Common Beans (<Emphasis Type="Italic">Phaseolus vulgaris</Emphasis> L.)

Common commercial beans were cooked using two procedures: under pressure (autoclaving) and traditional cooking. Total starch extraction was higher in beans cooked with the traditional procedure (41.69–42.81%) than in the autoclaved samples (37.04–38.16%) and did not change during storage at 4 °C. However, available and total resistant starch levels in vitro were not influenced by the cooking procedure or storage. Retrograded resistant starch content was higher in beans cooked with the traditional process (2.65–2.79%) than in autoclaved beans (1.62–1.94%). The initial in vitro -amylolysis rate in freshly cooked beans was higher in the autoclaved preparation than in the beans cooked by the traditional process, but final hydrolysis indices (90 min) were similar for both samples. None of the bean samples showed statistical differences in -amylolysis behavior (=0.05) after storage at 4 °C for 96 hour.     

Genetic means and cultural methods for improving nutritional value of crops

Concern for refining nutritional values of food is a contemporary pre-occuptation of middle- and upper-income groups of affluent societies. For the underdeveloped world, and those caught within poverty traps in advanced economies, the problem is different. Besides not having sufficient to eat, their dependence on plant products, sometimes from a single crop, signifies that essential ingredients are often below acceptable thresholds. In accordance with a reasonable order of priorities, plant breeders have in the past concentrated on reducing disease and on improving the response of varieties to fertility and to management. Interest in food quality is recent, and the subject is considered here in respect of the amount and quality of proteins and fats, mineral composition and the elimination of anti-nutritional products. Increased protein in cereals can be derived by nitrogen fertilisation and by using high-protein genotypes in variety production. Negative correlations between yield and protein content, and yield and lysine in protein is common but new genotypes are available in which this correlation has been broken. Protein research was stimulated by the discoveries of mutant genes in maize regulating protein fractions low in lysine. This work has generated research in other cereals, as well as the search for legumes high in sulphur amino acids. Possibilities are discussed whereby the value of proteins in some of the grain legumes may be improved. Interest in the quantity and quality of dietary proteins has overshadowed the importance of quality of the fat content of diets. Plants can make a substantial contribution to the balance between saturated and unsaturated fatty acids. Improvements inBrassica oils through elimination of erucic acid is an outstanding example of the success of genetical techniques in enhancing nutritional value of plants. Anti-nutritional factors such as those causing lathyrism, favism and coeliac disease are discussed with a view to their elimination by genetical means. Provided the chemical agents can be specified, genetical techniques could raise the nutritional status of varieties and eliminate the widespread suffering that is caused.     

Suitability of using sieved or unsieved maize mash for production of “OGI” — A fermented cereal food

Proximate analysis of sieved and unsieved maize mash revealed that there was a decrease in the protein and lipid content of the sieved maize mash as compared to that of the unsieved maize mash. Crude fibre and ash was completely absent in the sieved maize mash, while they were present in the unsieved mash.Chemical analysis of the fermented unsieved maize mash revealed an increase in the protein content from 9.9% (unfermented) to 13.4% after 3 days of fermentation, whereas the protein content of the sieved maize mash increased from 7.1% (unfermented) to 8.4% after the same period of fermentation. Furthermore, the results revealed that the protein content of the fermented unsieved maize mash was 32.1% higher than that of the fermented sieved maize mash indicating that the unsieved maize mash was of a better nutrient quality and should be preferred to sieved maize mash for use in Ogi production.