Microstructure of Seeds,Flours, and Starches of Legumes

The microstructure of cotyledons and flours of both garbanzo beans and peas were examined by a scanning electron microscope (SEM) at low and high magnification. While the cells in the outer layer of the cotyledon were elongated and tightly packed in both garbanzo beans and peas, they were rounder and more loosely packed in the central part of the cotyledon, with many intercellular spaces. Cotyledon cells of garbanzo beans were smaller than those of the pea cultivars. Flour fractions from the inner layer of the cotyledon of garbanzo beans and pea cultivars had much finer particles; were lower in protein, lipid, ash and fiber; and contained more starch than those from the outer layer of the cotyledon. In prime starches isolated from garbanzo beans and smooth peas, protein, free lipid, and ash were lower than 0.41, 0.11, and 0.17%, respectively, indicating that the starches are highly pure. Garbanzo bean starch had smaller and smoother granules than those of smooth peas. Starch granules of wrinkled pea cv. Scout had a unique shape, with deep fissures and grooves, which could be partly responsible for difficulties encountered during the wet fractionation process.     

Paste Particle and Bean Size as Related to Sweetened Azuki Paste Quality

Influences of the amount of sugar, particle size of unsweetened paste, and bean size on sweetened paste quality were evaluated in two types of azuki. Increased sugar resulted in darker, less red, and less yellow sweetened paste and decreased hardness, adhesiveness, and chewiness of sweetened paste. Sweetened paste produced from larger particles was less red and less yellow than that from smaller ones. Paste particle size, as determined by sedimentation tests, was correlated with graininess of sweetened paste (r = 0.930**), indicating that the larger the paste particle, the grainier the sweetened paste produced. Protein content ranged from 22.3% in small beans to 26.1% in large beans in Azuki cv. Erimo and from 22.4% in medium size beans to 23.5% in large beans in Azuki WSU 262. Proportion of unsweetened paste particles that were <106 μm was 71.5% in small beans but only 39.3% in large beans in Erimo, and 38.7% in medium size beans, and 23.8% in large beans in WSU 262. Sweetened paste produced from larger beans was less red and lower in hardness, adhesiveness, and chewiness than that from smaller beans.     

Consumer perception versus scientific evidence about health benefits and safety risks from fish consumption

OBJECTIVE: To investigate the gap between consumer perception and scientific evidence related to health benefits and safety risks from fish consumption. DESIGN: Consumer perceptions from a cross-sectional survey in March 2003 in Belgium were compared with scientific evidence based on a literature review. METHOD: A quota sampling procedure was used with age as quota control variable. Subjects completed a self-administered questionnaire including health benefit beliefs from fish, fish content and effect beliefs for nutrients and harmful substances. SUBJECTS: Adults (n=429), who were the main person responsible for food purchasing in the household (284 women; 145 men), aged 18-83 years, from different regional, education, family size and income groups. RESULTS: Fish is predominantly perceived as a healthy food that reduces risk for coronary heart disease, which corroborates scientific evidence. This perception is stronger among women than among men. In contrast with scientific evidence, 46% of the consumers believe that fish contains dietary fibre, whereas less than one-third is aware that fish contains omega-3 fatty acids and that this nutrient has a positive impact on human health. The gap between perception and evidence is larger among consumers with lower education. In general, consumers are better aware of the content and effect of harmful substances than of nutrients in fish. CONCLUSIONS: Despite conclusive evidence about the content and positive effect of omega-3 fatty acids in fish, related consumer awareness and beliefs are poor and often wrong. This study exemplifies the need for nutrition education and more effective communication about the health benefits of fish consumption.     

Analysis of Noxious Gas Pollution in Horse Stable Air

The aim of this study was to determine quantitative and qualitative occurrence of noxious gas compounds in the stable, depending on the time of the day (4:00 AM, 12:00, 8:00 PM), the height (20 cm, 150 cm), and the place (boxes, aisle) from which the samples were collected. Seven compounds were analyzed (NH₃, SO₂, COS, HCN, CH₄, NO₂, and CO). For analyzing stable air, a mobile gas analyzer was used. The time of day was a significant differential factor (P < .01) for concentrations of NH₃, COS, and CH₄. The highest concentrations of CH₄, COS, NO₂, NH_3, and CO appeared at 4:00. For the rest of the studied compounds (SO₂, HCN, CO) differences were not statistically significant, but there was a tendency for the highest concentrations at 12:00. The concentrations of gas compounds depending on height did not differ significantly from each other, but there was a tendency for higher concentrations of NH₃, SO₂, CH₄, and CO at 150 cm and for HCN at 20 cm. COS and NO₂ remained constant at both heights in boxes. The places where the samples were collected was a significant differential factor (P < .01) for NH₃ and SO₂. For the rest of the studied compounds the differences were not statistically significant. It can be concluded that many noxious compounds may appear without being noticed, and that is why it is necessary to provide stables with efficient air exchange throughout the day.     

Composition,Thermal Behavior,and Gel Texture of Prime and Tailings Starches from Garbanzo Beans and Peas

Prime and tailings starches of garbanzo beans and peas were separated and the chemical composition, physical properties, thermal behavior, and gel properties were determined. Starch granules <35 μm were 85% in garbanzo beans, 66.8% in a smooth pea cv. Latah, and only 18.4% in a smooth pea cv. SS Alaska. Amylose content of prime starch was 35.9% in garbanzo beans, 44.5–48.8% in smooth peas, and 86.0% in wrinkled pea cv. Scout. Tailings starch amylose content was at least 8% higher than the corresponding prime starch. The endothermic enthalpy value of garbanzo bean and two smooth pea prime starches ranged from 12.1 to 14.2 J/g, while prime starch from wrinkled peas gave a distinctly lower enthalpy value of 1.1 J/g. Differential scanning calorimetry endothermic enthalpy and amylograph pasting properties of prime starch were significantly related to its amylose content (P < 0.05). Prime starches of garbanzo beans and smooth peas produced highly cohesive elastic gels. Wrinkled pea prime starch formed the strongest (though brittle) gel, as indicated by high hardness (21.8 N), low cohesiveness (0.29), and low springiness (0.82). Hardness of gel stored at 22°C and at 4°C was positively correlated with amylose content of starch.     

Volatile gas concentrations in turkey houses estimated by Fourier Transform Infrared Spectroscopy (FTIR)

1. The aim of the present study was to estimate gas concentrations in commercial turkey houses by Fourier Transform Infrared Spectroscopy (FTIR).

2. The experiment was conducted in 5 buildings of a commercial turkey farm. The measurements of gases were carried out every 3 weeks of the growth cycle.

3. The results demonstrate that ammonia and carbon dioxide are the prevalent gases released during the entire production cycle in turkey houses. The mean concentrations of the above compounds ranged between 4–31 ppm and 220–2058 ppm, respectively. Thiols, nitriles, amines, aldehydes, hydrocarbons and other organic and inorganic compounds also occurred in turkey houses, but they were emitted periodically and their mean concentrations were significantly lower in comparison with CO₂ and NH₃.

4. Lower ventilation ratio and higher moisture of excreta in the first half of the growth period accelerated the release of some gases, whereas gradual faeces and urine accumulation contributed to an increase in the concentration of selected organic compounds.

5. A portable FTIR analyser is a useful device for measuring gas concentrations in commercial turkey farms, and it supports determinations of tolerable emission limits in turkey production.     

Quality of Flours from Waxy and Nonwaxy Barley for Production of Baked Products

One nonwaxy (covered) and two waxy (hull-less) barleys, whole grain and commercially abraded, were milled to break flour, reduction flour, and the bran fraction with a roller mill under optimized conditions. The flour yield range was 55.3–61.8% in whole grain and increased by 9–11% by abrasion before milling. Break flours contained the highest starch content (≤85.8%) independent of type of barley and abrasion level. Reduction flours contained less starch, but more protein, ash, free lipids, and total β-glucans than break flours. The bran fraction contained the highest content of ash, free lipids, protein, and total β-glucans but the lowest content of starch. Break flours milled from whole grain contained 82–91% particles <106 μm, and reduction flours contained ≈80% particles <106 μm. Abrasion significantly increased the amount of particles <38 μm in break and reduction flours in both types of barley. Viscosity of hot paste prepared with barley flour or bran at 8% concentration was strongly affected by barley type and abrasion level. In cv. Waxbar, the viscosity in bran fractions increased from 428 to 1,770 BU, and in break flours viscosity increased from 408 to 725 BU due to abrasion. Sugar snap cookies made from nonwaxy barley had larger diameter than cookies prepared from waxy barley. Cookies made from break flours were larger than those made from reduction flours, independent of type of barley. Quick bread baked from nonwaxy barley had a loaf volume similar to that of wheat bread, whereas waxy barley bread had a smaller loaf volume. Replacement of 20% of wheat flour by both waxy and nonwaxy barley flour or bran did not significantly affect the loaf volume but did decrease the hardness of quick bread crumb.     

Mineral nitrogen fertilisers remain a crucial factor even in the ecological intensification of agriculture

The negative impact on the environment caused by intensive agriculture has been extensively discussed for years. In particular, excessive nitrogen application has been associated with biodiversity loss. Many studies have shown the potential to reduce the use of nitrogen without any impact on crop yield. Maintaining crop yield has been the goal, whereas crop quality has not been considered. In this paper, we investigate the effect of the level of soil organic carbon (SOC) and nitrogen fertiliser application on winter wheat (Triticum aestivum) yield and its quality. We show that the absence of nitrogen fertiliser decreased both yield and quality parameters of cereal grain. Quality parameters, such as protein and gluten contents, zeleny value, falling number and hardness were strongly positively influenced by nitrogen fertiliser application. The SOC level had no significant effect on these grain quality parameters. As a result, in the absence of nitrogen fertiliser, grain was not suitable for baking bread. We recommend that in the debate on the potential to limit the use of nitrogen in agricultural production, its impact on grain quality should be taken into consideration, especially at low levels of SOC.     

Changing Phenology of Potato and of the Treatment for its Major Pest (Colorado Potato Beetle) – A Long-term Analysis

Potato Solanum tuberosum is one of the world’s four most important crops. Its cultivation is steadily increasing in response to the need to feed a growing world population. The yield of potato is influenced inter alia by both climate and pests. The main defoliator pest of potato is Colorado potato beetle Leptinotarsa decemlineata. Using data from a long-term experiment (1958–2013) in western Poland, we show that increasing temperature has affected the trophic relationship between potato and Colorado potato beetle. The planting, leafing, flowering and harvest dates for potato were advanced, after controlling for different cultivars, by 2.00 days, 3.04 days, 3.80 days and 3.42 days respectively for every 1 °C increase in temperature. In contrast, first treatment against Colorado potato beetle advanced by 4.66 days for every 1 °C increase in temperature, and, furthermore, the number of treatments against the beetle increased by 0.204 per 1 °C increase in temperature. This suggests that the beetle responds faster to increasing temperature than the plant does, but both parts of the system are probably greatly modified by farming practices.