Sod establishment and turfgrass growth as affected by urea–formaldehyde resin foam soil amendment

Urea–formaldehyde resin foam (UFRF) has recently been introduced as a soil amendment for turfgrass culture. A field study was performed to evaluate the impact of UFRF on soil physical and chemical properties, sod establishment and turfgrass shoot and root growth. Treatments included a non-amended, sandy loam soil and the same soil amended with UFRF at a rate of 20% (v/v) incorporated into the upper 0.1 m of the substrate. Physical and chemical analyses of the two substrates involved the determination of bulk density, total porosity, air-filled porosity at 0.4 m, moisture release curve, pH and electrical conductivity. Turfgrass growth was determined through several measurements that included shoot growth rate, root growth rate and monitoring of three root architecture parameters namely, total root length, total root area and mean root diameter. Turfgrass establishment was evaluated by measuring the vertical force applied to detach the sod from the substrate.UFRF amendment did not influence pH and EC and provided minimal alterations (non-significant) in soil physical properties by slightly increasing total porosity, easily available water and air-filled porosity, and by reducing bulk density. The impact of UFRF amendment improved cumulative clipping yield in five sampling dates but root growth and sod establishment rate were better than the control only on one sampling date. There appears to be limited benefit in amending soil with UFRF.     

Chemical Composition and Antinutritional Factors of Field Peas (Pisum sativum), Chickpeas (Cicer arietinum), and Faba Beans (Vicia faba) as Affected by Extrusion Preconditioning and Drying Temperatures

Legumes are valuable plant sources of protein and energy and extrusion is one of the most common processing methods for manufacturing both human food and animal feeds. In the present study, three different legumes (field peas, chickpeas, and faba beans) were ground and processed in a pilot‐scale extrusion line. Various preconditioning and dryer temperatures were applied to each legume separately that reflected or differed from standard manufacturing conditions. Although literature exists regarding the effects of extrusion temperature and moisture on legume antinutrients, no data are available on the respective effects of preconditioning and drying. The aim of the study was to evaluate the effects of processing on both nutritional and antinutritional factors for each processing combination. Proximate composition, starch, oligosaccharides, total nonstarch polysaccharides (NSP), soluble (S‐NSP), and insoluble (I‐NSP) levels were evaluated. The antinutritional factors phytic acid, tannins, and trypsin inhibitors were also determined. Chickpea and field pea NSP values were not drastically affected by processing, while for most processing conditions, total NSP, S‐NSP, and I‐NSP were slightly reduced in faba beans. Preconditioning before extrusion processing generally improved the nutritional value of the ingredients by significantly reducing trypsin inhibitor level. Phytate and total tannin levels were greatly reduced irrespective of the preconditioning and drying treatment. Wet preconditioning can be used in combination with extrusion to improve the nutritional value of legumes, while drying at 90–150°C does not significantly further reduce antinutritional factor levels.