Displaying publications 1 - 20 of 105 in total

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  1. Evaluation of nutritional quality of complementary foods formulated from blends of Nigerian yellow maize (Zea mays), soybean (Glycine max) and crayfish (Procambarus clarkii)
    Adegbusi HS, Ismail A, Mohd Esa N, Mat Daud ZA
    J Sci Food Agric, 2022 Dec;102(15):6961-6973.
    PMID: 35672266 DOI: 10.1002/jsfa.12057
    BACKGROUND: Plant-based complementary foods (CFs) supply insufficient amount of nutrients to meet recommended nutrient intakes for 6-23-month-old children. The present study determined the nutritional quality of CFs formulated from blends of Nigerian yellow maize (Zea mays), soybean (Glycine max) and crayfish (Procambarus clarkii). Three CFs were formulated; namely, maize flour (MF, 100:0% w/w), blends of maize and soybean flour (MSF, 72:28% w/w), and maize, soybean and crayfish flour (MSCF, 80:10:10% w/w). Nutritional quality was evaluated using analyses of chemical composition of CFs and of protein quality of complementary food diets. Data were compared by multivariate analysis of variance and significantly differentiated. Nine selected nutritional criteria were used to decide the CF that had best nutritional characteristics compared to MF and fortified wheat flour (FWMF).

    RESULTS: Total scores obtained from the selected nutritional criteria ranked MSCF, with total score of 15, as the lowest and thus it was considered to have the most desirable nutritional characteristics compared to MF, MSF and FWMF, which had respective total scores of 31, 22 and 20.

    CONCLUSION: Conclusively, MSCF may serve as a better alternative CF for MF, MSC and FWMF. The present study has produced a potential alternative cost-effective and adequate CF, formulated from crayfish (P. clarkii) supplementation of locally available blend of yellow maize (Z. mays) and soybean (G. max), for the poor human population, aiming to encourage the consumption of animal-sourced CF for alleviating the prevalence of childhood undernutrition. © 2022 Society of Chemical Industry.

    Matched MeSH terms: Triticum
  2. A Review on Mycotoxins in Food and Feed: Malaysia Case Study
    Afsah-Hejri L, Jinap S, Hajeb P, Radu S, Shakibazadeh S
    Compr Rev Food Sci Food Saf, 2013 Nov;12(6):629-651.
    PMID: 33412719 DOI: 10.1111/1541-4337.12029
     Fungi are distributed worldwide and can be found in various foods and feedstuffs from almost every part of the world. Mycotoxins are secondary metabolites produced by some fungal species and may impose food safety risks to human health. Among all mycotoxins, aflatoxins (AFs), ochratoxin A (OTA), trichothecenes, deoxynivalenol (DON and T-2 toxin), zearalenone (ZEN), and fumonisins (FMN) have received much attention due to high frequency and severe health effects in humans and animals. Malaysia has heavy rainfall throughout the year, high temperatures (28 to 31 °C), and high relative humidity (70% to 80% during wet seasons). Stored crops under such conditions can easily be contaminated by mycotoxin-producing fungi. The most important mycotoxins in Malaysian foods are AFs, OTA, DON, ZEN, and FMN that can be found in peanuts, cereal grains, cocoa beans, and spices. AFs have been reported to occur in several cereal grains, feeds, nuts, and nut products consumed in Malaysia. Spices, oilseeds, milk, eggs, and herbal medicines have been reported to be contaminated with AFs (lower than the Malaysian acceptable level of 35 ng/g for total AFs). OTA, a possible human carcinogen, was reported in cereal grains, nuts, and spices in Malaysian market. ZEN was detected in Malaysian rice, oat, barley, maize meal, and wheat at different levels. DON contamination, although at low levels, was reported in rice, maize, barley, oat, wheat, and wheat-based products in Malaysia. FMN was reported in feed and some cereal grains consumed in Malaysia. Since some food commodities are more susceptible than others to fungal growth and mycotoxin contamination, more stringent prevention and control methods are required.
    Matched MeSH terms: Triticum
  3. Evaluation of Controlled-Release Property and Phytotoxicity Effect of Insect Pheromone Zinc-Layered Hydroxide Nanohybrid Intercalated with Hexenoic Acid
    Ahmad R, Hussein MZ, Kadir WR, Sarijo SH, Hin TY
    J Agric Food Chem, 2015 Dec 30;63(51):10893-902.
    PMID: 26501358 DOI: 10.1021/acs.jafc.5b03102
    A controlled release formulation for the insect pheromone hexenoic acid (HE) was successfully developed using zinc-layered hydroxide (ZLH) as host material through a simple coprecipitation technique, resulting in the formation of inorganic-organic nanolayered material with sustained release properties. The release of HE from its nanohybrid was found to occur in a controlled manner, governed by a pseudo-second order kinetics model. The maximum amount of HE released from the nanocomposite into solutions at pH 4, 6.5, and 8 was found to be 84, 73, and 83% for 1100 min, respectively. The hexenoate zinc-layered hydroxide nanomaterial (HEN) was found to be nontoxic for plants when green beans and wheat seeds were successfully germinated in all HEN concentrations tested in the experiment, with higher percentage of seed germination and higher radical seed growth as compared to its counter anion, HE. ZLH can be a promising carrier for insect pheromone toward a new generation of environmentally safe pesticide nanomaterial for crop protection.
    Matched MeSH terms: Triticum
  4. Fulltext The effect of addition of oyster mushroom (Pleurotus sajor-caju) on nutrient composition and sensory acceptation of selected wheat- and rice-based products
    Aishah, M.S., Wan Rosli, W.I.
    International Food Research Journal, 2013;20(1):183-188.
    MyJurnal
    Mushroom cultivation has been more popular recently in Malaysia. They are favoured due to their delicious flavour and low calorific value. Apart from that, they also contain high amount of protein and other essential nutrients. As recommended by food pyramid, people should take in more of their calories from whole grains-based foods than any other sources. Three selected carbohydrate based products namely rice-porridge (RP), paratha flat bread (PB) and conventional cake (CC) were formulated with dried Pleurotus sajor-caju (PSC) powder. All three products were analyzed for proximate analysis and sensory evaluation. Result shows the percentage of moisture, ash, fat and protein of RP increased in line with the levels of PSC powder used except for carbohydrate. Whereas for PB and CCs added with 2%, 4% and 6% PSC, the percentage of all nutrients were higher than control (0%) except for fat. Mushroombased RP had significantly higher value of odour attribute as compared to control, with RP added with 6% PSC powder received the highest score. Meanwhile, mushroom-based PB received better score on textural attribute compared the control. In CC, panels prefer the cake added with 4% PSC powder as they gave higher scores for softness and flavour attributes. In conclusion, addition of PSC powder to partially replace rice and wheat flour in RP, CC and PB enhance essential nutritional components and well accepted by consumers. Thus, PSC powder can be considered to be utilized in carbohydrate–based food products with the purpose of enhancing nutrient compositions without affecting its sensory acceptance.
    Matched MeSH terms: Triticum
  5. Fulltext Breadfruit starch-wheat flour noodles: preparation, proximate compositions and culinary properties
    Akanbi, T.O., Nazamid, S., Adebowale, A.A., Farooq, A., Olaoye, A.O.
    International Food Research Journal, 2011;18(4):1283-1287.
    MyJurnal
    Proximate compositions, culinary and sensory properties of noodles prepared from proportionate combinations of breadfruit starch and wheat flour were investigated. Breadfruit starch (BS) isolated from matured breadfruit (Artocarpus altilis) was used to produce noodles in combination with hard red wheat flour (WF) at a ratio of 100% WF:0% BS, 80% WF:20% BS, 60% WF:40% BS, 40% WF:60% BS, 20% WF:80% BS. The protein, fat, ash, crude fibre and moisture contents of the Breadfruit starch-Wheat flour (BSWF) noodles prepared from the above blends ranged from 0.65 to 10.88%, 0.35 to 3.15%, 1.28 to 2.25%, 1.18 to 1.45% and 4.65 to 5.45%, respectively. The contents of protein, fat, ash and crude fibre increased as the percentage breadfruit starch decreased. However, values of moisture content did not follow the same trend, instead higher values were found for 100% BS:0% WF (5.35%) and 20% BS:80% WF (5.45%). The cooking yield of the BSWF noodles ranged from 21.02 (60% BS:40% WF) to 23.75 g (100% BS:0% WF), cooking loss ranged from 5.49 (20% BS:80% WF) to 9.19% (100% BS:0% WF), while swelling index ranged from 3.1 (20% BS:80% WF) to 3.4 (100% BS:0% WF). Throughout the study, noodles produced from blends of 20% breadfruit starch and 80% wheat flour showed superior proximate, culinary and sensory attributes.
    Matched MeSH terms: Triticum
  6. Fulltext Suppression subtractive hybridization technique in wheat for the identification of disease resistance differentially expressed genes
    Aktar-Uz-Zamana, Md., Tuhina-Khatun, Mst., Mohamed Hanafi Musa, Sahebi, Mahbod
    The Pertanika Journal of Scholarly Research Reviews, 2015;2(1):49-62.
    MyJurnal
    A resistant variety with high yielding potential is key for increasing crop production to
    fulfill the food requirement of the ever increasing world populations. Consequently, the aim of plant
    breeders is to develop high yielding varieties or cultivars that are resistant or tolerant to specific
    diseases or insects. For developing a resistant variety, it is enormously indispensable to incorporate or
    introgress the specific resistant genes of that particular disease into the recipient. Suppression
    subtractive hybridization (SSH) is a powerful technique for the identification of disease specific
    differentially expressed genes that are expressed in a resistant or susceptible variety. This paper
    presents a brief review on the SSH technique with examples focusing on the identification of the
    wheat disease specific differentially expressed genes and their defense mechanisms against fungal
    pathogens in global wheat cultivars. This review is helpful for wheat researchers for the updated
    information on the SSH technique for the identification of differentially expressed genes in the global
    wheat cultivars and varieties. Eventually, the identified genes could be used to develop the disease
    resistance variety through marker-assisted backcrossing programme or conventional breeding.
    Matched MeSH terms: Triticum
  7. Fulltext Effects of saline irrigation water on morphological characteristics of banana (Musa spp.)
    Al Harthy, K. M., Siti Aishah, H., Yahya, A., Roslan, I., Al Yahyai, R.
    International Food Research Journal, 2018;25(102):195-200.
    MyJurnal
    Banana is one of the most important food crops after rice, wheat and corn around the world. It is susceptible to a wide spectrum of non-infectious problems such as abiotic stresses resulting in restricting growth and production. Studies were conducted to determine the effects of four salinity levels (0.17 (control), 3.0, 6.0, and 9.0 dS m-1) on morphological characteristics of four banana cultivars at vegetative growth stage. Banana cultivars from the Cavendish group (Williams, Malindi) and plantains group (FHIA18 and Diwan) were grown in 61 x 76 cm polyethylene bags filled with soil mixture comprising of top soil, sand and peat moss (3:1:2 v/v), with pH ranging from 6 - 6.5 and EC 0.02 mScm-1. The experiment was carried out under a rain-shelter in split-plot design with three replicates. Plants were irrigated manually. Data were collected at 3, 6 and 9 months after transplanting. The results revealed that, the number of leaves, stem height, stem girth and total leaf area were significantly affected by salinity, variety and plant age. Significant interaction was also found between salinity and variety, salinity and plant age, as well as variety and plant age. The morphological characteristics of banana were negatively affected by higher salinity levels (6.0 and 9.0 dS m-1). Under similar salinity level, cultivar Malindi had higher number of leaves, stem height, stem girth and total leaf area as compared to cultivar Williams. Among plantains banana, cultivar FHIA18 was more tolerance to high salinity levels than Diwan cultivar, while Malindi from Cavendish group shows high salt tolerant than Williams. Therefore cultivars Malindi and FHIA18 could be grown in arid and semiarid environment depend on their tolerance to high salinity level above 1.0 dS m-1.
    Matched MeSH terms: Triticum
  8. alpha-Amylase inhibitory activity of some Malaysian plants used to treat diabetes; with particular reference to Phyllanthus amarus
    Ali H, Houghton PJ, Soumyanath A
    J Ethnopharmacol, 2006 Oct 11;107(3):449-55.
    PMID: 16678367
    Extracts of six selected Malaysian plants with a reputation of usefulness in treating diabetes were examined for alpha-amylase inhibition using an in vitro model. Inhibitory activity studied by two different protocols (with and without pre-incubation) showed that Phyllanthus amarus hexane extract had alpha-amylase inhibitory properties. Hexane and dichloromethane extracts of Anacardium occidentale, Lagerstroemia speciosa, Averrhoa bilimbiPithecellobium jiringa and Parkia speciosa were not active when tested without pre-incubation. Extraction and fractionation of Phyllanthus amarus hexane extract led to the isolation of dotriacontanyl docosanoate, triacontanol and a mixture of oleanolic acid and ursolic acid. Dotriacontanyl docosanoate and the mixture of oleanolic acid and ursolic acid are reported from this plant species for the first time. All compounds were tested in the alpha-amylase inhibition assay and the results revealed that the oleanolic acid and ursolic acid (2:1) mixture was a potent alpha-amylase inhibitor with IC(50)=2.01 microg/ml (4.41 microM) and that it contributes significantly to the alpha-amylase inhibition activity of the extract. Three pure pentacyclic triterpenoids, oleanolic acid, ursolic acid and lupeol were shown to inhibit alpha-amylase.
    Matched MeSH terms: Triticum
  9. Cytotoxic effects of commercial wheatgrass and fiber towards human acute promyelocytic leukemia cells (HL60)
    Alitheen NB, Oon CL, Keong YS, Chuan TK, Li HK, Yong HW
    Pak J Pharm Sci, 2011 Jul;24(3):243-50.
    PMID: 21715255
    Cytotoxicity, the possible selective activity upon HL60 as well as the anti-proliferation effect of local health supplement wheatgrass and mixture of fibers were investigated in vitro using various cancerous cell line and normal blood cell culture. The IC(50) of wheatgrass-treated HL60 (17.5 ± 1.1, 12.5 ± 0.3, and 16 ± 0.5 microgram/ml for 24, 48 and 72 h, respectively) and fibers-treated HL60 (86.0 ± 5.5, 35.0 ± 2.5, and 52.5 ± 4.5 microgram/ml for 24, 48 and 72 h, respectively) showed that both extracts possessed optimum effect after 48 hours of treatment. No significant cytotoxic effect was observed on other type of cells. For trypan blue dye exclusion method, wheatgrass reduced the number of viable cells by 13.5% (±1.5), 47.1% (±3.6), and 64.9% (±2.7) after 24, 48 and 72 h exposure, respectively. Mixture of fibers reduced the number of viable cells by 36.4% (±2.3), 57.1% (±3.1), and 89.0% (±3.4) after 24, 48 and 72 h exposure, respectively, indicated that necrosis is also an alternative to the apoptotic mechanism of cell death. Annexin-V/propidium iodide staining revealed that both extracts induced apoptosis where early apoptosis had been detected concurrently with the reduction of percentage of cell viability. Cell cycle analysis revealed that in HL60, the percentage of apoptosis increased with time (wheatgrass: 16.0% ± 2.4, 45.3% ± 3.4 and 39.6% ± 4.1; mixture of fibers: 14.6% ± 1.8, 45.4% ± 2.3 and 45.9% ± 1.2) after exposure for 24, 48 and 72 h, respectively at the concentration of 100 microgram/ml and showed optimum effect at 48 hours. Thus, these health products can be a potential alternative supplement for leukaemia patients.
    Matched MeSH terms: Triticum/chemistry*
  10. Effect of green synthesized cerium oxide nanoparticles on fungal disease of wheat plants: A field study
    Alotaibi MO, Alotaibi NM, Ghoneim AM, Ain NU, Irshad MA, Nawaz R, et al.
    Chemosphere, 2023 Oct;339:139731.
    PMID: 37557994 DOI: 10.1016/j.chemosphere.2023.139731
    Recently, there has been considerable attention towards the production of environmentally friendly nanoparticles (NPs). In this investigation, the successful synthesis of cerium oxide nanoparticles (CeO2 NPs) was achieved by employing an eco-friendly technique that utilized an extract from the leaves of local plant quinoa (Chenopodium quinoa L.). The synthesized CeO2 NPs were subjected to characterization using state-of-the-art methods. The prepared CeO2 NPs contained a round shape with clusters and have a size of 7-10 nm. To assess how effective CeO2 NPs derived from C. quinoa were against Ustilago tritici, a fungal disease that negatively affects wheat crop globally, a study was performed on two varieties of wheat crop comprised of Arooj (V1) and Akber (V2), cultivated under field conditions. CeO2 NPs were applied foliarly twice to the wheat crop at four different concentrations: T0 (0 mg/L), T1 (50 mg/L), T2 (75 mg/L), and T3 (100 mg/L). The results revealed that the control group (T0) exhibited the highest disease severity index (DSI) with a value of 75% compared to the other concentrations of CeO2 NPs on both varieties. At a concentration of 100 mg/L of CeO2 NPs, the DSI dropped to a minimum of 35% and 37% on both V1 and V2 respectively. These findings indicated that an increase in the concentration of CeO2 NPs has a beneficial impact on disease severity. Similar patterns have also been observed with disease incidence (DI), with the greatest efficacy observed at a concentration of 100 mg/L of CeO2 NPs. Our investigation has shown that CeO2 NPs exhibitd significant antifungal potential against U. tritici which may be a promising strategy to mitigate fungal disease and crop losses globally.
    Matched MeSH terms: Triticum
  11. Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder
    Anis Jauharah M, Wan Rosli W, Daniel Robert S
    Sains Malaysiana, 2014;43:45-52.
    Various types of natural fibre-rich ingredients are added into bakery-based products to improve their fibre content for health promotional purposes. However, most of these products are frequently added with imported dietary fibre ingredients. The aim of this study was to develop bakery products incorporated with young corn powder (YCP) and to evaluate the effects on physicochemical properties and sensory acceptabilities. Dried young corn was used to substitute wheat flour in biscuit and muffin formulations at different levels (0, 10, 20 and 30%). The effects of YCP incorporation on proximate compositions, physical characteristics, texture profile and sensory evaluation of both bakery products were investigated. The present results showed that YCP had significantly increased protein and total dietary fibre contents of both biscuit and muffin. Hardness attribute of both products increased in line with the level of YCP addition. Interestingly, biscuit and muffin containing 10% YCP received better score than the control and other formulations for most of the sensorial attributes judged. In conclusion, YCP can be potentially be used as an alternative functional ingredient for partial replacement of wheat flour in formulating biscuit and muffin because of its ability to improve the nutritional quality without jeopardizing sensorial palatability.
    Matched MeSH terms: Triticum
  12. Resistance gene cloning from a wild crop relative by sequence capture and association genetics
    Arora S, Steuernagel B, Gaurav K, Chandramohan S, Long Y, Matny O, et al.
    Nat Biotechnol, 2019 02;37(2):139-143.
    PMID: 30718880 DOI: 10.1038/s41587-018-0007-9
    Disease resistance (R) genes from wild relatives could be used to engineer broad-spectrum resistance in domesticated crops. We combined association genetics with R gene enrichment sequencing (AgRenSeq) to exploit pan-genome variation in wild diploid wheat and rapidly clone four stem rust resistance genes. AgRenSeq enables R gene cloning in any crop that has a diverse germplasm panel.
    Matched MeSH terms: Triticum/genetics
  13. Yield potential of spring wheat influenced by crop residue, tillage system and nitrogen rate on irrigated land
    Asad Shah, Mohammad Akmal, Mohammad Jamal Khan, Mohammad Arif
    Sains Malaysiana, 2014;43:1811-1819.
    Yield performance in wheat (Triticum aestivum) was compared under crop residue, tillage system and nitrogen rate treatments in cereal based cropping system. The experiments were conducted at Agronomy Research Farm, The University of Agriculture, Peshawar, in 2009-2010 and 2010-2011. Chopped crop residue on dry matter basis (5 t ha1-) of legume (Vigna unguicuata, var. Ebney) and cereal (Zea mays, var. Azam) was applied in main plots with no residue treatments and plowed with Mould Board (MB) and Cultivator as deep and shallow treatments, respectively. A month after the crop residue and tillage system treatments, field was uniformly plowed with cultivator and wheat was sown with drill in rows 25 cm apart in the month of November on both years. Both P2O55 and K2O (80 and 40 kg ha , respectively) were applied uniformly to all fields before sowing. Nitrogen as subplot treatment (0, 40, 80, 120 and 160 kg ha-1) was applied in two splits, half at 15 and the other half at 45 days after sowing with uniform cultural practices for crop growth and development. Compared to year 1, crop of year 2 showed better phenology with extended life cycle (LC). On two years average across tillage and N treatments, biological yield did not change (p<0.05) under the residue but did report lower at no-residue treatment. Nonetheless, grain yield showed a significant (p<0.05) change with the highest in legume followed by cereal and the lowest in no-residue treatments. A non-significant tiller number and significant variations in grain weight and spike m-2 were observed that influenced the grain and biological yield differently. Deep than shallow tillage resulted in better traits, which returned better biomass and grain yield. Nitrogen application from control to every increment showed a significant (p<0.05) improvement in all observations contributing in yield. The study confirms the significance of legume vs. cereal over no-crop residue incorporated through deep tillage system with optimum N (120 kg ha-1) in cereal-based cropping system for sustainable performance to sustain soil C:N for future production.
    Matched MeSH terms: Triticum
  14. Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs
    Asgar MA, Fazilah A, Huda N, Bhat R, Karim AA
    Compr Rev Food Sci Food Saf, 2010 Sep;9(5):513-529.
    PMID: 33467834 DOI: 10.1111/j.1541-4337.2010.00124.x
      The direct consumption of vegetable proteins in food products has been increasing over the years because of animal diseases, global shortage of animal protein, strong demand for wholesome and religious (halal) food, and economic reasons. The increasing importance of legume and oilseed proteins in the manufacturing of various functional food products is due to their high-protein contents. However, the greatest obstacle to utilizing these legumes and oilseeds is the presence of antinutrients; but these antinutrients can be successfully removed or inactivated by employing certain processing methods. In contrast, the potential negative impact of the antinutrients is partially balanced by the fact that they may have a health-promoting role. Legumes and oilseeds provide well-balanced amino acid profiles when consumed with cereals. Soybean proteins, wheat gluten, cottonseed proteins, and other plant proteins have been used for texturization. Texturized vegetable proteins can extend meat products while providing an economical, functional, and high-protein food ingredient or can be consumed directly as a meat analog. Meat analogs are successful because of their healthy image (cholesterol free), meat-like texture, and low cost. Mycoprotein is fungal in origin and is used as a high-protein, low-fat, health-promoting food ingredient. Mycoprotein has a good taste and texture. Texturized vegetable proteins and a number of mycoprotein products are accepted as halal foods. This article summarizes information regarding the molecular, nutritional, and functional properties of alternative protein sources to meat and presents current knowledge to encourage further research to optimize the beneficial effects of alternative protein sources.
    Matched MeSH terms: Triticum
  15. Fulltext Preparation of an in-house reference material containing fumonisins in Thai rice and matrix extension of the analytical method for Japanese rice
    Awaludin N, Nagata R, Kawasaki T, Kushiro M
    Toxins (Basel), 2009 Dec;1(2):188-95.
    PMID: 22069540 DOI: 10.3390/toxins1020188
    Mycotoxin contamination in rice is less reported, compared to that in wheat or maize, however, some Fusarium fungi occasionally infect rice in the paddy field. Fumonisins are mycotoxins mainly produced by Fusarium verticillioides, which often ruins maize. Rice adherent fungus Gibberella fujikuroi is taxonomically near to F. verticillioides, and there are sporadic reports of fumonisin contamination in rice from Asia, Europe and the United States. Therefore, there exists the potential risk of fumonisin contamination in rice as well as the need for the validated analytical method for fumonisins in rice. Although both natural and spiked reference materials are available for some Fusarium mycotoxins in matrices of wheat and maize, there are no reference materials for Fusarium mycotoxins in rice. In this study, we have developed a method for the preparation of a reference material containing fumonisins in Thai rice. A ShakeMaster grinding machine was used for the preparation of a mixed material of blank Thai rice and F. verticillioides-infected Thai rice. The homogeneity of the mixed material was confirmed by one-way analysis of variance, which led this material to serve as an in-house reference material. Using this reference material, several procedures to extract fumonisins from Thai rice were compared. Accordingly, we proved the applicability of an effective extraction procedure for the determination of fumonisins in Japanese rice.
    Matched MeSH terms: Triticum/microbiology
  16. Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours
    Aziah AA, Min WL, Bhat R
    Int J Food Sci Nutr, 2011 Sep;62(6):559-67.
    PMID: 21534889 DOI: 10.3109/09637486.2011.562883
    Sponge cake prepared by partial substitution of wheat flour with mango pulp and mango peel flours (MPuF and MPeF, respectively) at different concentrations (control, 5%, 10%, 20% or 30%) were investigated for the physico-chemical, nutritional and organoleptic characteristics. Results showed sponge cake incorporated with MPuF and MPeF to have high dietary fiber with low fat, calorie, hydrolysis and predicted glycemic index compared with the control. Increasing the levels of MPuF and MPeF in sponge cake had significant impact on the volume, firmness and color. Sensory evaluation showed sponge cake formulated with 10% MPuF and 10% MPeF to be the most acceptable. MPeF and MPuF have high potential as fiber-rich ingredients and can be utilized in the preparation of cake and other bakery products to improve the nutritional qualities.
    Matched MeSH terms: Triticum
  17. Toward understanding of rice innate immunity against Magnaporthe oryzae
    Azizi P, Rafii MY, Abdullah SN, Nejat N, Maziah M, Hanafi MM, et al.
    Crit Rev Biotechnol, 2016;36(1):165-74.
    PMID: 25198435 DOI: 10.3109/07388551.2014.946883
    The blast fungus, Magnaporthe oryzae, causes serious disease on a wide variety of grasses including rice, wheat and barley. The recognition of pathogens is an amazing ability of plants including strategies for displacing virulence effectors through the adaption of both conserved and variable pathogen elicitors. The pathogen-associated molecular pattern (PAMP)-triggered immunity (PTI) and effector-triggered immunity (ETI) were reported as two main innate immune responses in plants, where PTI gives basal resistance and ETI confers durable resistance. The PTI consists of extracellular surface receptors that are able to recognize PAMPs. PAMPs detect microbial features such as fungal chitin that complete a vital function during the organism's life. In contrast, ETI is mediated by intracellular receptor molecules containing nucleotide-binding (NB) and leucine rich repeat (LRR) domains that specifically recognize effector proteins produced by the pathogen. To enhance crop resistance, understanding the host resistance mechanisms against pathogen infection strategies and having a deeper knowledge of innate immunity system are essential. This review summarizes the recent advances on the molecular mechanism of innate immunity systems of rice against M. oryzae. The discussion will be centered on the latest success reported in plant-pathogen interactions and integrated defense responses in rice.
    Matched MeSH terms: Triticum
  18. Conservation agricultural practices for minimizing ammonia volatilization and maximizing wheat productivity
    Bhaskar KA, Al-Hashimi A, Meena M, Meena VS, Langyan S, Shrivastava M, et al.
    Environ Sci Pollut Res Int, 2022 Feb;29(7):9792-9804.
    PMID: 34508308 DOI: 10.1007/s11356-021-16370-4
    A large amount of ammonia volatilization from the agricultural system causes environmental problems and increases production costs. Conservation agriculture has emerged as an alternate and sustainable crop production system. Therefore, in the present study, ammonia losses from different agricultural practices were evaluated for the wheat crop under different tillage practices. The results of the present study showed that the cumulative emission of ammonia flux from the wheat field varied from 6.23 to 24.00 kg ha-1 (P ≤ 0.05) in conservation tillage (CA) and 7.03 to 26.58 kg ha-1 (P ≤ 0.05) in conventional tillage (CT) among different treatments. Application of basal 80% nitrogen resulted in the highest ammonia flux in conventional and conservation tillage practices. The ammonia volatilization followed the following trend: urea super granules with band placement > neem-coated urea with band placement > neem-coated urea with broadcast before irrigation > neem-coated urea with broadcast after irrigation > slow-release N fertilizer (urea stabilized with DCD and N(n-butyl)thiophosphoric triamide) with band placement. The conservation agricultural practices involving conservation tillage appear to be a sustainable approach for minimizing ammonia volatilization and improving wheat productivity.
    Matched MeSH terms: Triticum*
  19. The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads
    Buddrick O, Jones OAH, Hughes JG, Kong I, Small DM
    Food Chem, 2015 Aug 01;180:181-185.
    PMID: 25766816 DOI: 10.1016/j.foodchem.2015.02.044
    Resistant starch has potential health benefits but the factors affecting its formation in bread and baked products are not well studied. Here, the formation of resistant starch in wholemeal bread products was evaluated in relation to the processing conditions including fermentation time, temperature and the inclusion of palm oil as a vitamin source. The effects of each the factor were assessed using a full factorial design. The impact on final starch content of traditional sourdough fermentation of wholemeal rye bread, as well as the bulk fermentation process of wheat and wheat/oat blends of wholemeal bread, was also assessed by enzyme assay. Palm oil content was found to have a significant effect on the formation of resistant starch in all of the breads while fermentation time and temperature had no significant impact. Sourdough fermentation of rye bread was found to have a greater impact on resistant starch formation than bulk fermentation of wheat and wheat blend breads, most likely due the increased organic acid content of the sourdough process.
    Matched MeSH terms: Triticum/metabolism
  20. Fulltext Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours
    Chan KW, Khong NM, Iqbal S, Ismail M
    Int J Mol Sci, 2012;13(6):7496-507.
    PMID: 22837707 DOI: 10.3390/ijms13067496
    The present study was conducted to evaluate the antioxidant properties of wheat and rice flours under simulated gastrointestinal pH condition. After subjecting the wheat and rice flour slurries to simulated gastrointestinal pH condition, both slurries were centrifuged to obtain the crude phenolic extracts for further analyses. Extraction yield, total contents of phenolic and flavonoids were determined as such (untreated) and under simulated gastrointestinal pH condition (treated). 1,1-diphenyl-2-picrylhydrazyl radical (DPPH(•)) scavenging activity, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical cation (ABTS(•+)) scavenging activity, ferric reducing antioxidant power (FRAP), beta-carotene bleaching (BCB) and iron chelating activity assays were employed for the determination of antioxidant activity of the tested samples. In almost all of the assays performed, significant improvements in antioxidant properties (p < 0.05) were observed in both flours after treatment, suggesting that wheat and rice flours contain considerably heavy amounts of bound phenolics, and that their antioxidant properties might be improved under gastrointestinal digestive conditions.
    Matched MeSH terms: Triticum/chemistry*
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