South Asian countries will have to double their food production by 2050 while using resources more efficiently and minimizing environmental problems. Transformative management approaches and ...technology solutions will be required in the major grain‐producing areas that provide the basis for future food and nutrition security. This study was conducted in four locations representing major food production systems of densely populated regions of South Asia. Novel production‐scale research platforms were established to assess and optimize three futuristic cropping systems and management scenarios (S2, S3, S4) in comparison with current management (S1). With best agronomic management practices (BMPs), including conservation agriculture (CA) and cropping system diversification, the productivity of rice‐ and wheat‐based cropping systems of South Asia increased substantially, whereas the global warming potential intensity (GWPi) decreased. Positive economic returns and less use of water, labor, nitrogen, and fossil fuel energy per unit food produced were achieved. In comparison with S1, S4, in which BMPs, CA and crop diversification were implemented in the most integrated manner, achieved 54% higher grain energy yield with a 104% increase in economic returns, 35% lower total water input, and a 43% lower GWPi. Conservation agriculture practices were most suitable for intensifying as well as diversifying wheat–rice rotations, but less so for rice–rice systems. This finding also highlights the need for characterizing areas suitable for CA and subsequent technology targeting. A comprehensive baseline dataset generated in this study will allow the prediction of extending benefits to a larger scale.
•Drought impact on the yield of major crop groups were assessed.•Cereals had lower drought-induced yield reduction compared to legume or root crops.•Drought occurring during late phenological phase ...generated greater yield reduction.•Drought-induced yield variability was less for cereals across different soil texture.
As a result of climate change, drought is predicted to pose greater pressure on food production system than in the past. At the same time, crop yield co-varies with both environmental (e.g., water, temperature, aridity) and agronomic variables (i.e., crop species, soil texture, phenological phase). To improve our quantitative understanding on the effects of these co-varying factors on agricultural productivity, we synthesized previous meta-analysis studies summarizing the results of numerous independent field experiments on drought and its effect on the production of cereal, legume, root and/or tuber (root/tuber) crops. We also included new crops species that were not covered in previous meta-analyses and the effects of heat stress. Our results indicated that cereals tended to be more drought resistant than legumes and root/tubers. Most crops were more sensitive to drought during their reproductive (i.e., grains filling, tuber initiation) than during their vegetative phase, except for wheat, which was also sensitive during vegetative phase. Recovery from drought impact at reproductive phase was either: (i) unfeasible for crops experiencing damage to their reproductive organs (e.g., maize, rice) or (ii) limited for root/tuber crops, provided that water was abundant during the subsequent root/tuber bulking period. Across soil texture, the variability of yield reduction for cereals was also lower in comparison to legume or root/tuber crops, probably due to the extensive and deep rooting system of cereal crops. As crop species, plant phenology, and soil texture were important co-varying factors in determining drought-induced crop yield reduction, no single approach would be sufficient to improve crop performance during drought. Consequently, a combination of approaches, particularly site-specific management practices that consider soil conditions (i.e., intercropping, mulching, and crop rotation) and selection of crop varieties adjusted to the local climate should be adopted in order to improve the sustainability of agricultural production in a changing climate.
Summary
Composite flours were prepared from blends of yellow maize (Zea mays), sesame seed (Sesamum indicum) and oyster mushroom (Pleurotus ostreatus) powder in the ratio of 80:20:0; 75:20:5; ...70:20:10; 65:20:15 and 60:20:20, respectively to produce the cereal‐based breakfast product coded as YSB, SMB, TMB, PMB and OMB with YSB as the control. The breakfast cereals were produced by hydration and toasting of yellow maize and sesame to 160°C for 25 min and blended together with oven‐dried and packaged oyster mushroom. The developed products were analysed for proximate, vitamins, minerals and sensory properties. The proximate composition (%) of different blends ranged as moisture (4.07–7.08), ash (3.09–2.28), crude fat (16.04–12.83), crude fibre (4.30–8.22), protein (16.14–22.54), carbohydrate (56.34–47.04) and energy (434.34–393.83 Kcal). Vitamin A (7.99–5.98 mg/100 g), vitamin B1 (0.08–0.42 mg/100 g), vitamin B2 (0.06–0.15 mg/100 g), vitamin B3 (1.91–4.52 mg/100 g) and vitamin C (3.55–3.32 mg/100 g) were u while minerals (mg/100 g) were calcium (75.31–58.02), potassium (0.65–4.01), magnesium (12.25–12.62), iron (1.21–4.15) and zinc (0.40–1.32). Sensory scores revealed that the cereal‐based breakfast product were acceptable to the panellist with oyster mushroom supplementation up to 10%.
Composite flours were prepared from blends of yellow maize (Zea mays), sesame seed (Sesamum indicum) and oyster mushroom (Pleurotus ostreatus) powder in the ratio of 80:20:0; 75:20:5; 70:20:10; 65:20:15 and 60:20:20, respectively to produce the cereal based breakfast product coded as YSB, SMB, TMB, PMB and OMB with YSB as the control. The breakfast cereals were produced by hydration and toasting of yellow maize and sesame to 160oC for 25 minutes and blended together with oven dried and packaged oyster mushroom. The developed products were analyzed for proximate, vitamins, minerals and sensory properties. The proximate composition (%) of different blends ranged as: moisture (4.07‐7.08), ash (3.09‐2.28), crude fat (16.04‐12.83), crude fibre (4.30‐8.22), protein (16.14‐22.54), carbohydrate (56.34‐47.04) and energy (434.34‐393.83kcal). Vitamin A (7.99‐5.98 ug/100g), vitamin B1 (0.08‐0.42mg/100g), vitamin B2 (0.06‐0.15 mg/100g), vitamin B3 (1.91‐4.52 mg/100g) and Vitamin C (3.55‐3.32 mg/100g) were reported while Minerals (mg/100g) were: calcium (75.31‐58.02), potassium (0.65‐4.01), magnesium (12.25‐12.62), iron (1.21‐4.15) and zinc (0.40‐1.32). Sensory scores revealed that the cereal based breakfast product were acceptable to the panelist with oyster mushroom supplementation up to 10%.
The lack of recent insecticide innovations and the withdrawal of efficient, but ecotoxic molecules (e.g. neonicotinoids) may lead to a shift to older insecticidal active substances, particularly ...pyrethroids. The evolution of resistance to this family of insecticides has long been recognized, including in many aphid species such as the grain aphid Sitobion avenae. The target-site resistance mechanism involved, named kdr (knock-down resistance), was first identified in the United Kingdom in 2014. In this study, we screened for the presence of this mutation in 25 French populations of S. avenae sampled between 2017 and 2021 on various cultivated cereals. Aphids were genotyped individually for the kdr mutation using PCR-RFLP or partial sequencing of the voltage-gated sodium channel gene. Of the 400 S. avenae individuals tested, one carried a heterozygous kdr mutation. This S. avenae kdr mutant was sampled in Northern France, the French region closest to the United Kingdom. The low frequency of the detected mutation and the geographical proximity to the UK suggest that it arose from a migration event and not an independent convergent mutation event, although this hypothesis remains to be confirmed. Our study also reveals that partial sequencing of the voltage-gated sodium-channel gene can be used for another cereal aphid species, Rhopalosiphum padi.
Cereal grains are the most important food staples for human beings and livestock animals. They can be processed into various types of food and feed products such as bread, pasta, breakfast cereals, ...cake, snacks, beer, complete feed, and pet foods. However, cereal grains are vulnerable to the contamination of soil microorganisms, particularly molds. The toxigenic fungi/molds not only cause quality deterioration and grain loss, but also produce toxic secondary metabolites, mycotoxins, which can cause acute toxicity, death, and chronic diseases such as cancer, immunity suppression, growth impairment, and neural tube defects in humans, livestock animals and pets. To protect human beings and animals from these health risks, many countries have established/adopted regulations to limit exposure to mycotoxins. The purpose of this review is to update the evidence regarding the occurrence and co-occurrence of mycotoxins in cereal grains and cereal-derived food and feed products and their health impacts on human beings, livestock animals and pets. The effort for safe food and feed supplies including prevention technologies, detoxification technologies/methods and up-to-date regulation limits of frequently detected mycotoxins in cereal grains for food and feed in major cereal-producing countries are also provided. Some important areas worthy of further investigation are proposed.
Although, the consumption of food consisting of fiber presents some important nutritional, functional and health benefits, manufacturers and researchers have reported that the use of high amount of ...fiber worsens the product quality. Besides, consuming large quantities of dietary fiber delays intestinal gas transit. In cereal grains, phenolic compounds are covalently bound to indigestible polysaccharides thus this complex bran matrix restricts its release in small intestine resulting in low bioavailability. Therefore, in order to overcome the problems related to the characteristics of fiber, the use of large quantities of dietary fiber in cereal based products as well as the low bioavailability of phenolic compounds; food scientists explore alternative milling methods to traditional treatments. The potential use of microfluidization in cereal-based products including wheat bran, corn bran, zein, rice bran and starches has been highlighted. Functionalization through microfluidization has been applied as a prospective method for production of fibrous structures from cereal brans and it improves surface areas, water holding capacity, swelling capacity, porosity, oil-holding capacity, cation-exchange capacity and the exposure of the phenolic compounds and hence the associated antioxidant capacity of fibers. Microfluidization also offers a promising method for the formation of complexes between starches and a fatty acid, which has potential to create a new functional resistant starch ingredient with increased viscosity and improved water-holding properties. Microfluidized cereal by-products provide some important unique functional and nutritional properties to bakery products. In this perspective, this paper provides an overview of the findings on the use of microfluidization in cereals and cereal-based products.
Summary
Unripe green coffee is one of the by‐products from coffee processing that does not have many applications in higher value‐added food products. This study aimed to evaluate the chemical, ...technological, and sensory properties of rice‐based breakfast cereal made with micronised‐roasted coffee (MRC) from green coffee fruits. The products were elaborated with different MRC concentrations (2, 5 and 9%) and manufactured in a single screw extruder. Data were analysed by analysis of variance and Tukey's test (p < 0.05). The increase in MRC concentration improved the contents of caffeine, chlorogenic and caffeic acids in the breakfast cereals, and reduced the luminosity and expansion index due to the presence of brown colour and fibres from coffee beans. The cereal made with 5% of MRC was more accepted by consumers. Thus, MRC has proven to be a potential source of bioactive compounds, fibres and natural brownish colour for breakfast cereals.
Micronised‐roasted coffee from unripe fruits can be an interesting ingredient to use in extruded products, improving nutritional and sensory properties, and contributing to stimulate regional products' development.
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