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Benjamin Kayatz - One of the best experts on this subject based on the ideXlab platform.
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more crop per drop exploring india s Cereal water use since 2005
Science of The Total Environment, 2019Co-Authors: Benjamin Kayatz, Francesca Harris, Jon Hillier, T K Adhya, Carole Dalin, Dali Rani Nayak, Rosemary GreenAbstract:India has the highest national freshwater demand globally and 91% of India's freshwater is used in the agriculture sector. Cereals account for over 50% of the dietary water footprint in India and represent a potential opportunity for reducing water use in Indian agriculture. This study combines governmental production and irrigation statistics with crop distribution maps to examine trends in annual water use for Cereal production in India between 2005 and 2014. A new online water assessment tool, Cool Farm Tool Water (CFTW), was used to calculate water use and derive seasonal state-level blue and green water footprints for rice, wheat, sorghum, millet and maize. The analysis indicates that India achieved 26.4% increased total Cereal production between 2005 and 2014 without additional water or land use. Cereal water footprints have declined due to higher yields for most crops and slightly lower rates of evapotranspiration. There has also been a shift in the area under production away from the Kharif (monsoon) towards the Rabi (dry) season in which total water footprints for all Cereals except rice are substantially lower (-33.4% to -45.0% compared to Kharif), but show a significantly higher dependency on ground and surface water. The value of this study is two-fold. First, it provides a full assessment of production trends for the five major Cereals in India for each year from 2005 to 2014 and links it to water use. Secondly, it uses updated seasonal water footprints, which demonstrate the potential for changes in Cereal production practices to contribute to improved efficiency of water use in India. Future pressures on scarce water resources may encourage transition to Cereals with lower irrigation dependency, in particular maize, but also sorghum and millet. In addition, increased emphasis on improving millet and sorghum yields would be of benefit to secure Cereal production and reduce its overall water footprint.
Richard F Hurrell - One of the best experts on this subject based on the ideXlab platform.
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phytic acid degradation in complementary foods using phytase naturally occurring in whole grain Cereals
Journal of Food Science, 2003Co-Authors: Ines Egli, Marcel-alexandre Juillerat, Lena Davidsson, D Barclay, Richard F HurrellAbstract:Complementary foods based on Cereals and legumes often contain high amounts of phytic acid, a potent inhibitor of mineral and trace element absorption. The possibility to degrade phytic acid during the production of complementary foods by using whole grain Cereals as the phytase source was investigated. Whole grain rye, wheat, or buckwheat (10%) were added to Cereal-legume-based complementary food mixtures, and phytic acid was shown to be completely degraded in a relatively short time (1.5 to 3 h) when incubated at optimal conditions for Cereal phytase. The potential usefulness of the method for industrial production was demonstrated with a complementary food based on wheat and soybean.
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An evaluation of EDTA compounds for iron fortification of Cereal-based foods
The British journal of nutrition, 2000Co-Authors: Richard F Hurrell, Manju B. Reddy, Joseph Burri, James D. CookAbstract:Fe absorption was measured in adult human subjects consuming different Cereal foods fortified with radiolabelled FeSO4, ferrous fumarate or NaFeEDTA, or with radiolabelled FeSO4 or ferric pyrophosphate in combination with different concentrations of Na2EDTA. Mean Fe absorption from wheat, wheat-soyabean and quinoa (Chenopodium quinoa) infant Cereals fortified with FeSO4 or ferrous fumarate ranged from 0.6 to 2.2%. For each infant Cereal, mean Fe absorption from ferrous fumarate was similar to that from FeSO4 (absorption ratio 0.91-1.28). Mean Fe absorption from FeSO4-fortified bread rolls was 1.0% when made from high-extraction wheat flour and 5.7% when made from low-extraction wheat flour. Fe absorption from infant Cereals and bread rolls fortified with NaFeEDTA was 1.9-3.9 times greater than when the same product was fortified with FeSO4. Both high phytate content and consumption of tea decreased Fe absorption from the NaFeEDTA-fortified rolls. When Na2EDTA up to a 1:1 molar ratio (EDTA:Fe) was added to FeSO4-fortified wheat Cereal and wheat-soyabean Cereal mean Fe absorption from the wheat Cereal increased from 1.0% to a maximum of 5.7% at a molar ratio of 0.67:1, and from the wheat-soyabean Cereal from 0.7% to a maximum of 2.9% at a molar ratio of 1:1. Adding Na2EDTA to ferric pyrophosphate-fortified wheat Cereal did not significantly increase absorption (P > 0.05). We conclude that Fe absorption is higher from Cereal foods fortified with NaFeEDTA than when fortified with FeSO4 or ferrous fumarate, and that Na2EDTA can be added to Cereal foods to enhance absorption of soluble Fe-fortification compounds such as FeSO4.
S Roth - One of the best experts on this subject based on the ideXlab platform.
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distribution of phytase activity total phosphorus and phytate phosphorus in legume seeds Cereals and Cereal by products as influenced by harvest year and cultivar
Animal Feed Science and Technology, 2007Co-Authors: Tobias Steiner, Ralf Greiner, R Mosenthin, B Zimmermann, S RothAbstract:Samples of legume seeds, Cereals and Cereal by-products (n = 113) grown in south-western Germany and originating from different cultivars and harvest years were analyzed for phytase activity, total phosphorus (P) and phytate P. Phytase activities determined by means of a direct incubation method were lowest in legume seeds and oats (262–496 U/kg dry matter), intermediate in Cereals (except oats) (2323–6016 U/kg DM) and highest in Cereal by-products (9241–9945 U/kg DM). However, the application of an extraction procedure for the determination of phytase activities in legume seeds resulted in values below the detection limit of 50 U/kg. On average, about 0.67 of total P in legume seeds, Cereals and their by-products is bound to phytate. There was a significant influence (P<0.001) of harvest year (1998–2000) on phytate P contents in wheat. Furthermore, total P and phytate P concentrations differed (P<0.05) between different cultivars of wheat. Moreover, phytase activities differed (P=0.023) between different cultivars of barley. Total P and phytate P concentrations were highly correlated in legume seeds (r = 0.95) and Cereal by-products (r = 0.96) and, to a smaller extent, in Cereals (r = 0.66). Milling of Cereal grains to bran and flour revealed that phytase activity, total P and phytate P are highly concentrated (P<0.001) in the outer grain layers of Cereals. The influence of preservation of intact legume seeds with propionic acid over a period of 4, 8 or 12 weeks resulted only in a marginal decrease in phytase activity. Due to high native phytase activities in Cereals (except oats) and their by-products these feedstuffs may contribute substantially to the gastrointestinal hydrolysis of phytate in non-ruminant animals, whereas the contribution of native phytases originating from legume seeds in terms of improving the availability of plant P seems to be rather limited.
Peter G Williams - One of the best experts on this subject based on the ideXlab platform.
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The benefits of breakfast Cereal consumption: a systematic review of the evidence base.
Advances in nutrition (Bethesda Md.), 2014Co-Authors: Peter G WilliamsAbstract:There have been no comprehensive reviews of the relation of breakfast Cereal consumption to nutrition and health. This systematic review of all articles on breakfast Cereals to October 2013 in the Scopus and Medline databases identified 232 articles with outcomes related to nutrient intake, weight, diabetes, cardiovascular disease, hypertension, digestive health, dental and mental health, and cognition. Sufficient evidence was available to develop 21 summary evidence statements, ranked from A (can be trusted to guide practice) to D (weak and must be applied with caution). Breakfast Cereal consumption is associated with diets higher in vitamins and minerals and lower in fat (grade B) but is not associated with increased intakes of total energy or sodium (grade C) or risk of dental caries (grade B). Most studies on the nutritional impact are cross-sectional, with very few intervention studies, so breakfast Cereal consumption may be a marker of an overall healthy lifestyle. Oat-, barley-, or psyllium-based Cereals can help lower cholesterol concentrations (grade A), and high-fiber, wheat-based Cereals can improve bowel function (grade A). Regular breakfast Cereal consumption is associated with a lower body mass index and less risk of being overweight or obese (grade B). Presweetened breakfast Cereals do not increase the risk of overweight and obesity in children (grade C). Whole-grain or high-fiber breakfast Cereals are associated with a lower risk of diabetes (grade B) and cardiovascular disease (grade C). There is emerging evidence of associations with feelings of greater well-being and a lower risk of hypertension (grade D), but more research is required.
Mohammed H. Moghadasian - One of the best experts on this subject based on the ideXlab platform.
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antioxidant properties of diverse Cereal grains a review on in vitro and in vivo studies
Food Chemistry, 2016Co-Authors: Kabo Masisi, Trust Beta, Mohammed H. MoghadasianAbstract:Cereal grains and products have gained popularity in contributing to healthy eating behavior because of their antioxidant properties associated with protection against chronic diseases. In this review, notable studies on the in vitro and in vivo antioxidant activity of commonly consumed Cereal grains are summarized. Cereals contain phytochemicals or certain minor components with antioxidant properties. The antioxidant potential of Cereals depends on their bioaccessibility, absorption in the gastrointestinal and their bioavailability utilization in vivo. The in vitro gastrointestinal digestion and fermentation of Cereals increased their antioxidant potentials which are significantly correlated with their total phenolic contents. Most studies performed in vivo have been concerned with the antioxidant properties of colored rice, wheat bran and rye products. There are inadequate in vitro and in vivo studies on antioxidative potentials of fermented versus unfermented Cereals. Therefore, further studies are necessary to maximize possible health benefits of Cereal antioxidative phytochemicals.