Breeding for Quality Protein Maize (QPM) Varieties: a Review
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Protein What It Is Protein Is Found in Foods from Both Plants and Animals
Protein What It Is Protein is found in foods from both plants and animals. Protein is made up of hundreds or thousands of smaller units, called amino acids, which are linked to one another in long chains. The sequence of amino acids determines each protein’s unique structure and its specific function. There are 20 different amino acids that that can be combined to make every type of protein in the body. These amino acids fall into two categories: • Essential amino acids are required for normal body functioning, but they cannot be made by the body and must be obtained from food. Of the 20 amino acids, 9 are considered essential. • Nonessential amino acids can be made by the body from essential amino acids consumed in food or in the normal breakdown of body proteins. Of the 20 amino acids, 11 are considered nonessential. Where It Is Found Protein is found in a variety of foods, including: • Beans and peas • Dairy products (such as milk, cheese, and yogurt) • Eggs • Meats and poultry • Nuts and seeds • Seafood (fish and shellfish) • Soy products • Whole grains and vegetables (these generally provide less protein than is found in other sources) What It Does • Protein provides calories, or “energy” for the body. Each gram of protein provides 4 calories. • Protein is a component of every cell in the human body and is necessary for proper growth and development, especially during childhood, adolescence, and pregnancy. • Protein helps your body build and repair cells and body tissue. • Protein is a major part of your skin, hair, nails, muscle, bone, and internal organs. -
Corn Has Diverse Uses and Can Be Transformed Into Varied Products
Maize Based Products Compiled and Edited by Dr Shruti Sethi, Principal Scientist & Dr. S. K. Jha, Principal Scientist & Professor Division of Food Science and Postharvest Technology ICAR-Indian Agricultural Research Institute, Pusa New Delhi 110012 Maize is also known as Corn or Makka in Hindi. It is one of the most versatile crops having adaptability under varied agro-climatic conditions. Globally, it is known as queen of cereals due to its highest genetic yield potential among the cereals. In India, Maize is grown throughout the year. It is predominantly a kharif crop with 85 per cent of the area under cultivation in the season. The United States of America (USA) is the largest producer of maize contributing about 36% of the total production. Production of maize ranks third in the country after rice and wheat. About 26 million tonnes corn was produced in 2016-17 from 9.6 Mha area. The country exported 3,70,066.11 MT of maize to the world for the worth of Rs. 1,019.29 crores/ 142.76 USD Millions in 2019-20. Major export destinations included Nepal, Bangladesh Pr, Myanmar, Pakistan Ir, Bhutan The corn kernel has highest energy density (365 kcal/100 g) among the cereals and also contains vitamins namely, vitamin B1 (thiamine), B2 (niacin), B3 (riboflavin), B5 (pantothenic acid) and B6. Although maize kernels contain many macro and micronutrients necessary for human metabolic needs, normal corn is inherently deficient in two essential amino acids, viz lysine and tryptophan. Maize is staple food for human being and quality feed for animals. -
Stone-Boiling Maize with Limestone: Experimental Results and Implications for Nutrition Among SE Utah Preceramic Groups Emily C
Agronomy Publications Agronomy 1-2013 Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups Emily C. Ellwood Archaeological Investigations Northwest, Inc. M. Paul Scott United States Department of Agriculture, [email protected] William D. Lipe Washington State University R. G. Matson University of British Columbia John G. Jones WFoasllohinwgt thion Sst atnde U naiddveritsitiony al works at: http://lib.dr.iastate.edu/agron_pubs Part of the Agricultural Science Commons, Agronomy and Crop Sciences Commons, Food Science Commons, and the Indigenous Studies Commons The ompc lete bibliographic information for this item can be found at http://lib.dr.iastate.edu/ agron_pubs/172. For information on how to cite this item, please visit http://lib.dr.iastate.edu/ howtocite.html. This Article is brought to you for free and open access by the Agronomy at Iowa State University Digital Repository. It has been accepted for inclusion in Agronomy Publications by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Journal of Archaeological Science 40 (2013) 35e44 Contents lists available at SciVerse ScienceDirect Journal of Archaeological Science journal homepage: http://www.elsevier.com/locate/jas Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups Emily C. Ellwood a, M. Paul Scott b, William D. Lipe c,*, R.G. Matson d, John G. Jones c a Archaeological -
Impact of Steam Treatment on Protein Quality Indicators of Full Fat Soybeans from Different Origins
Impact of steam treatment on protein quality indicators of full fat soybeans from different origins Pieter Bos 20-10-2019 1 Wageningen University ASG - Animal Nutrition Group Impact of steam treatment on protein quality indicators of full fat soybeans from different origins Author : Bos, P. Registration nr. : 940221104030 Code : ANU-80436 Supervisor(s) : A.F.B. van der Poel, G. Bosch Wageningen, Oktober 2018 2 Copyright Niets uit dit verslag mag worden verveelvoudigd en/of openbaar gemaakt door middel van druk, fotokopie, microfilm of welke andere wijze ook, zonder voorafgaande schriftelijke toestemming van de hoogleraar van de leerstoelgroep Diervoeding van Wageningen Universiteit. No part of this publication may be reproduced or published in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of the head of the Animal Nutrition Group of Wageningen University, The Netherlands. 3 Summary The production of soybeans in the EU-28 in 2016 was 2.4 million tons, which is only 0.7% of the global production. From a social perspective, there is a stimulus in the Netherlands to a protein transition in which regional proteins are used for livestock farming. Heat-treated full-fat soybeans (FFSB) can be an important protein source. Due to the gap in knowledge about European soybeans, more research can provide clarity about protein quality of European FFSB. In this study, raw GMO- free, unprocessed soybeans from European zone (France, FFSBFR; Netherlands, FFSBNL ) and common used beans (Ukraine, FFSBUKR; Brazil, FFSBBR) were steam-toasted for 9 different time- temperature combinations, and analysed on different in-vitro protein quality indicators: Trypsin inhibitor activity (TIA), total and reactive lysine (rLys, tLys), crude protein (CP), pH-stat digestibility at 10 minutes (DH10) and 120 minutes (DH120), and protein dispersibility index (PDI). -
Quality Protein Maize (QPM): a Guide to the Technology and Its Promotion in Ethiopia
QUALITY PROTEIN MAIZE A Guide to the Technology (QPM) and Its Promotion in Ethiopia Adefris Teklewold, Dagne Wegary, Abraham Tadesse, Birhanu Tadesse, Kassahun Bantte, Dennis Friesen and B.M. Prasanna CIMMYT – the International Maize and Wheat Improvement Center – is the global leader in publicly-funded maize and wheat research-for-development. Headquartered near Mexico City, CIMMYT works with hundreds of partners worldwide to sustainably increase the productivity of maize and wheat cropping systems, thus improving global food security and reducing poverty. CIMMYT is a member of the CGIAR Consortium and leads the CGIAR Research Programs on MAIZE and WHEAT. The Center receives support from national governments, foundations, development banks and other public and private agencies. © 2015. International Maize and Wheat Improvement Center (CIMMYT). All rights reserved. The designations employed in the presentation of materials in this publication do not imply the expression of any opinion whatsoever on the part of CIMMYT or its contributory organizations concerning the legal status of any country, territory, city, or area, or of its authorities, or concerning the delimitation of its frontiers or boundaries. CIMMYT encourages fair use of this material. Proper citation is requested. Correct citation: Adefris Teklewold, Dagne Wegary, Abraham Tadesse, Birhanu Tadesse, Kassahun Bantte, Dennis Friesen and B.M. Prasanna, 2015. Quality Protein Maize (QPM): A Guide to the Technology and Its Promotion in Ethiopia. CIMMYT: Addis Ababa, Ethiopia. Abstract: This guide book introduces the nutritional benefits of QPM over conventional maize varieties and presents a brief overview of its historical development. It also provides information on QPM varieties available for commercial production in different agro-ecologies of Ethiopia and the agronomic management practices required for seed and grain production. -
Introduction to Proteins and Amino Acids Introduction
Introduction to Proteins and Amino Acids Introduction • Twenty percent of the human body is made up of proteins. Proteins are the large, complex molecules that are critical for normal functioning of cells. • They are essential for the structure, function, and regulation of the body’s tissues and organs. • Proteins are made up of smaller units called amino acids, which are building blocks of proteins. They are attached to one another by peptide bonds forming a long chain of proteins. Amino acid structure and its classification • An amino acid contains both a carboxylic group and an amino group. Amino acids that have an amino group bonded directly to the alpha-carbon are referred to as alpha amino acids. • Every alpha amino acid has a carbon atom, called an alpha carbon, Cα ; bonded to a carboxylic acid, –COOH group; an amino, –NH2 group; a hydrogen atom; and an R group that is unique for every amino acid. Classification of amino acids • There are 20 amino acids. Based on the nature of their ‘R’ group, they are classified based on their polarity as: Classification based on essentiality: Essential amino acids are the amino acids which you need through your diet because your body cannot make them. Whereas non essential amino acids are the amino acids which are not an essential part of your diet because they can be synthesized by your body. Essential Non essential Histidine Alanine Isoleucine Arginine Leucine Aspargine Methionine Aspartate Phenyl alanine Cystine Threonine Glutamic acid Tryptophan Glycine Valine Ornithine Proline Serine Tyrosine Peptide bonds • Amino acids are linked together by ‘amide groups’ called peptide bonds. -
Nutritional Value of Soybean Meal Produced from High Protein, Low Oligosaccharide, Or Conventional Varieties of Soybeans And
Animal Feed Science and Technology 188 (2014) 64–73 Contents lists available at ScienceDirect Animal Feed Science and Technology journal homepage: www.elsevier.com/locate/anifeedsci Nutritional value of soybean meal produced from high protein, low oligosaccharide, or conventional varieties of soybeans and fed to weanling pigs ∗ K.M. Baker, Y. Liu, H.H. Stein Department of Animal Sciences, University of Illinois, Urbana, USA a r a t i c l e i n f o b s t r a c t Article history: Three experiments were conducted to evaluate the nutritional value of high protein soybean Received 19 August 2013 meal (SBM-HP), low oligosaccharide soybean meal (SBM-LO), and conventional soybean Received in revised form 22 October 2013 meal (SBM-CV) fed to weanling pigs. The three soybean meals (SBM) contained 549, 536 Accepted 25 October 2013 and 475 g/kg crude protein, respectively. In Exp. 1, the coefficient of ileal standardized digestibility (CISD) of amino acids (AA) in the 3 ingredients was measured using eight bar- rows (initial body weight: 14.3 ± 1.23 kg) that were equipped with a T-cannula in the distal Keywords: ileum and allotted to a replicated 4×4 Latin square design with four periods (seven days Amino acids Energy per period) and four diets per square. Three diets contained SBM-HP, SBM-LO, or SBM-CV High protein as the sole source of AA. The fourth diet was a N-free diet that was used to determine basal Low oligosaccharide ileal endogenous losses of AA. Results indicated that the CISD for all AA was not different Soybean meal among the three varieties of SBM. -
High Protein High Energy Food Choices
Oncology Nutrition High Protein High Energy Food Choices At times during treatment you may not feel like eating much or it may be difficult to eat. If you are losing weight, you may need to choose high protein, high energy foods. High protein foods help maintain and repair muscles and tissues that have been damaged during treatment. High energy foods provide the extra calories you need to help maintain your weight. This booklet provides ideas on how to include high protein high energy foods when your appetite is low. 2 High Protein High Energy Food Choices Tips to Help with a Poor Appetite • Eat your biggest meal when your appetite is best. This may be at breakfast time rather than at the evening meal. • Eat often through the day. • Try to eat something every 1 – 2 hours. • Have small snacks between meals everyday. Snacks can give you extra energy. See page 6 for snack ideas. • Include a high protein food at each meal and snack. See page 3 for protein foods. • Carry snacks with you if you are planning to be away from home • Try a few mouthfuls even if you are not hungry. • Eat high energy and high protein foods most of the time. Limit low fat, calorie reduced or diet foods. See page 3 for list of high protein and energy foods. • Drink liquids that give you energy through the day such as milk, smooothies, commercial nutritional supplement drinks or juice. See pages 7-8 for suggestions. Limit low calorie fluids such as water, coffee and tea as they will fill you up and not allow you to eat much at mealtimes. -
Factors Influencing Commercialization of Green Maize in Nandi South, Nandi County Kenya by Pius Kipkorir Cheruiyot a Thesis Subm
FACTORS INFLUENCING COMMERCIALIZATION OF GREEN MAIZE IN NANDI SOUTH, NANDI COUNTY KENYA BY PIUS KIPKORIR CHERUIYOT A THESIS SUBMITTED TO THE SCHOOL OF ARTS AND SOCIAL SCIENCES, DEPARTMENT OF HISTORY, POLITICAL SCIENCE AND PUBLIC ADMINISTRATION FOR THE IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF ARTS IN PUBLIC ADMINISTRATION AND POLICY MOI UNIVERSITY DECEMBER, 2018 ii DECLARATION Declaration by the Student I declare that this thesis is my original work and has not been presented for the award of degree in any another university. No part of this thesis may be reproduced without prior written permission of the Author and/ or Moi University Pius Kipkorir Cheruiyot ……………………… ……………… SASS/PGPA/06/07 Signature Date Declaration By the Supervisors This thesis has been submitted for examination with our Approval as University Supervisors. Dr. James K. Chelang’a ……………………… ……………… Department of History, Political Signature Date Science and Public Administration Mr. Dulo Nyaoro ……………………… ……………… Department of History, Political Signature Date Science and Public Administration iii DEDICATION This work is dedicated to my beloved wife Mercy Cheruiyot, children Kipkoech, Kimaru, Jerop, and Jepkurui. To my parents Sosten Cheruiyot and Anjaline Cheruiyot, siblings and all my friends for their inspiration, encouragement and continuous support throughout the entire process of writing this research thesis. God Bless you all. iv ABSTRACT The purpose of this study was to assess the factors that influenced the commercialization of green maize in Nandi South, Nandi County. The Study aimed at investigating the reasons why farmers opted to sell green maize rather than wait to sell it as dry cereals. The study aimed at achieving the following objectives; to analyze policies that guide the commercialization of green maize; to assess factors that motivate farmers to sell their green maize, to evaluate the consequences of the sale of green maize and to assess the positive ant the negative results of the sale of green maize. -
Egg Consumption and Human Health
nutrients Egg Consumption and Human Health Edited by Maria Luz Fernandez Printed Edition of the Special Issue Published in Nutrients www.mdpi.com/journal/nutrients Egg Consumption and Human Health Special Issue Editor Maria Luz Fernandez MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade Special Issue Editor Maria Luz Fernandez University of Connecticut USA Editorial Office MDPI AG St. Alban-Anlage 66 Basel, Switzerland This edition is a reprint of the Special Issue published online in the open access journal Nutrients (ISSN 2072-6643) in 2015–2016 (available at: http://www.mdpi.com/journal/nutrients/special issues/egg-consumption-human-health). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: Lastname, F.M.; Lastname, F.M. Article title. Journal Name. Year. Article number, page range. First Edition 2018 ISBN 978-3-03842-666-0 (Pbk) ISBN 978-3-03842-667-7 (PDF) Articles in this volume are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book taken as a whole is c 2018 MDPI, Basel, Switzerland, distributed under the terms and conditions of the Creative Commons license CC BY-NC-ND (http://creativecommons.org/licenses/by-nc-nd/4.0/). Table of Contents About the Special Issue Editor ...................................... v Preface to ”Egg Consumption and Human Health” .......................... vii Jose M. Miranda, Xaquin Anton, Celia Redondo-Valbuena, Paula Roca-Saavedra, Jose A. -
The Role of Amino Acids in Liver Protein Metabolism Under a High Protein Diet
The role of amino acids in liver protein metabolism under a high protein diet : identification of amino acids signal and associated transduction pathways Nattida Chotechuang To cite this version: Nattida Chotechuang. The role of amino acids in liver protein metabolism under a high protein diet : identification of amino acids signal and associated transduction pathways. Food and Nutrition. AgroParisTech, 2010. English. NNT : 2010AGPT0026. pastel-00610998 HAL Id: pastel-00610998 https://pastel.archives-ouvertes.fr/pastel-00610998 Submitted on 25 Jul 2011 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. N° /__/__/__/__/__/__/__/__/__/__/ T H E S I S submitted to obtain the degree of Doctor of Philosophy at L’Institut des Sciences et Industries du Vivant et de l’Environnement (AgroParisTech) Speciality: Nutrition Science Presented and defended in public by Nattida CHOTECHUANG on 22nd March 2010 THE ROLE OF AMINO ACIDS IN LIVER PROTEIN METABOLISM UNDER A HIGH PROTEIN DIET: IDENTIFICATION OF AMINO ACIDS SIGNAL AND ASSOCIATED TRANSDUCTION PATHWAYS Thesis director: Daniel TOMÉ Thesis co-director: Dalila AZZOUT-MARNICHE AgroParisTech, UMR914 Nutrition Physiology and Ingestive Behaviour, F-75005 Paris to the jury: Mr. -
Methionine Livestock
National Organic Standards Board Technical Advisory Panel Review for the USDA National Organic Program May 21, 2001 Methionine Livestock 1 Executive Summary 2 3 The NOSB received a petition in 1995 to add all synthetic amino acids to the National List. After deliberation of a 4 review prepared by the TAP in 1996 and 1999, the NOSB requested a case-by-case review of synthetic amino acids used 5 in livestock production, and referred three forms of methionine to the TAP. 6 7 All of the TAP reviewers found these three forms to be synthetic. Two TAP reviewers advised that synthetic methionine 8 remain prohibited. The one reviewer who advises the NOSB to recommend adding synthetic methionine to the National 9 List agrees that it is not compatible with organic principles and suggests limitations on its use until non-synthetic sources 10 are more widely available. 11 12 The majority of the reviewers advise the NOSB to not add them to the National List for the following reasons: 13 1) Adequate organic and natural sources of protein are available [§6517(c)(1)(A)(ii)]; 14 2) Methionine supplementation is primarily to increase growth and production, not to maintain bird health, and 15 this is counter to principles embodied in the OFPA requirements for organic feed [§6509(c)(1)]; 16 3) Pure amino acids in general and synthetic forms of methionine in particular are not compatible with a 17 sustainable, whole-systems approach to animal nutrition and nutrient cycling [§6518(m)(7)]. 18 19 Methionine is an essential amino acid needed for healthy and productive poultry.