Efficient utilization of rice fallow through pulse cultivation

Hariharan, Ganeshamoorthy; Abhayapala, Ruvini; Karunarathna, Brintha; Zakeel, Mohamed Cassim Mohamed

doi:10.1016/b978-0-323-85797-0.00028-8

Cited by 2 publications

(3 citation statements)

References 103 publications

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“…Being the largest producer in the world, India produces around 70% of chickpeas in the total world production. In 2023, the world's chickpea production was recorded at 20.5 MMT, and India contributed 13.63 MMT of chickpea production [3]. The chickpea is a valuable source of protein, carbs, fiber, ash polyphenols, flavonoids, vitamins (thiamine, niacin), minerals (Mg, Ca, Fe, P), and unsaturated fatty acids and saturated fatty acids (linoleic, oleic) [4].…”

Section: Introductionmentioning

confidence: 99%

“…The chickpea is a valuable source of protein, carbs, fiber, ash polyphenols, flavonoids, vitamins (thiamine, niacin), minerals (Mg, Ca, Fe, P), and unsaturated fatty acids and saturated fatty acids (linoleic, oleic) [4]. The reason for the utilization of chickpeas as a food source is related to their widespread availability, substantial protein content, cost-efficiency, and excellent protein digestibility [3].…”

Section: Introductionmentioning

confidence: 99%

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Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Patil,

Bains,

Sridhar

et al. 2024

Foods

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Plant-based proteins have gained popularity in the food industry as a good protein source. Among these, chickpea protein has gained significant attention in recent times due to its high yields, high nutritional content, and health benefits. With an abundance of essential amino acids, particularly lysine, and a highly digestible indispensable amino acid score of 76 (DIAAS), chickpea protein is considered a substitute for animal proteins. However, the application of chickpea protein in food products is limited due to its poor functional properties, such as solubility, water-holding capacity, and emulsifying and gelling properties. To overcome these limitations, various modification methods, including physical, biological, chemical, and a combination of these, have been applied to enhance the functional properties of chickpea protein and expand its applications in healthy food products. Therefore, this review aims to comprehensively examine recent advances in Cicer arietinum (chickpea) protein extraction techniques, characterizing its properties, exploring post-modification strategies, and assessing its diverse applications in the food industry. Moreover, we reviewed the nutritional benefits and sustainability implications, along with addressing regulatory considerations. This review intends to provide insights into maximizing the potential of Cicer arietinum protein in diverse applications while ensuring sustainability and compliance with regulations.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Patil,

Bains,

Sridhar

et al. 2024

Foods

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“…Although the agronomic techniques are quite consolidated for organic systems at a national level, weed pressure and timely crop nutrition remain important drawbacks for many field crops; hence, agroecological practices that make better use of natural resources could represent a possible solution [6]. Intercropping, i.e., growing two or more crops on the same field at the same time [7], and relay cropping, i.e., multiple crops planted on different dates and cultivated together for at least part of their life cycle [8], using forage legume species in double cropping can provide nitrogen to the companion crop through biological nitrogen (N) fixation [9,10] and phosphorus [11], and tackle weed issues by competing for light, water and land [12].…”

Section: Introductionmentioning

confidence: 99%

Adoption of Cereal–Legume Double Cropping toward More Sustainable Organic Systems in the Mediterranean Area

Scordia,

Guarnaccia,

Calderone

et al. 2024

Agronomy

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Environmental benefits can be achieved by organic farming systems; however, weed pressure and timely crop nutrition remain important drawbacks for many field crops. Agroecological practices, such as double cropping (e.g., intercropping and relay cropping), using forage legume species can provide nitrogen (N) to the companion crop through biological N fixation and tackle weed issues by competing for light, water and land. The present study investigated the effect of intercropping (IC) and relay-cropping (RC) systems of durum wheat (Triticum turgidum subsp. durum (Desf.) Husn) and forage legumes (Trifolium subterraneum L., Medicago polymorpha L., and Lotus corniculatus L.) by varying organic N fertilization with the aim to reduce N-requirement and weed pressure and increase wheat grain yield and grain protein content in Mediterranean organic farming systems. N fertilizer significantly improved wheat grain yield and grain protein, while a null effect on legume and weed biomass yields was found. Double cropping (T. durum-M. polymorpha, and T. durum-L. corniculatus) enhanced wheat grain yield as compared to the control and the T. durum-T. subterraneum. IC significantly improved legume yield, grain protein and the land equivalent ratio (LER) and reduced weed dry biomass as compared with the RC and the control. Among legume species, T. subterraneum outperformed the others and was less affected by the wheat’s competitive performance. Nonetheless, M. polymorpha was as effective as T. subterraneum in controlling weeds. Weed dry biomass was linearly reduced by increasing legume yield; the relationship improved by cumulating wheat grain yield to legume yield. Overall, this study indicated that double cropping, especially IC, can be a suitable agroecological practice to tackle weed issues and reduce N-requirement in Mediterranean organic cereal-based systems.

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Efficient utilization of rice fallow through pulse cultivation

Cited by 2 publications

References 103 publications

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Adoption of Cereal–Legume Double Cropping toward More Sustainable Organic Systems in the Mediterranean Area

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