Genetic variability for iron and zinc as well as antinutrients affecting bioavailability in black gram (Vigna mungo (L.) Hepper)

Singh, Jagdish; Kanaujia, Rajani; Srivastava, A. K.; Dixit, G. P.; Singh, Narendra Pratap

doi:10.1007/s13197-017-2548-1

Cited by 17 publications

(11 citation statements)

References 33 publications

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“…The genetic variability for content of the elements could be admitted as a desired trait of Sudanese wild sorghums. It has been reported that among the blackgram genotypes, the genetic variability showed significant factor on the variation of Zn and Fe bioavailability (Singh, Kanaujia, Srivastava, Dixit, & Singh, ). Therefore, it is imperative to raise greater awareness for breeders to study the nutritional status of diverse Sudanese wild sorghums in order to find genotypes with elevated grain micronutrient concentrations as the initial step for a breeding program.…”

Section: Resultsmentioning

confidence: 99%

Nutritional potential of wild sorghum: Grain quality of Sudanese wild sorghum genotypes (Sorghum bicolor L. Moench)

Abdelhalim

Kamal

Hassan

2019

Food Science & Nutrition

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In the last decades, deficiency of macro‐ and micronutrients was considered as a serious problem associated with the increase in the human population. To meet the increased demand for food consumption, the wild relative plant might serve as an important source of new genetic material for increasing macro‐ and micronutrients. To investigate this, the variations in protein content, in vitro protein digestibility, tannin content, phytic acid content, total polyphenol content, and total and bioavailability of minerals were studied in grains of ten wild sorghums and two released sorghum cultivars. The results showed significant differences ( p ≤ 0.05) in all quality tests among the genotypes. The highest percentage of total protein contents and in vitro protein digestibility were encountered in the grains of PQ‐434 (14.6%) and the released cultivar AG8 (49.8%), respectively, while the highest concentrations of total and bioavailable iron were found in the grains of Almahkara (3.17 mg/100 g) and Abusabiba (92.8 mg/100 g), respectively. The grains of wild sorghum genotype Adar Umbatikh grains were found to possess higher total zinc contents. The PCA identified only five components of eigenvalues greater than one and cumulatively accounted for 88% of the total variation. It could be concluded that Almahkara and PQ‐434 could be used as potential sources for iron and protein sorghum biofortification, respectively. Results from this study might be used in the development of new value‐added products from wild sorghum grains by‐products.

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Section: Resultsmentioning

confidence: 99%

Nutritional potential of wild sorghum: Grain quality of Sudanese wild sorghum genotypes (Sorghum bicolor L. Moench)

Abdelhalim

Kamal

Hassan

2019

Food Science & Nutrition

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“…Water (distilled and deionized; ddH 2 O) was purified by a Milli-Q Water System (Millipore, Milford, MA, USA) to a resistance of 18.2 MO.cm or greater (Nano-pure water). However, content of Fe and Zn in the seeds of lentil harvested in the year 2014 was estimated in triplicate grounded samples of grains by digestion with 9:4 diacid mixture (HNO 3 :-HClO 4 ) followed by atomic absorption spectrometry (AAS) method using ECIL AAS (Perkin Elmer) as per the protocol (Zarcinas et al1987;Singh et al 2005).…”

Section: Mineral (Fe and Zn) Analysismentioning

confidence: 99%

“…The nutrient profile of lentils has been examined earlier in a number of studies, which showed lentil is a better whole food to meet the body requirement of essential micronutrients (Thavarajah et al 2011;Gupta et al 2013). The studies showed significant genetic variability among lentil germplasm for several micronutrients (Johnson et al 2013;Thavarajah et al 2009;Karakoy et al 2012;Singh et al 2017). Further, in staple crops, research focus has been made to breed micronutrient-dense cultivars to combat global micronutrient malnutrition (Jarup et al 2000;Ozer et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Analysis of genetic variability and genotype × environment interactions for iron and zinc content among diverse genotypes of lentil

et al. 2018

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Deficiencies of iron (Fe) and zinc (Zn) are major problems in developing countries especially for woman and preschool children. Biofortification of staple food crops is a sustainable approach to improve human mineral intake via daily diet. Objectives of this study were to (1) determine the genetic variability for Fe and Zn content in cultivated indigenous and exotic lentil genotypes, and (2) determine the effect of genetic (G) × environmental (E) interaction on Fe and Zn content in 96 lentil genotypes grown in India over the 2 years. Significant genetic variability was observed for Fe and Zn content in lentil genotypes. Content ranged from 71.3 to 126.2 mg/kg for Fe, and 40.1 to 63.6 mg/kg for Zn. For Fe, cultivars and parental lines (71.3-126.2 mg/kg) showed slightly higher content than the breeding lines (76.8-124.3 mg/kg). For Zn, content were similar for both cultivars and breeding lines. However, year and the genotype × year interaction were significant for both Fe and Zn. Broad sense heritability estimates were found to be 45.8, 45.4 and 40.1 for Fe; 30.0, 63.0 and 69.0 for Zn content in breeding lines, cultivars/parental lines, and exotic lines, respectively. These heritability estimates indicated the potential of these lentil genotypes towards genetic improvement for increased Fe and Zn content using hybridization and selection over several generations. Significant positive correlation of Fe content and seed weight suggested a selection strategy for developing large seeded lentil for accumulation of more Fe in the seeds. No correlation was observed between Fe and Zn content. Further, recombination of Fe and Zn content is possible by developing recombination breeding. Thus present study findings would be useful in future for mapping and tagging the genes/QTL controlling Fe and Zn content and developing the improved biofortified cultivars.

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“…Black gram, also known as black lentil, is a popular legume in the south-east Asian countries. It provides protein, carbohydrates, and several vitamins and minerals, and rich in lysine (Singh et al 2017). Black gram consumption is reported to be highly correlated with a reduced risk of coronary heart disease; it is high in amylose starch making them a good source of probiotics resistant starch and helps to control blood glucose management by lowering the glycemic index (Berrios et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of ingredients on the quality characteristics of gluten free snacks

Gupta

Bhattacharya

2017

J Food Sci Technol

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Grain-based fabricated snacks from non-wheat grains (amaranth, finger millet, sorghum and black gram) were used to prepare puffed snacks employing the method of hot air toasting. The functional characteristics and sensory attributes of the snack were determined by varying the moisture content and time of toasting. The quality attributes of the snacks like the instrumental color parameters, peak force and puff thickness of the snack correlated well with the sensory attributes (appearance/color, texture and overall acceptability). A snack made from amaranth showed a bright reddish brown colour at a moisture content of 20-40%; the product had a good puffing and high overall acceptability. The moisture content of all the snacks was around 3% and had a fat content of 1-2%; protein and dietary fiber contents were in the ranges of 22-23 and 10-11%, respectively. The principal component analysis (PCA) accounted for a total of 89.6% variation. The PCA biplot showed that sensory appearance, sensory texture and sensory overall acceptability were closely related to the puff thickness. The microstructure of the snack indicated the presence of air cells to offer a porous structure. On toasting, the flakes increased their thickness creating a porous microstructure such that the toasted snacks were crispy having a brittle texture. Popped sorghum and gelatinized starch added doughs exhibited good puffing when toasted at 20-30% moisture content while popped amaranth samples required higher moisture content (30-40%). The grain based gluten-free snacks with improved sensory and nutritional characteristics can be prepared by using different ingredients.

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Genetic variability for iron and zinc as well as antinutrients affecting bioavailability in black gram (Vigna mungo (L.) Hepper)

Cited by 17 publications

References 33 publications

Nutritional potential of wild sorghum: Grain quality of Sudanese wild sorghum genotypes (Sorghum bicolor L. Moench)

Nutritional potential of wild sorghum: Grain quality of Sudanese wild sorghum genotypes (Sorghum bicolor L. Moench)

Analysis of genetic variability and genotype × environment interactions for iron and zinc content among diverse genotypes of lentil

Effect of ingredients on the quality characteristics of gluten free snacks

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