Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’

Pinto, Elisabete; Ferreira, Helena; Santos, Carla S.; Silva, Marta Nunes da; Styles, David; Migliorini, Paola; Ntatsi, Georgia; Karkanis, Anestis; Brémaud, Marie-Fleur; Mey, Yann de; Meuwissen, M.P.M.; Petrusan, Janos-Istvan; Smetana, Sergiy; Silva, Beatríz; Krenz, Lina Maja Marie; Pleißner, Daniel; Profeta, Adriano; Debeljak, Marko; Ivanovska, Aneta; Balázs, Bálint; Rubiales, Diego; Hawes, Cathy; Iannetta, Pietro P. M.; Vasconcelos, Marta W.

doi:10.1007/978-3-031-07434-9_9

Cited by 2 publications

(2 citation statements)

References 200 publications

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“…High‐pressure treatment of sorghum flour batter resulted in protein structure depolymerisation, however, this did not result in improved quality of the product when treated batters were employed in bread manufacture. Sorghum protein solubility was discovered to be altered upon processing into foods such as tortillas and alkaline or acidic porridges (Pinto et al ., 2022).…”

Section: Protein Modification Functionality Digestibility and Food Pr...mentioning

confidence: 99%

The functionality and extraction of protein from sorghum, finger millet, and Kodo millet: a review

Singh,

Bhadauria

et al. 2023

Int J of Food Sci Tech

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SummaryThe world's growing and sustainable supply of proteins and other healthy food is needed to meet the ever‐increasing demands for human and cattle feed. Research and development in recent decades are directing us towards millets which are climate‐resistant as well as protein, and micronutrient‐rich. Proteins constitute around 7‐11% w/w of millets seeds. Proteins serve critical functions in grain nutritional quality and have an impact on the nutrition accrued to the user and the end‐user. Sorghum, kodo, and finger millets are cultivated in India, USA, Niger, China, Nigeria, and other countries. Sorghum has received more research attention than kodo and finger millet for protein content and structure probably due to higher production volume. This review is a critical analysis of the functionality of proteins from sorghum, kodo, and finger millet and their behavior when influenced by their content, structure, extraction method, presence of starch, as well as changes that occur in these proteins when various modifications are done for possible use in a variety of food products.

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Section: Protein Modification Functionality Digestibility and Food Pr...mentioning

confidence: 99%

The functionality and extraction of protein from sorghum, finger millet, and Kodo millet: a review

Singh,

Bhadauria

et al. 2023

Int J of Food Sci Tech

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“…Indeed, the ecosystem services of legumes range from reductions in greenhouse gas emissions [31], plant-parasitic nematode and weed management [32,33], biodiversity conservation [34], sustainable intensification, which is of paramount importance for smallholder agriculture viability [35], and increased feed and forage self-sufficiency [36]. Moreover, the increased use of legume-derived products (e.g., protein) can lead to more healthy and sustainable diets [37,38].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Role of Legumes in Crop Rotation Schemes of Organic or Conventionally Cultivated Cabbage

Yfantopoulos,

Ntatsi,

Karkanis

et al. 2024

Agronomy

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Cabbage is an annual vegetable crop species cultivated throughout the year. The development of high-yielding cabbage hybrids and the optimization of several agronomic management practices such as fertilization and crop rotation have resulted in increased soil fertility, crop yield and product quality. This study aimed to investigate the effects of the farming system (organic and conventional) and the applied rotation scheme on soil nutrient content, head yield and the nutrient content of cabbage. The preceding crops included either pea (P), faba bean (F) or cabbage (C), and thus, the rotation schemes were P-C, F-C and C-C. Sheep manure was applied in the organic farming system, and the inorganic fertilizer 11-15-15 (N-P2O5-K2O) was applied to the conventionally cultivated plants. The results reveal an interaction between the farming system and the preceding crop for the head yield, with the lowest values (57.00 t ha−1 and 53.87 t ha−1 in 2015/2016 and 2016/2017, respectively) recorded in plots where cabbage was cultivated as a preceding crop under the organic farming system. The N, P and K contents in head tissues were affected only by the farming system, with the greatest values recorded in the conventional farming system. Both factors affected the nutrient content in the soil. Specifically, the highest values of NO3− and total N content in the soil were recorded in the P-C and F-C rotations, and the K content was higher in the continuous cabbage cropping system (C-C). Moreover, the NO3−, P and K contents in the soils were higher in the conventional farming system compared to the organic system. To conclude, combining inorganic fertilization in a crop rotation scheme with legume species such as pea and faba bean as preceding crops for cabbage can result in increased soil fertility and head yield.

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Healthier and Sustainable Food Systems: Integrating Underutilised Crops in a ‘Theory of Change Approach’

Cited by 2 publications

References 200 publications

The functionality and extraction of protein from sorghum, finger millet, and Kodo millet: a review

The functionality and extraction of protein from sorghum, finger millet, and Kodo millet: a review

Evaluation of the Role of Legumes in Crop Rotation Schemes of Organic or Conventionally Cultivated Cabbage

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