scholarly journals Protein Nutritional Quality of Foods and Feeds, Part 2 Quality Factors—Plant Breeding, Composition, Processing, and Antinutrients

1976 ◽  
Vol 55 (3) ◽  
pp. 1172
Author(s):  
H.D. Branion
Keyword(s):  
Plant Breeding ◽  
Nutritional Quality ◽  
Quality Factors

Corrigendum

2000 ◽  
Vol 135 (1) ◽  
pp. 101-101
Keyword(s):  
United States ◽  
Amino Acid ◽  
Plant Breeding ◽  
Nutritional Quality ◽  
Content Volume ◽  
Amino Acid Content ◽  
The United States ◽  
American Soybean Association ◽  
Nutritional Factors

Clarke, E. J. and Wiseman, J. Developments in plant breeding for improved nutritional quality of soya beans I. Protein and amino acid content. Volume 134, part 2, pp. 111–124.Clarke, E. J. and Wiseman, J. Developments in plant breeding for improved nutritional quality of soya beans II. Anti-nutritional factors. Volume 134, part 2, pp. 125–136.The following was omitted from both papers:ACKNOWLEDGEMENTSThe authors are grateful to the United States Soybean Board/American Soybean Association, Dalgety Feed Ltd., Finn Feed International and Pioneer Hi-Bred International for their support.

scholarly journals Sensory Analyses and Nutritional Qualities of Wheat Population Varieties Developed by Participatory Breeding

Agronomy ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 2117
Author(s):  
Camille Vindras-Fouillet ◽  
Isabelle Goldringer ◽  
Gaëlle van Frank ◽  
Marc Dewalque ◽  
Axel Colin ◽  
...  
Keyword(s):  
Plant Breeding ◽  
Nutritional Quality ◽  
Nutrient Content ◽  
Pure Line ◽  
Participatory Plant Breeding ◽  
Bread Making ◽  
Wheat Population ◽  
Zn Concentration ◽  
Participatory Breeding

Wheat is a staple food in many diets and is currently cultivated worldwide. It provides a large proportion of the daily energy intake and contributes to food balance. Changes in agro-industrial practices in the bread sector, from the field to bread-making, have led to an increase in chronic diseases and nutritional deficits, emphasizing the link between food and health. Several levers could be used to improve the nutritional quality of bread wheat. Organic farming, by avoiding the use of pesticides, might allow for greater consumption of wholegrain products. Breeding wheat cultivars with an enhanced mineral content may serve as another lever. In this context, the on-farm participatory plant-breeding of highly diversified varieties could provide promising resources. This study investigated the sensory and nutritional quality of nine population varieties resulting from a ten-year participatory plant-breeding process compared to two commercial pure-line varieties. Analysis of variance showed genotype effects for Mg and Zn concentration, so breeding for a high Mg and Zn concentration can reasonably be envisaged. Moreover, a positive correlation was found between plant height, peduncle height (distance between the Last Leaf and Spike (LLSD)) and nutrient content. Finally, as population varieties express more differences in their profile when grown in less fertile soils, these results emphasize the benefits of genetic diversity for diverse nutritional intake and sensory properties.

scholarly journals BIOFORTIFIKASI MINERAL FE DAN ZN PADA BERAS: PERBAIKAN MUTU GIZI BAHAN PANGAN MELALUI PEMULIAAN TANAMAN

2018 ◽  
Vol 37 (1) ◽  
pp. 9
Author(s):  
Siti Dewi Indrasari ◽  
Kristamtini Kristamtini
Keyword(s):  
Plant Breeding ◽  
Intellectual Property Rights ◽  
Nutritional Quality ◽  
Added Value ◽  
Staple Food ◽  
Rice Varieties ◽  
Nutrition Quality ◽  
Consumer Rights ◽  
High Production

<p>ABSTRACT</p><p>Rice is the staple food of most people in Indonesia and some countries in Asia. As the main food, rice is known to have inadequate micro nutrition so that it is potential to cause malnutrition for consumers. Biofortification is one of the innovations in improving the nutritional quality of rice. The benefits of biofortification include: (1) can be developed in basic foodcrops, (2) cheaper and beneficial in terms of cultivation because the seeds that have been fortified are only needed once in the first use, then the seed of the next crop can be further developed by other farmers, (3) beneficial to nutritious consumer communities, and (4) high production and environmentally friendly. Important minerals such as Fe (iron) and Zn (zinc) in rice can be increased through biofortification programs into Fe and Zn dense rice. Highly nutritious rice derived from local rice and superior varieties needs to be developed after going through the process of release varieties. Prior to that, the variety also needs to be registered to competent parties to be protected as asset and intellectual property rights (IPR) of researchers from theft and illegal acknowledgment by others for personal gain. In addition, it is needed certification of rice labelled assurance of rice varieties produced through plant breeding to increase economic added value and protect consumer rights.</p><p>Keywords: Rice, biofortification, nutrition quality, plant breeding</p><p> </p><p align="center">ABSTRAK</p><p>Beras adalah makanan pokok sebagian besar penduduk di Indonesia dan beberapa negara di Asia. Sebagai pangan utama, beras diketahui memiliki gizi mikro yang tidak memadai sehingga berpotensi menimbulkan kekurangan gizi bagi konsumen. Biofortifikasi merupakan salah satu inovasi dalam meningkatkan mutu gizi beras. Keuntungan biofortifikasi antara lain: (1) dapat dikembangkan pada bahan makanan pokok, (2) lebih murah dan menguntungkan dari segi budi daya karena benih yang telah terfortifikasi hanya diperlukan sekali di awal penggunaan, selanjutnya benih dari pertanaman berikutnya dapat dikembangkan lebih lanjut oleh petani lain, (3) bermanfaat bagi masyarakat konsumen rawan gizi, dan (4)produksi tinggi dan ramah lingkungan. Kadar mineral penting seperti Fe (besi) dan Zn (seng) pada beras dapat ditingkatkan melalui program biofortifikasi menjadi beras kaya Fe dan Zn. Beras bergizitinggi yang berasal dari padi lokal maupun varietas unggul perlusegera dikembangkan setelah melalui proses pelepasan varietas. Sebelum itu, varietas tersebut juga perlu didaftarkan kepada pihak kompeten untuk dilindungi sebagai aset dan hak kekayaan intelektual (HKI) para peneliti dari pencurian dan pengakuan illegal oleh pihak lain untuk kepentingan pribadi. Selain itu diperlukan pula sertifikasi beras berlabel jaminan varietas dari varietas padi yang dihasilkan melalui pemuliaan tanaman guna meningkatkan nilai tambah ekonomi dan melindungi hak konsumen.</p><p>Kata kunci: Padi, biofortifikasi, mutu gizi, pemuliaan tanaman</p>

Pengaruh Kualitas Pelayanan Terhadap Kepuasan Pelanggan di Kantor Perusahaan Umum Badan Urusan Logistik Kota Sampit Kabupaten Kotawaringin Timur

2016 ◽  
Vol 2 (2) ◽  
pp. 1-5
Author(s):  
Masrukin Masrukin ◽  
Hermanto Hermanto
Keyword(s):  
Quality Of Service ◽  
Customer Satisfaction ◽  
Service Quality ◽  
Error Rate ◽  
Research Method ◽  
Statistical Test ◽  
Quality Factors ◽  
Public Companies ◽  
Public Company

Customer satisfaction is influenced by service quality factors, this study aims to find out and analyze how much influence the quality of service on customer satisfaction is felt by customers who use the service of Poor Rice (Raskin) at the Office of Public Companies Logistics Agency (Perum BULOG) in Sampit City Regency East Kotawaringin. The research method used in this study is the method of observation, questionnaire/questionnaire and documentation using a Likert scale and the method of determining the sample used is the error rate of 5% as many as 213 samples. Testing the hypothesis used is a statistical test with the formula "Product moment person". The results showed that there was a very strong correlation between Service Quality and Customer Satisfaction of the Office of Public Company of the Logistics Affairs Agency (Perum BULOG) in the District of East Kotawaringin. As much as 0.9968514278 based on the calculation of Pearson Product Moment value.

Food procurement in English-language Canadian public schools: Opportunities and challenges

2019 ◽  
Vol 6 (1) ◽  
pp. 75-99
Author(s):  
Shawna Holmes
Keyword(s):  
Public Schools ◽  
Food Environment ◽  
Nutritional Quality ◽  
English Language ◽  
Nutrient Content ◽  
Food Environments ◽  
School Food ◽  
Provincial Level ◽  
School Food Environment

This paper examines the changes to procurement for school food environments in Canada as a response to changes to nutrition regulations at the provincial level. Interviews with those working in school food environments across Canada revealed how changes to the nutrition requirements of foods and beverages sold in schools presented opportunities to not only improve the nutrient content of the items made available in school food environments, but also to include local producers and/or school gardens in procuring for the school food environment. At the same time, some schools struggle to procure nutritionally compliant foods due to increased costs associated with transporting produce to rural, remote, or northern communities as well as logistic difficulties like spoilage. Although the nutrition regulations have facilitated improvements to food environments in some schools, others require more support to improve the overall nutritional quality of the foods and beverages available to students at school.

IMPROVING THE NUTRITIONAL QUALITY OF FODDER YEASTS BY ADDING MINERALS

2016 ◽  
Vol 15 (5) ◽  
pp. 1009-1017
Author(s):  
Cristina-Gabriela Grigoras ◽  
Andrei I. Simion ◽  
Livia Manea ◽  
Lidia Favier-Teodorescu ◽  
Lucian Gavrila
Keyword(s):  
Nutritional Quality
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