Economic potential for improving the nutritional characteristics of feed grains

A comprehensive set of potential new feed grains for Australia was evaluated to help establish the options with the highest priorities for research. The cost-reducing impacts of the different options were analysed using a linear-programming model that determined the least-cost feed rations for the different livestock industries. Economic welfare analysis was then used to estimate the size and distribution of the benefits of research from the feed grains quality-improving research. The analysis revealed that there are only limited opportunities to improve the productivity and competitiveness of Australia’s livestock industries by improving the nutritional characteristics of feed grains.Crop Production/Industries,

Economic Assessment of Improving Nutritional Characteristics of Feed Grains

Food Consumption/Nutrition/Food Safety,

The implications of policy settings on land use and agricultural technology adoption in North-West India

The irrigated rice-wheat cropping system is the predominant and most profitable farming system in north-west India, especially in Punjab. However, there are growing concerns about the environmental effects of the system, particularly with the practice of burning rice stubbles, due to its adverse effects on human health and air pollution. In this paper we consider the wide array of policy settings that tend to favour current land uses and management practices and their impact on the farming system over time. As part of an ACIAR-funded project, we assess the significance of these policies with a view to considering what additional or alternative policies could be put in place to encourage the adoption of approaches or technologies directly concerned with reducing the practice of stubble burning. We conclude that many of these policy settings limit the gains from technology adoption and might be better addressed prior to considering policies aimed at specific technological solutions.agricultural policy, air pollution, stubble burning, technology adoption, India, Agricultural and Food Policy, Crop Production/Industries, Land Economics/Use, Political Economy, Research and Development/Tech Change/Emerging Technologies,

Composition, production, physicochemical properties and applications of lecithin obtained from rice (Oryza sativa L.) - A review

Rice bran oil is a rich source of lecithin and has many beneficial effects on human health. Apart from phospholipids (1-2%), different nutrients like ?-oryzanol, ferulic acid, phytosterols and vitamin B are also present in rice bran oil. These impart emulsifying property, anti-spattering property etc. and therefore, serve as potential nutritional food and nutraceutical. This review describes the composition, production, physicochemical properties, separation of individual phospholipids from rice bran lecithin and its applications in food industry. It is difficult to handle as compared to soyabean lecithin due to the problem of wax entrapment during the isolation of gums. It is characterised on the basis of physicochemical properties viz. solubility in acetone and hexane, colour, peroxide value, moisture content and acid value. Rice bran lecithin can serve as an excellent substitute to the available lecithins as it is non-GM and its nutritional and fatty acid composition imparts many properties which help it to find applications in the food industry. Future work must focus on proper processing of rice bran oil so that the lecithin obtained during processing is of high quality so that it can pave a way in the food sector

Understanding the chapati making attributes of the Indian wheats – I: The physico-chemical basis

The research project was largely built around the tall traditional cultivars of the pre-dwarfing era, which were known to excel for chapati quality. These included C 306, C 518 and C 273. The few cultivars that had emanated from crosses of these superior chapati quality wheats with dwarf wheats formed another important component of this set and included WG 357, PBW 175, PBW 154, PBW 226, Lok 1 among others. Asecond set of materials, three backcross recombinant populations (BC1F5 generation) derived from C 273/PBW 343//PBW 343 (70 lines), C 306/PBW 534//PBW 534 (70 lines) and C 518/PBW 343//PBW 343 (80 lines) were also studied to arrive at some conclusion. Various physico-chemical characters(Grain appearance score,Grain hardness,Test weight,1000-grain weight,Yellow berry,Moisture content,Protein content,Gluten content, Gluten index, Sedimentation value, Phenol Test, Carotenoids, Sugar content, Diastatic activity, Falling Number) and chapati-makingscores were evaluated. Grain hardness seems to have a clear role in chapati quality with a correlation coefficient of 0.34, 0.35 and 0.17 observed in different recombinant populations.More consistent correlation was found for grain appearance ranging from 0.26 to 0.36 in the populations.Consistent high positive correlations have showed up for diastase activity, which ranged from 0.32 to 0.46.This consistent behaviour is a strong evidence for the role of this trait in chapati making quality.Diastase activity emerges as a more consistent and stronger contributor to chapati making quality. Phenol score may not serve as a suitable indicator of chapati quality

Understanding the chapatti making attributes of the Indian wheats – II: The rheological basis

The concept of good chapati varies from individual to individual and depends mainly on the rheological properties of the dough used to prepare the chapaties. The research project was largely built around two type of plant meterials, the tall traditional cultivars of the pre-dwarfing era, and three backcross recombinant populations (BC1F5 generation) C 273/PBW 343//PBW 343 (70 lines), C 306/PBW 534//PBW 534 (70 lines) and C 518/PBW 343//PBW 343 (80 lines). Association of traits studied with chapati score in set of cultivars and genetic stocks Starch pasting characteristics showed mild negative correlation with chapati quality, which is again contrasting, to the requirements of bread making. The correlations were not consistent over years possibly due to environmental factor (temperature, rainfall, fertilizer and irrigations etc.) and due to change in the constitution of the set. Similarly mixographic traits showed negative association chapati making quality. The correlations which prevail in the populations carry much greater weight as these have persisted over several rounds of recombination and are likely to reflect under lying causes of superior chapati quality. As various components of chapati quality would be disassembled, the relative levels of correlations for individual traits would be uncovered. Among the starch pasting characteristics, final viscosity and setback were consistently negatively associated with the chapati making quality. In case of the mixographic traits, mixing tolerance index is negatively associated whereas rate of dough development has consistent positive correlation with chapati quality

Understanding the chapati making attributes of the Indian wheats – I: The physico-chemical basis

The research project was largely built around the tall traditional cultivars of the pre-dwarfing era, which were known to excel for chapati quality. These included C 306, C 518 and C 273. The few cultivars that had emanated from crosses of these superior chapati quality wheats with dwarf wheats formed another important component of this set and included WG 357, PBW 175, PBW 154, PBW 226, Lok 1 among others. Asecond set of materials, three backcross recombinant populations (BC1F5 generation) derived from C 273/PBW 343//PBW 343 (70 lines), C 306/PBW 534//PBW 534 (70 lines) and C 518/PBW 343//PBW 343 (80 lines) were also studied to arrive at some conclusion. Various physico-chemical characters(Grain appearance score,Grain hardness,Test weight,1000-grain weight,Yellow berry,Moisture content,Protein content,Gluten content, Gluten index, Sedimentation value, Phenol Test, Carotenoids, Sugar content, Diastatic activity, Falling Number) and chapati-makingscores were evaluated. Grain hardness seems to have a clear role in chapati quality with a correlation coefficient of 0.34, 0.35 and 0.17 observed in different recombinant populations.More consistent correlation was found for grain appearance ranging from 0.26 to 0.36 in the populations.Consistent high positive correlations have showed up for diastase activity, which ranged from 0.32 to 0.46.This consistent behaviour is a strong evidence for the role of this trait in chapati making quality.Diastase activity emerges as a more consistent and stronger contributor to chapati making quality. Phenol score may not serve as a suitable indicator of chapati quality

Tailoring sub-3.3 angstrom ultramicropores in advanced carbon molecular sieve membranes for blue hydrogen production

Carbon molecular sieve (CMS) membranes prepared by carbonization of polymers containing strongly size-sieving ultramicropores are attractive for high-temperature gas separations. However, polymers need to be carbonized at extremely high temperatures (900&deg; to 1200&deg;C) to achieve sub-3.3 &Aring; ultramicroporous channels for H2/CO2 separation, which makes them brittle and impractical for industrial applications. Here, we demonstrate that polymers can be first doped with thermolabile cross-linkers before low-temperature carbonization to retain the polymer processability and achieve superior H2/CO2 separation properties. Specifically, polybenzimidazole (PBI) is cross-linked with pyrophosphoric acid (PPA) via H bonding and proton transfer before carbonization at &le;600&deg;C. The synergistic PPA doping and subsequent carbonization of PBI increase H2 permeability from 27 to 140 Barrer and H2/CO2 selectivity from 15 to 58 at 150&deg;C, superior to state-of-the-art polymeric materials and surpassing Robeson&rsquo;s upper bound. This study provides a facile and effective way to tailor subnanopore size and porosity in CMS membranes with desirable molecular sieving ability. &nbsp;</p