Warp-speed adaptation to novel hosts after 300 generations of enforced dietary specialisation in the seed beetle Callosobruchus maculatus (Coleoptera: Chrysomelidae: Bruchinae)

Thank you to Paul Eady for providing C. maculatus to initiate our laboratory population and advice on rearing them. The study was funded by the University of Aberdeen core teaching funds (honours project budget to TP), and by a doctoral training grant to AL from the BBSRC-EastBio doctoral training partnershipPeer reviewedPublisher PD

Chickpeas as a protein and energy supplement for high producing dairy cows

Thirty lactating Holstein cows were randomly assigned to one of three diets to evaluate chickpeas as a dietary supplement from wk 4 to 16 postpartum. Diets contained chickpeas at 0, 50, and 100 % of the concentrate dry matter in place of corn and soybean meal. Total mixed diets, fed individually, contained concentrate corn silage and alfalfa hay at 52, 32, and 16 % of the dry matter. Milk yield (34.5, 35.1, 35.7 kg/d) was higher for cows fed 100 % chickpeas than 0 % chickpeas. Fat (3.06, 3.09, 3.28 %) was highest for cows fed 100 % chickpeas. Milk medium (C12-C16 ) chain fatty acids ( 53.8, 48.6, 45.5 g/l00 g fat) and long chain (C18 ) fatty acids (29.4, 35.0, 38.8 g/l00 g fat) and milk protein (3.20, 3.09, 2.96 %) differed for all three diets. Ruminal acetate: propionate ratio {2.03, 1.98, 2.39) was highest for cows fed 100 % chickpeas. Total serum essential amino acid concentration (105.3, 95.9, 89.4 umoles/dl) was higher for cows fed 0 % chickpeas than 100 % chickpeas. Lactational responses are discussed with respect to increased intake of fat, increased dietary protein degradablility, and decreased plasma essential amino acids

Economic Issues Related To Chickpea Production In The Northern Plains

Production Economics,

Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina

Chickpea, a relevant legume worldwide, can be nutritional and functionally improved by fermentation with lactic acid bacteria (LAB). In order to select suitable autochthonous starter cultures, we isolated and identified LAB from kabuli chickpeas cultivated and consumed in northwestern Argentina, and screened their relevant techno-functional properties. Chickpeas were milled and spontaneously fermented with daily back-slopping at 37 °C for 6 days and evolution of microbial populations were followed by plate counting. Phenotypic and genotypic methods including (GTG)5-based PCR fingerprinting and 16S rDNA sequencing were used to differentiate and identify the isolates to species level. A marked increase of LAB counts was observed throughout fermentation raising from 0.88 ± 0.35 log CFU/g of unfermented flours to 9.61 ± 0.21 log CFU/g after 5 backslopping steps with a concomitant pH decline from 6.09 ± 0.05 to 4.40 ± 0.03. Eighteen strains belonging to four LAB genera and six species: Enterococcus durans, E. mundtii, Lactococcus garvieae, Pediococcus pentosaceus, Weissella cibaria and W. paramesenteroides were identified in chickpea sourdoughs. Based on their abilities, Weissella cibaria CRL 2205 (acidification capacity), W. paramesenteroides CRL 2191 (proteolytic activity), Pediococcus pentosaceus CRL 2145 (gallate decarboxylase and peptidase activities), Lactococcus garviae CRL 2199 (α-galactosidase activity) and E. durans CRL 2193 (antimicrobial activity), were selected to design novel fermented chickpea products.Fil: Saez, Gabriel Dario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad San Pablo Tucumán; ArgentinaFil: Saavedra, Maria Lucila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Zarate, Gabriela del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad San Pablo Tucumán; Argentin

Chickpea Production and Price Risk Management in the Northern Plains

Demand and Price Analysis,

Lessons learnt from the intercropping and grazing of high value tree systems across europe

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When is the price right?

Demand and Price Analysis,

Chickpeas respond well to inoculation with TagTeam®

Non-Peer ReviewedRhizobia strains were tested in TagTeam® peat and granule formulations for their effectiveness at increasing yields in chickpeas. Of the five strains tested in 1999, the top three were chosen on the basis of yields produced and were formulated in both peat and granular for testing in 2000. Desi (cv. Myles) and kabuli (cv. Chico) chickpeas were used to evaluate the strains in 2000. Results were consistent in both types of chickpeas with both varieties responding well to inoculation. In a peat formulation there was no difference between the strains but in the granular formulation there was a difference. One of the three strains survived poorly on the granules and was not used in the trials. Of the two remaining strains one showed a slight advantage over the other and this was consistent in both desi and kabuli chickpeas. The average response to inoculation over 4 locations ranged from 30% to 47% increase in yields in kabuli and 48% to 60% increase in yields in desi. The response in desi and kabuli chickpeas is site specific as Birsay gave the highest yields in desi chickpeas, while Milden was the most responsive with kabuli type chickpeas

Effects of Chickpea in Substitution of Soybean Meal on Milk Production, Blood Profile and Reproductive Response of Primiparous Buffaloes in Early Lactation

This study aimed to evaluate the effects of the use of chickpea meal in substitution of soybean meal on plasma metabolites, reproductive response, milk yield and composition and milk coagulation traits of primiparous buffaloes in early lactation. Eighteen primiparous buffaloes were blocked by age, body weight and days in milk and equally allotted to two experimental groups from 10 to 100 days of lactation. The experimental diets consisted of the same forage integrated with two different isonitrogenous and isoenergetic concentrates containing either 210 g/kg of soybean meal or 371 g/kg chickpea. The use of chickpea meal had no negative effects on dry matter intake (p = 0.69), body condition score (p = 0.33) and milk yield (p = 0.15). Neither milk composition nor blood metabolites were influenced by dietary treatments (p > 0.05), but an increment of urea concentrations in milk (p 0.05) of the dietary treatment was highlighted on milk coagulation traits as well as buffalo reproductive responses. We concluded that soybean meal can be replaced by chickpea meal in the diet for primiparous dairy buffaloes in the early lactation period without impairing their productive and reproductive performance

A study of starch gelatinisation behaviour in hydrothermally-processed plant food tissues and implications for in vitro digestibility

The aim of this study was to investigate the role of the plant food matrix in influencing the extent of starch gelatinisation during hydrothermal processing, and its implications for starch digestibility. Differential scanning calorimetry (DSC) was used to provide a detailed examination of the gelatinisation behaviour of five distinct size fractions (diameters <0.21 to 2.58 mm) of milled chickpea and durum wheat. Gelatinisation parameters were obtained from the DSC thermograms and concomitant microscopy analyses were performed. The estimated terminal extent of gelatinisation (TEG) was compared with our previously published data for in vitro starch digestibility of the same food materials. We observed clear differences in the gelatinisation behaviour of matched size-fractions of chickpeas and durum wheat. In chickpea materials, the TEG values (34–100%) were inversely related to particle size, whereas in durum wheat, no sizedependent limitations on TEG were observed. The TEG values were completely consistent with the extent of starch amylolysis in all size fractions of both durum wheat and chickpea. Microstructural analysis following hydrothermal processing confirmed the presence of some partially gelatinised birefringent starch within intact chickpea cells. Birefringent starch granules were not present in any of the processed fractions of durum wheat. The differences in gelatinisation behaviour of these plant species seem to reflect the individual cell wall properties of these materials. These findings demonstrate the applicability of DSC to real food materials to provide insight into the mechanisms by which the food matrix (particularly the plant cell walls) influences gelatinisation, and consequently, starch amylolysis