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Book: Gluten-free ancient grains

Awika, Joseph M. / Taylor, John R. N.

cereals, pseudocereals and legumes: sustainable, nutritious, and health-promoting foods for the 21st century

(Woodhead Publishing series in food science, technology and nutrition)

2017

Author's details	edited by John R. N. Taylor, Joseph M. Awika
Series title	Woodhead Publishing series in food science, technology and nutrition
Language	English
Size	xiv, 342 Seiten, Illustrationen
Publisher	Woodhead
Publishing place	Duxford ; Cambridge ; Kidlington
Publishing country	Great Britain
Document type	Book
HBZ-ID	HT019394210
ISBN	978-0-08-100866-9 ; 9780081008911 ; 0-08-100866-X ; 0081008910
Database	Catalogue ZB MED Nutrition, Environment, Agriculture

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Shelf mark	Loan status	Location
178/343	available for loan (reading room)	Freihandmagazin (U1)

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Article ; Online: Do kafirin bioplastic materials have unique functional characteristics?

Taylor, John R. N. / Taylor, Janet

Cereal Chemistry. 2023 , v. 100, no. 3 p.539-555

2023

Abstract: BACKGROUND AND OBJECTIVES: There is considerable interest in kafirin, sorghum prolamin, as a bioplastic material because it apparently produces bioplastics with superior functional properties. This review evaluates the evidence, focussing on research ... ...

Abstract	BACKGROUND AND OBJECTIVES: There is considerable interest in kafirin, sorghum prolamin, as a bioplastic material because it apparently produces bioplastics with superior functional properties. This review evaluates the evidence, focussing on research directly comparing the properties of kafirin bioplastics (films and elastomers) with those from zein and gluten. FINDINGS: Kafirin and zein are more hydrophobic than gluten but there is little difference in hydrophobicity between them. Kafirin and zein films have better moisture barrier properties than gluten films. Films made from total kafirin (α‐, β‐, and γ‐kafirins) are stronger and take up less moisture than films from commercial zein (essentially α‐zein). However, total kafirin‐ and total zein films have similar moisture uptake. Also, there is little difference in oxygen barrier properties between total kafirin‐ and commercial zein films. Total kafirin elastomers have better elastic recovery than commercial‐ and total zein elastomers and similar elastic recovery to gluten. CONCLUSIONS: The better functional properties of kafirin bioplastics compared to commercial zein bioplastics seems to be largely due to the greater disulfide bonded polymerization of kafirin polypeptides, involving the cysteine‐rich β‐ and γ‐kafirin classes. SIGNIFICANCE AND NOVELTY: This work should stimulate research into disulfide‐bonded polymerization of prolamins to improve their bioplastic functionality.
Keywords	bioplastics ; disulfides ; gluten ; hydrophobicity ; kafirins ; oxygen ; polymerization ; polypeptides ; zein
Language	English
Dates of publication	2023-05
Size	p. 539-555.
Publishing place	John Wiley & Sons, Ltd
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	242360-1
ISSN	0009-0352
ISSN	0009-0352
DOI	10.1002/cche.10648
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Resistant‐Type Starch in Sorghum Foods—Factors Involved and Health Implications

Taylor, John R. N. / Duodu, Kwaku G.

Starch ‐ Stärke. 2023 Sept., v. 75, no. 9-10 p.e2100296-

2023

Abstract: Sorghum grain has a higher content of resistant starch (RS) than other cereals and seems to be more slowly digestible. However, people consume foods where the grain has been processed by thermal and other treatments. This review addresses whether sorghum ...

Abstract	Sorghum grain has a higher content of resistant starch (RS) than other cereals and seems to be more slowly digestible. However, people consume foods where the grain has been processed by thermal and other treatments. This review addresses whether sorghum foods generally have unusually high levels of RS and slowly digestible starch (SDS), what intrinsic factors are responsible and how processing conditions affect RS and SDS, and the health‐related implications of sorghum food consumption. With non‐tannin type sorghums, if the endosperm structure is little disrupted during food processing, as with conventional wet cooking, then the food can exert positive health effects on glycemic response related to its high RS content. Thermally induced cross‐linking of the kafirin matrix proteins appears to be responsible for the low starch digestibility. However, when non‐tannin sorghum is processed using high‐shear technologies like extrusion cooking, the endosperm, and starch granule structure are disrupted, rendering the starch fully digestible. Regarding tannin‐type sorghums, the tannins have a strong inhibitory effect on starch digestibility, notably by binding with the starch, which can improve glycemic response and other health related parameters. Future research on RS in sorghum foods must focus on the mechanisms responsible and interactions between intrinsic‐ and processing‐related factors.
Keywords	crosslinking ; digestible carbohydrates ; endosperm ; extrusion ; food consumption ; glycemic effect ; kafirins ; people ; resistant starch ; starch granules
Language	English
Dates of publication	2023-09
Publishing place	John Wiley & Sons, Ltd
Document type	Article ; Online
Note	REVIEW
ZDB-ID	241168-4
ISSN	0038-9056
ISSN	0038-9056
DOI	10.1002/star.202100296
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Can consumption of local micronutrient- and absorption enhancer-rich plant foods together with starchy staples improve bioavailable iron and zinc in diets of at-risk African populations?

Adetola, Oluyimika Y / Taylor, John R N / Duodu, K G

International journal of food sciences and nutrition

2023 Volume 74, Issue 2, Page(s) 188–208

Abstract: Iron and zinc deficiencies remain prevalent in developing countries, often due to monotonous starchy diets that are low in bioavailable minerals. This review addresses the question as to whether consumption of starchy staple foods in Africa together with ...

Abstract	Iron and zinc deficiencies remain prevalent in developing countries, often due to monotonous starchy diets that are low in bioavailable minerals. This review addresses the question as to whether consumption of starchy staple foods in Africa together with micronutrient-dense and absorption enhancer-rich plant foods can enhance iron and zinc bioavailability in the diets of at-risk populations. While green leafy vegetables (GLVs) fortification of starchy staples can improve mineral contents, especially iron, it may not improve bioavailable iron and zinc, due to GLVs' high contents of mineral absorption inhibitors, notably polyphenols, phytate and calcium. Fruits, although low in minerals, could improve bioavailable iron and zinc in the staples because of their high ascorbic and citric acid and/or β-carotene contents, which can form soluble chelates with the minerals. More human studies are needed to establish whether such a technology or fortification strategy can improve bioavailable iron and zinc in African-type plant-based diets.
MeSH term(s)	Humans ; Iron ; Zinc ; Micronutrients ; Diet ; Trace Elements ; Vegetables ; Minerals ; Biological Availability
Chemical Substances	Iron (E1UOL152H7) ; Zinc (J41CSQ7QDS) ; Micronutrients ; Trace Elements ; Minerals
Language	English
Publishing date	2023-02-26
Publishing country	England
Document type	Review ; Journal Article
ZDB-ID	1121877-0
ISSN	1465-3478 ; 0963-7486
ISSN (online)	1465-3478
ISSN	0963-7486
DOI	10.1080/09637486.2023.2182740
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Article ; Online: A profile of urban agricultural growers, organizations, their needs, and challenges in the Northeastern United States.

Richardson, Matthew L / Taylor, John R / Thompson, Megan J / Rangarajan, Anusuya / Hanumappa, Mamatha / Little, Neith G

PloS one

2024 Volume 19, Issue 4, Page(s) e0298831

Abstract: Urban agriculture is increasingly valued as a strategy for improving quality of life in cities, but urban growers face challenges and often lack coordinated support from governments and the agricultural industry. We surveyed urban growers through an ... ...

Abstract	Urban agriculture is increasingly valued as a strategy for improving quality of life in cities, but urban growers face challenges and often lack coordinated support from governments and the agricultural industry. We surveyed urban growers through an online survey, primarily in the Northeastern United States, to develop a profile of growers and associated organizations, assess the current state of urban agriculture, and determine how universities could help meet their needs. A total of 394 respondents completed the survey and most urban growers were white (non-Hispanic) and younger than 45 years old. Women and men were in almost equal proportion. Urban growers were well-educated, but most did not receive a degree in agriculture. Urban agriculture in our study area was dominated by relatively small non-profit organizations and home and community gardens were the most common types of organizations. Urban agricultural organizations want to improve environmental sustainability and socio-cultural conditions through food access and security, regardless of their tax status. Urban growers face diverse barriers and challenges and the most ubiquitous barriers and challenges reported by respondents were related to availability of land and long-term access in urban areas. Many respondents received low revenue or were operating at a net loss even though they reported diverse income streams. Respondents need a wide range of training, including in traditional agricultural topics as well as financial management and business trainings. Universities can play a key role in promoting urban agriculture by offering training and research. Workforce development is a large priority among universities, so urban growers should regularly be consulted, and the results shared with career and workforce development professionals and researchers in urban areas to identify training and research that meets the needs of stakeholders.
MeSH term(s)	Male ; Female ; Humans ; Middle Aged ; Quality of Life ; Agriculture ; Cities ; New England ; Organizations
Language	English
Publishing date	2024-04-10
Publishing country	United States
Document type	Journal Article
ZDB-ID	2267670-3
ISSN	1932-6203 ; 1932-6203
ISSN (online)	1932-6203
ISSN	1932-6203
DOI	10.1371/journal.pone.0298831
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Small‐scale microwave cooking‐based procedure for evaluation of injera‐making quality of sorghum genotypes

Mezgebe, Abadi Gebre / de Kock, Henriëtte L. / Taylor, John R. N.

Cereal Chemistry. 2023 , v. 100, no. 3 p.567-573

2023

Abstract: BACKGROUND AND OBJECTIVES: Evaluation of the injera‐making quality of sorghum and teff genotypes is problematic because of the large quantity of grain required to make injera using the conventional full‐scale method. This study evaluated a small‐scale ... ...

Abstract	BACKGROUND AND OBJECTIVES: Evaluation of the injera‐making quality of sorghum and teff genotypes is problematic because of the large quantity of grain required to make injera using the conventional full‐scale method. This study evaluated a small‐scale microwave cooking‐based injera making procedure. Eight lines expressing waxy and high protein digestibility traits and three normal‐type sorghums were used. Freshly prepared and stored injeras were evaluated using instrumental texture analysis. FINDINGS: The stress and strain data of fresh and stored injeras from the microwave procedure significantly (p < .01) correlated with those from the full‐scale method: Stress: fresh injera (r = 0.725), 2‐days stored (r = 0.741), 4‐days stored (r = 0.852); Strain: fresh injera (r = 1.000), 2‐days stored (r = 1.000), 4‐days stored (r = 0.999). CONCLUSIONS: The small‐scale microwave procedure uses much less grain and correlates with the full‐scale method. SIGNIFICANCE AND NOVELTY: The small‐scale microwave procedure should enable screening of considerably larger numbers of genotypes for injera‐making quality.
Keywords	Eragrostis tef ; chemistry ; digestible protein ; texture
Language	English
Dates of publication	2023-05
Size	p. 567-573.
Publishing place	John Wiley & Sons, Ltd
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	242360-1
ISSN	0009-0352
ISSN	0009-0352
DOI	10.1002/cche.10642
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Extrusion cooking of food‐to‐food fortified wholegrain sorghum‐based porridges enhances Caco‐2 ferritin formation

Lubaale, John / Taylor, John R. N. / Emmambux, Mohammad Naushad / Duodu, Kwaku G.

Cereal Chemistry. 2023 Mar., v. 100, no. 2 p.371-383

2023

Abstract: BACKGROUND AND OBJECTIVES: Iron deficiency is still a major public health concern in sub‐Saharan Africa, and this is in part due to a monotonous diet of cereals often low in bioavailable minerals and high in mineral bioavailability inhibitors, notably ... ...

Abstract	BACKGROUND AND OBJECTIVES: Iron deficiency is still a major public health concern in sub‐Saharan Africa, and this is in part due to a monotonous diet of cereals often low in bioavailable minerals and high in mineral bioavailability inhibitors, notably phytate and polyphenols. Sorghum is a major food crop across the semi‐arid tropics in Africa because of its tolerance to high temperature and low rainfall. Extrusion cooking is a process that applies high heat, pressure, and shear to raw food materials to produce ready‐to‐eat products. The application of high heat, pressure, and shear can destroy anti‐nutrients in plant foods and hence enhance the bioavailability of minerals. Food‐to‐food fortification (FtFF) is a strategy where micronutrient‐rich food combinations are used to promote the bioavailability of essential micronutrients by increasing the content of micronutrient bioavailability enhancers. The objective of this study was to determine the effects of extrusion cooking of wholegrain sorghum‐based porridges fortified with baobab fruit powder and moringa leaf powder on iron bioaccessibility. FINDINGS: Although extrusion reduced bioaccessible iron content (BIC) and percentage bioaccessible iron (PBI), it enhanced ferritin‐formation in Caco‐2 cells (by 38%) compared to conventional cooking, most probably because extrusion reduced contents of phenolics and phytate, hence freeing more iron. Fortification with baobab increased PBI by 14%–34% whether extruded or conventionally cooked, probably due to its organic acids. Fortification with moringa reduced BIC and PBI (by 30% and 71%, respectively) whether extruded or conventionally‐cooked, probably due to its high calcium and phytate contents. CONCLUSION: Extrusion cooking has the potential to help alleviate iron deficiency in sorghum‐based foods because it reduces the content of anti‐nutrients. SIGNIFICANCE AND NOVELTY: This study highlights the potential of extrusion cooking coupled with fortification with tropical foodstuffs high in organic acids to improve iron bioavailability in wholegrain‐based starchy staple foods.
Keywords	Adansonia digitata ; antinutritional factors ; bioavailability ; calcium ; chemistry ; diet ; extrusion ; ferritin ; food crops ; fruits ; heat ; heat tolerance ; iron ; leaves ; phytic acid ; polyphenols ; public health ; rain ; raw foods ; ready-to-eat foods ; Sub-Saharan Africa
Language	English
Dates of publication	2023-03
Size	p. 371-383.
Publishing place	John Wiley & Sons, Ltd
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	242360-1
ISSN	0009-0352
ISSN	0009-0352
DOI	10.1002/cche.10616
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Bioplastic film making properties of quality protein maize (QPM) zein

Baloyi, Julia T. / Taylor, Janet / Taylor, John R. N.

Cereal Chemistry. 2023 , v. 100, no. 4 p.805-815

2023

Abstract: BACKGROUND AND OBJECTIVE: Quality protein maize (QPM) has abundant γ‐zein, which crosslinks itself and other zeins through disulfide bonding. The work aims to develop zein bioplastics with better functionality by using QPM zein. Physical properties of ... ...

Abstract	BACKGROUND AND OBJECTIVE: Quality protein maize (QPM) has abundant γ‐zein, which crosslinks itself and other zeins through disulfide bonding. The work aims to develop zein bioplastics with better functionality by using QPM zein. Physical properties of cast QPM zein films from QPM maize were compared with zein films from regular maize types and commercial zein, all without added plasticizers. FINDINGS: QPM zein contained 3.8% cysteine compared with 1.8%–2.7% in regular maize zeins and 1% in commercial zein and the QPM zein had a much higher proportion of γ‐zein. QPM zein films cast from glacial acetic acid (GAA) were opaque but absorbed the least liquid (≈16%) and swelled less (≈11%) after buffer immersion than the other zein films and aqueous ethanol‐cast films. Notably, the GAA‐cast QPM zein films became highly flexible after ambient storage, whereas the other zein films remained brittle. CONCLUSIONS: The low buffer uptake and swelling of QPM zein films is attributed to crosslinking involving the cysteine‐rich γ‐zein polypeptides. Their flexibility is attributed to better solubilization of the zein in GAA and water molecules bound to the γ‐zein polypeptides acting as a plasticizer. SIGNIFICANCE AND NOVELTY: QPM zein can enable the formation of flexible zein bioplastics without added plasticizers.
Keywords	acetic acid ; bioplastics ; brittleness ; corn ; crosslinking ; cysteine ; disulfides ; liquids ; plasticizers ; polypeptides ; solubilization ; zein
Language	English
Dates of publication	2023-07
Size	p. 805-815.
Publishing place	John Wiley & Sons, Ltd
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	242360-1
ISSN	0009-0352
ISSN	0009-0352
DOI	10.1002/cche.10665
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Can consumption of local micronutrient- and absorption enhancer-rich plant foods together with starchy staples improve bioavailable iron and zinc in diets of at-risk African populations?

Adetola, Oluyimika Y. / Taylor, John R. N. / Duodu, K. G.

International Journal of Food Sciences and Nutrition. 2023 Feb. 17, v. 74, no. 2 p.188-208

2023

Abstract	Iron and zinc deficiencies remain prevalent in developing countries, often due to monotonous starchy diets that are low in bioavailable minerals. This review addresses the question as to whether consumption of starchy staple foods in Africa together with micronutrient-dense and absorption enhancer-rich plant foods can enhance iron and zinc bioavailability in the diets of at-risk populations. While green leafy vegetables (GLVs) fortification of starchy staples can improve mineral contents, especially iron, it may not improve bioavailable iron and zinc, due to GLVs’ high contents of mineral absorption inhibitors, notably polyphenols, phytate and calcium. Fruits, although low in minerals, could improve bioavailable iron and zinc in the staples because of their high ascorbic and citric acid and/or β-carotene contents, which can form soluble chelates with the minerals. More human studies are needed to establish whether such a technology or fortification strategy can improve bioavailable iron and zinc in African-type plant-based diets.
Keywords	absorption ; bioavailability ; calcium ; citric acid ; humans ; iron ; nutrition ; phytic acid ; polyphenols ; zinc ; Africa ; Green leafy vegetables ; fruits ; phytate ; ascorbic acid
Language	English
Dates of publication	2023-0217
Size	p. 188-208.
Publishing place	Taylor & Francis
Document type	Article ; Online
ZDB-ID	1121877-0
ISSN	1465-3478 ; 0963-7486
ISSN (online)	1465-3478
ISSN	0963-7486
DOI	10.1080/09637486.2023.2182740
Database	NAL-Catalogue (AGRICOLA)

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Article: Designing multifunctional urban agroforestry with people in mind

Taylor, John R. / Lovell, Sarah Taylor

Urban agriculture & regional food systems. 2021, v. 6, no. 1

2021

Abstract: Urban landscapes combining trees and crops—urban agroforestry (UAF) systems—may offer greater ecological and cultural benefits than annual cropping systems. Interest in UAF is growing, as evidenced by an increasing number of built projects and articles ... ...

Abstract	Urban landscapes combining trees and crops—urban agroforestry (UAF) systems—may offer greater ecological and cultural benefits than annual cropping systems. Interest in UAF is growing, as evidenced by an increasing number of built projects and articles in the popular press and the academic literature on the subject. However, the practice of UAF appears to far outpace research on its scientific underpinnings or its design. Developing sustainable, resilient UAF sites can be challenging because of biophysical and sociocultural conditions unique to the city; however, cities offer opportunities not found in rural environments including the potential to close open nutrient loops between consumers and sites of food production. We argue that these biophysical and sociocultural challenges and opportunities can be best addressed through an evidence‐based approach to the design of UAF systems and a complex ecological aesthetic design language integrating theory, principles, and practices from urban agroecology and allied fields, environmental psychology, and landscape architecture. The resulting multifunctional UAF systems would be socially sustainable and equitable and promote the circular metabolism of the city. Drawing on a purposive review of literature from these disciplines, we propose a preliminary framework consisting of 14 guidelines and complementary principles and strategies for the design of multifunctional, culturally preferred UAF and offer recommendations for future research.
Keywords	aesthetics ; agroecology ; agroforestry ; food production ; landscaping ; metabolism ; people ; psychology ; urban agriculture
Language	English
Publishing place	John Wiley & Sons, Ltd
Document type	Article
Note	JOURNAL ARTICLE
ZDB-ID	2866294-5
ISSN	2575-1220 ; 2352-0574 ; 2352-0566
ISSN (online)	2575-1220 ; 2352-0574
ISSN	2352-0566
DOI	10.1002/uar2.20016
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