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Effect of rice variety and blending proportion on the proximate compositions, minerals and phytic acid contents of bread from rice-teff blend.

ABSTRACT: Development of bakery products containing rice ( Oryza sativa, Linn.) and teff ( Eragrostis tef) could have potential health benefits due to their gluten free nature. Nine experimental runs were generated using custom design by JMP 8 software. The effect of two factors, rice variety (Edeget, X-jigna and Nerica-4) and blending proportions of rice and teff (0.5:0.5, 0.7:0.3 and 0.9:0.1) were studied. The data analysis was conducted using SAS software package for the mean comparison and custom design by JMP 8 software. Response surface methodology was applied to study the interaction effect of the main factors and to generate the predictive equations. An optimal value (1.60%) of fiber was obtained when the proportion of the blend was 50% Edeget and 50% teff because teff grain is high in fiber. A maximum value (10.75%) of protein was obtained when the proportion of the blend was 70% Nerica-4 and 30% teff. Carbohydrate was optimal (81.37%) when 90% Edeget and 10% teff were blended because rice grain is high in carbohydrate. Optimal iron content (12.97 mg/100g) was obtained when the proportion of the blend was 50% Nerica-4 and 50% teff because teff grain is high in iron. Optimal zinc content (4.14 mg/100g) was obtained when the proportion of the blend was 50% X-jigna and 50% teff. The optimal value (61.25 mg/100g) of calcium was obtained when the proportion of the blend was 50% Edeget and 50% teff. Optimum (lower) value (0.31mg/g) of phytic acid was obtained when the proportion of the blend was 90% Nerica-4 and 10% teff because rice grain is lower in phytic acid content. It was concluded that rice variety and rice-teff blending proportion had a significant effect on the physico-chemical properties of rice-teff blend bread. An optimal nutrient blend (high in nutrients, low in anti-nutrients) was obtained when 70% Edeget rice variety was blended with 30% teff. All the derived mathematical models for the various responses were found to fit significantly to the predicted data.

SUBMITTER: Legesse S

PROVIDER: S-EPMC6758841 | biostudies-literature | 2015

REPOSITORIES: biostudies-literature

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Effect of rice variety and blending proportion on the proximate compositions, minerals and phytic acid contents of bread from rice-teff blend.

Legesse Sintayehu S Worku Solomon S Bultosa Geremew G

F1000Research 20150513

Development of bakery products containing rice ( <i>Oryza sativa, Linn</i>.) and teff ( <i>Eragrostis tef</i>) could have potential health benefits due to their gluten free nature. Nine experimental runs were generated using custom design by JMP 8 software. The effect of two factors, rice variety (Edeget, X-jigna and Nerica-4) and blending proportions of rice and teff (0.5:0.5, 0.7:0.3 and 0.9:0.1) were studied. The data analysis was conducted using SAS software package for the mean comparison a ...[more]

PMID: 31583076

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Project description:BackgroundThe nutritional value of rice can be improved by developing varieties with optimum levels of grain phytic acid (PA). Artificial low-PA mutants with impaired PA biosynthesis have been developed in rice through induced mutagenesis. However, low-PA mutant stocks with drastically reduced grain PA content have poor breeding potential, and their use in rice breeding is restricted due to their detrimental pleiotropic effects, which include decreased seed viability, low grain weight, and low seed yield. Therefore, it is necessary to take advantage of the natural variation in grain PA content in order to reduce the PA content to an ideal level without compromising the crop's agronomic performance. Natural genetic diversity in grain PA content has not been thoroughly examined among elite genetic stocks. Additionally, given grain PA content as a quantitative trait driven by polygenes, DNA marker-assisted selection may be required for manipulation of such a trait; however, informative DNA markers for PA content have not yet been identified in rice. Here we investigated and dissected natural genetic variation and genetic variability components for grain PA content in rice varieties cultivated in Eastern and North-Eastern India during the last 50 years. We developed novel gene-based markers for the low-PA-related candidate genes in rice germplasm, and their allelic diversity and association with natural variation in grain PA content were studied.ResultsA wide (0.3-2.8%), significant variation for grain PA content, with decade-wise and ecology-wise differences, was observed among rice varieties. Significant genotype x environment interaction suggested polygenic inheritance. The novel candidate gene-based markers detected 43 alleles in the rice varieties. The new markers were found highly informative as indicated by PIC values (0.11-0.65; average: 0.34) and coverage of total diversity. Marker alleles developed from two putative transporter genes viz., SPDT and OsPT8 were significantly associated with grain PA variation assayed on the panel. A 201 bp allele at the 3' UTR of SPDT gene was negatively associated with grain PA content and explained 7.84% of the phenotypic variation. A rare allele in the coding sequence of OsPT8 gene was positively associated with grain PA content which explained phenotypic variation of 18.49%.ConclusionNatural variation in grain PA content is substantial and is mostly controlled by genetic factors. The unique DNA markers linked with PA content have significant potential as genomic resources for the development of low-PA rice varieties through genomics-assisted breeding procedures.

Project description:BackgroundA major challenge to psychological treatment for alcohol use disorder (AUD) is patient non-compliance. A promising new treatment approach that is hypothesized to increase patient compliance is blended treatment, consisting of face-to-face contact with a therapist combined with modules delivered over the internet within the same protocol. While this treatment concept has been developed and proven effective for a variety of mental disorders, it has not yet been examined for AUD.AimsThe study described in this protocol aims to examine and evaluate patient compliance with blended AUD treatment as well as the clinical and cost effectiveness of such treatment compared to face-to-face treatment only.MethodsThe study design is a pragmatic, stepped-wedge cluster randomized controlled trial. The included outpatient institutions (planned number of patients: n?=?1800) will be randomized in clusters to implement either blended AUD treatment or face-to-face treatment only, i.e. treatment as usual (TAU). Both treatment approaches consist of motivational interviewing and cognitive behavioral therapy. Data on sociodemographics, treatment (e.g. intensity, duration), type of treatment conclusion (compliance vs. dropout), alcohol consumption, addiction severity, consequences of drinking, and quality of life, will be collected at treatment entry, at treatment conclusion, and 6 months after treatment conclusion. The primary outcome is compliance at treatment conclusion, and the secondary outcomes include alcohol consumption and quality of life at six-months follow-up. Data will be analyzed with an Intention-to-treat approach by means of generalized linear mixed models with a random effect for cluster and fixed effect for each step. Also, analyses evaluating cost-effectiveness will be conducted.DiscussionBlended treatment may increase treatment compliance and thus improve treatment outcomes due to increased flexibility of the treatment course. Since this study is conducted within an implementation framework it can easily be scaled up, and when successful, blended treatment has the potential to become an alternative offer in many outpatient clinics nationwide and internationally.Trial registrationClinicaltrials.gov .: NCT04535258 , retrospectively registered 01.09.20.

Dataset Information

Effect of rice variety and blending proportion on the proximate compositions, minerals and phytic acid contents of bread from rice-teff blend.

Publications

Effect of rice variety and blending proportion on the proximate compositions, minerals and phytic acid contents of bread from rice-teff blend.

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