High Starch Content Research Articles

Development and characterization of pearl millet (AHB 1200) starch nanoparticle‐based edible films: A paradigm shift in food packaging

AbstractPearl millet, known for its adaptability to challenging agro‐climatic conditions, emerges as a valuable candidate for biopolymer‐based packaging. The AHB 1200 cultivar, distinguished by its high starch content, provides a reliable source for biopolymer extraction. The conversion of pearl millet starch into nanoparticles by acid hydrolysis represents a cutting‐edge method to enhance biopolymeric materials. The inclusion of these nanoparticle concentrations (0.5%, 1%, 5%, and 10%) into the film results in improved mechanical characteristics, reduced water permeability, and increased biodegradability. Furthermore, the lowered water solubility and reduced water vapor transmission rate (WVTR) further underscore their positive contributions. This study comprehensively examines various film properties, encompassing WVTR from 7.23 ± 0.06 to 4.57 ± 0.08 g/m2/s, moisture content, solubility from 35.29 ± 0.51% to 30.09 ± 0.15%, burst strength from 1102.11 ± 0.99 g to 1535.71 ± 0.63 g, thermal stability, and biodegradability from 65.16% to 92.89%. The findings highlight the notable advancements achieved through the integration of starch nanoparticles.Practical applicationsPearl millet (AHB 1200) starch nanoparticle‐based edible films offer a versatile solution for specialized food packaging needs because of their compatibility with various food types, dairy products, fresh produce, and so on. These films act as a protective barrier and maintain product freshness during storage and transit. It also has enhanced mechanical strength and tear resistance and provides vacuum‐sealed packaging, ensuring an extended shelf life. Beyond their functional benefits, these edible films present an opportunity for branding and marketing differentiation. The films made with pearl millet have an earthy, natural appearance that fits with today's customer inclination for sustainable and environmentally friendly goods. This allows manufacturers to leverage the films as a means of conveying their commitment to environmentally friendly practices, enhancing their brand image and consumer loyalty. Furthermore, the biodegradability of these films is preferred over plastic waste. They offer a viable alternative to traditional plastic packaging, aligning with global initiatives to reduce the environmental impact of packaging materials.

Exploring Scientific Validation of Millets in Contemporary Healthcare: A Traditional Food Supplement.

Millets, small-seeded grasses, are gaining interest for their nutrition and health benefits. This abstract provides a comprehensive overview of millets' pharmacological activities, highlighting their rich bioactive compounds. These compounds, including phenolic compounds, flavonoids, and dietary fibers, contribute to antioxidant effects, safeguarding against chronic diseases. Millets also possess anti-inflammatory properties, potentially alleviating conditions, like arthritis and asthma. They show anti-carcinogenic potential, possibly preventing various cancers' development through mechanisms, like apoptosis induction and inhibiting tumor growth. Moreover, millets offer hypolipidemic and hypoglycemic effects, beneficial for managing conditions, such as dyslipidemia and diabetes. Their high dietary fiber and resistant starch content regulate blood lipids and glucose, reducing the cardiovascular risk. Additionally, millets act as antimicrobials, inhibiting pathogens and serving as natural alternatives to synthetic antimicrobials. They exhibit immunomodulatory effects, enhancing immune function and response. Overall, millets' pharmacological properties, including antioxidant, antiinflammatory, anti-carcinogenic, hypolipidemic, hypoglycemic, antimicrobial, and immunomodulatory traits, position them as functional foods with varied health benefits. Further research can integrate millets into preventive and therapeutic approaches for diverse diseases.

Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

The result of the conducted research is the development of buckwheat malt production technology using plasma-chemically activated aqueous solutions. Buckwheat grain with high starch content became the object of research. The main technological problem is obtaining high-quality brewing malt suitable for the production of gluten-free beer. The expediency of using plasma-chemically activated aqueous solutions as an intensifier of the process of germination of buckwheat grains and an effective disinfectant of buckwheat malt has been experimentally proven. It is shown that the use of plasma chemical activation of technological solutions allows to speed up the process of moistening of buckwheat grain by more than 2 times. The energy and germination capacity of buckwheat grains, when using plasma-chemically activated aqueous solutions, underwent positive changes. The effect of increasing the energy of germination was from 8 to 14 %, and the ability to germinate was 2–9 %. The amylolytic activity of buckwheat malt was analyzed, an increase in amylolytic activity in the range of 30–77 units/g was noted. The extractability of buckwheat malt was investigated separately. This indicator increased by 2–9 % depending on the concentration of peroxides in the solution. The Kolbach index also increased by 2–10 %, which indicates an intensive course of proteolysis. The total amount of amino acids in the experimental samples increased by 619 mg/100 g. There was a significant decrease in the viscosity of the wort, which indicates the high solubility of the obtained buckwheat malt. The technology can be applied in the industrial production of brewing malt and sprouted buckwheat grain of functional purpose. The developed buckwheat malting technology will receive priority in the production of environmentally friendly buckwheat malts of universal purpose that are not contaminated with pathogenic microflora

Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties

Tartary buckwheat (TB) starch is a low-glycaemic-index food source. Analysis of genotype-by-environment effects on starch content is needed to improve high-quality TB production. However, an accurate and high-throughput evaluation method for starch content is a bottleneck for the analysis of genotype-by-environment effects on starch content. In the current study, a rapid and non-destructive method for detecting starch was developed based on near-infrared reflectance (NIR) spectroscopy. Overall, 281 varieties were planted in three environments for 2 years and measured. The coefficient of correlation between the laboratory-determined and NIR model-predicted starch content values was 0.9577. The average starch content of TB varieties had higher variants among the three environments. The genotype-by-environment interaction analysis showed the significant impact of environmental factors on TB starch content. Of them, two varieties (Ft155 and Ft184) with stable and relatively high starch contents (733.43 and 689.16 mg/g) were identified. The amylose content, structure character, thermal properties and pasting character revealed that these physicochemical properties of TB starch were distinct from those of potato and rice. Moreover, Ft155 was more difficult to gelatinise, and Ft184 has desired high-starch-quality cooking properties. These assessments provide robust nutritional quality evaluation approaches and food processing materials.

Nutritional Enhancement of Polimaize Lines: Integrating Native Mexican Maize Alleles into High-Yield Varieties

In this study, we evaluated Polimaize lines, named Polimaize, through the integration of alleles from the Native Blue Corn (NBC-JIQ), a local Mexican maize variety indigenous to the northeast region of Michoacán, Mexico, into elite maize lines curated by the International Maize and Wheat Improvement Center (CIMMYT). This crossbreeding aimed to enhance the nutritional profile of maize, particularly in terms of antioxidants and anthocyanins, which are scarce in elite lines. Our results demonstrated a significant increase in these compounds in the Polimaize lines, with variations due to heterosis. Despite these nutritional improvements, some traits showed decreased concentrations compared to parent lines, notably in sucrose and tryptophan, suggesting a potential trade-off. The study also found significant heritability in amino acids and tryptophan, while hexose sugars showed no substantial heritability. The Polimaize variety exhibited high starch content heritability, comparable to elite lines. Field trials confirmed Polimaize’s promising yield and agronomic traits, highlighting its potential for enhancing consumer health and contributing to sustainable agriculture through enriched crop nutritional quality. This project underscores the value of integrating local race alleles into elite lines, offering genetic diversity in maize cultivation.

Influence of particle network characteristics on the dynamic rheological properties of red lentil puree fractions

The complex cellular structure of plant-based purees has a great impact on their rheological properties, as affected by particle-related factors such as their shape, size and concentration. The aim of this study was to unravel the impact of particles characteristics on viscoelastic properties of fractions from a red lentil puree containing high contents of starch and protein. Four particle fractions were separated from the puree: cell fragments (CF), single cells (SC), cell clusters (CC), and a mix of all particles (MP). Their composition, structural properties, stability upon dilution and dynamic rheological properties after reconstitution at three pulp contents were investigated. CF was mostly made of aggregated cell fragments containing extracellular starch, SC was characterized by dispersed parenchyma cells filled with intracellular starch, and CC of cell clusters containing some intracellular starch. The viscoelastic properties seemed driven by starch location, as SC and CC had higher power law constant values (K') and flow stress (σf), with lower yield strain (γy) than CF: extracellular starch could form a continuous entangled network, entrapping particles and decreasing the gel strength. CF was also the most stable to dilution, which emphasized the role of extracellular starch on networks cohesion. K' and σf were higher in CC than in SC, probably because of the roughness of cell clusters assessed by their low solidity values, as opposed with single cells of smoother surface. Such work on pulse puree particle networks helped to understand the mechanisms involved in a complex structured food system rich in starch and protein.

PpAmy1 Plays a Role in Fruit-Cracking by Regulating Mesocarp Starch Hydrolysis of Nectarines.

Nectarine [Prunus persica (L.) Batsch var.] fruits are highly susceptible to cracking during the ripening process, which significantly decreases their commercial value. In this study, we investigated the underlying mechanism of nectarine fruit-cracking using two nectarine varieties, namely, "Qiannianhong" (cracking-susceptible) and "CR1012" (cracking-resistant). Our findings indicate that nectarine fruit-cracking occurs during the second stage of fruit expansion. Despite no differences in epicarp cell size between "Qiannianhong" and "CR1012", the mesocarp cells of "Qiannianhong" were larger than those of "CR1012". Moreover, a comparison of starch hydrolysis between the two varieties revealed that "CR1012" had higher starch content in the mesocarp but lower soluble sugar content compared to "Qiannianhong". Additionally, by testing the α-amylase and β-amylase activity of the mesocarp, our results showed a difference only in α-amylase activity between the two varieties. Furthermore, qRT-PCR detection indicated a higher expression level of the PpAmy1 (α-amylase synthesis gene) in "Qiannianhong" compared to "CR1012". To further investigate the role of PpAmy1, we employed RNAi technology to suppress its expression in "Qiannianhong" fruits. The results showed a significant reduction in α-amylase activity, starch hydrolysis, soluble sugar content, cell size of the mesocarp, and fruit-cracking. These findings underscore the pivotal role of PpAmy1 in the occurrence of nectarine fruit cracking.

Isolation and Characterization of Starch from Different Potato Cultivars Grown in Croatia

Starch is a polysaccharide that is widely used in food and other industries; therefore, due to its great potential, it is attempted to be maximally isolated from various foods rich in starch. Commonly, potatoes are used for starch production due to the relatively high starch content in tubers, and the process itself is complex and includes several steps. The aim of this study was to isolate and characterize starch from eight potato varieties. First, the basic chemical composition of the potato samples was determined, and then the isolation was carried out under laboratory conditions. The isolated starch was air dried, then ground and sieved through a 400 µm sieve. The basic chemical composition, amylose content, starch color, swelling capacity and solubility index, clarity of starch pastes, texture of starch gels and thermo-physical properties (gelatinization and retrogradation) were determined in the obtained starch samples. The results showed that the SL 13–25 potato variety had the lowest starch content, while the Stilleto variety had the highest starch content. The content of protein, fat, ash and crude fiber was relatively low in all of the isolated starches, indicating their high purity. Also, the difference in the color of the isolated starches was difficult to see. The highest amylose content had starch from Saprodi, while the lowest was observed in starch from SL 13–25. Starch from the cv. Dartiest had the highest, while starch from the cv. Sereno had the lowest gel strength. The starch of the cv. Dartiest also had the highest clarity value. The retrogradation transition temperatures and enthalpies were lower compared to the gelatinization temperatures and enthalpies. With the increasing temperature, both the swelling capacity and the solubility index of all the samples increased. According to the obtained differences, this study confirmed the significant influence and role of different cultivars on starch characteristics.

Impact of lipids on the functional, rheological, pasting and thermal properties of ultrasound-processed canary seed flours

Canary seed, a gluten-free cereal, is renowned for its high content of fats, starch, and proteins. The extraction of oil is often necessary to extend flour shelf life or obtain purified starch and protein fractions. Similar to many gluten-free flours, it may require additional thermal treatments to enhance its suitability to formulate several food products. Thus, this study investigated the impact of ultrasound (US) treatment on the techno-functional and physicochemical properties of both whole (WCS) and defatted (DWCS) canary seed flours. The US treatment slightly increased water and oil absorption capacities in WCS. Lipids in the flour and treatment temperature affected the surfactant properties. Untreated and treated defatted DWCS flours exhibited higher emulsifying activity (up to +36%) and foaming capacity (up to +340%) than WCS. The presence of lipids and US treatment influenced protein extraction, with changes in albumins (WCS and DWCS), globulins (DWCS) and prolamins (WCS) recovery. US treatment altered pasting and rheological properties of all studied flours, impacting viscosity and starch-lipid complex formation. Rheological properties were lipid-dependent, and defatted samples formed stronger gels. US treatment decreased gelatinization enthalpy in WCS (up to −9.5%) and increased it in DWCS (up to +11.3%) flours. Moreover, lipids significantly influenced retrogradation, which was absent in untreated and treated WCS flours. US-treated flours displayed similar diffraction patterns to untreated samples, but with reduced intensities as temperature increased. The untreated defatted sample exhibited a 9% lower crystallinity. These findings highlight the benefits of US treatment and defatting for improving gluten-free food products formulated with canary seed flour.

Nutritional guide to feeding wheat and wheat co-products to swine: a review.

Inclusion of wheat grain can offer feeding opportunities in swine diets because of its high starch, crude protein (CP), amino acid (AA), and phosphorus (P) content. High concentrations of starch within wheat grain makes it a good energy source for swine. Mean energy content of wheat was 4,900 and 3,785 kcal/kg dry matter (DM) for digestible energy and metabolizable energy, respectively. CP concentration can vary based on the class of wheat which include hard red winter, hard red spring, soft red winter, hard white, soft white, and durum. The average CP of all wheat data collected in this review was 12.6% with a range of 8.5% to 17.6%. The AA concentration of wheat increases with increasing CP with the mean Lys content of 0.38% with a standardized ileal digestibility (SID) of 76.8%. As CP of wheat increases, the SID of AA in wheat also increases. Mean P of wheat was 0.27% and median P was 0.30%. Off-quality wheat is often associated with sprouts, low-test weight, or mycotoxin-contamination. Sprouted and low-test weight wheat are physical abnormalities associated with decreased starch within wheat kernel that leads to reductions in energy. The assumed energy value of wheat grain may need to be reduced by up to 10% when the proportion of sprouted to non-sprouted wheat is up to 40% whereas above 40%, wheat's energy may need to be reduced by 15% to 20%. Low-test weight wheat appears to not influence pig performance unless it falls below 644kg/m3 and then energy value should be decreased by 5% compared to normal wheat. Deoxynivalenol (DON) contamination is most common with wheat grain. When content is above the guidance level of 1mg/kg of DON in the complete diet, each 1mg/kg increase in a DON-contaminated wheat-based diet will result in a 11% and 6% reduction in ADG and ADFI for nursery pigs, and a 2.7% and 2.6% reduction in ADG and ADFI, in finishing pigs, respectively. Wheat co-products are produced from the flour milling industry. Wheat co-products include wheat bran middlings, millrun, shorts, and red dog. Wheat co-products can be used in swine diets, but application may change because of differences in the final diet energy concentration due to changes in the starch and fiber levels of each wheat co-product. However, feeding wheat co-products are being evaluated to improve digestive health. Overall, wheat and wheat co-products can be fed in all stages of production if energy and other nutrient characteristics are considered.

Caracterização físico-química, teste de aceitação e análise descritiva de perfil livre de pão sem glúten desenvolvido com amido e farinha de trigo sarraceno brasileiro

ABSTRACT: Buckwheat is a pseudocereal with a high starch content and compounds of nutritional interest, making it suitable for use in gluten-free baking. A simplex-centroid design was employed to investigate the effects of the mixture components of buckwheat flour, buckwheat starch, and rice flour in nine different proportions. The minimum and maximum limits for the components were 10% and 30% for buckwheat flour, 20% and 40% for buckwheat starch, and 50% and 70% for rice flour, aiming to create diverse gluten-free breads for evaluation. The utilized flours underwent characterization, and their micro- and macronutrient amounts, along with their amino acid compositions, were determined. Specific volume analysis, water loss determination, texture assessment, and sensory evaluations were conducted on the breads. It was observed that the proportion of starch and buckwheat flour directly influenced the specific volume and water loss during product storage. Through sensory analysis, the formulation with the highest acceptance and purchase intention among tasters was identified. Free-choice profiling analysis established the sensory profiles of the developed gluten-free bread formulations. According to tasters, the formulations exhibited characteristics of whole meal bread, noticeable softness, and a homogeneous alveolar distribution. The gluten-free bread was well-received by 124 tasters, with a purchase intention rate of 93.55%.

Impact of butyric acid modification on the structural and functional properties of rice starch

Rice is a food with a high starch content, comprising over 75% of its composition. However, prolonged and excessive consumption of this cereal may lead to elevated blood glucose levels, which can increase the risk of obesity, type 2 diabetes, and cardiovascular disease. Butyric acid (BA), the primary energy source for colonic epithelial cells, exhibits the highest utilization rate among short-chain fatty acids, underscoring its importance for human health. In this study, rice starch butyrate (RSB) samples were synthesized using the aqueous phase process, with broken rice starch (RS) and butyric anhydride serving as the substrate. RSB samples with different degrees of substitution (DS) were produced by modulating the addition amount of butyric anhydride. The crystal structures, morphology of starch granules, pasting properties, thermal stability, and in vitro digestibilities of the RSB were investigated and compared with those of native rice starch. Fourier transform infrared (FTIR) spectroscopy confirmed the successful incorporation of butyryl into the starch molecules. With the increase in DS, the roughness of the RSB material's surface gradually increased, leading to the deterioration of the smooth structure on certain surfaces, which resulted in the appearance of cracks and collapses. Additionally, the crystallinity diminished from 24.77% to 7.41% with increasing DS. Concurrently, in vitro digestive characterisation revealed that the percentage of resistant starch increased from 24.33% to 47.72%. Thus, this study can provide a theoretical basis for the development of novel products of amyl butyrate.

Quantitative and qualitative yield in sweet maize hybrids.

Today, sweet corn is considered an important vegetable due to its high sugar content and low starch content. Cluster analysis and variance analysis showed that hybrids had variations in yield indices. GB, DE and GS hybrids had similar performance on indices. SE hybrid that has significant performance on zeaxanthin. Biplot showed that fructose, glucose, sucrose and potassium had stability value on hybrids. All the hybrids had the best performance on fructose, glucose, sucrose and potassium factors. Factor biplot positively correlated with yield indices, including calcium, iron, zinc, magnesium, α-Carotene, 9Z-β-Carotene, phosphorus, and β-carotene. On the other hand, there is a positive correlation with fructose, glucose, potassium, lutein, sucrose, β-Cryptoxanthin, and zeaxanthin. So, to evaluate or increase lutein and zeaxanthin, the other parameters like sugar content (fructose, glucose, and sucrose) are important factors and have an effect together. Factor analysis and biplot showed that ME hybrid had a maximum performance on the first factor of yield indices. Also, the second factor of yield indices had a maxi-mum effect on NO hybrids. SE hybrids had maximum performance in zeaxanthin and GS hybrid had maximum performance in zinc, phosphorus, and iron. The dry matter had stability on DB hybrid.

Stability yield indices on different sweet corn hybrids based on AMMI analysis.

Currently, sweet corn is considered an important crop due to its high sugar content and low starch content. Important sugars in sweet corn include sucrose, fructose, glucose, and maltose. The purpose of the present study was to use the yield indices of the eight examined sweet corn hybrids and the correlation of the yield indices together. Concentration is important for consumers in terms of yield indices. The research site was located at the Látókép Experimental Station of the University of Debrecen. The small plot experiment had a strip plot design with four replications. The previous crop was sweet corn; the plant density was 64 thousand/ha. The obtained result indicates that Biplot AMMI based on IPCA1 showed that the DB, NO, GS, and GB hybrids had stability and high performance in terms of yield indices. At the same time, fructose and glucose had stable parameters for the hybrids involved in the study. IPCA1 AMMI biplot showed that the ME hybrid had stability and high performance in terms of iron and zinc as well. IPCA2 AMMI biplot showed that DE, GB, and GS hybrids had stability and the highest performance on yield parameters in the scope of the research. Fructose, glucose, and sucrose had stable parameters on hybrids based on IPCA2. The DB and SE hybrids had desirable performance in Lutein and Zeaxanthin based on the biplot. The DE hybrid had a maximum performance on iron and zinc parameters.

Physiochemical characterization and ameliorative effect of rice resistant starch modified by heat-stable α-amylase and glucoamylase on the gut microbial community in T2DM mice.

In the presented study, natural rice containing high resistant starch content was used as a raw material to produce rice resistant starch (RRS) through enzymatic hydrolysis with heat-stable α-amylase and glucoamylase. The chemical composition, structural characteristics and in vitro glycemic index (GI) of RRS were evaluated. The effects of RRS at different doses on the body weight, serum biochemical levels, pathological indexes, production of short-chain fatty acids (SCFAs) in the gut and the intestinal microbial composition in T2DM mice were investigated. The results of physiochemical characterization indicated that, relative to rice flour, RRS mainly comprising resistant starch had higher crystallinity (25.85%) and a more stable structure, which contributed to its lower digestibility and decreased GI in vitro. Compared with the model control group, 1 g per kg BW and 2 g per kg BW oral gavage dosages of RRS effectively enhanced the SCFA productivity in the T2DM mouse gut, as well as alleviating T2DM symptoms, involving an increase in body weight, reduction in fasting blood glucose, total cholesterol, triglyceride, low-density lipoprotein cholesterol, alanine transaminase and aspartate aminotransferase, and an increase in serum insulin and high-density lipoprotein cholesterol. Besides, 1 g per kg BW and 2 g per kg BW dosages of RRS mitigated T2DM-induced pancreas damage. Furthermore, up-regulation in the abundance of probiotics (Lactobacillus, Ruminococcus, etc.) and down-regulation in the number of harmful bacteria (Desulfovibrio, Prevotella, etc.) were observed in all RRS-treated groups. In summary, this work suggested that RRS prepared using heat-stable α-amylase and glucoamylase could be a potential functional component for amelioration of T2DM applied in the fields of food and pharmaceutics.

Stability of the Broiler Antibody Under Heat Stress Using Dry Rice

Stability of the Broiler Antibody Under Heat Stress Using Dry Rice

Potential use of food waste in food processing to add nutritional value

Every year the waste from leftover food increases. Based on the United Nation Environment Program (UNEP) in 2021, 20.9 million tonnes of food waste is produced per year. One of the largest contributors to food waste in Southeast Asia is Indonesia. Most of the waste is generated from the household sector. Examples of food waste generated by the household sector are fruit peels, eggshells and bones. Fruit peels contain good nutrition for the body, such as starch, fiber, polyphenols, etc. Banana peel has a calcium content of 715 mg/100 g and a high starch content of 10.32%. Durian peel contains a lot of lignin, cellulose and starch. Red dragon peel has the potential to be developed as an antioxidant source. Red dragon peel is rich in polyphenols and antioxidants. Eggshell and bone waste has a high content of calcium which is good for health. Duck eggshells contain 10.11% calcium, 6.41% chicken eggs and 9.69% quail eggs. Judging from the nutritional content, food waste such as fruit peels, egg shells and bones have the potential to be used as additives in food processing to increase the nutritional value.

PEMBUATAN GLUKOSA CAIR DARI SINGKONG JENIS BAGOR DAN BAROKAH DENGAN METODE HIDROLISIS ENZIMATIS MENGGUNAKAN ENZIM AMILASE

Sugar is one of the basic needs of society, which is generally used as a natural sweetener, sugar consists of 2 types, namely crystal and liquid. Liquid sugar can be produced from various sources of starch such as potatoes, corn and cassava. The raw materials used for this study were cassava types of barokah and bagor. Cassava (Manihot esculenta) is a staple food for the Indonesian population. Cassava is known for its high starch content, which is as much as 85%, the high starch content of cassava can be used as an ingredient for the manufacture of liquid sugar. Cassava starch can be turned into liquid sugar through an enzymatic hydrolysis process using the amylase enzyme with an enzyme concentration of 0.1, 0.2, 0.3% This study aims to determine the type of cassava which produces a lot of liquid glucose and to determine the effect of several uses of amylase enzyme concentrations used to produce liquid glucose in cassava. This research was carried out using a randomized block design (RBD) method using 2 factors, namely factor A cassava variety, factor B amylase enzyme concentration 0.1%, 0.2%, 0.3% were repeated 3 times each, the results of the starch analysis showed positive results containing starch marked with a change in dark blue/purple color, the highest yield results were on bagor cassava at a concentration of 0.3% the yield was 62.83 ± 1.49a, the sugar content test was 27.00 ± 6.24a.

The impact of humic acid compound fertilizer on sweet potato variety Jishu 25: A comprehensive study on dry matter, root yield, and starch properties

In recent years, although humic acid (HA) compound fertilizers have been applied in sweet potato production, limited research has specifically addressed their impacts on dry matter (DM) accumulation, starch yield and starch properties, particularly in varieties with high starch content. To assess these effects, five treatments were designed for the high-starch variety Jishu 25 as follows: no fertilizer application (CK), chemical fertilizer with 75–60–180 kg ha−1 N-P2O5-K2O (F1), 750 kg ha−1 HA compound fertilizer with 2.6 % HA and 10–8–24 N-P2O5-K2O (F2), chemical fertilizer with 112.5–67.5–157.5 kg ha−1 N P2O5 K2O (F3), 750 kg ha−1 HA compound fertilizer with 3 % HA, and 15–9–21 N-P2O5-K2O (F4). The results indicated that F2 and F4 reduced the DM distribution ratio in leaves and stems, concurrently increasing DM accumulation in tuberous roots compared to F1 and F3. These HA fertilizer treatments enhanced the activities of AGPase, UGPase and SSS in tuberous roots during the middle and late growth stages, resulting in elevated total starch content and amylopectin content at harvest. Both types of HA fertilizers decreased the D [4,3] of starch particles, but exhibited minimal effects on PV, HPV, CPV, To, Tc and ΔH. The highest tuberous root yield and starch yield were observed after applying F2 continuously for two years. In conclusion, for optimizing starch yield while preserving its quality, the application of 750 kg ha−1 HA compound fertilizer with 2.6 % HA and 10–8–24 N-P2O5-K2O proved to be most advantageous for sweet potato producers cultivating this high-starch variety in regions with a similar climate in northern China.

Cecal dilatation in cattle ingesting Megathyrsus maximus (syn. Panicum maximum) cv. Mombaça and cv. Tanzânia

Nine outbreaks of cecal dilatation are reported in cattle in rotationally-grazed pastures of Megathyrsus maximus during the rainy season with one day grazing and rest intervals of 23–28 days. Clinical signs, observed 6–24 h after entering the pasture, were inappetence, long periods in sternal recumbency, rough hair coat, arched back, tenesmus with difficult defecation, dry stools, reduced ruminal movements, intestinal tympany with right abdominal distention, and decreased milk production. The animals recovered 8–12 h after their removal from the pastures. All pastures were fertilized at 80–120 kg/ha of urea/year. In six farms, in addition to urea, chicken litter (CL) was also added. Water-soluble carbohydrates (WSC), non-fiber carbohydrates (NCF) and starch concentrations in the pastures causing tympany were higher (P < 0.05) than in control pastures. To demonstrate the relationship of the disease with fertilization of the pastures, a pasture of M. maximus was divided into five blocks of 16 m2 and each block subdivided into four plots each, totaling 20 plots. One plot of each block was randomly chosen for 1 of 4 different treatments: 1. fertilized with 8 t/ha of CL; 2. fertilized with 16 t/ha of CL; 3. fertilized with 180 kg/ha urea; 4. control without fertilization. In general, plots fertilized with urea or with CL had higher NFC and starch concentrations (p < 0,05) than the control plots. In another experiment a pasture of M. maximus was divided into 23 paddocks and rotationally grazed. Ten paddocks were fertilized with 180 kg/ha of urea and five fertilized with 8 t/ha of CL. The concentration of NFC and starch were significantly higher (p < 0.05) in the pastures fertilized with urea and with urea plus CL. These results suggest that cecal dilatation may be caused by the high concentrations of NFC and starch in the pastures fertilized with urea and/or poultry litter.