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Physicochemical, in vitro starch digestibility and sensory characteristics of biofortified yellow maize-cowpea composite flours and biscuits
The consumption of whole grain cereals, pulses and their products, such as biscuits, is associated with protection against nutrition-related...
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Biofortified Rice Provides Rich Sakuranetin in Endosperm
Sakuranetin plays a key role as a phytoalexin in plant resistance to biotic and abiotic stresses, and possesses diverse health-promoting benefits....
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Biofortification of Maize (Zea mays)
The production and consumption of maize (Zea mays) are the highest for human food as well as animal feed. Maize lacks essential amino acids (lysine,...
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Scaling Readiness of Biofortified Root, Tuber, and Banana Crops for Africa
This chapter describes the degree of readiness and use of biofortified root, tuber, and banana (RT&B) crops: sweetpotato, cassava, banana (cooking...
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Provitamin A retention and sensory acceptability of landrace orange maize (MW5021) food products among school-aged children living in rural Malawi
Landrace orange maize is rich in carotenoids and is thought to be a potentially sustainable solution for Vitamin A deficiency. This study evaluated...
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Enhancement of nutritional quality in maize grain through QTL-based approach
Maize is one of the important food crops after rice and wheat. It has good nutritive value in terms of starch, proteins, vitamins, and micronutrients...
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Analysis of nutritional composition in opaque2- and crtRB1-based single- and double-biofortified super sweet corn
Sweet corn has emerged as a favorite food item worldwide owing to its kernel sweetness. However, traditional sweet corn cultivars are poor in...
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Biofortification of Maize with Zinc and Its Effect on Human Health
This review aims to discuss the management approaches of zinc (Zn) fertilization and breeding efforts for quality maize production in provisioning a...
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Maize Nutraceutomics: Genomics, Biotechnology, and Nanotechnology
Maize (Zea mays) is known as the queen of cereals because of its higher grain yield potential, wider adaptability, genetic diversity, use as food,...
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Maize Nutraceutomics: Genomics, Biotechnology, and Nanotechnology
Maize (Zea mays) is known as the queen of cereals because of its higher grain yield potential, wider adaptability, genetic diversity, use as food,...
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Enhancement of nutritional quality in maize kernel through marker-assisted breeding for vte4, crtRB1, and opaque2 genes
Traditional maize is poor in vitamin-E [α-tocopherol (α-T): 6–8 ppm], vitamin-A [provitamin-A (proA): 1–2ppm], lysine (0.150–0.2–50%), and tryptophan...
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Maize Breeding
Maize has emerged as an important crop for food, feed and various applications. Utilization of hybrid technology has resulted in a quantum jump in...
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Population Genomics of Maize
One of the most explored crop plants in genomics studies is maize (Zea mays L.). It has served as a model for develo** and incorporating...
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Genetic Improvement of Specialty Corn for Nutritional Quality Traits
Specialty corn has emerged as a preferred choice as food, feed, and various industrial products due to its diverse usage. Among the various types,...
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Decades of Cultivar Development: A Reconciliation of Maize and Bean Breeding Projects and Their Impacts on Food, Nutrition Security, and Income of Smallholder Farmers in Sub-Saharan Africa
The past decades have seen the implementation of several multi-national maize and common bean cultivar development projects in sub-Saharan Africa...
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Transgenics for Biofortification with Special Reference to Rice
Biofortification is the process of making nutritionally enhanced varieties of food crops through different approaches including agronomic and...
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Global maize production, consumption and trade: trends and R&D implications
Since its domestication some 9,000 years ago, maize ( Zea mays L.; corn) has played an increasing and diverse role in global agri-food systems. Global...
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Assessment of the AquaCrop model to simulate the impact of soil fertility management on evapotranspiration, yield, and water productivity of maize (Zea May L.) in the sub-humid agro-ecology of Nigeria
Field experiments were conducted for two seasons in Ile-Ife, Nigeria to evaluate the performance of the AquaCrop model in simulating the effects of...
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Engineered Maize Hybrids with Diverse Carotenoid Profiles and Potential Applications in Animal Feeding
Multi-gene transformation methods need to be able to introduce multiple transgenes into plants in order to reconstitute a transgenic locus where the...
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Broa – A Portuguese Traditional Sourdough Bread, Made of Maize and Rye Flours
This chapter deals with an ancient bread, produced by local small-farmers and households in Portugal. The bread is called Broa, and is made of...