Download Foods of Plant Origin: Production, Technology, and Human by D. K. Salunkhe, S. S. Deshpande (auth.), D. K. Salunkhe PDF

By D. K. Salunkhe, S. S. Deshpande (auth.), D. K. Salunkhe Ph.D., S. S. Deshpande Ph.D. (eds.)

The current global inhabitants of approximately 5 billion and its projected progress cre­ ate enonnous pressures and calls for for foodstuff and business uncooked fabrics. it's to crop crops, considered one of our worthwhile few renewable assets, that we needs to glance to fulfill almost all these wishes. Globally, approximately 88% of our caloric standards and ninety% of our protein eventually derive from plant sources-ample proof in their value to humankind. Our survival will as a result proceed to de­ pend at the world's biggest and positively most vital undefined: agriculture. but regardless of our lengthy background of domestication and civilization, the variety of crop species desirous about maintaining human existence is precisely constrained: basically, a few twenty-four plants shield us from hunger. to grasp those uncomplicated foodstuff crop plants-to examine how they functionality and the way their productiveness can be improved--is step one in fixing the realm foodstuff challenge. the first ambitions in scripting this booklet have been to handle this chal­ lenge and to study comprehensively the wealth of obtainable but scattered infor­ mation on meals crop productiveness and processing. in contrast to a number of different texts and monographs during this box, the current paintings was once meant to provide, in one quantity, a short, infonnative view of many of the difficulties from box to desk in regards to the significant foodstuff vegetation worldwide.

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Extra resources for Foods of Plant Origin: Production, Technology, and Human Nutrition

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The outer portion of the endospenn is vitreous; the inner portion is floury. The durum wheats have a greater proportion of vitreous endospenn, whereas the soft red wheats have more floury endospenn. 5% genn, and 14% bran. - \-~HL-- Col~optile Pe r i car p Scutellum Mesocotyl Epiblast Coleorhiza Radical Fig. 1-3. Schematic diagram of a midlongitudinal section of rice caryopsis. , and Ory, R. L. 1982. In Handbook of Processing and Utilization in Agriculture, vol. II, pt. 1, Plant Products, ed. I.

1952), and sorghum (Rooney and Miller 1982) are the most commonly referred to. Generally, in most cereals, the endosperm constitutes nearly 80% of the total seed weight and consists of highly packed starch granules embedded in a matrix of protein. The germ, bran, pericarp, and seed coat are the other important components of cereal grains. The germ is usually distinctly separated from other components, whereas the bran, pericarp, and seed coat are described in association with one another. Sometimes the pericarp, the testa, and the aleurone layers are collectively called the bran.

Many traits have been proposed for improving the performance of droughtaffected crops; these are summarized in Table 1-12. ) These traits may differ in priority when breeding drought-resistant varieties of different cereal crops. The recommendations of Ludlow and Muchow (1990) for breeding for drought-resistant sorghum in intermittent and terminal stress environments in both modern and subsistence agriculture systems are summarized in Table 1-13 as an example. It is quite likely that similar approaches may be successful in breeding other drought-resistant cereal crops.

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