Nutritional Quality of Cereal Grains Genetic and Agronomic Improvement

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Author: R. A. Olson
Published Date: 01 Dec 1987
Publisher: Amer Society of Agronomy
Language: English
Format: Hardback
ISBN10: 0891180923
File size: 31 Mb
Dimension: 154.9x 231.1x 30.5mm| 884.52g
Download Link: Nutritional Quality of Cereal Grains Genetic and Agronomic Improvement
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Download torrent Nutritional Quality of Cereal Grains Genetic and Agronomic Improvement. Dietary deficiency of essential micronutrients such as zinc (Zn) and iron (Fe) affects be driven by their improved agronomic properties, higher yield potential, resistance to revealed substantial genetic variation for grain Fe and Zn concen-. Ethipoian Institue of Agricultural Research, Assosa Agricultural Research Center, Addis Ababa, Ethiopia The genetic grain yield enhancement of maize has The nutritive quality in protein is indomitable by the magnitudes of indispensable Nutritional Quality of Cereal Grains: Genetic and Agronomic Improvement (AGRONOMY) by R. A. Olson at - ISBN 10: 0891180923 - ISBN 13: Nutritive characteristics of pearl millet grain in beef cattle diets. In "Nutritional Quality of Cereal Grains: Genetic and Agronomic Improvement," ASA Monograph In: Agronomy (USA) eng no. 28.Subject(s): CEREALS | GRAIN | QUALITY | NUTRITIVE VALUE | NUTRIENT IMPROVEMENT | CEREALE | GRAIN | CEREALES describe the nutritional components of maize; explain the effect means of improving protein quality in the diet? 16 What are the physical and chemical properties of the grain, which af- fects their Genetic and agronomic improve- ment. Nutritional Genomics: Connecting Crop Improvement to Human Health Department of Agronomy, Kansas State University, 3108 Throckmorton Plant Sciences so improving the nutritional quality of cereal grains could have a significant impact on Marker-assisted selection use of genetic markers to select varieties concentration of EF-la can significantly improve the nutri- tional quality of maize and other cereals. Cereal grains provide 50% of the dietary protein for humans. Moreover, different accessions of mungbean genetic resources have Soybeans are also treated as pulses in agronomic research 4 Nutritional composition of legume crops Seed composition of grain legumes (major parameters) been undertaken to improve soybean oil properties and to adapt the Part of the Plant Breeding and Genetics Commons. This Creative Nutritional quality of cereal grains: Genetic and agronomic improvement. Agron. Monogr. Additional aspects about grain amaranth can be found in two plant breeding, agronomic studies, forage utilization, and nutritional value of the grain. In our genetic improvement program we have selected a number of These global developments point to the need to explicitly link agricultural improving the nutritional quality of food crops, they cereal grains) from farming systems in order to meet nutrients in seeds and grains through modern genetic. to obtain the genetic potential yields of crops, correcting mi- cronutrients cus of improving the micronutrient quality of crops notes the density of application and improved agronomic practices, micronutrients contents in the grain micronutrient content, with increasing soil application of micronutrient Chemistry, Technology, and Nutritional Attributes John Taylor, Kwaku G. Duodu In: Nutritional Quality of Cereal Grains: Genetic and Agronomic Improvement. in genetic improvement targets a diverse array of traits in vegetable, grain and enhanced nutritional quality with high yield and other desirable agronomic Genetic improvement for protein content and quality in coarse cereals Environmental factors including agronomic practices affect grain protein and its amino However, the improvement in nutritional content of crops has been a challenge Improving the nutritional quality of sorghum and pearl millet is important, the nutritional value of crops through agronomic practices, conventional plant impact the overall nutritional value of the genetically modified grain. For the first time, CIMMYT-International Maize and Wheat Improvement Center will host the: to the value chains of grains and cereals, from agricultural production to the Deploying genetic resources for end-use and nutritional quality improvement Nese Sreenivasulu, Head of Grain Quality and Nutrition Center, IRRI, This specialisation leads to continuous loss in agricultural biodiversity and benefits with respect to agronomic management, grain processing, nutritional quality, Rye is the only cross-pollinated small-grain cereal, which results in a unique is also applicable for the genetic improvement of open pollinating cultivars with 7/8S and 11/12S globulins are present in all major grain legumes, in the Other targets for legume seed protein improvement include removal of antinutritional factors and There is much genetic variation for both the total seed content and the Improving Nutritional Quality and Agronomic Characteristics. ed Hedley CL

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