Relevant bibliographies by topics / Cereal grain foods

Academic literature on the topic 'Cereal grain foods'

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Published: 4 June 2021
Last updated: 13 February 2022

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Journal articles on the topic "Cereal grain foods"

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Francavilla, Alyssa, and Iris J. Joye. "Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health." Nutrients 12, no. 10 (September 24, 2020): 2922. http://dx.doi.org/10.3390/nu12102922.

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Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and are responsible for red, violet, and blue colours in fruits, vegetables, and grains. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases. As such, whole grain functional foods made with coloured grains are promising new products. This paper will review the characteristics of cereal anthocyanins, and assess their prevalence in various commercially relevant crops including wheat, barley, maize, and rice. A brief overview of the antioxidant potential, and current research on the health effects of cereal-based anthocyanins will be provided. Finally, processing of coloured cereals in whole grain products will be briefly discussed. A full understanding of the fate of anthocyanins in whole grain products, and more research targeted towards health outcomes of anthocyanin supplementation to/inclusion in cereal food products are the next logical steps in this research field.
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Klerks, Michelle, Maria Bernal, Sergio Roman, Stefan Bodenstab, Angel Gil, and Luis Sanchez-Siles. "Infant Cereals: Current Status, Challenges, and Future Opportunities for Whole Grains." Nutrients 11, no. 2 (February 23, 2019): 473. http://dx.doi.org/10.3390/nu11020473.

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Infant cereals play an important role in the complementary feeding period. The aim of this study was to review existing research about the quantity, type, and degree of infant cereal processing, with a special focus on whole grain infant cereals. Accumulating evidence shows many benefits of whole grain consumption for human health. Likewise, consumers are frequently linking the term whole grains to healthiness and naturality, and sustainable food production becomes a more important aspect when choosing an infant cereal brand. Whole grain cereals should be consumed as early as possible, i.e., during infancy. However, there are several challenges that food manufacturers are facing that need to be addressed. Recommendations are needed for the intake of whole grain cereals for infants and young children, including product-labeling guidelines for whole grain foods targeting these age stages. Another challenge is minimizing the higher contaminant content in whole grains, as well as those formed during processing. Yet, the greatest challenge may be to drive consumers’ acceptance, including taste. The complementary feeding period is absolutely key in shaping the infant’s food preferences and habits; therefore, it is the appropriate stage in life at which to introduce whole grain cereals for the acceptance of whole grains across the entire lifespan.
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Cappozzo, Jack, Lauren Jackson, Hyun Jung Lee, Wei Zhou, Fadwa Al-Taher, Jerry Zweigenbaum, and Dojin Ryu. "Occurrence of Ochratoxin A in Infant Foods in the United States." Journal of Food Protection 80, no. 2 (January 23, 2017): 251–56. http://dx.doi.org/10.4315/0362-028x.jfp-16-339.

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ABSTRACTOchratoxin A (OTA) is a possible human carcinogen and occurs frequently in cereal grain, soy, and other agricultural commodities. Infants and young children may be more susceptible to contaminants than adults because of their lower body weight, higher metabolic rate, reduced ability to detoxify food toxicants, and more restricted diet. The purpose of this study was to investigate the occurrence and levels of OTA in infant formula and infant cereal products available in the U.S. market. In the present study, 98 powdered infant formula (milk- and soy-based) samples and 155 infant cereal (barley-, rice-, oat-, wheat-, and mixed grain–based) products were collected from different retail locations in the United States over a 2-year period. OTA levels were determined by liquid chromatography–tandem mass spectrometry. Although OTA was not detected in any of the infant formula samples, 47 (30%) of 155 infant cereals were contaminated with OTA in the range of 0.6 to 22.1 ng/g. At present, there is no regulatory limit for OTA in the United States. However, all of the positive samples were above the maximum level set by the European Commission (0.5 ng/g) for OTA in baby foods. OTA was detected in all types of infant cereals, but the highest incidence and concentrations were found in oat-based infant cereals (59%), followed by mixed grain cereals (34%). Increased surveillance and monitoring of OTA levels in grains used in infant foods may be needed to reduce exposure of infants and young children to OTA from cereal products.
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Stewart, Hayden, Patrick W. McLaughlin, Diansheng Dong, and Elizabeth Frazão. "WIC Households’ Bread and Cold Cereal Purchases: When They Use Benefits Versus Paying Out of Pocket." American Journal of Health Promotion 33, no. 1 (May 30, 2018): 79–86. http://dx.doi.org/10.1177/0890117118778243.

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Purpose: The US Department of Agriculture’s Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) seeks to improve the health of participating women and children by providing nutrition education and a monthly package of supplemental foods including whole grain bread and cereal. While some studies confirm that participants consume more whole grains, others find no effect. In this study, we hypothesize that the positive association between WIC and whole grains is being reduced in size and consistency by several factors. Design/Setting/Participants: American households were surveyed about their food purchases. Overall response rate was 45.6%. A total of 4826 households completed the survey including 471 WIC households. Measures: The survey recorded households’ purchases of refined and whole grains in bread and cereal over 1 week. Analysis: T tests were used to compare the bread and cereal purchases of WIC and eligible, non-WIC households. Probit models were also estimated to assess a WIC household’s likelihood to choose whole grain foods when using benefits versus other payment methods. Results: On average, WIC households acquired more whole grains in bread than eligible, non-WIC households (1.33 vs 0.72 ounce equivalents per household member aged 1 year or older; P < .05). No difference is found for cereal ( P > .10). Moreover, when using payment methods other than WIC benefits, WIC participants are 19% less likely than other households to choose whole grain bread ( P < .05) and 20% less likely to choose a whole grain cold cereal ( P < .05), which suggests that WIC-provided foods may replace some whole grains participants would otherwise buy for themselves. Conclusion: WIC is positively associated with whole grains. However, the association is stronger for bread than cereal. Moreover, foods provided through the program may partially replace whole grains that WIC households would otherwise buy for themselves.
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Jākobsone, Ida, Ināra Kantāne, Sanita Zute, Inga Jansone, and Vadims Bartkevičs. "Macro-Elements and Trace Elements in Cereal Grains Cultivated in Latvia." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 69, no. 4 (September 1, 2015): 152–57. http://dx.doi.org/10.1515/prolas-2015-0022.

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AbstractCereal-based foods have great importance in the compensation of micro- and trace element deficiency, because 50% of the foods produced worldwide are made up of cereal grains. The aim of the research was to determine the concentration of macro-elements and trace elements in different cereals cultivated in Latvia. Various cereals were used in the research: rye (n = 45), barley (n = 54), spring wheat (n = 27), winter wheat (n = 53), triticale (n = 45) and oats (n = 42). Thirteen macro- and trace elements (Cd, Pb, Ni, Cr, Al, Cu, K, Na, Mn, Fe, Zn, Mg, Ca) were determined in cereal grain samples (n = 266). Macro-elements and trace elements varied significantly (p < 0.01 or p < 0.001). The highest concentrations of macro- and trace elements were found in oats and the lowest in rye. The obtained data will expand the opportunity for food and nutrition scientists to evaluate content of the examined elements in grain products, and dietary consumption (bioavailability) of the examined macro-elements and trace elements.
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Trono, Daniela. "Carotenoids in Cereal Food Crops: Composition and Retention throughout Grain Storage and Food Processing." Plants 8, no. 12 (November 28, 2019): 551. http://dx.doi.org/10.3390/plants8120551.

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Carotenoids are C40 isoprenoids synthesized by plants, as well as some bacteria, fungi and algae, that have been reported to be responsible for a number of benefits conferred on human health. The inability of animals and humans to synthesize de novo these compounds is the reason why they must be introduced from dietary sources. In cereal grains, carotenoids are important phytochemicals responsible for the characteristic yellow colour of the endosperm, which confers nutritional and aesthetic quality to cereal-based products. Cereals are staple foods for a large portion of the world population, and the biofortification of cereal grains with carotenoids may represent a simple way to prevent many human diseases and disorders. Unfortunately, evidence exists that the storage and processing of cereal grains into food products may negatively impact their carotenoid content; so, this loss should be taken into consideration when analysing the potential health benefits of the cereal-based products. Focusing on the recent updates, this review summarizes the chemical composition of the carotenoids in the grains of staple cereals, including wheat, maize, rice and sorghum, the main factors that affect their carotenoid content during storage and processing and the most fruitful strategies used improve the grain carotenoid content and limit the carotenoid post-harvest losses.
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Curtain, Felicity, and Sara Grafenauer. "Health Star Rating in Grain Foods—Does It Adequately Differentiate Refined and Whole Grain Foods?" Nutrients 11, no. 2 (February 15, 2019): 415. http://dx.doi.org/10.3390/nu11020415.

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The Australian front-of-pack labelling system, Health Star Rating (HSR), does not include whole grain (WG) in its algorithm, but uses dietary fibre (DF), despite Dietary Guidelines recommending WG over refined grain (RG) foods. This study aimed to determine how effectively HSR differentiates WG and RG foods. Product label data were collected 2017–18 from bread, rice, pasta, noodles, flour and breakfast cereals (n = 1127). Products not displaying HSR, DF per 100 g, and %WG ingredients were excluded, leaving a sample of 441 products; 68% were WG (≥8 g/manufacturer serving). There was a significant difference (p < 0.001) in HSR between WG bread and breakfast cereal over RG varieties, yet the mean difference in stars depicted on the pack was only 0.4 for bread and 0.7 for breakfast cereal. There was no difference for rice (p = 0.131) or flour (p = 0.376). Median HSR also poorly differentiated WG. More WG foods scored 4–5 stars compared to RG, yet there was notable overlap between 3.5–5 stars. DF content between RG and WG subcategories was significantly different, however wide variation and overlap in DF highlights that this may not be a sufficient proxy measure, raising concerns that the HSR algorithm may not adequately communicate the benefits for consumers of swapping to WG foods.
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Adebo, Oluwafemi Ayodeji, and Ilce Gabriela Medina-Meza. "Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review." Molecules 25, no. 4 (February 19, 2020): 927. http://dx.doi.org/10.3390/molecules25040927.

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Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world’s ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.
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DeVries, Jonathan W., Jeanne I. Rader, Pamela M. Keagy, Carol A. Hudson, G. Angyal, J. Arcot, M. Castelli, et al. "Microbiological Assay-Trienzyme Procedure for Total Folates in Cereals and Cereal Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 88, no. 1 (January 1, 2005): 5–15. http://dx.doi.org/10.1093/jaoac/88.1.5.

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Abstract In 1996, U.S. Food and Drug Administration regulations mandated the fortification of enriched cereal-grain products with folic acid, thereby emphasizing the need for validated methods for total folates in foods, particularly cereal products. The AOAC Official Methods (944.12, 960.46) currently used for the analysis of folate in foods for compliance purposes are microbiological methods. When the fortification regulations were finalized, no Official AOAC or Approved AACC methods for folate in cereal-grain products were in place. The AOAC Official Method (992.05) for folic acid in infant formula does not incorporate important improvements in the extraction procedure and was not considered suitable for the analysis of folates in foods in general. Amicrobiological assay protocol using a trienzyme extraction procedure was prepared and submitted for comments to 40 laboratories with recognized experience in folate analysis. On the basis of comments, the method was revised to have the conjugase (gamma-glutamyl-carboxy-peptidase) treatment follow a protease treatment, to include the use of cryoprotected inoculum, and to include the spectroscopic standardization of the standard and optional use of microtiter plates. Thirteen laboratories participated in a collaborative study of 10 required and 10 optional cereal-grain products, including flour, bread, cookies, baking mixes, and ready-to-eat breakfast cereals. The majority of the participating laboratories performed the assay by the standard test tube method; others used the microtiter plate modification for endpoint quantitation with equal success. For the required products, the relative standard deviation between laboratories (RSDR) ranged from 7.4 to 21.6% for 8 fortified (or enriched) products compared with expected (Horwitz equation-based) values of 11–20%. RSDR values were higher (22.7–52.9%) for 2 unfortified cereal-grain products. For the optional products, the RSDR ranged from 1.8 to 11.2% for 8 fortified products. RSDR values were higher (27.9–28.7%) for 2 unfortified cereal-grain products. Based on the results of the collaborative study, the microbiological assay with trienzyme extraction is recommended for adoption as Official First Action.
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Murtaugh, Maureen A., David R. Jacobs, Brenda Jacob, Lyn M. Steffen, and Leonard Marquart. "Epidemiological support for the protection of whole grains against diabetes." Proceedings of the Nutrition Society 62, no. 1 (February 2003): 143–49. http://dx.doi.org/10.1079/pns2002223.

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The epidemic of type 2 diabetes among children, adolescents and adults is increasing along with the increasing prevalence of overweight and obesity. Overweight is the most powerful modifiable risk factor for type 2 diabetes. Intake of whole-grain foods may reduce diabetes risk. Three prospective studies in 160 000 men and women examined the relationship of whole-grain or cereal-fibre intake with the risk of type 2 diabetes. Each study used a mailed Willett food-frequency questionnaire and similar methods of quantifying whole-grain foods and cereal fibre. The self-reported incident diabetes outcome was more reliably determined in the two studies of health-care professionals than in the study of Iowa women. Risk for incident type 2 diabetes was 21–27% lower for those in the highest quintile of whole-grain intake, and 30–36% lower in the highest quintile of cereal-fibre intake, each compared with the lowest quintile. Risk reduction persisted after adjustment for the healthier lifestyle found among habitual whole-grain consumers. Observations in non-diabetic individuals support an inverse relationship between whole-grain consumption and fasting insulin levels. In feeding studies in non-diabetic individuals insulin resistance was reduced using whole grains or diets rich in whole grains. Glucose control improved with diets rich in whole grains in feeding studies of subjects with type 2 diabetes. There is accumulating evidence to support the hypothesis that whole-grain consumption is associated with a reduced risk of incident type 2 diabetes; it may also improve glucose control in diabetic individuals.
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Dissertations / Theses on the topic "Cereal grain foods"

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Elis, [forename not supplied], and elis cen@student rmit edu au. "The optimisation of a method for total selenium analysis and application to cereal grain foods." RMIT University. Applied Sciences, 2008. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20081128.143142.

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Cereal based foods, including breakfast cereals and Asian noodles are potentially good sources of selenium. Although these are major foods consumed globally, their contribution to dietary intakes of selenium is unclear. In addition, there has been very limited research into the effect of processing steps on the analysis and apparent retention of selenium. The low levels typically present in foods and the presence of multiple chemical forms of the element provide significant analytical challenges to research in this area. Therefore, the aims of this study were firstly to evaluate and validate procedures for extraction and measurement of selenium in wheat flour. Secondly, the procedure has been applied to analysis of selenium in cereal foods. The methods employed were firstly validated using wheat-based reference materials and then samples of various breakfast cereals as well as different styles of Asian noodles were analysed. Selenium was extracted using closed- v essels by microwave digestion with a mixture of nitric acid and hydrogen peroxide, followed by determination through Inductively Coupled Plasma - Mass Spectrometry (ICP-MS). The optimum conditions for selenium determination in cereal based foods involved the digestion of 0.1 g samples using 1 mL of nitric acid and 1 mL of hydrogen peroxide. The addition of 1% (v/v) methanol was found to enhance the sensitivity of the ICP-MS system. Two particular isotopes of selenium (77 and 82) could be effectively employed in the analysis and there was no significant decrease in total selenium in the digested extracts during storage for up to twelve days under refrigeration and room temperature conditions. Good precision levels were obtained and the total selenium levels in the breakfast cereal samples ranged from 0.059 to 0.378 µg/g. For white salted noodles the values varied between 0.057 and 0.712 µg/g, for yellow alkaline noodles, 0.109 to 0.265 µg/g and 0.077 to 0.284 µg/g for fried instant noodles. There was no appar ent change observed in total selenium during the processing of fried instant noodles, indicating the effectiveness of the extraction method developed here. It is concluded that microwave digestion is an effective approach to sample extraction, the procedures validated in this study are suitable for cereal grain foods and that there is considerable variation in the selenium contents of breakfast cereal and Asian noodle products.
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Khalaf, Eyada. "Phenolic-Linked Antioxidant and Anti-Hyperglycemic Properties of Selected Cereal, Pseudo-Cereal, and Millet Using In Vitro Screening Methods." Thesis, North Dakota State University, 2018. https://hdl.handle.net/10365/29281.

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Improving diversity of food systems by targeting whole grain cereals, pseudo-cereals, and millets is essential to enhance nutritional qualities beyond macro and micronutrient balance and to address emerging global food and nutritional security-linked public health challenges. However, human health relevant nutritional parameters of whole grains vary widely among species, genotypes, growing conditions, and further due to different processing methods. Therefore, it is important to screen human health relevant nutritional parameters of these whole grains prior to targeting them for wider public health solutions linked to non-communicable chronic diseases (NCD). Based on this rationale, oats from different processing stages and from different production systems, buckwheat, teff, pearl millet, and different genotypes of sorghum were analyzed for health relevant phenolic bioactive linked antioxidant and anti-hyperglycemic properties using in vitro assay models. Overall, high phenolic-linked antioxidant and anti-diabetic properties were observed in whole grain oats, rolled oat, buckwheat, teff, and select sorghum genotypes.
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Nam, Sung Wook. "Prospects of grain production, consumption and trade in North Korea /." free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9904862.

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Koziol, Adam. "Application of Direct-sequencing Peptide Proteomics to the Characterization of Antagonistic (Endogenous and Exogenous) Proteins in Cereal Grains." Thèse, Université d'Ottawa / University of Ottawa, 2013. http://hdl.handle.net/10393/23853.

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The cereal seed plays a crucial role in society – both in the “food as medicine” paradigm, but also in food security. It is the starch and proteins present in the seed that lend it importance in these dissimilar anthropomorphic activities. This thesis investigation first characterized the post-translational processing of the potential diabetogen, wheat globulin-3. Globulin-3-like peptides were observed primarily in the embryo. These peptides varied significantly in their molecular masses and isoelectric points, as determined by two dimensional electrophoresis and immunoblotting. Five major polypeptide spots were sequenced by mass spectrometry, allowing for the development of a model of the post-translational events contributing to the globulin-3 processing profile. Three separate investigations of starch granules from different cereal species were performed. In the first series of experiments, pathogen-susceptible maize kernels were injected with either conidia of the fungal pathogen Fusarium graminearum or sterile water controls. Proteins in the desiccated fungal remnants on the surface of the kernels as well as in the endosperm and embryo tissues of the control and infected kernels were isolated and these proteomes were sequenced using tandem mass spectrometry. Approximately 250 maize proteins were identified. These proteins were classified into functional categories. There was an increased representation of defense proteins in the both the embryo and endosperm tissues of infected maize samples. The proteome of the fungal remnants was composed of 18 proteins. Several of these proteins were categorized as being involved in the metabolism of plant-sourced molecules, or in stress response. The second series of experiments detail the investigation of commercially prepared rice and maize starches using tandem mass spectrometry. The majority of identified proteins, in both rice and maize samples, were involved in either carbohydrate metabolism or storage. Markers for seed maturity and for starch mobilization were also documented. Finally, the third series of experiments investigated the non-host proteomes present in commercially-prepared starches. Non-host proteins from a variety of species, including Homarus americanus were found in the starch samples. This documentation of H. americanus proteins in these starch samples may have food safety implications with regards to shellfish allergies.
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Tramujas, Janaína Melati. "Uso de diferentes agentes ligantes no desenvolvimento de barra de cereal salgada adicionada de chia (Salvia hispânica L.)." Universidade Tecnológica Federal do Paraná, 2015. http://repositorio.utfpr.edu.br/jspui/handle/1/1655.

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O objetivo do presente estudo foi avaliar diferentes agentes ligantes para elaboração de barras de cereais salgadas e caracterizá-las quanto aos parâmetros físicos, físico-químicos e sensoriais. Foram desenvolvidas quatro formulações de barras de cereais utilizando diferentes agentes ligantes. Os agentes ligantes avaliados foram colágeno, goma guar, goma xantana e psyllium. As barras desenvolvidas foram avaliadas quanto as características físicas (cor e textura), físico-químicas (pH, umidade, cinzas, proteínas, lipídeos, Aw, fibra bruta) além do valor calórico, composição em ácidos graxos e concentração dos principais minerais. Dentre os quatro agentes ligantes avaliados o psyllium se destacou quanto as características físico-químicas, apresentando uma barra de cereal com alto teor de proteínas e fibras; com baixo teor de carboidratos e atividade de água. Os agente ligantes gomas guar e xantana apresentaram características próximas ao psyllium, principalmente quanto ao teor de fibras. O colágeno como agente ligante conferiu ao produto final alto teor de proteínas e lipídeos. As análises de cor e de textura revelaram que as barras de cereais salgadas apresentaram coloração e crocância características para este tipo de produto. Com relação a composição em ácidos graxos as barras desenvolvidas oferecem um bom aporte de ácidos graxos essenciais e teor de minerais. Sensorialmente, as barras de cereais salgadas elaboradas com chia apresentaram boa aceitabilidade, com destaque para as barras elaboradas com os agentes ligantes psyllium e goma xantana. Os diferentes agentes ligantes demonstraram eficiência tecnológica na elaboração de barras de cereais salgadas. O agente ligante psyllium em detrimento dos demais, apresentou melhores características físico-químicas e sensoriais. No entanto, o produto de modo geral apresentou características nutritivas e saudáveis podendo ser indicado para uma dieta proteica, com alto teor de fibras e livre de açúcares.
The objective of this study was to evaluate different binders when preparing salt cereal bars and to characterize them as physical, physico-chemical and sensory parameters. Four formulations of different cereal bars using binders have been developed. The evaluated binders were collagen, guar gum, xanthan gum and psyllium. The developed cereal bars were evaluated according to their physical characteristics (color and texture), physicochemical (pH, moisture, ash, protein, lipids, Aw, crude fiber) beyond their calorie, fatty acid composition and concentration of the main minerals. Among the four binding agents evaluated, psyllium stood out due to its physicochemical characteristics. A cereal bar high in protein and fiber; low in carbohydrates and water activity. The binding agent guar gum and xanthan showed characteristics similar to psyllium, especially regarding to fiber content. Collagen as binder gave the final product a high level in protein and lipid. The color and texture analyzes showed that the salt cereal bars had the color and crispness characteristics for this type of product. Regarding to the composition in the fatty acid, the developed bars offer a good supply of essential fatty acids to the human body. The same was observed regarding to mineral contents. Sensory, salt cereal bars made with chia showed good acceptability, highlighting the elaborate bar with psyllium binder. Different binders demonstrated technological efficiency in the preparation of salt cereal bars. The binder psyllium agent over others showed better physical-chemical and sensory characteristics. However, in general the product has healthy and nutritional characteristics it may be indicated for a protein diet with high fiber content and free sugars.
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Roth, Magdalena [Verfasser], Thomas [Akademischer Betreuer] Becker, Michael [Gutachter] Rychlik, and Thomas [Gutachter] Becker. "Valorizing food byproducts: Distiller’s grains and its potential as functional ingredient for cereal based food products / Magdalena Roth ; Gutachter: Michael Rychlik, Thomas Becker ; Betreuer: Thomas Becker." München : Universitätsbibliothek der TU München, 2020. http://d-nb.info/1213025826/34.

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Philips, Christopher Robin. "Food webs and phenology models: evaluating the efficacy of ecologically based insect pest management in different agroecosystems." Diss., Virginia Tech, 2013. http://hdl.handle.net/10919/51813.

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Integrated pest management (IPM) is defined as an effective and environmentally sensitive approach to pest management that relies on a combination of common-sense practices. Integrated pest management programs use current, comprehensive information on the life cycles of pests and their interactions with host plants and the environment. This information, in combination with available pest control methods, is used to manage pest populations by the most economical means, and with the least possible hazard to people, property, and the environment. True IPM takes advantage of all appropriate pest management options including, as appropriate, the judicious use of pesticides. It is currently estimated the IPM in its full capacity is being practiced on less than ten percent of the agricultural land in the U.S. The primary objective of this research was to evaluate land management decisions and create new tools to promote a true IPM approach and encourage growers to reevaluate their method of insect control. To accomplish this I developed new predictive tools to reduce or eliminate unnecessary insecticide application intended to target cereal leaf beetle in wheat, and assessed a conservation biological control technique, farmscaping, to determine its true impact on lepidopteran pest suppression in collards.
Ph. D.
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Mylona, Kalliopi. "Fusarium species in grains : dry matter losses, mycotoxin contamination and control strategies using ozone and chemical compounds." Thesis, Cranfield University, 2012. http://dspace.lib.cranfield.ac.uk/handle/1826/7876.

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This Project identified the relationships between storage conditions, dry matter losses (DMLs) caused by Fusarium species in cereal grains and mycotoxin contamination and assessed novel control strategies for post-harvest grain management including chemical control and ozone. F. graminearum, F. verticillioides and F. langsethiae were inoculated on wheat, maize and oats and stored under environmental conditions where marginal to optimum spoilage and mycotoxin contamination can occur. DMLs were calculated from the CO2 produced and were significantly correlated with deoxynivalenol (DON), zearalenone (ZEA), fumonisins (FUMs) and T-2 and HT-2 toxins respectively. Mycotoxin levels in wheat and maize exceeded the EU legislative limits with 0.9-1% DMLs. Therefore, CO2 monitoring during storage can indicate the level of contamination in a stored batch. Using CO2 production data at different water activity (aw) and temperature conditions, the environmental regimes at which F. langsethiae can grow and contaminate oats with T-2 and HT-2 toxins were identified for the first time. Five acids were examined in vitro and little effect was observed on Fusarium growth, in the aqueous form, while the effect on mycotoxin production varied. Dissolved in ethanol, adipic, fumaric and ferulic acids inhibited fungal growth and controlled DON and FUMs, but T-2 toxin was stimulated by the ethanol. Two garlic essential oils, propyl-propylthiosulfinate (PTS) and propyl propylthiosulfonate (PTSO) were studied for the first time. In vitro, 200 ppm reduced fungal growth (50-100%) and mycotoxin production by >90%. The efficacy was species-dependent. In naturally contaminated oats of 0.93 aw stored for 20 days, 16 ppm PTSO reduced T-2 and HT-2 toxins by 66% and ochratoxin A (OTA) by 88%, while 200 ppm PTS reduced OTA by 95%. In wheat, 100 ppm PTS reduced DON and ZEA and 300 ppm PTS reduced fumonisins by 40-80%. PTSO:PTS (1:1) at 400 and 600 ppm was very effective against DON and ZEA in wheat of 0.92 aw. Ozone (O3) exposure at 200 ppm for 30 min delayed Fusarium spore germination on media of 0.98 aw and inhibited germination at 0.94 aw. O3 was more effective against fungal spores than mycelium and little effect was observed on growing cultures. In vitro, mycotoxin production after exposure depended on the stage of life of the fungi. O3 reduced fungal populations in grains. Mycotoxin production in wet grains treated with 100-200 ppm O3 for 60 min and stored for up to 30 days was reduced or completely inhibited, depending on the species and the exposure system. Simultaneous drying of the grain due to the O3 passage was observed.
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Gillooly, Mary A. "The relationship between iron nutrition and the factors present in vegetable and cereal foods that affect iron absorption." Thesis, 1986. https://hdl.handle.net/10539/24874.

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A thesis submitted to the Faculty of Medicine, University of the Witwatersrand, Johannesburg, for the Degree of Doctor of Philosophy in Medicine. Johannesburg, 1986
The iron nutrition of populations is largely determined by the quality of the diet consumed. As this is frequently cereal or vegetable based, the interplay of the different enhancers and inhibitors that influence iron absorption from the "common pool" of non-haem iron assumes a profound significance in iron nutrition. This thesis took advantage of the widespread occurrence of iron deficiency among Indian women in Natal to establish more clearly the factors in frequently consumed foods which affect iron absorption.
IT2018
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(8100836), Moustapha Moussa. "INNOVATIVE MILLET FOODS TO IMPROVE NUTRITION AND EXPAND MARKETS IN WEST AFRICA." Thesis, 2019.

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Abstract Sorghum and millet crops are the staple foods for most people in the Sahelian region of West Africa. Preparation of millet and sorghum foods are labor-intensive and time-consuming. This thesis work was conducted with the goal of developing competitive and innovative processes to make better quality and higher quantity of extruded couscous, and instant, or fast cooking, millet food products to improve markets for smallholders’ famers, improve nutrition, and to meet the changing demands of local consumers in West Africa. Processing conditions, of a low-cost single screw mini-extruder were assessed and optimized. The process has the advantage of shortening production steps, and time, of making number of products with appealing appearance, good taste, and texture, and designed for the preferences of local consumers. The products can be reconstituted by adding hot or tap water. Results of the first study on a newly developed extruded couscous indicated that consumers in general preferred it, that it was fast cooking couscous, and credited it to be smoother in texture than the traditionally-prepared couscous. It had 10x the daily yield as couscous typically prepared for commercial sale by women in a processing unit. The smoother texture was attributed to the presence of starch fragments of somewhat lower molecular size, than in the control couscous, as illustrated by size-exclusion chromatography analysis of the hot-water dispersed starch. In the second study, the extruder was used to make instant porridge flour, and locally available roasting process was optimized to make a fast cooking porridge flour, and each flour was formulated using natural and locally obtained plant fortificants to nutritionally enhance cereal-legume-fortified flours. Results of consumers sensory tests and textural characterization by RVA and dynamic oscillatory rheometry of fortified porridge samples revealed that the innovated formulas had better viscosity, taste, and flavor, and were more preferred by children and their mothers than food aid vitamin-mineral premix fortified flours distributed at rural government health centers. Bioaccessibility of provitamin A carotenoid and lycopene derivatives, including lutein, α- and β-carotenes, using an in vitro digestion system coupled with a HPLC-C30SHORT column, shown that the formulated fortified flour samples had high bioaccessibility values of provitamin A carotenoids, lutein, and α- and β-carotenes. In the third study, rheological results indicated that instant tuwo (thick) and fura (thin) porridges had better viscosity and textural attributes (creamy, elastic, gelling) compared to traditional corresponding porridges. In the fourth

study, a home use testing (HUT) of instant tuwo and fura porridges in Niamey, Niger indicated that overall consumers’ acceptability was good. In a market test conducted in Niamey over 20 weeks, in collaboration with local cereal processors and distributors, showed repeat purchases with good frequency of sale of instant tuwo and fura porridges that have generated about 1/3 in total sales of 35 products related millet and cereal based foods in the period. In conclusion, the low-cost single screw extruder has the potential to catalyze and increase demand and diversification of uses of millet grains, to develop market-driven nutritious and healthy grain-based foods, to benefit smallholders’ farmers, and favor growth of small- and medium-scale entrepreneur processors in West Africa.

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Books on the topic "Cereal grain foods"

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Beta, Trust, and Mary Ellen Camire, eds. Cereal Grain-based Functional Foods. Cambridge: Royal Society of Chemistry, 2018. http://dx.doi.org/10.1039/9781788012799.

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Holland, B. Cereals and cereal products: Third supplement to the fourth edition of McCance & Widdowson's The Composition of Foods. Cambridge , ENG: Royal Society of Chemistry, 1988.

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Group, Marigny Research. The U.S. market for whole grain and high fiber foods. New York, NY: Packaged Facts, 2005.

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Drake, Dennis L. Composition of foods: Cereal grains and pasta : raw, processed, prepared. [Washington, D.C.?]: U.S. Dept. of Agriculture, Human Nutrition Information Service ; [Supt. of Docs., U.S. G.P.O., distributor], 1989.

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Co, Sosland Publishing. Grain-based foods companies to watch: Corporate profiles & industry statistics. Kansas City, Mo: Sosland Pub. Co., 1998.

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Co, Sosland Publishing. A year of transformation in grain-based foods: Corporate profiles & industry statistics. Kansas City, Mo: Sosland Pub. Co., 2001.

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Benduhn, Tea. Bread and cereal =: Pan y cereales. Milwaukee: Weekly Reader Early Learning Library, 2007.

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J, Dobraszczyk Bogdan, ed. Cereals and cereal products: Chemistry and technology. Gaithersburg, Md: Aspen Publishers, 2001.

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Hewitt, Sally. Grains and cereals. New York: PowerKids Press, 2008.

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Jones, Helen Taylor. Grain power. New York: Dell Publishing, 1993.

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Book chapters on the topic "Cereal grain foods"

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Kaur, Ramandeep, Akanksh A. Pahwa, and Sures H. Bhise. "Maize: A Potential Grain for Functional and Nutritional Properties." In Cereals and Cereal-Based Foods, 65–80. Boca Raton: Apple Academic Press, 2021. http://dx.doi.org/10.1201/9781003081975-5.

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Bhullar, Manreet Sing H., Mandeep Tayal, Samnee T. Kashyap, and Ravnee T. Sandhu. "Novel Whole-Grain Foods: Nutritional and Phytochemical Properties for Healthcare." In Cereals and Cereal-Based Foods, 151–65. Boca Raton: Apple Academic Press, 2021. http://dx.doi.org/10.1201/9781003081975-10.

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Vieira, Ernest R. "Cereal Grains." In Elementary Food Science, 283–94. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_18.

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Rondanini, Déborah P., Lucas Borrás, and Roxana Savin. "Grain Quality oil grain quality in Oil oil and Cereal Crops cereal crops." In Sustainable Food Production, 972–85. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-5797-8_108.

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Holopainen-Mantila, Ulla, and Mari Raulio. "Cereal Grain Structure by Microscopic Analysis." In Food Engineering Series, 1–39. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-24735-9_1.

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Potter, Norman N. "Cereal Grains, Legumes, and Oilseeds." In Food Science, 467–99. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-015-7262-0_17.

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Potter, Norman N., and Joseph H. Hotchkiss. "Cereal Grains, Legumes, and Oilseeds." In Food Science Text Series, 381–408. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-4985-7_17.

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Aderinoye-Abdulwahab, S. A., and T. A. Abdulbaki. "Climate Change Adaptation Strategies Among Cereal Farmers in Kwara State, Nigeria." In African Handbook of Climate Change Adaptation, 509–22. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-45106-6_228.

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AbstractAgriculture is the art and science of food production which spans soil cultivation, crop growing, and livestock rearing. Over the years, it has served as a means of employment and accounts for more than one-third of total gross domestic product. Cereals, which include rice, maize, and sorghum, are the major dietary energy suppliers and they provide significant amounts of protein, minerals (potassium and calcium), and vitamins (vitamin A and C). The growth and good yield of cereal crop can be greatly influenced by elements of weather and climate such as temperature, sunlight, and relative humidity. While climate determines the choice of what plant to cultivate and how to cultivate, it has been undoubtedly identified as one of the fundamental factors that determine both crop cultivation and livestock keeping. The chapter, though theoretical, adopted Kwara State, Nigeria, as the focus due to favorable weather conditions that support grains production. It was observed that the effect of climate change on cereal production includes: drastic reduction in grains production, reduction in farmers’ profit level, increment in cost during production, diversification to nonfarming activities, and discouragement of youth from participating in agricultural activities. Also, the adopted coping strategies employed by farmers in the focus site were early planting, planting of improved variety, irrigation activities, alternates crop rotation, and cultivation of more agricultural areas. The chapter thus concluded that climate change has negative impact on cereals production and recommends that government should provide communal irrigation facilities that will cushion the effect of low rains on farmers’ productivity, while early planting and cultivation of drought-resistant cultivars should be encouraged.
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Mankeviciene, Audrone. "Mycotoxins in Lithuanian Cereals and Grain Products." In Mycotoxins in Food, Feed and Bioweapons, 147–62. Berlin, Heidelberg: Springer Berlin Heidelberg, 2009. http://dx.doi.org/10.1007/978-3-642-00725-5_10.

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Blümme, Michael, Anandan Samireddypalle, Perez Haider Zaidi, Vincent Vadez, Ramana Reddy, and Pasupuleti Janila. "Multidimensional crop improvement by ILRI and partners: drivers, approaches, achievements and impact." In The impact of the International Livestock Research Institute, 480–505. Wallingford: CABI, 2020. http://dx.doi.org/10.1079/9781789241853.0480.

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Abstract This chapter reviews the findings, outputs and outcomes of research on multidimensional crops in the tropics, focusing mainly on cereals and grain legumes. Specifically, the chapter addresses the: (i) establishment of crop residues (CRs) as traded commodities and their changing valuation as the impetus for multidimensional crop improvement; (ii) trait identification and development of infrastructure for quick and affordable phenotyping for CR fodder quality; (iii) exploitation of existing cultivar-dependent variations in CR fodder quality; (iv) targeted genetic enhancement for multitrait food-feed-fodder cultivars; (v) trade-offs between CR fodder traits and primary traits, notably grain and pod or straw yields; and (vi) outcomes of multidimensional crop improvement and future work.
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Conference papers on the topic "Cereal grain foods"

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Abécassis, J. "Grain Fractionation to Improve Nutritional Intensity of Cereal Product." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061365.

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Shepherd, R. "Consumer Attitudes Towards Healthy Cereal Grain Products in Four European Countries." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061318.

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Englyst, K. "Nutritional properties of carbohydrates in cereal grains: state of the art and perspectives." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061333.

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Reports on the topic "Cereal grain foods"

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Woldeyohanes, Tesfaye, Karl Hughes, Kai Mausch, and Judith Oduol. Adoption of improved grains legumes and dryland cereals crop varieties: A synthesis of evidence. World Agroforestry, 2021. http://dx.doi.org/10.5716/wp21022.pdf.

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Like other crop improvement programs, a key prerequisite for the CGIAR Research Program on Grain Legumes and Dryland Cereals (CRP GLDC) to generate large-scale impact is large-scale adoption. Hence, evidencing the breadth and depth of such adoption is both of intrinsic interest and important for estimating downstream impacts, such as improved food and nutritional security, income, resilience, and soil health. While various GLDC adoption studies have been undertaken, a recent effort to systematically review these studies and synthesize the results is lacking. We undertook such a review, identifying 69 studies and 35 independent country crop combinations (CCCs). To generate aggregated and updated estimates of GLDC improved varietal adoption, we devised and applied a procedure to estimate national cropping areas under such varieties and, in turn, the number of adopting households. Estimates derived from household surveys and expert opinion solicitation are treated with higher and lower levels of confidence, respectively. As of 2019, we estimate from higher confidence studies that improved GLDC crops were cultivated on 15.37 million hectares of land by 17.64 million households in CRP GLDC’s 13 priority countries. With the inclusion of lower confidence studies, these numbers increase to 32 and 44.64 million, respectively. We are further confident that the program exceeded its adoption target of 8.9 million newly adopting households from 2011, particularly when likely spillovers vis-à-vis non-surveyed areas, non-priority countries, and non-priority crops in priority countries are considered.
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Latané, Annah, Jean-Michel Voisard, and Alice Olive Brower. Senegal Farmer Networks Respond to COVID-19. RTI Press, June 2021. http://dx.doi.org/10.3768/rtipress.2021.rr.0045.2106.

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This study leveraged existing data infrastructure and relationships from the Feed the Future Senegal Naatal Mbay (“flourishing agriculture”) project, funded by the US Agency for International Development (USAID) and implemented by RTI International from 2015 to 2019. The research informed and empowered farmer organizations to track and respond to rural households in 2020 as they faced the COVID-19 pandemic. Farmer organizations, with support from RTI and local ICT firm STATINFO, administered a survey to a sample of 800 agricultural households that are members of four former Naatal Mbay–supported farmer organizations in two rounds in August and October 2020. Focus group discussions were conducted with network leadership pre- and post–data collection to contextualize the experience of the COVID-19 shock and to validate findings. The results showed that farmers were already reacting to the effects of low rainfall during the 2019 growing season and that COVID-19 compounded the shock through disrupted communications and interregional travel bans, creating food shortages and pressure to divert seed stocks for food. Food insecurity effects, measured through the Household Food Insecurity Access Scale and cereals stocks, were found to be greater for households in the Casamance region than in the Kaolack and Kaffrine regions. The findings also indicate that farmer networks deployed a coordinated response comprising food aid and access to personal protective equipment, distribution of short-cycle legumes and grains (e.g., cowpea, maize) and vegetable seeds, protection measures for cereals seeds, and financial innovations with banks. However, food stocks were expected to recover as harvesting began in October 2020, and the networks were planning to accelerate seed multiplication, diversify crops beyond cereals, improve communication across the network. and mainstream access to financial instruments in the 2021 growing season. The research indicated that the previous USAID-funded project had likely contributed to the networks’ COVID-19 resilience capacities by building social capital and fostering the new use of tools and technologies over the years it operated.
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