The goal of this study was to map rainfed and irrigated rice-fallow cropland areas across South Asia, using MODIS 250 m time-series data and identify where the farming system may be intensified by the inclusion of a shortseason crop during the fallow period. Rice-fallow cropland areas are those areas where rice is grown during the kharif growing season (June–October), followed by a fallow durin...

This study examined the development, evaluation and safety aspect of enriched weaning food from cereal, legume vegetable. Maize was fermented, soybean defatted carrot sliced, all were processed to flour. The flours formulated blends. Laboratory analysis done such as proximate, minerals, haematology lipid studies rat fed both commercial diets well growth feed intake rats. data obtained analyzed....

Plants are the essential factors shaping soil microbial community (SMC) structure. When most studies focus on the difference in the SMC structure associated different plant species, the variation in the SMC structure associated with phylogenetically close species is less investigated. Legume (Fabaceae) and grass (Poaceae) are functionally important plant groups; however, their influences on the...

Previous epidemiological studies on the relation between dietary legume consumption and risk of colorectal cancer (CRC) remain controversial. We conducted a meta-analysis based on prospective cohort studies to investigate the association between dietary legume consumption and risk of CRC. Fourteen cohort studies were finally included, containing a total of 1,903,459 participants and 12,261 case...

BACKGROUND Tarhana is a fermented cereal product that is used for the preparation of one of the favourite soups in Turkish cuisine. Tarhana is a mixture of wheat flour, yoghurt, baker's yeast, salt, and various vegetables, spices and seasonings. It is obtained by mixing all ingredients in the recipe and afterwards the mixture is let to ferment at room temperature. Following fermentation tarhana...

Giacintucci V., Guardeño L., Puig A., Hernando I., Sacchetti G., Pittia P. (2014): Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats (Triticum turgidum ssp. dicoccum) of the central Italy type. Czech J. Food Sci., 32: 115–121. The microstructural characteristics were evaluated of two types of Italian Farro (Triticum turgidum ssp. dicoccum) ...

background & aims of the study: wheat flour makes the basic component of bread. thus, evaluating its quality plays an important role in public health. this paper focused on the physicochemical and microbial analysis of all bread flour types, used in the bakeries of hamedan, iran during 2015-2016. materials & methods: all bread flour types such as barbari, lavash, sangak and tafton bread flours ...