Christian Mestres

Addressing the dilemmas of measuring amylose in rice.

ABSTRACT Amylose content is a parameter that correlates with the cooking behavior of rice. It is measured at the earliest possible stages of rice improvement programs to enable breeders to build the foundations of appropriate grain quality during cultivar development. Amylose is usually quantified by absorbance of the amylose-iodine complex. The International Network for Quality Rice (INQR) conducted a survey to determine ways that amylose is measured, reproducibility between laboratories, and sources of variation. Each laboratory measured the amylose content of a set of 17 cultivars of rice. The study shows that five different versions of the iodine binding method are in use. The data show that repeatability was high within laboratories but reproducibility between laboratories was low. The major sources of variability were the way the standard curve was constructed and the iodine binding capacity of the potato amylose used to produce the standard. Reproducibility is much lower between laboratories using ...

Variability of grain quality in sorghum: association with polymorphism in Sh2, Bt2, SssI, Ae1, Wx and O2

To ensure food security in Africa and Asia, developing sorghum varieties with grain quality that matches consumer demand is a major breeding objective that requires a better understanding of the genetic control of grain quality traits. The objective of this targeted association study was to assess whether the polymorphism detected in six genes involved in synthesis pathways of starch (Sh2, Bt2, SssI, Ae1, and Wx) or grain storage proteins (O2) could explain the phenotypic variability of six grain quality traits [amylose content (AM), protein content (PR), lipid content (LI), hardness (HD), endosperm texture (ET), peak gelatinization temperature (PGT)], two yield component traits [thousand grain weight (TGW) and number of grains per panicle (NBG)], and yield itself (YLD). We used a core collection of 195 accessions which had been previously phenotyped and for which polymorphic sites had been identified in sequenced segments of the six genes. The associations between gene polymorphism and phenotypic traits were analyzed with Tassel. The percentages of admixture of each accession, estimated using 60 RFLP probes, were used as cofactors in the analyses, decreasing the proportion of false-positive tests (70%) due to population structure. The significant associations observed matched generally well the role of the enzymes encoded by the genes known to determine starch amount or type. Sh2, Bt2, Ae1, and Wx were associated with TGW. SssI and Ae1 were associated with PGT, a trait influenced by amylopectin amount. Sh2 was associated with AM while Wx was not, possibly because of the absence of waxy accessions in our collection. O2 and Wx were associated with HD and ET. No association was found between O2 and PR. These results were consistent with QTL or association data in sorghum and in orthologous zones of maize. This study represents the first targeted association mapping study for grain quality in sorghum and paves the way for marker-aided selection.

Processing and quality attributes of gowe: a malted and fermented cereal- based beverage from Benin

Gowe is a sweetish paste of malted, fermented, and cooked sorghum and/or maize flour, consumed in its pure state, but preferentially as a beverage after homogenizing with water, sugar, milk, and ice. A survey was carried out at different localities in the traditional gowe producing areas to investigate the diversity of the processing techniques, consumers’ characteristics, and the quality attributes. Producers and sellers were women exclusively while consumers cut across all classes of age, socio-cultural groups, and educational levels. Gowe varied in cereal and processing techniques, with maize and sorghum being used either singly or in combination (maize/sorghum ratio varying from 1 to 3) through four processes. Apart from the alternative process which leaves out the malting step, gowe processing techniques aim at producing sweetish and acidic tasting products through malting, saccharification, and fermentation. A principal component analysis plot of quality criteria of gowe indicated that the preferenc...

Production, consumption, and quality attributes of Akpan - a yoghurt-like cereal product from West Africa

Akpan is a high-potential, traditional yoghurt-like product made from fermented cereal starch, and consumed as a thirst-quenching beverage in Benin. This study investigated the characteristics of consumers, the traditional processing techniques and constraints, and the quality attributes of the product in order to find out the best options for possible industrial development. For this purpose, a survey was carried out in different municipalities using a questionnaire administered to stakeholders. While the production and commercialization of Akpan are undertaken exclusively by women, consumption cuts across all classes of people, with consumers in a wide range of socio-cultural groups, ages, and educational levels. Four types of Akpan were encountered, varying in their raw materials and processing technologies. Maize and sorghum were used either singly or in combination through submerged or solid-state fermentation processes. Among the product types, Akpan from maize ogi was the most preferred, mainly because of its long-established history, white colour, sour taste, and pronounced ogi aroma.

Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture

A global model of the lactic fermentation step of gowé was developed by assembling blocks hosting models for bacterial growth, lactic acid production, and the drop of pH during fermentation. Commercial strains of Lactobacillus brevis and of Lactobacillus plantarum were used; their growth was modeled using Rosso’s primary model and the gamma concept as a secondary model. The optimum values of pH and temperature were 8.3 ± 0.3, 44.6 ± 1.2 °C and 8.3 ± 0.3, 3.2 ± 37.1 °C with μmax values of 1.8 ± 0.2 and 1.4 ± 0.1 for L. brevis and L. plantarum respectively. The minimum inhibitory concentration of undissociated lactic acid was 23.7 mM and 35.6 mM for L. brevis and L. plantarum, respectively. The yield of lactic acid was five times higher for L. plantarum than for L. brevis, with a yield of glucose conversion to lactic acid close to 2.0 for the former and 0.8 for the latter. A model was developed to predict the pH drop during gowé fermentation. The global model was partially validated during manufacturing of gowé. The global model could be a tool to aid in the choice of suitable starters and to determine the conditions for the use of the starter.

Development of NIR equations for food grain quality traits through exploitation of a core collection of cultivated sorghum

A sorghum core collection representing a wide range of genetic diversity and used in the framework of a sorghum breeding and genetics program was evaluated by near-infrared reflectance spectroscopy (NIRS) to predict food grain quality traits:u2009 amylose content (AM), protein content (PR), lipid content (LI), endosperm texture (ET), and hardness (HD). A total of 278 sorghum samples were scanned as whole and ground grain to develop calibration equations. Laboratory analyses were performed on NIRS sample subsets that preserved the core collection racial distribution. Principal component analysis performed on NIRS spectra evidenced a level of structure following known sorghum races, which underlined the importance of using a wide range of genetic diversity. Performances of calibration equations were evaluated by the coefficient of determination, bias, standard error of laboratory (SEL), and ratio of performance deviation (RPD). Ground grain spectra gave better calibration equations than whole grain. PR equation...