And legumes

Mycotoxias fiad thek way kito the human diet by way of mold-contaminated cereal and legume crops, meat, and milk products. Com and peanuts probably represent the most common sources of mycotoxias ki the human diet. Many mycotoxias are acutely toxic as well as being poteat carckiogeas (86). 

Land used for production of crops for harvest alone or in rotation with grasses and legumes. 

The beneficial effects of dietary fiber, including both soluble and iasoluble fiber, are generally recognized. Current recommendations are for daily iatakes of 20—35 g ia a balanced diet of cereal products, fmits, vegetables, and legumes. However, the specific preventive role of dietary fiber ia certaia diseases has beea difficult to estabUsh, ia part because dietary risk factors such as high saturated fat and high proteia levels are reduced as fiber levels iacrease. 

SALUNKHE D K, JADHAV s J, KADAM s s, CHAVAN J K (1982) Chemical, biochemical, and biological significance of polyphenols in cereals and legumes. Crit Rev Food Sci Nutr. 17 277-305. 

ARTS I c w, HOLLMAN p c H (1998) Optimization of a quantitative method for the determination of catechins in fruits and legumes, Journal of Agricultural and Food Chemistry, 46, 5156-62. 

Since his early pioneering work on the rhizosphere (a term Hiltner used to describe specifically the interaction between bacteria and legume roots), our knowledge of the subject has greatly increased, and today perhaps a more appropriate definition of the rhizosphere is the field of action or influence of a root (1). The rhizosphere is generally considered to be a narrow zone of soil subject to the influence of living roots, where root exudates stimulate or inhibit microbial populations and their activities. The rhizoplane or root surface also provides a... 

Figure 1 Communication between microsymbiont and legume during the early stages of nodule development. (From Ref. 4.)...

The fact that rhizobia can be aborted from infection threads shows (40) that a continuous declaration of identity is necessary throughout the travel, consisting in the exposure of specific surface EPS determinants, in the absence of which the transfer is interrupted. Host specificity between rhizobium and legumes is therefore played at two main levels a chitolipooligosaccharide password, acting at a distance, and an exopolysaccharide passport to be exhibited by the bearer in its trip to the awaiting nodule (40). 

C. Freiberg, R. Fellay, A. Bairoch, W. J. Broughton, A. Rosenthal, and X. Perret, Molecular basis of symbiosis between Rhizobium and legumes. Nature 387 394-401 (1997). 

Pesticides affect the content of microelements and other substances in plants, thus changing their nutritive value, as well as their ability to be stored. This was detected for OCPs in grain and legume harvests. For example, wheat crops treated with some fungicides (zineb, bayleton, and propicanazol) to fight stem rust (Puccirda) produce a lower quality of bread [3]. 

Dewhurst R J, Fisher W J, Tweed IKS and Wilkins R J (2003), Comparison of grass and legume silages for milk production. 1. Production responses with different levels of concentrates , Journal of Dairy Science, 86, 2598-2611. 

SDF content is high in fruits, vegetables, and legumes and is associated with colonic degradation and high fermentability, slow glucose absorption, enhanced immune functions, and lower serum cholesterol levels. IDF is predominant in cereals and legumes fermentation is slow and incomplete, and they have more pronounced effects on bowel habit. 

Cho YS, Yeum KJ, Chen CY, Beretta G, Tang G, Krinsky NI, Yoon S, Lee-Kim YC, Blumberg JB and Russell RM. 2007. Phytonutrients affecting hydrophilic and lipophilic antioxidant activities in fruits, vegetables and legumes. J Sci Food Agric 87(6) 1096-1107. 

Salazar, L.C. and A.P. Appleby. 1982. Germination and growth of grasses and legumes from seeds treated with glyphosate and paraquat. Weed Sci. 30 235-237. 

Fig. 6.3 Conceptual drawing of the distribution of different groups of herbaceous plants in relation to major plant nutrients. Cycles represent the distribution of grasses, herbs, and legumes. Species with mycorrhiza are able to exploit sites low in both nitrogen (N) and phosphorus (P). Highly productive species, such as ruderal plants, need conditions abundant in N and P. 

Rasmussen IA (2004) The effect of sowing date, stale seedbed, row width and mechanical control on weeds and yields of organic winter wheat. Weed Res 44 12-20 Reddy KC (2001) Effects of cereal and legume cover crop residues on weeds yield, and net return in soybean (Glycine max),. Weed Tech 15 660-668 Reynolds LB, Potter JW, Ball-Coelho BR (2000) Crop rotation with Tagetes sp. is an alternative to chemical fumigation for control of root-lesion nematodes. Agron J 92 957-966 Rice EL (1984) Allelopathy. Academic, New York, p 317... 

Plants have two parts the tops and the roots. Both have different effects on soil chemistry and analysis. Because the effects are so different, each part will be discussed separately. All plants can be divided into algae, fungi, mosses, liverworts, and vascular plants, while the dominant agriculture plants are commonly divided into grasses and legumes. In addition, these types of plants can be annual, biennial, or perennial in their life cycles. Annual plants are particularly interesting in that both the tops and bottoms die each year and thus add organic matter to soil from both sources. 

Whole oilseeds and legumes and their derivatives (defatted flours, and protein concentrates and isolates) are used in traditional foods as sources of protein and for their texture-modifying functions. This article reviews, on a comparative basis, processes for preparation of vegetable food proteins, compositions and characteristics of the resulting food ingredients, and their functionalities and uses in traditional foods. 

Protein contents of selected oilseeds and legume seeds, and food protein ingredients prepared by various procedures, are shown in Table I. Amino acid contents and protein efficiency ratios (PER s)... 

Table I. Percent Protein Content of Various Fractions of Several Oilseeds and Legumes ...

Bothwell, T.H., Clydesdale, F.M., Cook, J.D., Dallman, P.R., Hallberg, L., Van Campen, D. and Wolf, W.J. "The Effects of Cereals and Legumes on Iron Availability," Internatl. Nutritional Anemia Consultative Group, The Nutrition Foundation, Washington, D.C., 44 pages, 1982. 

Seeds, leaf crops, and grasses are very efficient protein producers from the standpoint of amount per unit area. As indicated in Table IV, the more commonly used seeds and legumes, soybeans and wheat have relatively high protein production potentials (around 400 to 800 kg/ hectare). 

Another point to be considered is the form in which the protein-containing food is consumed and the efficiency of extraction or use of the protein in human diet. When this is considered, most of the seed-type foods, beans and legumes, have efficiencies which overcome their lowered production potential. Thus, these foods can be directly consumed and this results in a very efficient use in the human body. Many grasses and... 

Daft JL. 1987. Determining multifumigants in whole grains and legumes, milled and low-fat products, spices, citrus fruit, and beverages. J Assoc Off Anal Chem 70 734-739. 

A protein is a natural polymer that is composed of monomers called amino acids. Proteins are found in meat, milk, eggs, and legumes. 

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