The purpose of this study was to assess the quality of cassava cultivars, in terms of cyanogenic potential and composition of macro- and micronutrients, sampled from different locations in rural Mozambique. Total cyanide concentrations in fresh cassava tissues were measured using portable cyanide testing kits, and elemental nutrients were later analyzed from dried plant tissue. Variation in cyanogenic potential and nutrient composition occurred both among cultivars and across locations. The majority of cultivars contained >100 ppm total cyanide, fresh weight, and are therefore considered to be dangerously poisonous unless adequately processed before consumption. Leaf cyanogenic and nutrient content varied with plant water status, estimated using carbon isotope discrimination (δ(13)C). The colonization of roots of all cultivars by arbuscular mycorrhizal fungi was also quantified and found to be high, indicating that mycorrhizas could play a key role in plant nutrient acquisition in these low-input farming systems.

The relationships between heat production, alternative oxidase (AOX) pathway flux, AOX protein, and carbohydrates during floral development in Nelumbo nucifera (Gaertn.) were investigated. Three distinct physiological phases were identified: pre-thermogenic, thermogenic, and post-thermogenic. The shift to thermogenic activity was associated with a rapid, 10-fold increase in AOX protein. Similarly, a rapid decrease in AOX protein occurred post-thermogenesis. This synchronicity between AOX protein and thermogenic activity contrasts with other thermogenic plants where AOX protein increases some days prior to heating. AOX protein in thermogenic receptacles was significantly higher than in post-thermogenic and leaf tissues. Stable oxygen isotope measurements confirmed that the increased respiratory flux supporting thermogenesis was largely via the AOX, with little or no contribution from the cytochrome oxidase pathway. During the thermogenic phase, no significant relationship was found between AOX protein content and either heating or AOX flux, suggesting that regulation is likely to be post-translational. Further, no evidence of substrate limitation was found; starch accumulated during the early stages of floral development, peaking in thermogenic receptacles, before declining by 89% in post-thermogenic receptacles. Whilst coarse regulation of AOX flux occurs via protein synthesis, the ability to thermoregulate probably involves precise regulation of AOX protein, most probably by effectors such as alpha-keto acids.

Summary 16Cassava is a staple for over 850 million people, but it is toxic unless properly processed. A 17 monotonous cassava diet often coincides with outbreaks of diseases such as konzo, especially on cassava as it is drought tolerant, but it may also be due to an increase in cyanogenic 31 glucosides. Episodic droughts are forecast to become more common in many cassava-32 growing regions. We therefore sought to quantify the effect of water-stress on both yield and

Cereal Chem. 74(3):330-336Time-lapse photography showed that, during baking, the diameter of sugar-snap cookies increased linearly then suddenly became fixed. Therefore, cookie diameter was a function of spread rate and set time. Cookies made with soft wheat flour were significantly larger in diameter (184 mm) than those made with hard wheat flour (161 mm). Cookies made with soft wheat flour set later (5.8 min) during baking than those made with hard wheat flour (5.1 min). The differences in set time within cookies made with various hard wheat flours or within cookies made with various soft wheat flours appeared to be affected by flour protein content. However, other factors also affected the difference in set time between cookies made with hard wheat and soft wheat flours. Cookies made with soft wheat flour spread at a faster rate (7.8 mm/min) than those made with hard wheat flour (4.6 mm/min). The level of soluble starch in the flour appeared to cause the difference in spread rate between cookies made with hard wheat and soft wheat flour. The higher level of soluble starch in hard wheat flour (0.352 ± 0.008%) than in soft wheat flour (0.152 ± 0.030%) increased dough viscosity, thus the spread rate was slower. However, soluble starch content did not explain the differences in spread rate within cookies made with various hard wheat flours or within cookies made with various soft wheat flours.