Genetic Variation of Physicochemical Properties and Digestibility of Foxtail Millet (Setaria italica) Landraces of Taiwan

Yin, Song-yu; Kuo, Shu-meng; Chen, Yuru; Tsai, Yun-Long; Wu, Yong-Pei; Lin, Yi Ru

doi:10.3390/molecules24234323

Cited by 11 publications

(7 citation statements)

References 46 publications

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“…Setaria italica resistant starch content and effect of different treatment was determined to analyze the structure and digestibility ( Babu et al, 2019 ). In addition, the difference at the genetic level in starch physiochemical properties was determined in different accessions of Chinese foxtail millet and landraces found in Taiwan ( Qi et al, 2019 ; Yin et al, 2019 ). Further, foxtail millet has been assessed for yield, quality, and morpho-nutritional traits to explore the genetic variability ( Srilatha et al, 2020 ; Karvar et al, 2021 ).…”

Section: Omics Resources In Setariamentioning

confidence: 99%

Multi-omics intervention in Setaria to dissect climate-resilient traits: Progress and prospects

et al. 2022

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Millets constitute a significant proportion of underutilized grasses and are well known for their climate resilience as well as excellent nutritional profiles. Among millets, foxtail millet (Setaria italica) and its wild relative green foxtail (S. viridis) are collectively regarded as models for studying broad-spectrum traits, including abiotic stress tolerance, C4 photosynthesis, biofuel, and nutritional traits. Since the genome sequence release, the crop has seen an exponential increase in omics studies to dissect agronomic, nutritional, biofuel, and climate-resilience traits. These studies have provided first-hand information on the structure, organization, evolution, and expression of several genes; however, knowledge of the precise roles of such genes and their products remains elusive. Several open-access databases have also been instituted to enable advanced scientific research on these important crops. In this context, the current review enumerates the contemporary trend of research on understanding the climate resilience and other essential traits in Setaria, the knowledge gap, and how the information could be translated for the crop improvement of related millets, biofuel crops, and cereals. Also, the review provides a roadmap for studying other underutilized crop species using Setaria as a model.

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Section: Omics Resources In Setariamentioning

confidence: 99%

Multi-omics intervention in Setaria to dissect climate-resilient traits: Progress and prospects

et al. 2022

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“…The benefits of gluten-free cookies can be provided for individuals who have allergies to gluten such as people with celiac disease and people with autism spectrum disorder (ASD) who are required to avoid gluten so that it does not have a negative impact on the body (Mulloy et al, 2010). Foxtail millet millet flour has a starch content ranging from 65.9% to 73.1% (Yin et al, 2019) consists of amylose and amylopectin. The amylose content of millet flour is classified as very low, namely <10% which is 8.31% and the rest consists of a high amylopectin content of 91.69% (Sulistyaningrum et al, 2018).…”

Section: Tastementioning

confidence: 99%

Acceptance, nutritional content, and shelf life of cookies based on millet flour as a functional food

Anggraini

Salam

Wahiduddin

2021

TSSJ

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The purpose of this study was to determine the acceptability, nutritional content, and shelf life of cookies based on millet flour as a functional food. This type of research is a laboratory-based descriptive. Formulation cookies flour of millet is distinguished by the addition of flavorings nature of which includes millet flour cookies without additional flavorings (F1), banana flavor millet flour cookies (F2), spice flavor millet flour cookies (F3) and chocolate flavor millet flour cookies (F4). Data collection procedure was carried out by hedonic test on untrained panelists consisting of men and women aged 18-40 years as many as 25 panelists, then the selected formulations were analyzed for nutritional content and shelf life. Data were analyzed using the Kruskal-Wallis analysis method and continued with the Mann-Whitney test if the treatment had a significant effect. The panelists' acceptance showed that the formulation of millet flour cookies had no significant effect (p>0.05) on the color, taste, aroma, texture and overall cookies. The F1 cookies formula without the addition of flavoring has the highest average value of the other formulas, which is 4.16 with the preferred category. The results of the proximate test on the selected cookies include water content 6.1%, ash 2.14%, protein 8.38%, fat 30.38%, carbohydrates 53.0%, fiber 2.22%, and total energy 518.98 kcal. The shelf life of cookies using the Arrhenius approach is 14 days at a temperature of 250C, 370C, and a temperature of 440C with the results respectively 134.81 days (4.5 months), 79.18 days (2.6 months) and 59.14 days (1.9 months). While the results of the total microbial test showed that there was a decrease in total microbes in millet flour cookies stored in an incubator at 250C, 370C, and 440C for 4 weeks of storage, respectively 2.05 x 102, 1.05 x 102, and < 4 0.0 x 101, still meets the standard of SNI 01-2973:2011 with a maximum of 1 x 104 colonies/gram. Based on the results of the study, millet flour cookies can be enriched with food sources of protein and fiber so that it can increase the nutritional value of cookies as an additional food.

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“…In Taiwan, 16 o cially acknowledged indigenous peoples have their own cultures and diet preferences, including diversi ed crop germplasm. Waxy genotypes of Taiwanese foxtail millet landraces were associated with various culinary and cultural preferences, leading to genetic variation of physicochemical properties and digestibility (Kuo et al 2018;Yin et al 2019).…”

Section: Unveiling Taiwanese Rice Germplasmmentioning

confidence: 99%

Genetic Diversity of Landraces and Improved Varieties of Rice (Oryza sativa L.) in Taiwan

Hour

Hsieh

Chang

et al. 2020

Preprint

Self Cite

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Background: Rice, the most important crop in Asia, has been cultivated in Taiwan for more than 5,000 years. The landraces preserved by indigenous peoples and brought by immigrants from China hundreds of years ago exhibit large variation in morphology, implying that they comprise rich genetic resources. Breeding goals according to the preferences of farmers, consumers and government policies also alter gene pools and genetic diversity of improved varieties. To unveil how genetic diversity is affected by natural, farmers’, and breeders’ selections is crucial for germplasm conservation and crop improvement. Results: A diversity panel of 148 rice accessions, including 47 cultivars and 59 landraces from Taiwan and 42 accessions from other countries, were genotyped by using 75 molecular markers that revealed an average of 12.7 alleles per locus with mean polymorphism information content of 0.72. These accessions could be grouped into five subpopulations corresponding to wild rice, japonica landraces, indica landraces, indica cultivars and japonica cultivars. The genetic diversity within subpopulations was: wild rices > landraces > cultivars; and indica rice > japonica rice. Despite having less variation among cultivars, japonica landraces had greater genetic variation than indica landraces because the majority of Taiwanese japonica landraces preserved by indigenous peoples were classified as tropical japonica. Two major clusters of indica landraces were formed by phylogenetic analysis, in accordance with immigration from two origins. Genetic erosion had occurred in later japonica varieties due to a narrow selection of germplasm being incorporated into breeding programs for premium grain quality. Genetic differentiation between early and late cultivars was significant in japonica (FST = 0.3751) but not in indica (FST = 0.0045), indicating effects of different breeding goals on modern germplasm. Indigenous landraces with unique intermediate and admixed genetic backgrounds were untapped, representing valuable resources for rice breeding.Conclusions: The genetic diversity of improved rice varieties has been substantially shaped by breeding goals, leading to differentiation between indica and japonica cultivars. Taiwanese landraces with different origins possess various and unique genetic backgrounds. Taiwanese rice germplasm provides diverse genetic variation for association mapping to unveil useful genes and is a precious genetic reservoir for rice improvement.

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Genetic Variation of Physicochemical Properties and Digestibility of Foxtail Millet (Setaria italica) Landraces of Taiwan

Cited by 11 publications

References 46 publications

Multi-omics intervention in Setaria to dissect climate-resilient traits: Progress and prospects

Multi-omics intervention in Setaria to dissect climate-resilient traits: Progress and prospects

Acceptance, nutritional content, and shelf life of cookies based on millet flour as a functional food

Genetic Diversity of Landraces and Improved Varieties of Rice (Oryza sativa L.) in Taiwan

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