The Genetic Potential of Moroccan Lentil Landraces

Nadia, Benbrahim Nadia Benbrahim; Tjprc,

doi:10.24247/ijasrjun201942

Cited by 2 publications

(1 citation statement)

References 8 publications

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“…The legume crops are unique due to their high protein content (27 -34%) besides plenties of fiber, minerals, carbohydrates, and nutrients [1]. Lentil (Lens culinaris M.) is a deployed species (2n =14) self-pollinating crop which belongs to the family Leguminosae (Fabaceae), [2].…”

Section: Introductionmentioning

confidence: 99%

Biological Management of Lentil (Lens culinaris Medik) Fusarium wilt by Using the Potential Pseudomonas Isolates

Chaurasiya

Sahni²,

Prasad³

et al. 2023

IJPSS

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Lentil (Lens culinaris Medik) is also known as "massoor". A member of the Leguminaceae family is known for their high protein and nutrient content. Wilt incited by Fusarium oxysporum f.sp. lentis can result in significant yield losses upto 50% for lentil farmers. Chemical management through fungicides reduces crop losses significantly but has some environmental drawbacks and conflicts on the human health instead other methods of control such as the use of plant growth-promoting rhizobacteria (PGPR) as a bio-inoculant which gaining attention as a sustainable approach to manage plant diseases. PGPR are soil bacteria that live in the rhizosphere of plants and promote growth. The use of PGPR-based agents has increased in agriculture in recent years. In this study, isolation and evaluation of novel pseudomonad isolates were performed from various soil sources and exploited for controlling lentil wilt caused by F. oxysporum f.sp. lentis and assess their in-vitro ability to inhibit the pathogen.

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Section: Introductionmentioning

confidence: 99%

Biological Management of Lentil (Lens culinaris Medik) Fusarium wilt by Using the Potential Pseudomonas Isolates

Chaurasiya

Sahni²,

Prasad³

et al. 2023

IJPSS

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Nutritional and Health Benefits of Cereals and Grains

Zaib,

Hayat,

Khan

2024

CNF

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The consumption of cereals and grains, along with whole grain food, is considered a healthy food that has various health benefits. Minerals, proteins, carbohydrates, and vitamins are present in the diet of many people. Phytochemicals play an essential role in combating oxidative stress and are present in high amounts in grains. These phytochemicals are also known as secondary metabolites that are present in plants. The nutritional components of basil (Ocimum basilicum), chia (Salvia hispanica), flax (Linum usitatissimmum), Proso millet (Panicum miliaceum), and oat (Avena sativa) are analyzed. Seeds are considered a good source of omega-3 and omega-6 fatty acids that have a significant impact on human health. The high amount of tocopherol (vitamin E) is due to the high content of polyunsaturated fatty acids (PUFAs). γ-Tocopherol is an antioxidant nutrient that usually blocks the formation of carcinogenic nitrosamines from nitrites present in food in the stomach. This review provides detailed information on the nutritional and health benefits of these cereals and grains, in which all the major components have been discussed. Conclusively, the potential use of these cereals and grains alone and by mixing them with other food products is also discussed which may enhance the nutritional content of the food product.

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The Genetic Potential of Moroccan Lentil Landraces

Cited by 2 publications

References 8 publications

Biological Management of Lentil (Lens culinaris Medik) Fusarium wilt by Using the Potential Pseudomonas Isolates

Biological Management of Lentil (Lens culinaris Medik) Fusarium wilt by Using the Potential Pseudomonas Isolates

Nutritional and Health Benefits of Cereals and Grains

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