Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.

BACKGROUND: In Lesotho, traditional bread covers different types of dumplings prepared with cereal flour, water, salt and sourdough. This study characterized eight steamed breads prepared from wheat, maize and sorghum. Breads were prepared from both commercial and self-milled flours according to the procedures followed in rural and urban areas of Lesotho. Descriptive sensory evaluation was conducted to profile sensory properties of the breads. Flour particle sizes, sourdough properties and bread colour, volume and texture were also characterized. RESULTS: The type of cereal and milling properties of the flour used had substantial effects on the physical and sensory properties of the bread. Steamed wheat breads had greater volume, softer crumb and more bland flavour compared with sorghum and maize breads. Both sorghum and maize steamed breads prepared according to traditional Basotho procedures were characterized by low loaf volume, denser crumb, more complex and strong flavours and aroma, notably sour, musty, malty, dairy sour and fermented aroma. The texture of the non-wheat bread types was heavy, chewy, dry, fibrous and more brittle and needed a higher compression force to deform. CONCLUSION: This study provided insight on the sensory properties of steamed bread as prepared in Lesotho. Further research is needed to optimize sensory properties of the non-wheat steamed breads by controlling the flour particle size, compositing non-wheat flours with different levels of wheat flour, addition of protein sources and gums, altering the amount of water, improving the pre-gelatinization process and optimizing the steaming method of cooking bread.

Estradiol and triiodothyronine differentially modulate reproductive and thyroidal genes in male goldfish.

While the reproductive and thyroidal systems are extensively studied in fish, they are largely studied in isolation from one another, but there is evidence supporting cross-regulation between these two systems. To better understand hormone action and the potential cross-regulation between estrogen and thyroid hormones, we examined gene expression changes in estrogen receptor (ER) and thyroid receptor (TR) subtypes and key enzymes responsible for the local synthesis and availability of estrogen and thyroid hormones (aromatase B and deiodinase, respectively) in sexually regressed, adult, male goldfish in response to 3 days waterborne exposures to 17ß-estradiol (E2; 1 nM), triiodothyronine (T3; 20 and 100 nM), and co-treatments thereof. Treatments with E2 alone did not effect ER subtype transcripts in the liver, telencephalon, or testis; however, in the testis, 1 nM T3 decreased ERα and ERß1 and co-treatments of T3 and E2 decreased ERß1 levels. TRα-1 and TRß transcripts were not auto-regulated by T3 or cross-regulated by E2. Although deiodinase type I levels were also unaffected, deiodinase type II decreased in response to T3 treatments. Liver deiodinase type III transcripts increased in response to T3 treatments, while E2 exhibited antagonistic effects on this T3-mediated induction. These results provide novel evidence of cross-talk between the reproductive and thyroid endocrine axes in a model teleost.

Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis.

Massive urbanization and increasing disposable incomes favor a rapid transition in diets and lifestyle in sub-Saharan Africa (SSA). As a result, the SSA population is becoming increasingly vulnerable to the double burden of malnutrition and obesity. This, combined with the increasing pressure to produce sufficient food and provide employment for this growing population together with the threat of climate change-induced declining crop yields, requires urgent sustainable solutions. Can an increase in the cultivation of climate-resilient crops (CRCs) and their utilization to produce attractive, convenient and nutritious bread products contribute to climate change adaptation and healthy and sustainable diets? A food system analysis of the bread food value chain in SSA indicates that replacement of refined, mostly imported, wheat in attractive bread products could (1) improve food and nutrition security, (2) bring about a shift to more nutritionally balanced diets, (3) increase economic inclusiveness and equitable benefits, and (4) improve sustainability and resilience of the food system. The food system analysis also provided systematic insight into the challenges and hurdles that need to be overcome to increase the availability, affordability and uptake of CRCs. Proposed interventions include improving the agronomic yield of CRCs, food product technology, raising consumer awareness and directing policies. Overall, integrated programs involving all stakeholders in the food system are needed.