Effect of Fungal Endophytes on Biomass Yield, Nutritive Value and Accumulation of Minerals in Ornithopus compressus.

Yellow serradella (Ornithopus compressus), a valuable pasture species in Mediterranean areas, presents a high diversity of endophytic mycoflora. In the present work, the hypothesis of a significant effect of fungal endophytic species on the parameters of forage production, nutritive value and mineral status of herbage was tested. O. compressus plants were inoculated with each of seven endophytes (four in 2012/2013 and three in 2013/2014). After inoculation, two experiments (under greenhouse and field conditions) were established. Results evidenced a certain influence of several endophytes on herbage yield, nutritive value and mineral status of O. compressus forage. Byssochlamys spectabilis increased herbage biomass yield by around 42% in the field experiment. Stemphylium sp. improved the nutritive value of forage either by increasing crude protein, digestibility and the concentration of essential minerals (such as B, Mo, P or S) or by reducing the concentration of toxic elements such as Al or Pb. In conclusion, the results presented here provide evidence that plant inoculation with endophytes could be a suitable strategy to increase forage yield and its nutritive value or to deal with potential nutrient deficiencies or potential mineral toxicity in forage.

Pachyrhizus ahipa (Wedd.) Parodi roots and flour: Biochemical and functional characteristics.

Ahipa roots' chemical composition and physiological parameters were characterised; ahipa flour preparation procedures were selected and the chemical composition and functional properties of these products were studied. Ahipa roots and flour can be considered alternative food sources of gluten-free starch, with a considerable contribution of protein, fibre and minerals, such as potassium, calcium and iron. The grating process for ahipa flour production required a pressing step (AFGP) and the recovery of the starch leached. The slicing procedure (AFS) was simpler and the resulting product showed higher contents of potassium, magnesium, calcium and protein than did AFGP, which showed lower sodium and higher acid detergent fibre contents, together with lower gelatinisation temperature. Both flours differed in terms of α-amylase activity and swelling power, characteristics that may condition their specific applications, such as the incorporation of these flours as gluten-free functional food ingredients.