Nutrition

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Phenotyping for Nutritional and End-use
Quality in Breeding Programs

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Outline
Introduction
Current status
What could/should be done
Opportunities/challenges
Resource requirements
Way forward

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Abebe Menkir
Peter Kulakow
Elizabeth Parkes
Ousmane Boukar
Antonio Lopez-Montes
Ronny Swennen
Delphine Amah
Michael Abberton
Oladeji Alamu
Adebayo Abass
Ismail Rabbi
Team

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 Enhancing crop quality improves processing efficiencies, makes
more desirable and more diverse consumer products and ensures
the competitiveness of farmers, traders, millers and end
processors.
 Crop quality criteria vary drastically depending on the end-use.
Similarly, crop varieties may show large differences in their
nutritional, processing and end-use quality attributes.
 Therefore, while getting breeding priorities and strategies, one
must consider:
 the variety’s intended end uses and/or the demands of the targeted market
 specific quality traits to breed for, and
 genotype × environment × management interactions that may influence the quality of the
resulting variety.
Introduction

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Nutritional
Quality
o Starch
o Total sugars
o Total ash
o Moisture content
o Protein/ Lysine and Tryptophan
o Fat
o Carotenoids
o Minerals (iron, zinc, potassium and
calcium)
o Dietary fiber/crude fiber
o Vitamin C
Current Status

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Anti-nutritional
factors
o Phytate
o Tannins
o Trypsin inhibitors
o Cynogenic potential
Current Status

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Functional
properties
o Pasting properties
o Swelling power
o Color
o 1000 kernel weight
o Water absorption and
binding capacity
o Particle size distribution
Current Status

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Deep orange kernel color does NOT
implies high ProVA content
Current Status

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Spectrophtotometry
Current Status
Liquid chromatography
- HPLC
- UPLC

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NIRS
Current Status
ICP-OES
Texture Analyser
XRF

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o Thiamine
o Riboflavin
o Amino acid analysis
o Carbohydrate
o Bioavailability
o NIRS
o XRF
What could/should be done
Method
development/Equipment

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In-vitro caco 2 cell method
for screening for
bioavailability of iron
What could/should be done

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Challenges  Recruitment of qualified
personnel
 Source of chemicals and cost of
analyses
 Equipment maintenance and
repair
 Lack of personnel and facilities
in national programs

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Opportunities o Collaboration with other Centers
(ILRI)
o Integrating end user quality traits
in breeding programs
o Metabolomics
o AgriFood Systems CRPs

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Resource Requirements
Human resource (IRS and NRS)
Laboratory equipments
Food Scientist/Technologist for each
crop, especially the crops where we
have a world mandate (yams and
cowpea) and we are the only center
conducting research (soybean)

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Way forward • Establishment of a food and
nutrition quality laboratory in
each Hub
• High-throughput portable
equipments
• Identification of laboratories
for outsourcing
• Underutilized crops

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Acknowledgement
o Maize Team through HPlus and SARD-SC projects
o ILRI through the DDG-R
o Monsanto
o USDA

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THANK YOU