PubMed · 4687863
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B L Swedlow. 1973. Increased iron allowances.. https://doi.org/10.2105/ajph.63.3.191
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The glycemic index (GI) is a ranking of foods based on their glycemic effect compared with a standard food. It has been used to classify carbohydrate foods for various applications, including diabetes, sports, and appetite research. The purpose of these tables is to bring together all of the published data on the GIs of individual foods for the convenience of users. In total, there are almost 600 separate entries, including values for most common Western foods, many indigenous foods, and pure sugar solutions. The tables show the GI according to both the glucose and white bread (the original reference food) standard, the type and number of subjects tested, and the source of the data. For many foods there were two or more published values, so the mean +/- SEM was calculated and is shown together with the original data. These tables reduce unnecessary repetition in the testing of individual foods and facilitate wider application of the GI approach.
During the development of disomic additions of rye (Secale cereale L.) chromosomes to wheat (Triticum aestivum L.), two reverse tandem duplications on wheat chromosomes 3D and 4A were isolated. By virtue of their meiotic pairing, the reverse tandem duplications initiated the chromatid type of the breakage-fusion-bridge (BFB) cycle. This BFB cycle continued through pollen mitoses and in the early endosperm divisions, but no clear evidence of its presence in embryo mitoses was found. The chromosome type of BFB cycle was initiated by fusion of two broken chromosome ends resulting in a dicentric or a ring chromosome. Chromosome type BFB cycles were detected in embryo mitoses and in root tips, but they did not persist until the next meiosis and were not transmitted to the progeny. Active BFB cycles induced breakage of other wheat chromosomes that resulted in additional reverse tandem duplications and dicentric and ring chromosomes. Four loci, on chromosome arms 2BS, 3DS, 4AL, and most likely on 7DL, were particularly susceptible to breakage. The BFB cycles produced high frequency of variegation for pigmentation of the aleurone layer of kernels and somatic chimeras for a morphological marker. With the exception of low mutation rate, the observed phenomena are consistent with the activity of a Ds-like element. However, it is not clear whether such an element, if indeed present, was of wheat or rye origin.
The acceptability of sorghum as human food has been a problem in Tanzania even in regions showing promising potential for its production and utilization. Reasons given for low acceptability of sorghum products as human foods include unpleasant colour, aroma, mouthfeel, taste, unpleasant aftertaste and stomachfeel. An acceptability test of selected sorghum products was, therefore, conducted in the Department of Food Science and Technology, Sokoine University of Agriculture, Morogoro, Tanzania. The objective of the test was to determine consumers' preference for the following wheat-sorghum composite flour products: bread and buns or 'maandazi'. The products were prepared using sorghum flour composited with wheat flour in the following proportions: 100% brown sorghum flour (standard products); and 80:20%; 60:40%; 40:60% and 20:80% for wheat/sorghum (white and brown) composite flours. Results indicated that in the case of composite flour bread, preference for the product improved as the amount of sorghum flour decreased. In the case of buns or 'maandazi' the 100% sorghum flour products of both white and brown were equally preferred. Buns prepared from 100% sorghum flour of white and brown varieties showed promising potential in the improvement of the acceptability of sorghum products. Taking advantage of such products, especially in villages, could enhance sorghum utilization in rural communities.