After approximately 6 months of age, term breastfed infants are increasingly depending on other sources of iron to avoid iron deficiency anemia. The appropriate complementary feeding must include a balance composition of foods containing an adequate amount of macro- and micronutrients to reduce the risk of iron deficiency anemia. This study aims to compare the anemia and growth status of infants receiving commercial fortified infant cereals (FIC) with infants not receiving them. We use all complete multiple Demographic Health Surveys (DHS) from 2005 to 2018 to understand global infant feeding patterns. To better control for the strong household wealth effect in nutritional choices and possibly health awareness, we use propensity score technique as applied in outcome research to better control the effect of covariates. After matching and controlling for confounders, we did find a significant association between reduced risk of anemia and consumption of FIC. After matching and adjusting for confounders the small but positive effects of consumption of FIC on Height for age z-score and Weight for Height Z-score are no longer statistically significant.

Omics technologies, viz., genomics, transcriptomics, proteomics, metabolomics, and phenomics, are becoming an integral part of virtually every commercial cereal breeding program because they provide substantial dividends per unit time in both pre-breeding and breeding phases. Continuous advances in cereal-omics promise—in combination with time efficiency—the cost benefits. In this review, we provide a comprehensive overview of the established cereal-omics methods in five major cereals, viz., rice, sorghum, maize, barley, and bread wheat. We cover the evolution of technologies in each omics section independently and concentrate on their use to improve economically important agronomic as well as biotic and abiotic stress-related traits. Advancements in the (1) identification, mapping, and sequencing of molecular/structural variants, (2) high-density transcriptomics data to study gene expression patterns, (3) global and targeted proteome profiling to study protein structure and interaction, (4) metabolomic profiling to quantify organ level small-density metabolites and their composition, and (5) high-resolution high-throughput image-based phenomics approaches are surveyed in this review.

Cereals and their derivatives are the basis of human nutrition. However, cereals also contribute to the dietary exposure to toxic metals that may pose a risk. Strengthening food security and nutrition information is a high priority challenge for the Cape Verde Government. The toxic metals content (Cr, Ni, Sr, Al, Cd, Pb) has been determined in 126 samples of cereals and derivatives (rice, corn gofio, corn flour, wheat flour, corn, wheat) consumed in Cape Verde. Wheat flour samples stand out for registering the highest Sr (1.60 mg/kg), Ni (0.25 mg/kg) and Cr (0.13 mg/kg). The results show relevant Al levels (1.17 – 13.4 mg/kg) with its highest levels in corn gofio. The mean Pb average content in the cereals is 0.03 – 0.08 mg/kg with the highest level observed in corn gofio. The Al and Pb levels are lower in cereals without husks. A consumption of 100 g/day of corn gofio provide an intake of 1.34 mg Al/day (13.7% of the tolerable weekly intake established at 1 mg/kg bw/week) and 8 µg Pb/day (20% of the BMDL set at 0.63 µg/kg bw/day for nephrotoxic effects). The minimization of the dietary exposure of the Cape Verdean population to toxic metals is through the importation of higher quality cereals.

The addition of flaxseed and amaranth on the physicochemical, functional and microstructural changes of instant-extruded cereals was evaluated. Six different mixtures were made with additions of amaranth (30%–50%) and flaxseed (10% and 15%) using maize grits and minor additives as supplementary ingredients and then extruded in a twin-screw extruder. The extrudates evaluated, had insoluble and soluble fiber contents increased with the proportion of amaranth and flaxseed. The mixture 4 (higher flaxseed content) presented highest soluble fiber percentage (1.9%). Extruded cereals had the lowest viscosity (<99.5 cp) and highest hardness values (5.2 N) whereas the dietary fiber content was highest. Fiber content increase, resulted in a higher water solubility index (WSI) (0.5) and decrease the water absorption index (WAI) (2.5). Amaranth and flaxseed incorporation increased crystallinity, resulting in a larger, and more compact laminar structure. Amaranth and flaxseed addition resulted in extruded cereals with acceptable physicochemical and functional properties.

In a two-year field trial, the effect of nitrogen (N) and sulfur (S) fertilization was investigated on grain yield, grain quality parameters, formation of acrylamide (AA), and the precursor free asparagine (Asn) in organically and conventionally produced winter wheat cultivars. In both production systems, different types, amounts, and temporal distributions of N were tested. While the effect of S fertilizer types and amounts on free Asn was only tested in the conventional farming system. Within both cropping systems, grain yield and baking quality were significantly influenced by N treatment while the effect on free Asn was only minor. Especially within the organic farming system, increasing N fertilization levels did not increase free Asn significantly. A slight trend of increasing free Asn levels with an intensified N supply was observed, especially in the presence of crude protein contents of 14% or higher. But only N amounts of 180 kg N ha⁻¹ or higher increased the probability of high free Asn contents considerably, while N supply below that amount led to free Asn values similar to the unfertilized controls. The results indicated that good baking quality can be achieved without significantly increasing free Asn levels. In addition, cultivars affected the levels of free Asn significantly. Compared to cv. “Bussard” and “Naturastar”, cv. “Capo” exhibited the lowest AA formation potential at an N supply of 180 kg N ha⁻¹ while simultaneously reaching a crude protein content > 15% (conventional) and > 12% (organic). Thus, it seems that cultivars differ in their ability to store and incorporate free Asn into proteins. Over all trials, a correlation of free Asn and AA was shown by R² = 0.77, while a relation of free Asn and protein was only R² = 0.36. Thus, lowering free Asn by adjusting N treatments should not necessarily affect baking quality. S nutrition within conventional farming did not change free Asn amount or crude protein significantly, probably due to the fact that soil was not sulfate-deficient. In summary, it was evident that free Asn amounts in wheat varied widely both within cultivars and between cropping systems. In order to clearly unravel genotypic differences and their interaction with environmental factors and especially N fertilization, further research is needed.

Aflatoxins (AFs) contamination of cereals is considered one of the greatest food safety concerns worldwide. Occurrence of AFs in maize, wheat, rice and sorghum is highly prevalent with each commodity accounting for more than 10% of world’s AF exposure. Their occurrence as food contaminants is also associated with huge economic losses. AFs are highly stable compounds that cannot be eliminated by regular processing of grains. Hence, prevention of AFs in food and feed is now considered more important than the subsequent interventions to mitigate the deleterious health effects of AFs in human and animals. However, the development of an effective preventive strategy hinges on a clear understanding of the underlying factors influencing AFs production. Therefore, the present review aims to highlight the most significant factors influencing AFs contamination of cereals at pre-and post-harvest stages. This is crucial for effective monitoring of critical control points and optimisation of preventive strategies in food and feed supply chains. Several intrinsic and extrinsic factors have been reported of which nutritional composition, environmental factors (temperature, water activity and relative humidity) and climate change have been identified as primary factors, while pH of the substrate, carbon dioxide (CO2) levels in the gaseous environment, and agronomic and socioeconomic status are the main secondary factors promoting AFs biosynthesis in cereals. Additionally, an overview of global occurrence of AFs in cereals, with their health impacts and various preventive measures have also been highlighted.

Seven agronomic factors (crop season, farming system, harvest date, moisture, county, oat variety, and previous crop) were recorded for 202 oat crops grown across Ireland, and samples were analysed by LC-MS/MS for four major Fusarium mycotoxins: deoxynivalenol (DON), zearalenone (ZEN), T-2 toxin and HT-2 toxin. Type A trichothecenes were present in 62% of crops, with 7.4% exceeding European regulatory limits. DON (6.4%) and ZEN (9.9%) occurrences were rela-tively infrequent, though one and three samples were measured over their set limits respectively. Overall, the type of farming system and the previous crop were the main factors identified to significantly influence mycotoxin prevalence or concentration. Particularly, adherence to an organic farming system and growing oats after a previous crop of grass were found to decrease contamination by type A trichothecenes. These are important findings and may provide valuable insights for many other types of cereals crops as Europe moves towards a much greater organic based food system.

As bakery products contribute considerably to the daily intake of the carcinogen acting substance acrylamide (AA), the aim of this study was to evaluate the impact of the cropping system (conventional vs. organic farming) on AA precursor levels of free asparagine (Asn) across different cultivars of the cereal species, namely winter wheat (Triticum aestivum), winter spelt (Triticum aestivum ssp. spelta) and winter rye (Secale cereale) with simultaneous consideration of gained grain yields and flour qualities. For this purpose, orthogonal field trials were established at two sites in Southwest Germany over two growing seasons (2006-2007 and 2007-2008). The results indicated a significant impact of the cropping system on free Asn contents. Across all species, free Asn contents in the flour were 26 % lower under organic compared to conventional farming. The impact of the cropping system on individual cultivars was obvious with a maximum reduction in free Asn contents of 50 % (e.g. for cultivars Ludwig, Privileg, Capo) if organically produced. For spelt, a significant impact of the cropping system was only found in 2008 with a reduction in free Asn of up to 25 % if organically produced. Across both cropping systems, cultivar Franckenkorn reached the lowest levels of free Asn. For rye, a significant impact of the cropping system was observed only in 2007 with 33 % higher Asn amounts in the conventional cropping system. Independent of the cropping system, rye reached the highest levels of free Asn followed by wheat and spelt. Across both cropping systems, species and cultivars, the amount of free Asn correlated with the AA content in heated flour with R2=0.63***. Furthermore, the results indicated that lower AA contents in bakery products can be achieved by proper selection of species (e.g. 66 % lower if rye is replaced by wheat) and cultivars. With an appropriate choice of the cultivar, a reduction of up to 65 % was possible within wheat, along with a reduction of 44 % within spelt and 12.5 % within rye. In summary, the results indicated that organically produced wheat especially offers the opportunity to significantly lower the AA potential of bread and bread rolls by the choice of raw materials low in free Asn.

For cereals grown under organic conditions, information on levels of free asparagine (free Asn) as a precursor to acrylamide (AA) formation, is almost completely lacking. This study investigated the impact of organically grown cereal species and cultivars of winter wheat (Triticum aestivum), winter spelt (Triticum aestivum ssp. spelta), winter rye (Secale cereale), winter einkorn (Triticum monococcum) and winter emmer (Triticum dicoccum) on the level of free Asn with simultaneous consideration of grain yields and flour qualities over three growing seasons (2005–2006, 2006–2007 and 2007–2008) in Southwest Germany. Additionally, the relation of free Asn and AA was investigated. Heritability revealed how strongly the level of free Asn was linked to the genotype. In this context free Asn of species and cultivars grown at a second location in Southern Germany were analysed. The level of free Asn was significantly influenced by species and within species by cultivars. Rye was found to exhibit the highest free Asn amount (52 mg 100 g⁻¹), followed by einkorn (32 mg 100 g⁻¹), emmer (16 mg 100 g⁻¹) wheat (10 mg 100 g⁻¹) and spelt (8 mg 100 g⁻¹), which showed the overall lowest free Asn content. Hence, replacing rye with spelt in food products would lead to an 85% reduction of free Asn in raw material. Within species, cultivars differed in their levels of free Asn by up to 67% for wheat, 55% for spelt and 33% for rye. Year also had a significant impact as almost all samples were significantly higher in their level of free Asn in 2008 compared to 2006 and 2007. Rye was most significantly affected by year as the level of free Asn varied by up to 32% between years. In contrast, wheat and spelt were only affected minimally by year. A high heritability was found for wheat (0.79) and spelt (0.91) concerning locations in 2008, meaning that the level of free Asn is mainly determined by the genotype and less influenced by environmental conditions. In contrast, heritability was low for wheat (0.23) but high for spelt (0.71) and rye (0.67) regarding years. As for organically grown cereals the relation between free Asn and AA formation was never investigated before. Correlation of both parameters was calculated. There was also a close correlation between free Asn and AA. Across species and years, the amount of free Asn correlated with the AA content in heated flour with R² = 0.69***. Thus, free Asn can serve as an indicator for AA formation during processing. In conclusion, the level of free Asn can be highly influenced by proper selection of species and cultivars under organic growing conditions.

Achieving global goals on sustainable nutrition, health, and wellbeing will depend on delivering enhanced diets to humankind. This will require, among others, instantaneous access to information on food quality at key points within agri-food systems. Although stationary methods are usually used to quantify grain quality (wet-lab chemistry, benchtop NIR spectrometer); these do not suit many required user-cases, such as stakeholders in decentralized agri-food-chains that are typical for emerging economies. Therefore, we explored new technologies and models that might aid these particular user-cases. For this purpose, we generated the NIR spectra of 328 grain samples from multiple cereals (finger millet, foxtail millet, maize, pearl millet, sorghum) with a standard benchtop NIR Spectrometer (DS2500, FOSS) and a novel mobile NIR-based sensor (HL-EVT5, Hone). We explored a range of classical deterministic and novel machine learning (ML)-driven models to build calibrations out of the NIR spectra. We were able to build relevant calibrations out of both types of spectra. At the same time, ML-based methods enhanced the prediction capacity of calibration models compared to classical deterministic methods. We also documented that the prediction of grain protein content based on NIR spectra generated by a mobile sensor (HL-EVT5, Hone) was highly relevant for quantitative protein predictions (R2 = 0.91, RMSE = 0.97, RPD = 3.48). Thus, the findings of this study lay the foundations on which to expand the utilization of NIR spectroscopy applications for agricultural research and development.