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Gomez D, Selvaraj MG, Casas J, Mathiyazhagan K, Rodriguez M, Assefa T, Mlaki A, Nyakunga G, Kato F, Mukankusi C, Girma E, Mosquera G, Arredondo V, Espitia E. Advancing common bean (Phaseolus vulgaris L.) disease detection with YOLO driven deep learning to enhance agricultural AI. Sci Rep 2024; 14:15596. [PMID: 38971939 PMCID: PMC11227504 DOI: 10.1038/s41598-024-66281-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2024] [Accepted: 07/01/2024] [Indexed: 07/08/2024] Open
Abstract
Common beans (CB), a vital source for high protein content, plays a crucial role in ensuring both nutrition and economic stability in diverse communities, particularly in Africa and Latin America. However, CB cultivation poses a significant threat to diseases that can drastically reduce yield and quality. Detecting these diseases solely based on visual symptoms is challenging, due to the variability across different pathogens and similar symptoms caused by distinct pathogens, further complicating the detection process. Traditional methods relying solely on farmers' ability to detect diseases is inadequate, and while engaging expert pathologists and advanced laboratories is necessary, it can also be resource intensive. To address this challenge, we present a AI-driven system for rapid and cost-effective CB disease detection, leveraging state-of-the-art deep learning and object detection technologies. We utilized an extensive image dataset collected from disease hotspots in Africa and Colombia, focusing on five major diseases: Angular Leaf Spot (ALS), Common Bacterial Blight (CBB), Common Bean Mosaic Virus (CBMV), Bean Rust, and Anthracnose, covering both leaf and pod samples in real-field settings. However, pod images are only available for Angular Leaf Spot disease. The study employed data augmentation techniques and annotation at both whole and micro levels for comprehensive analysis. To train the model, we utilized three advanced YOLO architectures: YOLOv7, YOLOv8, and YOLO-NAS. Particularly for whole leaf annotations, the YOLO-NAS model achieves the highest mAP value of up to 97.9% and a recall of 98.8%, indicating superior detection accuracy. In contrast, for whole pod disease detection, YOLOv7 and YOLOv8 outperformed YOLO-NAS, with mAP values exceeding 95% and 93% recall. However, micro annotation consistently yields lower performance than whole annotation across all disease classes and plant parts, as examined by all YOLO models, highlighting an unexpected discrepancy in detection accuracy. Furthermore, we successfully deployed YOLO-NAS annotation models into an Android app, validating their effectiveness on unseen data from disease hotspots with high classification accuracy (90%). This accomplishment showcases the integration of deep learning into our production pipeline, a process known as DLOps. This innovative approach significantly reduces diagnosis time, enabling farmers to take prompt management interventions. The potential benefits extend beyond rapid diagnosis serving as an early warning system to enhance common bean productivity and quality.
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Affiliation(s)
- Daniela Gomez
- International Center for Tropical Agriculture, Km 17 Recta Cali-Palmira, Cali, Colombia
| | - Michael Gomez Selvaraj
- International Center for Tropical Agriculture, Km 17 Recta Cali-Palmira, Cali, Colombia.
| | - Jorge Casas
- International Center for Tropical Agriculture, Km 17 Recta Cali-Palmira, Cali, Colombia
| | - Kavino Mathiyazhagan
- Department of Horticulture, Agricultural College and Research Institute, Tamil Nadu Agriculture University, Vazhavachanur, Tiruvannamalai, Tamil Nadu, India
| | - Michael Rodriguez
- International Center for Tropical Agriculture, Km 17 Recta Cali-Palmira, Cali, Colombia
| | - Teshale Assefa
- International Center for Tropical Agriculture, Arusha, Tanzania
| | - Anna Mlaki
- International Center for Tropical Agriculture, Arusha, Tanzania
| | | | - Fred Kato
- International Center for Tropical Agriculture, Kawanda, Uganda
| | - Clare Mukankusi
- International Center for Tropical Agriculture, Kawanda, Uganda
| | - Ellena Girma
- International Center for Tropical Agriculture, Arusha, Tanzania
| | - Gloria Mosquera
- International Center for Tropical Agriculture, Km 17 Recta Cali-Palmira, Cali, Colombia
| | - Victoria Arredondo
- International Center for Tropical Agriculture, Km 17 Recta Cali-Palmira, Cali, Colombia
| | - Ernesto Espitia
- International Center for Tropical Agriculture, Km 17 Recta Cali-Palmira, Cali, Colombia
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2
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Kumari A, Roy A. Enhancing micronutrient absorption through simultaneous fortification and phytic acid degradation. Food Sci Biotechnol 2023; 32:1235-1256. [PMID: 37362807 PMCID: PMC10290024 DOI: 10.1007/s10068-023-01255-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/18/2022] [Accepted: 01/09/2023] [Indexed: 01/28/2023] Open
Abstract
Phytic acid (PA), an endogenous antinutrient in cereals and legumes, hinders mineral absorption by forming less bioavailable, stable PA-mineral complexes. For individual micronutrients, the PA-to-mineral molar ratio below the critical level ensures better bioavailability and is achieved by adding minerals or removing PA from cereals and pulses. Although several PA reduction and fortification strategies are available, the inability to completely eradicate or degrade PA using available techniques always subdues fortification's impact by hindering fortified micronutrient absorption. The bioavailability of micronutrients could be increased through simultaneous PA degradation and fortification. Following primary PA reduction of the raw material, the fortification step should also incorporate additional essential control stages to further PA inactivation, improving micronutrient absorption. In this review, the chemistry of PA interaction with metal ions, associated controlling parameters, and its impact on PA reduction during fortification is also evaluated, and further suggestions were made for the fortification's success.
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Affiliation(s)
- Ankanksha Kumari
- Laboratory of Applied Food Chemistry, Microbiology, and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand India
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology, and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand India
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3
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García-Conde Ú, Navarro-Alarcón M, Navajas-Porras B, Hinojosa-Nogueira D, Delgado-Osorio A, Pérez-Burillo S, Pastoriza S, Navarro-Moreno M, Rufián-Henares JÁ. Total Zn of foods and bioaccesible fractions in the small and large intestine after in vitro digestion and fermentation with fecal material of healthy adults and children: Influence of culinary techniques. Food Res Int 2023; 169:112817. [PMID: 37254393 DOI: 10.1016/j.foodres.2023.112817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 02/25/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
The healthy status of human beings is associated with an appropriate nutritional status in Zn, which must firstly be bioavailable. We measured the total Zn amount and its bioaccesibility in raw foods and after cooking by common culinary techniques. These foods were submitted to an in vitro digestion and fermentation with faecal inocula from healthy adults and children to evaluate Zn bioaccesibility in the small and large intestine. Mean total Zn amount provided by foods was 8.080 μg/g. Zn amount released from food in the small intestine was significantly different among several food groups and lower in raw vegetal foods compared to cooked ones (frying, roasting and grilling; p < 0.05); the same behaviour was found in the large intestine for healthy children. Zn bioaccesibility in the large intestine varied statistically according to the subjects' idiosyncrasies, and was higher in healthy children (p < 0.05) probably due to growth demands and different composition of the colonic microbiota. In healthy adults and children, the bioaccesible fractions were 33.0 ± 20.4 % for the small intestine, 16.4 ± 22.0 and 59.6 ± 29.9% for the large one, and the non-bioaccessible ones 50.6 ± 19.9 and 7.4 ± 9.1%, respectively.
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Affiliation(s)
- Úrsula García-Conde
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España
| | - Miguel Navarro-Alarcón
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España; Instituto de Nutrición y Tecnología de los Alimentos, INyTA, Universidad de Granada, España.
| | - Beatriz Navajas-Porras
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España; Instituto de Nutrición y Tecnología de los Alimentos, INyTA, Universidad de Granada, España
| | - Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España; Instituto de Nutrición y Tecnología de los Alimentos, INyTA, Universidad de Granada, España
| | - Adriana Delgado-Osorio
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España
| | - Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España; Instituto de Nutrición y Tecnología de los Alimentos, INyTA, Universidad de Granada, España
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España; Instituto de Nutrición y Tecnología de los Alimentos, INyTA, Universidad de Granada, España
| | - Miguel Navarro-Moreno
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España
| | - José-Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología Facultad de Farmacia, Universidad de Granada, España; Instituto de Nutrición y Tecnología de los Alimentos, INyTA, Universidad de Granada, España; Instituto de investigación Biosanitaria ibs.GRANADA, Universidad de Granada, España
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4
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Coelho RC, Silva DSN, Silva HDC, Rocha MDM, Barsotti RCF, Maltez HF, Dantas C, Lopes Júnior CA, Barbosa HDS. Revealing the extended effect of biofortification on seed of cowpea cultivars. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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Huertas R, Karpinska B, Ngala S, Mkandawire B, Maling'a J, Wajenkeche E, Kimani PM, Boesch C, Stewart D, Hancock RD, Foyer CH. Biofortification of common bean ( Phaseolus vulgaris L.) with iron and zinc: Achievements and challenges. Food Energy Secur 2023; 12:e406. [PMID: 38440694 PMCID: PMC10909572 DOI: 10.1002/fes3.406] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 06/01/2022] [Accepted: 06/08/2022] [Indexed: 03/06/2024] Open
Abstract
Micronutrient deficiencies (hidden hunger), particularly in iron (Fe) and zinc (Zn), remain one of the most serious public health challenges, affecting more than three billion people globally. A number of strategies are used to ameliorate the problem of micronutrient deficiencies and to improve the nutritional profile of food products. These include (i) dietary diversification, (ii) industrial food fortification and supplements, (iii) agronomic approaches including soil mineral fertilisation, bioinoculants and crop rotations, and (iv) biofortification through the implementation of biotechnology including gene editing and plant breeding. These efforts must consider the dietary patterns and culinary preferences of the consumer and stakeholder acceptance of new biofortified varieties. Deficiencies in Zn and Fe are often linked to the poor nutritional status of agricultural soils, resulting in low amounts and/or poor availability of these nutrients in staple food crops such as common bean. This review describes the genes and processes associated with Fe and Zn accumulation in common bean, a significant food source in Africa that plays an important role in nutritional security. We discuss the conventional plant breeding, transgenic and gene editing approaches that are being deployed to improve Fe and Zn accumulation in beans. We also consider the requirements of successful bean biofortification programmes, highlighting gaps in current knowledge, possible solutions and future perspectives.
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Affiliation(s)
- Raul Huertas
- Environmental and Biochemical SciencesThe James Hutton InstituteDundeeUK
| | - Barbara Karpinska
- School of Biosciences, College of Life and Environmental SciencesUniversity of BirminghamEdgbastonUK
| | - Sophia Ngala
- Department of Plant Science and Crop Protection, College of Agriculture and Veterinary SciencesUniversity of NairobiNairobiKenya
| | - Bertha Mkandawire
- The Food, Agriculture and Natural Resources Policy Analysis Network (FANRPAN)PretoriaSouth Africa
| | - Joyce Maling'a
- Kenya Agriculture and Livestock Research Organization (KALRO)Food Crops Research InstituteKitaleKenya
| | - Elizabeth Wajenkeche
- Kenya Agriculture and Livestock Research Organization (KALRO)Food Crops Research InstituteKitaleKenya
| | - Paul M. Kimani
- Department of Plant Science and Crop Protection, College of Agriculture and Veterinary SciencesUniversity of NairobiNairobiKenya
| | | | - Derek Stewart
- Environmental and Biochemical SciencesThe James Hutton InstituteDundeeUK
- School of Engineering and Physical SciencesHeriot‐Watt UniversityEdinburghUK
| | | | - Christine H. Foyer
- School of Biosciences, College of Life and Environmental SciencesUniversity of BirminghamEdgbastonUK
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6
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Ligarda-Samanez CA, Moscoso-Moscoso E, Choque-Quispe D, Palomino-Rincón H, Martínez-Huamán EL, Huamán-Carrión ML, Peralta-Guevara DE, Aroni-Huamán J, Arévalo-Quijano JC, Palomino-Rincón W, la Cruz GD, Ramos-Pacheco BS, Muñoz-Saenz JC, Muñoz-Melgarejo M. Microencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starch. Foods 2022; 11:2107. [PMID: 35885349 PMCID: PMC9316173 DOI: 10.3390/foods11142107] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/10/2022] [Accepted: 07/14/2022] [Indexed: 02/05/2023] Open
Abstract
Ferropenic anemy is the leading iron deficiency disease in the world. The aim was to encapsulate erythrocytes extracted from the blood of Cavia porcellus, in matrices of tara gum and native potato starch. For microencapsulation, solutions were prepared with 20% erythrocytes; and encapsulants at 5, 10, and 20%. The mixtures were spray-dried at 120 and 140 °C. The iron content in the erythrocytes was 3.30 mg/g and between 2.32 and 2.05 mg/g for the encapsulates (p < 0.05). The yield of the treatments varied between 47.84 and 58.73%. The moisture, water activity, and bulk density were influenced by the temperature and proportion of encapsulants. The total organic carbon in the atomized samples was around 14%. The particles had diverse reddish tonalities, which were heterogeneous in their form and size; openings on their surface were also observed by SEM. The particle size was at the nanometer level, and the zeta potential (ζ) indicated a tendency to agglomerate and precipitation the solutions. The presence of iron was observed on the surface of the atomized by SEM-EDX, and FTIR confirmed the encapsulation due to the presence of the chemical groups OH, C-O, C-H, and N-H in the atomized. On the other hand, high percentages of iron release in vitro were obtained between 88.45 and 94.71%. The treatment with the lowest proportion of encapsulants performed at 140 °C obtained the best results and could potentially be used to fortify different functional foods.
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Affiliation(s)
- Carlos A. Ligarda-Samanez
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (E.M.-M.); (M.L.H.-C.)
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (H.P.-R.); (J.A.-H.); (B.S.R.-P.)
| | - Elibet Moscoso-Moscoso
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (E.M.-M.); (M.L.H.-C.)
| | - David Choque-Quispe
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (H.P.-R.); (J.A.-H.); (B.S.R.-P.)
- Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Henry Palomino-Rincón
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (H.P.-R.); (J.A.-H.); (B.S.R.-P.)
| | - Edgar L. Martínez-Huamán
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (E.L.M.-H.); (J.C.A.-Q.)
| | - Mary L. Huamán-Carrión
- Food Nanotechnology Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (E.M.-M.); (M.L.H.-C.)
| | - Diego E. Peralta-Guevara
- Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru;
| | - Jimmy Aroni-Huamán
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (H.P.-R.); (J.A.-H.); (B.S.R.-P.)
| | - José C. Arévalo-Quijano
- Department of Education and Humanities, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (E.L.M.-H.); (J.C.A.-Q.)
| | - Wilbert Palomino-Rincón
- Agricultural and Livestock Engineering, Universidad Nacional San Antonio Abad, Cusco 08000, Peru;
| | - Germán De la Cruz
- Agricultural Science Facultad, Universidad Nacional San Cristobal de Huamanga, Ayacucho 05000, Peru;
| | - Betsy S. Ramos-Pacheco
- Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru; (D.C.-Q.); (H.P.-R.); (J.A.-H.); (B.S.R.-P.)
| | - Jenny C. Muñoz-Saenz
- Department of Human Medicine, Universidad Peruana los Andes, Huancayo 12006, Peru; (J.C.M.-S.); (M.M.-M.)
| | - Mauricio Muñoz-Melgarejo
- Department of Human Medicine, Universidad Peruana los Andes, Huancayo 12006, Peru; (J.C.M.-S.); (M.M.-M.)
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Sahasakul Y, Aursalung A, Thangsiri S, Wongchang P, Sangkasa-ad P, Wongpia A, Polpanit A, Inthachat W, Temviriyanukul P, Suttisansanee U. Nutritional Compositions, Phenolic Contents, and Antioxidant Potentials of Ten Original Lineage Beans in Thailand. Foods 2022; 11:foods11142062. [PMID: 35885307 PMCID: PMC9324593 DOI: 10.3390/foods11142062] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 07/08/2022] [Accepted: 07/09/2022] [Indexed: 01/22/2023] Open
Abstract
Legumes and pulses are nutrient-dense foods providing a good source of protein, complex carbohydrates, fiber, vitamins, minerals, and bioactive compounds. To breed a new lineage of beans with specific nutritional and health beneficial purposes, more information on original lineage beans must be obtained. However, data concerning the nutritive compositions, total phenolic contents (TPCs), and health benefits regarding the antioxidant potentials of some original lineage beans in Thailand remain scarce, causing difficulty in decisional selection to breed a new lineage. Thus, this study aimed to examine the nutritional values (proximate compositions, vitamins, and minerals), TPCs, and antioxidant activities of ten original lineage bean cultivars in Glycine, Phaseolus, and Vigna genera from Genebank, Department of Agriculture (DOA), Thailand. The results indicated that beans in the Glycine genus potentially provided higher energy, protein, fat, and calcium contents than other genera, while the Phaseolus genus tended to provide higher carbohydrate and dietary fiber. Specifically, lima bean cultivar ‘38’ exhibited high vitamin B1, and red kidney bean cultivar ‘112’ exhibited high potassium content. Beans in the Vigna genus exhibited high TPCs and antioxidant activities. However, their nutritional compositions were markedly varied. The results of this work could support bean consumption as a feasible alternative diet and be used as a reference for future bean breeding (within the same genera) of a new lineage with particular nutritional requirements and health potentials.
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Affiliation(s)
- Yuraporn Sahasakul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Amornrat Aursalung
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Sirinapa Thangsiri
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Pitthaya Wongchang
- Biotechnology Research and Development Office, Department of Agriculture Rangsit-Nakorn Nayok, Rangsit (Klong 6), Thanyaburi, Pathum Thani 12100, Thailand; (P.W.); (P.S.-a.); (A.W.)
| | - Parichart Sangkasa-ad
- Biotechnology Research and Development Office, Department of Agriculture Rangsit-Nakorn Nayok, Rangsit (Klong 6), Thanyaburi, Pathum Thani 12100, Thailand; (P.W.); (P.S.-a.); (A.W.)
| | - Aphinya Wongpia
- Biotechnology Research and Development Office, Department of Agriculture Rangsit-Nakorn Nayok, Rangsit (Klong 6), Thanyaburi, Pathum Thani 12100, Thailand; (P.W.); (P.S.-a.); (A.W.)
| | - Auytin Polpanit
- Chiang Mai Field Crops Research Center, Department of Agriculture, Nong Han, San Sai District, Chiang Mai 50290, Thailand;
| | - Woorawee Inthachat
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Piya Temviriyanukul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
| | - Uthaiwan Suttisansanee
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (Y.S.); (A.A.); (S.T.); (W.I.); (P.T.)
- Correspondence: ; Tel.: +66-(0)-2800-2380 (ext.422)
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