Spinnor
Gold Member
- 2,234
- 419
From this week's New Sceintist, "Cassava packs a protein punch with bean genes".
http://www.newscientist.com/article...va-packs-a-protein-punch-with-bean-genes.html
Free registration may be required to view the article. From the article,
"A DEADLY poison could save the lives of millions of African children, thanks to the discovery that cassava can be duped into turning about half of the cyanide it makes into extra protein.
Although cassava is a major source of carbohydrates for 700 million people, mostly in Africa, it normally contains only small amounts of protein. Claude Fauquet of the Danforth Plant Science Center in St Louis, Missouri, and his team bumped up the protein content to 12.5 per cent by adding bean and maize genes to make a protein called zeolin. They were surprised to find that the plant used its natural supply of cyanide to provide the building blocks of the new protein. "Cyanide is a source of nitrogen within the plant," explains Fauquet.
...
Other modified staples include the "protato" developed in India, and aubergines, recently denied approval in India because of objections from groups opposed to genetically modified crops.
..."
I'm ready for the protato, let me buy some! What other foods might have their protein content increased. Could we have a protein enhanced potato that tasted like cattle meat or fish meat and satisfied the body in a similar way?
How about cattlecorn, pumpkinpork, applefish, or chickenberries?
Hats off to Claude Fauquet of the Danforth Plant Science Center in St Louis, Missouri!
http://www.newscientist.com/article...va-packs-a-protein-punch-with-bean-genes.html
Free registration may be required to view the article. From the article,
"A DEADLY poison could save the lives of millions of African children, thanks to the discovery that cassava can be duped into turning about half of the cyanide it makes into extra protein.
Although cassava is a major source of carbohydrates for 700 million people, mostly in Africa, it normally contains only small amounts of protein. Claude Fauquet of the Danforth Plant Science Center in St Louis, Missouri, and his team bumped up the protein content to 12.5 per cent by adding bean and maize genes to make a protein called zeolin. They were surprised to find that the plant used its natural supply of cyanide to provide the building blocks of the new protein. "Cyanide is a source of nitrogen within the plant," explains Fauquet.
...
Other modified staples include the "protato" developed in India, and aubergines, recently denied approval in India because of objections from groups opposed to genetically modified crops.
..."
I'm ready for the protato, let me buy some! What other foods might have their protein content increased. Could we have a protein enhanced potato that tasted like cattle meat or fish meat and satisfied the body in a similar way?
How about cattlecorn, pumpkinpork, applefish, or chickenberries?
Hats off to Claude Fauquet of the Danforth Plant Science Center in St Louis, Missouri!