This study aimed to evaluate the yield and quality of winter wheat grain and soil properties in three tillage systems (TS): (1) Conventional (CT), (2) reduced (RT), and (3) no-tillage (NT). In the CT system, shallow ploughing (at a depth of 10–12 cm from soil surface) and pre-sow ploughing (at a depth of 18–22 cm from soil surface) were performed after the harvest of the previous crop (peas). In the RT system, the shallow ploughing was replaced by field cultivation, whereas pre-sow ploughing was by a tillage unit. In the NT system, a herbicide treatment with glyphosate (4 L ha−1) replaced the ploughing measures, whereas a tillage unit including a cultivator, a string roller, and a harrow was used before wheat sowing. Higher wheat yields were recorded in CT than in NT (by 4.3%) and in 2016 compared to 2015 (by 23.4%). The tillage system differentiated spike number m−2, whereas study years affected spike number m−2, grain weight per spike, and 1000 grain weight. Study years also influenced all quality traits of the grain, whereas tillage systems—only grain uniformity and ash content of the grain. A less uniform grain with a higher ash content was produced in NT than in CT and RT systems. Organic C content in the soil was higher in NT than in CT and RT systems. In turn, total nitrogen and phosphorus contents were higher in the soil from NT and RT than CT, whereas potassium and magnesium contents—in RT and NT compared to the CT system.

The aim of this study was to assess the effect of different levels of production technology intensity on grain quality of four species of spring wheat: common wheat (Triticum aestivum ssp. aestivum L.), durum wheat (Triticum durum Desf.), spelt wheat (Triticum aestivum ssp. spelta [L.] Thell) and dicoccum wheat (Triticum dicoccum [Schrank] Schübler). Two levels of production technology intensity were applied in the experiment: medium mineral fertilisation (N -70, P -30.5 and K -99.6 kg ha -1 ), seed priming and weed control; high mineral fertilisation (N -140, P -30.5 and K -99.6 kg ha -1 ), seed priming, weed control, two treatments against diseases, insecticide and growth regulator. Tested wheat grains were collected from the crop years 2011-2013. To assess the baking quality of tested wholegrain flour, gluten quantity and quality, falling number and Mixolab parameters were determined. Rheological properties of wholegrain wheat dough were affected mostly by wheat species and crop year. Among the analysed species, spelt wheat was characterised by the highest wet gluten content, amylolytic activity (C4) and starch retrogradation (C5). Dicoccum wheat was characterised by the lowest gluten content and the lowest resistance time of dough (T1) and stability. Dicoccum wheat had also the highest protein weakening (the lowest Cs and C2). Crop year had a significant effect on starch gelatinisation (C3), amylolytic activity (C4), retrogradation (C5) and gelatinisation time (T3-T2). Wheat cultivated under high level of production technology intensity was characterised by higher gluten content and lower final temperature of starch gelatinisation (D3).

Introduction Vegetable oils are an essential element of the diet contributing to preservation of health, but they also have a significant role in skin care. Among vegetable fats, an important group comprised fruit seed oils, which play an important role in health prophylaxis. Owing to their beneficial effects on the skin, they are used in cosmetology as well 1. Alongside other oils in this group, apricot kernel oil is valuable and worthy of interest 2. Apricot Prunus armeniaca L. , a plant of the family Rosaceae, well-known for its delicious fruit, is widely distributed in most countries of the world 2 4. The fruit of the apricot is distinguished by high dietary value and is a valuable raw material for the processing industry. The kernel is a good source of protein, essential amino acids, carbohy

Cocoyam [Colocasia esculenta (L.) Schott] also known as taro is regarded as an important staple crop in the Pacific Islands, Asia and Africa. But, Africa has been unpopular in the taro international market though it accounted for the highest share of the global taro production level in the last two decades. Therefore, this study explores the global taro production outlook in two decades (2000–2019) with a special focus on African countries noting their challenges and limitations. Also, industrial, nutritional and health benefits of taro were discussed to showcase other viable potentials of the crop beyond its usefulness as a food security crop on the African continent.

Chemical composition of common wheat-Triticum aestivum ssp. vulgare Vill. Host., hard wheat-Triticum durum Desf., and spelt-Triticum aestivum ssp. spelta (L.) Thell grains was investigated. Total protein, wet gluten, fiber, ash, carbohydrates, falling number, macronutrients (phosphorus, potassium, calcium, magnesium), and microelements (copper, iron, manganese, zinc) were determined. Also standard deviation, variability and correlation coefficients were calculated. Hard wheat and spelt lines were characterized by much higher contents of total protein, wet gluten, and falling number value than common wheat; however, the highest protein concentration and falling number was recorded in grains of hard wheat. Common wheat was distinguished by low ash content and the highest carbohydrates level. Higher percentage of macronutrients and microelements in grains of spelt and hard wheat, as compared to common wheat, confirms the usefulness of these species for foodstuff production. Among the qualitative traits studied, content of carbohydrates appeared to be the least variable (cv = 2.2%), while the highest variability (cv = 31.1%) was shown by fat content. Significant correlations for the following trait pairs were observed: protein-gluten, protein-carbohydrates, fat-ash, fat-falling number, carbohydrates-gluten, and ash-falling number.

The objective of this study is to compare the yields and qualities of the hulled wheats emmer (Triticum dicoccum Schübl.) and spelt (Triticum aestivum L. ssp. spelta) with the commonly cultivated naked wheats common wheat (Triticum aestivum L. ssp. vulgare) and durum wheat (Triticum durum Desf.). Three years of field experiments were carried out from 2015 to 2017 in the Lubelskie province (Poland) on rendzina soils. The experimental results indicate that the hulled wheats, even when cultivated with advanced technology, produced lower yields compared to the common and durum wheats (reduced by 30–56%). In spite of their lower yields, emmer and spelt retained appropriate technological parameters. Higher ash, protein, and wet gluten yields were characteristic of the hulled wheats; however, the high gluten spread of emmer (13.3 mm) may limit its application as a raw material in some food processes. In summary, hulled wheat species can be recommended for modern agricultural production as an alternative source of high-quality materials for the agricultural and food industries.

The best pasta raw material is durum wheat (Triticum turgidum subsp. durum (Desf.) Husn.). Recently, old wheat species have also attracted interest. The aim of the study was to evaluate their usefulness for industrial pasta production. The technological characteristics of grains and the organoleptic characteristics of pasta obtained from hulled emmer (T. turgidum subsp. dicoccum) and spelt (T. aestivum ssp. spelta) were determined and compared to durum wheat, as a standard pasta raw material, and common wheat (T. aestivum). All wheats were grown under identical conditions. The hardness of kernels was assessed using the practical size index, wheat hardness index, torque moment, milling work of 50 g of flour, semolina yield, and starch damage. The technological and nutritional values of semolina, i.e., protein and ash content, wet gluten yield and quality, and falling number, were determined. Moreover, the organoleptic characteristics of cooked pasta were analysed in terms of appearance, colour, taste, smell, and consistency. The milling parameters of emmer were comparable to those of durum wheat; moreover, the content of protein, gluten, and ash was higher in emmer. Spelt was found to be similar to common wheat. Hulled wheats, especially emmer, show good quality parameters and can be an alternative raw material for industrial pasta production.

and commodities science 2 department of agricultural and environmental chemistry 3 department of herbology and plant cultivation techniques university of life sciences in lublin abstract The test material originated from a field experiment conducted in 2010-2013, at the Experimental Farm in Felin (51°22' N, 22°64' E), which belongs to the University if Life Sciences in Lublin. A two-factor experiment was conducted in randomised blocks with 4 replicates. The chemical composition of grain of 4 wheat species was analysed: common wheat (Triticum aestivum ssp. aestivum L.) cv. Tonacja, durum wheat (Triticum durum Desf.) cv. Komnata, spelt (Triticum aestivum ssp. spelta (L.) Thell.) cv. Schwabenkorn, and einkorn wheat (Triticum monococcum L.) line PL 5003 (material acquired from the National Centre of the Plant Gene Pool), grown at different production technology intensity (medium and high level of cultivation technology). The analyses on wheat grain included the content of total protein, crude ash, crude fat, crude fibre, carbohydrates, phosphorus, potassium, magnesium, calcium, copper, iron, manganese and zinc. The results were subjected to an analysis of variance, while the differences were estimated by the Tukey's test at the significance level of p = 0.05. In order to identify the correlations and relationships between selected grain quality traits, an analysis of multiple correlation was employed and coefficients of variation were calculated (CV, %). Einkorn wheat proved to have the highest levels of protein, fat, ash, phosphorus, potassium, magnesium, calcium, copper, zinc, iron and manganese. Among the remaining genotypes, common wheat had the highest levels of carbohydrates and fibre. Irrespective of the genotype, more intensive chemical weed and pest control and nitrogen fertilisation had a favourable effect