Grain chemical composition of different varieties of winter cereals

Alijošius, Saulius; Švirmickas, Gintautas Juozas; Bliznikas, Saulius; Gružauskas, Romas; Šašytė, Vilma; Racevičiūtė-Stupelienė, Asta; Kliševičiūtė, Vilma; Daukšienė, Agila

doi:10.13080/z-a.2016.103.035

Cited by 33 publications

(31 citation statements)

References 18 publications

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“…The 1000 kernel weight ranged from 39.7 g ('Kaupo') to 44.6 g ('Su Drive') on average ( Table 2). Similar results were obtained in Lithuania (Alijošius et al, 2016) where in seven rye varieties average of 1000 grains weight were 43.9 g. In our investigation, the 1000 kernel weight was highly influenced by cultivar (69%) and cultivar × year (19%), while influence of harvest year was smaller (10%), however in Hansen and colleagues (2016) experiments 1000 kernel weight dependency on year complete to 65% but the influence of cultivar -25%, whole cultivar × year -5% (Tab. 3).…”

Section: Grain Characteristicssupporting

confidence: 90%

Grain quality of winter rye cultivars grown in Latvia

Kunkulberga¹,

Liniņa²,

Kronberga³

et al. 2017

Baltic Conference on Food Science and Technology FOODBALT “Food for Consumer Well-Being”

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Rye (Secale cereale L.) has been cultivated in Europe since ancient times and is second only to wheat among the grains most commonly used in the production of bread. Rye is traditionally consumed as wholemeal products in Baltic countries. In Latvia, rye bread is rich with traditions, and is one of the more favourite types of bread. Our objectives were to determine the grain quality and suitability of the most popular winter rye cultivars in Latvia for wholegrain flour production and bread baking. Three population winter rye cultivars 'Kaupo', 'Amilo', 'Dankowskie Amber' and three hybrid rye cultivars 'Brasetto F1', 'Su Drive F1', 'Su Mephisto F1' were obtained from research field trials (2014 / 2015, 2015 / 2016) at the Priekuli Research Centre, Institute of Agricultural Resources and Economics in Latvia and used for evaluation. Rye grain quality indices were analysed at the Latvia University of Agriculture, in Grain and Seed Research laboratory. Average data in our investigation (two years) show that cultivar, environment and cultivar × environment interaction significantly (p<0.05) affected 1000 kernel weight, volume weight, protein content, starch content and Hagberg falling number. The thousand kernel weight in hybrids cultivars grains was statistically significantly higher comparing population cultivar grains. Differences between hybrids cultivars grains volume weight, protein content, falling number comparing with population cultivar grains was not observed. The results of the current research show that the quality of all the studied cultivars meet the requirements for high-grade rye grains for food consumption and are suitable for the wholegrain flour production and bread baking.

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Section: Grain Characteristicssupporting

confidence: 90%

Grain quality of winter rye cultivars grown in Latvia

Kunkulberga¹,

Liniņa²,

Kronberga³

et al. 2017

Baltic Conference on Food Science and Technology FOODBALT “Food for Consumer Well-Being”

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“…Localised fertilisation results in a greater concentration of nutrients in the neighbourhood of plants and their better nutrition [43]. A variable environment and the agronomic treatments did not have a significant effect on the ash content in flour, although Alijošius et al [44] point to a high variation in that trait. e authors cited, however, investigated the grain of six wheat cultivars, and not one cultivar, which can point to a high genetic variation and not environment-agronomic variation of that trait.…”

Section: Resultsmentioning

confidence: 93%

Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions

Jaskulska

Jaskulski

Gałęzewski

et al. 2018

Journal of Chemistry

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The mineral composition of cereal crops, the technological value of grain and flour, as well as bread quality are affected by the genotype, environment, and agronomic management practices. The aim of the research has been to investigate the effect of the environment and agronomic factors on the mineral composition and baking value of winter wheat grain. Opal cultivar grain of the genetically determined prime-quality wheat was obtained in a two-year field experiment (varied soil and weather). The agronomic management practices included tillage (conventional moldboard-plow, reduced ploughless, and strip-till) and nitrogen fertilisation rate (100 kg·N·ha−1, 200 kg·N·ha−1). In the grain samples, the content of macronutrients was assayed: P, K, Mg, Ca, and Na, total protein, and wet gluten as well as sedimentation value. The colour and the water absorption of flour and its content of protein and ash were determined. Laboratory baking was performed. It was found that the content of protein and gluten in grain, sedimentation value, bread volume, and weight changed depending on the environmental conditions and research years. Tillage and nitrogen rate, despite an effect on the properties of grain and flour, did not differentiate, however, the bread quality. The environmental conditions and agronomic management practices did not have a significant effect on the content of mineral nutrients in grain, except for calcium. The biofortification with mineral nutrients in prime-quality winter wheat cultivar grain by selecting the environmental and agronomic conditions seems more difficult than increasing the content of organic compounds and enhancement of flour and bread parameters.

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“…In turn, Fernandez-Figares et al (2000) showed varietal differences in the concentration of amino acids in triticale only for two amino acids: Lys and Met. Alijošius et al (2016), in their studies involving 7 winter triticale genotypes showed variation in the concentration of all 16 amino acids tested, with the difference being the highest for Met, followed by Phe, Glu and Pro.…”

Section: Resultsmentioning

confidence: 93%

“…Triticale grains are mainly used as valuable feed for animals, but they are becoming more and more popular as consumer grain (Coffey & Gerrits, 2009). Triticale has a high nutritional value due to its high content of protein in grains and a better amino acid composition than wheat (Alijošius et al, 2016). The quality of cereal grain is shaped by the complex activity of habitat, agronomic and genetic factors (Djekić et al, 2014;Järvan et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Amino acids content in triticale grain depending on meteorological, agrotechnical and genetic factors

Jaśkiewicz¹,

Szczepanek²

2018

Research for Rural Development

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The field studies were conducted in the years of 2011 and 2014 at the Experimental Station in Osiny, Poland. Triticale (Triticosecale) is a valuable fodder cereal with a high nutritional value of grains. It can also gain importance as a consumer cereal, providing the body with the necessary amino acids. The aim of the study was to determine the influence of precipitation and temperature conditions in the harvest year, agronomic factors (intensive or integrated type of production) and the percentage of cereals in crop rotation (50, 75 and 100%) on the amino acid content of two winter triticale cultivars ('Pizarro' and 'Pigmej') as well as to determine the nutritive value of the protein: chemical score (CS) and essential amino acid index (EAAI). Our studies have shown that although the amino acid content of winter triticale is strongly genetically determined, it also depends on weather and agrotechnical factors. Precipitation and temperature factors had the biggest effect on the tyrosine (Tyr) content. The contents of essential and non-essential amino acids in triticale grains and EAAI value were higher under intensive technology, with 50% of cereal grains in the crop rotation, and in the traditional cultivar 'Pizarro' as compared to the dwarf one 'Pigmej'. The most important amino acids that limit the quality of protein in the grain are lysine (Lys) and tryptophan (Trp). Using intensive technology, reducing the cereal percentage of cereals in the crop rotation and selecting a proper cultivar, it is possible to maximize the content of the desired essential and non-essential amino acids in the triticale grains, and thereby improve their feed and consumer value.

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Grain chemical composition of different varieties of winter cereals

Cited by 33 publications

References 18 publications

Grain quality of winter rye cultivars grown in Latvia

Grain quality of winter rye cultivars grown in Latvia

Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions

Amino acids content in triticale grain depending on meteorological, agrotechnical and genetic factors

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