Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810000444
Authors: Supekar, Dipak Taryaba
Advisor: Munjal, Dr.S.V
Kale, Dr.A.A
Kute, Dr.L.S
Title: NUTRITIONAL EVALUATION OF SOME aestivum, durum and dìcoccum WHEATS
Publisher: Mahatma Phule Kπshi V¡dyapeeth, Rahuri - 413 722, Dist. Ahmednagar (M S )
Language: en
Type: Thesis
Agrotags: null
Abstract: The present investigation aims at evaluating the physical parameters of wheat grains and nutritional evaluation and chapati quality of wheat flours of fourteen cultivars of Triticum aestivum, T. durum and T. dicoccum wheats The evaluation of the physical parameters of wheat grains of the above three ypes indicated significant cultivar differences in yellow berry incidence, grain ippearance score, thousand grain weight and hectolitre weight. Amongst the Ourteen cultivars, the three durum types viz. Raj-1555, NIDW-295 and ^DW-15 had desired traits in respect of the lowest yellow berry incidence, the lighest grain appearance score and thousand grain weight, while one of the lestivum types, NIAW-301, had the highest hectolitre weight, a desirable character from market point of view. The significant genetic variation was also observed in respect of )iochemical constituents of flours of these cultivars. The durum cultivars had ĩomparatively higher contents of protein, crude fibre, starch, sugars (reducing ind non-reducing), minerals (FeandZn), wet gluten, s-carotene and water xvi Abstract contd... D.T. Supekar absorption capacity than the aestivum types. The highest content of protein (14.56%) was observed in the flour of dicoccum cuitivar, MACS-2574, while the highest contents of crude fibre and starch were observed in durum types, NIDW-295 and Raj-1555, respectively. The highest reducing and non-reducing sugars were present in durum types, NIDW-295 and NIDW-153, respectively. The highest Fe (10.77 mg/lOOg) and Zn (3.78 mg/lOOg) contents were present in the grains of durums, MACS-2846 and NIDW-153, respectively. The highest values for wet and dry gluten and s-carotene were observed in The present investigation aims at evaluating the physical parameters of wheat grains and nutritional valuation and chapati quality of wheat flours of fourteen cultivars of Triticum aestivum, T. durum and T. dicoccum wheats The evaluation of the physical parameters of wheat grains of the above three ypes indicated significant cultivar differences in yellow berry incidence, grain ippearance score, thousand grain weight and hectolitre weight. Amongst the Ourteen cultivars, the three durum types viz. Raj-1555, NIDW-295 and ^DW-15 had desired traits in respect of the lowest yellow berry incidence, the lighest grain appearance score and thousand grain weight, while one of the lestivum types, NIAW-301, had the highest hectolitre weight, a desirable character from market point of view. The significant genetic ariation was also observed in respect of )iochemical constituents of flours of these cultivars. The durum cultivars had ĩomparatively higher contents of protein, crude fibre, starch, sugars (reducing ind non-reducing), minerals (FeandZn), wet gluten, s-carotene and water xvi Abstract contd... D.T. Supekar absorption capacity than the aestivum types. The highest content of protein (14.56%) was observed in the flour of dicoccum cuitivar, MACS-2574, while the highest contents of crude fibre and starch were observed in durum types, NIDW-295 and Raj-1555, respectively. The highest reducing and non-reducing sugars were present in durum types, NIDW-295 and NIDW-153, respectively. The highest Fe (10.77 mg/lOOg) and Zn (3.78 mg/lOOg) contents were present in the grains of durums, MACS-2846 and NIDW-153, respectively. The highest values for wet and dry gluten and s-carotene were observed in dicoccum types, MACS-2574 and DDK-1009, respectively. The flours of aestivum cultivars had comparatively higher sedimentation value so also organoleptic score for chapaties than the flours of durum types. The highest sedimentation value of 48.00 ml was observed in NI-5439, whereas the water absorption capacity of 80 per cent was present in NIAW-34 and NEDW-9. The maximum aestivum and durum types were grouped in medium flour category from chapati making point of view. The chapaties made out of the flour of NIAW-34 scored over all other cultivars. The sedimentation values of the flours of NI-5439, NIAW-301, NIAW-34, NIDW-9, NIDW-153 and NIDW-295 were in the range of 30-60 ml and also the ater bsorption capacity of these cultivars was more than 63 per cent and hence are considered to be the desirable characters for making good chapaties. The chapaties made out of the flours of above cultivars had very good organoleptic score ranging from 7.1 to 8.0 out of 10 points.
Subject: Agricultural Biochemistry
Theme: Agricultural Biochemistry
These Type: M.Sc
Issue Date: 2005-05-03
Appears in Collections:Thesis

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