International network for natural sciences – research journal
  • mendeley icon
  • linkedin icon
  • google plus icon
  • twitter icon
  • google scholar icon
  • facebook icon

Physiochemical properties of Sudanese wheat (Debeira) variety obtained from different locations

By: Khadiga G. Abd Elaleem, Ahlam S. Mohamed, Amani Algali, Babiker El Wasila Mohamed, Widad Hassan Abdel Halim Hassan, Professor Paul Lado Bureng

Key Words: Hectoliter weight, Wheat, Kernel size, Falling number, Ash content

Int. J. Agron. Agri. Res. 13(2), 77-84, August 2018.

Certification: ijaar 2018 0137 [Generate Certificate]

Abstract

This research was carried out to evaluate the quality of Sudanese wheat cultivars namely (Debeira), obtained from three agricultural research station in Sudan, namely; Hudeiba, Medani and Sennar. The physical and chemical characters of wheat  grain include; Hectoliter  weight, one  thousand  kernel weight, kernel  hardness ,kernel size, moisture content, ash content, crude protein, Alpha-amylase activity, Sedimentation  value, wet   and  dry  gluten and Bread specific  volume were studied. Hectoliter weight was range from 791.5-851.6, weight of 1000-kernel range from 29.6-35 g, Kernel hardness is ranged from 4.4-9.2 kg/grain and Kernel size range from 3.23-3.64. Values of moisture content were ranged from 8.0-8.5% .Ash content obtained no significant difference (at p ≥0.05) in the ash content of the two locations Hudeiba and Medani, but there was significant difference with those of Sennar location. The protein quantities of Debeira were found to be (13.81±0.4%, 12.70±0.40% and 11.11±0.40%);Wet and dry gluten were 25.2 ± 0.52, 11.3 ± 0.24%; 23.7±0.52% and 10.5±0.24%; and 21.7±0.52% and 9.8±0.24%; Sedimentation values as follow (16.0±0.9 ml, 11.4±0.90 ml and 10.2±0.9 ml), in the three locations Hudeiba, Medani and Sennar respectively. The Alpha-amylase activity showed a decrease of enzyme Alpha- amylase activity in the three locations Hudeiba (393±7.5 second), Medani (410±7.5 second) and Sennar (442±7.5 second). The outcomes obviously indicate that the investigated Sudanese wheat Debeira cultivar that grown in Hudeiba could efficiently be used for bread making.

| Views 58 |

Physiochemical properties of Sudanese wheat (Debeira) variety obtained from different locations

AACC. 2000. Approved Methods of the American Association of Cereal Chemists. Method.38-12,10th edition.  American Association of Cereal Chemists, Paul, MN, USA.

Abubaker Bashir Makawi, Mohamed Ishag Mahmood, Hayat Abdel Rahman Hassan, Isam A, Mohamed Ahmed. 2013. Grains Quality Characteristics of Local Wheat (Triticum aestivum) Cultivars Grown at Khartoum State, Sudan International Journal of Life Sciences 7(1), 1 2 – 1 6.

Ahmed SE. 1995. Proximate Composition and Flour Quality of Wheat Cultivars Grown In Sudan. M.Sc. Thesis, University of Khartoum.

Anjum FM, Walker CE. 2000. Grain, flour and bread making properties of eight Pakistani hard white spring wheat cultivars grown at three different locations for 2 years, International Journal of Food Science and Technology 35, 407-16.

AOAC. 1995. Official methods of analysis, 16th ed. Association of Official analytical chemistry, Washington, DC.

Atwell WA. 2001. Wheat Flour. Eagan Press Handbook Series. St. Paul, Minnesota, USA.

Belderok Bob, Hans M, Dingena A, Donner. 2000. Bread-Making Quality of Wheat, Springer; p.3. ISBN, 0-7923-6383-3.

Cauvain S, Young L. 2001. Flour in S. Cauvain and L. Young (Eds.), Baking problems solved”. Cambridge: Wood Head Publishing Limited, p 19- 37.

Cauvain Stanley P, Cauvain P. 2003. Bread Making. CRC Press; p. 540. ISBN1-85573-553-9.

Curtis, Rajaraman, Mac Pherson. 2002. Bread Wheat. Food and Agriculture Organization of the United Nations.

Dariusz Dziki, Janusz Laskowski. 2004. Influence of Kernel Size on Grinding Process of Wheat at Respective Grinding STAGES.POLISH.  Journal of Food and Nutrition Sciences (13/54)1, p. 29–33.

Elagib EAA. 2002. A study of the proteins and baking quality of three Sudanese wheat cultivars. Ph.D. Thesis, Faculty of Agriculture, University of Khartoum.

Finney KF. 1943. Fractionating Reconstituting Techniques as Tools in Wheat Flour Research. Journal of. Cereal Chemistry, 20, 381. Cited by Mac Ritchie, F., (1978). Differences in Baking Quality between Wheat Flours. Journal of Food Technology; 13, 187.

Hruskova M, Famera O. 2003. Prediction of wheat and flour Zeleny sedimentation value using NIR technique. Czech Journal of Food Sciences 21, 91-96.

Jirsa O, Hruskova M. 2005. Characteristics of fermented dough predicted by using the NIR technique. Czech Journal of Food Sciences 23, 184-189.

Macritchie F, Lafiandra D. 1997. Structure-Functionality  Relationships of Wheat Proteins. In: Food Proteins and their Applications (Damodaran, and S. Paraf, A. Eds), M. Dekken Inc. New York.

Meredith P. 1964. Theory of Gluten Structure. Cereal Science Today 9, 33-37.

Mohamed EA. 2000. Evaluation of four local wheat cultivars with special emphasis on protein fractions, M.Sc. Thesis, University of Khartoum, Sudan.

Mutwali NIAK. 2011. Quality of wheat cultivars grown in different locations of Sudan for bread making. Ph.D. Thesis.  Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum.

Peterson RG. 1985. Design and analysis of experiments,  March Dekker Inc., New York, p 429. Hardness of winter wheat grown under widely different climatic conditions, Cereal Chemistry 62, 463–467.

Pratt DB. 1971. Criteriaof flour quality. In Y. Pomeranz (Ed.).Wheat: Chemistry and Technology (pp. 201-226). St. Paul:AACC.

SDS. 2007. Sudanese Standard and Specification; Wheat flour Standard. 037/2007.

Shewry PR, Tatham AS. 2000. Wheat gluten. Paper presented at: 7th International Workshop Gluten (University of Bristol).

Zeleny L. 1971. In: wheat chemistry and technology”. Pomeranz, Y., second (Edt). American. Association of Cereal Chemistry. St. Paul, Minnisota. p 19-40.

Khadiga G. Abd Elaleem, Ahlam S. Mohamed, Amani Algali, Babiker El Wasila Mohamed, Widad Hassan Abdel Halim Hassan, Professor Paul Lado Bureng.
Physiochemical properties of Sudanese wheat (Debeira) variety obtained from different locations.
Int. J. Agron. Agri. Res. 13(2), 77-84, August 2018.
https://innspub.net/ijaar/physiochemical-properties-sudanese-wheat-debeira-variety-obtained-different-locations/
Copyright © 2018
By Authors and International Network for
Natural Sciences (INNSPUB)
https://innspub.net
brand
innspub logo
english language editing
  • CALL FOR PAPERS
    CALL FOR PAPERS
    Publish Your Article
  • CALL FOR PAPERS
    CALL FOR PAPERS
    Submit Your Article
INNSPUB on FB
Email Update