Chemical Composition Of Wheat Research Articles

ВЛИЯНИЕ АРАХИСОВОЙ МУКИ НА ПЕКАРНЫЕ СВОЙСТВА БИСКВИТА

The purpose of research is to study the effect of peanut flour on the baking properties of sponge cake. Objectives: to study the chemical composition of peanut flour; to determine the optimal dosage of peanut flour for making biscuits; to investigate the physicochemical and organoleptic quality indicators of the resulting biscuit. The experience is presented in five options. The control variant was a biscuit prepared according to the classic recipe: wheat flour – 100 g, chicken egg – 2 pcs., white sugar – 100 g. Replacing wheat flour with peanut flour was presented in options 2–5 at a rate of 25; 50; 75; 100 % accordingly. When performing the work, we were guided by STB 549-94. To prepare the dough, all ingredients (accor-ding to the options) were weighed using electronic scales (1st accuracy class) GF-200 and whipped in a whipping machine. The resulting dough was placed in silicone molds and baked in a ShHL-065 SPU oven at a temperature of 190 °C for 20 minutes. The chemical composition of wheat and peanut flour, the effect of partial replacement of wheat flour with peanut flour (25, 50, 75 and 100 %) on the physicochemical parameters and organoleptic properties of the resulting products were studied. Peanut flour had a significant amount of protein and low carbohydrate content compared to wheat flour. Sponge cake weight, specific volume and crumb density decreased significantly with increasing peanut flour level. In a biscuit enriched with peanut flour, the acidity of the product increases. The results of a tasting assessment of the consumer properties of the resulting sponge cake made it possible to establish the priority of this product based on peanut-wheat flour with a peanut flour content of 50 %. The data obtained allow us to conclude that it is promising to use peanut flour in the production of sponge cake products in a proportion of up to 50 % of the share of wheat flour; this ratio allows improving the taste properties of the products, balancing them in terms of nutritional and biological value.

Impact of Storage on Chemical Composition of Wheat and Efficiency of Its Utilization in Broilers

This present study was designed to evaluate the effect of storage duration (1.5 years and 2.5 years storage) on wheat quality and the impact of the inclusion of stored wheat in the diet of broilers on performance, nutrient digestibility, and carcass parameters. A total of 560 one-day-old male broilers were randomly assigned to the 56 pens, and each pen had 10 birds. A corn-soybean-based diet was considered as the control diet and the other six dietary treatments were prepared by replacing corn of the corn-soybean diet with 50% and 100% replacement of fresh, 1.5-year stored, and 2.5-year stored wheat. The data of proximate composition of wheat represents that dry matter was improved (p < 0.05) and acid detergent fiber was decreased in 2.5-year-old wheat (p < 0.05). Performance parameters data represents that both in the starter phase and finisher phase, the replacement of corn with 50% and 100% fresh wheat in the diet significantly reduced the feed intake, nutrient digestibility, and body weight gain (p < 0.05), and 100% replacement of corn with fresh wheat resulted in higher FCR (p < 0.05). Based on the findings of this current study, it is concluded that the storage of wheat improves the performance of birds.

The Influence of Climate Conditions and Meteorological Factors on the Nutritional Value of Wheat (Triticum Aestivum L.) Used for Human and Animals Nutrition, in Romania

Wheat (Triticum aestivum L.) is the basic cereal in human and animal nutrition. Every month, wheat is harvested somewhere in the world. In Romania, a country with a temperate-continental climate, the wheat is harvested between June and July, while the sowing is carried out between September and October. Climatic and meteorological factors during these periods can influence the nutritional quality of wheat. The aim of this study was to analyse the influence of annual average temperature and the amount of precipitate on the chemical composition and on the value of metabolizable energy of the wheat, respectively. The climatic and meteorological data used in this study come from NMA database. Were analysed the periods September 2017 - July 2018 (period 1, noted with 2018 - the year of harvesting) and September 2018 - July 2019 (period 2, noted with 2019 - the year of harvesting), respectively. For the chemical analysis, the NIR (Near InfraRed spectroscopy) method was used. The calculation of metabolizable energy was performed based on the ATWATER system, a system applicable to both human and animal nutrition. The statistical analysis of the climatic and meteorological data showed that the annual average temperature for period 1 was lower compared to the temperatures of period 2. Also, the precipitations were more abundant in period 1 compared to period 2. There were no significant statistical differences for any of the climatic and meteorological factors assayed during the analyzed periods. Following the statistical correlations between the nutrients studied by chemical analysis, for those 2 periods, significant differences were observed (p <0.001). The humidity of wheat grains harvested in 2018 was higher (average = 13.03%) compared to that of grains harvested in 2019 (average = 10.72%). The protein content was lower in 2018 (average = 10.02%) than in 2019 (average = 11.04%); and similar results were obtained for the fibre content (average 2018 = 2.17%; average 2019 = 2.96%). Also, the value of metabolizable energy was lower for wheat harvested in 2018 (average = 3517.90 kcal/kg) compared to 2019 (average = 3611.04 kcal/kg). In conclusion, the results of this study highlight the influence of temperature and precipitation on the chemical composition of wheat, thus having a direct impact on the nutritional quality of this grain for human and animal nutrition.

Application of Food Safety Management System (ISO 22000) In Processing of Wheat Flour Product

In this study, ISO 22000 food safety management system was applied and revised to produce wheat flour 72% extracted. This experiment was carried out in North Cairo Flour Mills and Bakeries Company, Al Kawther Flour Mill, El Salam City, Cairo, Egypt, all stages were followed up from receiving wheat to flour production and storage. A food safety team was created and that the infrastructure is suitable for the production process. A wheat flour product was described and a flow chart was constructed of the milling process. The hazard was analyzed and identification, cleaning stage and packing stage are critical control points (CCPs) while stage of receiving materials and stage of storing the product have been determined as operational prerequisite programs (OPRPs) and the effectiveness of implementing the HACCP plan is verified. The microbiological analysis of swabs from workers and surfaces was within the allowable limits and the microbiological analysis of wheat and flour was less than thirty (cfu/g). The chemical composition of wheat, the highest moisture content was during the conditions stage, regarding the chemical composition for wheat flour, results were similar in average values of readings in all stages. Heavy metal concentration of packaging material to use in packing wheat flour was within the allowable limits, Aflatoxins contents of wheat and flours were not detected in all stages, pesticide residues in flour was within the allowable limits.

A systematic approach to determine the impact of elevated CO2 levels on the chemical composition of wheat (Triticum aestivum)

Two wheat genetic lines (responsive and non-responsive to elevated CO2) grown under ambient and free-air CO2 enrichment (FACE) conditions were compared using fuzzy chromatography mass spectrometry (FCMS) metabolite fingerprinting. A more comprehensive survey of the changes in their chemical composition was made on selected samples using ultra-high-performance liquid chromatography (UHPLC) metabolomic profiling with high resolution accurate mass/tandem mass spectrometry (HRAM/MSn). Principal component analysis (PCA) of the metabolite fingerprints showed four clusters for the two genetic lines (responsive and non-responsive) and the two CO2 levels (ambient and elevated) in score plots. Metabolite profiling of representative samples for each of the four clusters identified 25 and 16 compounds from negative and positive data, respectively, including amino acids, saccharides, phenolic acids, flavonoids, and lipids. Loading plots demonstrated that some saccharides and lipids were responsible for discriminating between not only two genetic lines but also two CO2 levels. Analysis of free amino acids (not bound) showed a clear pattern of reduced concentration for both lines with elevated CO2. After acid hydrolysis, the responsive line 6 (41% increase in yield) showed the same pattern observed for free amino acids, but the non-responsive line 5 (6% increase in yield) showed different trends in concentrations of amino acids with elevated CO2.

Evaluates Effect of Amino Acids, Humic Acid and Antioxidants as Foliar Application on the Biochemical Content and Productivity of Wheat Under North Sinai Soils Conditions

Biostimulants are products that increase plant growth, resistance to water and abiotic stresses. it compositions, such as humic acids, amino acids, Ascorbic acids and other compounds. These substances cause changes in fundamental and structural processes to influence plant growth through enhanced tolerance to abiotic stresses and increase grain yield. The objectives of the present study were to investigate the effect of the foliar application of amino, humic and ascorbic acids with mineral fertilizers on growth, yield and chemical composition of wheat. The filed investigation was carried out at Baloza Research Station of the Desert Research Center, North Sinai, Egypt during the two successive seasons of 2019/2020. The experiment was conducted in a split plot design, with three replicates. The results obtained the yield components, total antioxidants, total phenol and nutrients concentration of wheat were increased with increasing the organic acids and antioxidants rates. The beneficial effect of treatments was arranged descending by as follows; ascorbic acid (antioxidants) > amino acids > humic acid > control. The most effective treatment was Am2 AS2 with hum2 (ascorbic acid at 600 ppm) with amino and humic acids (at 600 ppm), which achieved 3.4 ton/fed grains of wheat. The foliar application of antioxidants recorded higher increases of yield parameters and nutrients content in straw and grains of wheat than amino acids and humic acid, while the humic acid showed the lowest effect.

In vitro digestion methods to characterize the physicochemical properties of diets varying in dietary fibre source and content

Co-products from food and agro industries – barley hulls (BH), pectin residue (PR), sugar beet pulp (SBP) and potato pulp (PP) – were collected, dried (PR, SBP, PP) and milled to pass a 1-, 2- and 4-mm screen. A total of 48 diets originating from these sources with four intended dietary fibre (DF) levels (225, 300, 375 and 450g/kg DM) and three particle sizes (1, 2, 4mm) were formulated by substituting wheat and barley in a wheat and barley-based diet (W-B diet). The chemical composition of wheat and barley, the four co-products and the corresponding diets were analysed. Swelling and water binding capacity (WBC) of the experimental diets were studied using a conventional analytical method and two in vitro digestion models intended to simulate the conditions in the stomach and the foregut (FG; stomach and small intestine). All co-products had lower starch (2–217g/kg DM) but higher total NSP (460–743g/kg DM) and DF (577–887g/kg DM) contents than barley and wheat. Soluble DF (SDF) of total DF varied from 10.6% in BH to 40.3% in SBP. Substituting wheat and barley with the fibre-rich co-products increased swelling and WBC, least for the diets with added BH and most for the diets with added PP. The in vitro FG simulation exerted the highest value for both swelling and WBC, followed by the conventional analytical method and the in vitro stomach simulation. There were marked differences in swelling and WBC between diet particle sizes for the conventional analytical method (P<0.05) and the in vitro FG simulation (P<0.01), but not for the in vitro stomach simulation (P≥0.1). Simulation with low vs. high incubation pH (2.5 vs. 4.0) in the pepsin hydrolysis procedure and long vs. short incubation time (4 vs. 2h) gave rise to higher swelling and WBC values. In conclusion, substituting wheat and barley with fibre-rich co-products resulted in higher swelling and WBC irrespective of the method used whereas the relative increase was influenced by the content of SDF. In vitro FG simulation seems to be a better reflection of the physicochemical properties of DF in the gastrointestinal tract.

Influence of germination temperatures on the chemical composition of wheat (Triticum aestivum L.) seeds

The content of saccharides and lipids in wheat seeds from both conventional and organic agriculture was determined based on the length of germination (0, 2, or 5 days) and germination temperature (10 and 22°C). The content of saccharides was determined by HPLC, and the total lipid content was detected by Soxhlet extraction in the course of germination. While the non-germinated seeds had the highest content of glucose (6.95 mg/g) and fructose (4.37 mg/g), in conventionally grown seeds sucrose (5.03 mg/g) and maltose (3.62 mg/g) were at the highest level. In organically and conventionally produced seeds the contents of fructose, glucose, and maltose increased due to germination. While the content of lipids increased in the seeds from organic production on the second day from 0.46 g/10 g to 0.51 g/10 g (at 10°C) and 0.64 g/10 g (at 22°C). Differences in the content of saccharides and lipids between seeds from organic and conventional agriculture were not unequivocally confirmed.

Effect of reclaimed water irrigation on yield attributes and chemical composition of wheat (Triticum aestivum), cowpea (Vigna sinensis), and maize (Zea mays) in rotation

Irrigating crops with reclaimed water from sewage treatment plants can contribute to the conservation and augmentation of the water resources in arid regions. Many countries in the Middle East, North Africa and Sub-Saharan Africa are suffering from serious water shortages. Three field studies were conducted during the period 2010–2011 to assess yield components and chemical constituents of wheat, cowpea and maize crops grown in rotation with reclaimed water for irrigation in comparison with desalinated and groundwater. The reclaimed water irrigation increased wheat plant height (cm), chlorophyll, leaf area (cm2), leaf length (cm), grain yield (t ha−1) and the water productivity (kg grain m−3). It improved all cowpea growth parameters under study except the dry forage yield. Nitrogen was also higher under reclaimed water irrigation in wheat tissue, cowpea pods and maize cobs. Reclaimed water had no effect on the element concentrations in wheat, cowpea and maize except for nickel concentration in wheat plants, and Sodium and Manganese concentrations in maize plants. Using reclaimed water for irrigation increased the yield parameters of wheat, cowpea and maize. However, all the studied element concentrations in wheat, cowpea and maize were within the normal limits after irrigation by reclaimed water. It can be concluded that reclaimed water usage will have significant positive impacts on yield and water productivity.

Insight into the chemical composition of wheat used in European broiler diets

In Europe, wheat is commonly used in broiler diets. The chemical composition and energy value of wheat can vary considerably between different wheat cultivars or due to different growing and post-harvest storage conditions. The current study assessed the chemical composition in 153 batches of wheat used for poultry feeds from 15 European countries over 5 years of harvest. The non-starch polysaccharide (NSP)-composition, the concentration of starch and protein and the extract viscosity were analysed. The concentration of starch and protein ranged between 558 and 680g/kg dry matter (DM) and 92 and 173g/kg DM respectively. The concentration of water-extractable (WE) and water-unextractable (WU) NSP ranged between 8.7 and 18.3 and 58.1 and 99.6g/kg DM respectively. The variation was the largest in the WE fraction of the NSP (CV 14.3%). The concentration of WE-NSP was positively correlated with extract viscosity (r=0.46; P<0.001) and this was caused by the WE-arabinoxylan fraction (r=0.59; P<0.001) in particular. In conclusion, the present results confirm the variable composition of European wheat batches, especially for the WE-fraction of the NSP and highlight the need for considering the concentration of NSP in the practice of feed formulation.

Effect of saline irrigation water on the leachability of salts, growth and chemical composition of wheat (Triticum aestivum L.) in saline-sodic soil supplemented with phosphorus and potassium

Salinity-fertility interaction has not been properly explored especially in saline-sodic soils. Therefore, the current study investigated the response of wheat (Triticum aestivum L.) to saline irrigation water in saline-sodic soil supplemented with potassium (K) and phosphorus (P). Wheat was grown in pots filled with saline-sodic soil which were irrigated either with normal or saline water. Potassium and P fertilizers were applied at two levels. Results indicated that growth of wheat plants was impaired by saline irrigation resulting in a decreased grain and dry matter yield. The P application had significant effect on the dry matter yield and other yield components. Potassium application significantly increased dry matter yield and root mass. Wheat yield increased by 14 and 7% with the application of 150 kg K2O ha-1 and 120 kg P2O5 ha-1 over the control soil under saline irrigation. The higher yield was obtained with combined P and K treatment under non-saline irrigation. The P addition significantly affected shoot and root [P] and [Na], [K] and [Mg] in the shoot tissue while the K:Na ratio produced non-significant effects under both irrigation waters. The addition of K significantly affected [Na], [K] and K:Na ratio in shoot. All other root parameters were significantly affected by the K addition. The Ca uptake by roots increased with saline irrigation. The P addition increased [P] in plant tissue. The Na uptake by root and shoot tissues was depressed with the addition of P and K fertilizers. The higher K uptake increased K:Na ratio in both shoot and root tissues. The values of EC, SAR and [P], [Na], [Ca], [Mg], [Cl] and ratios of Na:K, Ca:P, Cl:P and SO4:P in the soil leachates significantly increased with saline irrigation. The P addition had significant bearing on the soil pH, SAR, [P], [SO4], [CO3] and [HCO3] and Ca:P, Cl:P and SO4:P ratios in leachates. Saline irrigation significantly increased ECe, [Na], [K], [Ca], [Mg], [Cl], [CO3], SAR and ratios of Ca:P, Cl:P and SO4:Cl in saturated extracts of post-harvest soils. This study could suggest that the addition of P and K under saline-sodic conditions may affect salts and nutrients dynamics of the soil and was useful for crop productivity.

Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain

In this study, the effect of immature wheat grain (IWG) supplementation on the tarhana formulation was investigated by determining color values and some chemical and microbiological properties. Flours obtained from IWG, harvested at 26 (IWG-1) and 36 days (IWG-2) after anthesis, were used in the tarhana formulation as a replacement of white wheat flour in concentrations of 10, 30 and 50%. Ash, Ca, Mg, K, P and Zn contents of tarhana samples increased by IWG-1 addition. IWG-2 addition resulted in an increase in moisture and protein contents. IWG-1 addition into the tarhana provided an increase in the antioxidant activity and total phenolic contents of the samples. The total counts of mesophilic aerobic bacteria and lactic acid bacteria of tarhana with IWG-1 were higher than those of other tarhana samples. Practical Applications Some changes occur in the physical properties and chemical composition of wheat during maturation period. These changes have an effect on the nutritional components and health benefits of wheat grain. In this study, two different immature wheat grains were used in tarhana production. Some chemical and microbiological properties of enriched tarhanas were assessed. Using immature wheat flour increased the mineral content of tarhana samples. The antioxidant activity of samples increased with immature wheat flour addition. Counts of lactic acid bacteria of enriched tarhanas was higher than the control.

Ameliorative effect of potassium sulphate on the growth and chemical composition of wheat (Triticum aestivum L.) in salt-affected soils

Abstract Potassium (K) and sodium (Na) coexist on the soil exchange complex and soil solution. Both cations may exert antagonistic or synergistic effects on mutual absorption and translocation within plants, particularly under saline and saline-sodic field conditions. This study investigated the role of K in alleviating the adverse effects of Na on wheat [ Triticum aestivum (L), Iquilab-91] grown at two fields sites varying in salinity. The soils were moderately calcareous, weakly structured, mixed hyperthermic Typic Haplustepts. Site 1 was silty clay loam saline-sodic soil (ECe = 4.23-9.45 dS m -1 ) irrigated with groundwater with an EC iw value of 5.0 dSm -1 ; Site 2 was clay loam saline soil (ECe = 3.2-5.0 dS m -1 ) irrigated with groundwater with an ECiw of 2.4 dS m . Both sites were treated with 0, 50 and 100 kg K ha -1 applied as K 2 SO 4 (41% K) fertilizer. Significant increases of 14 and 30% in grain yield were measured at both sites, and 35 and 54% increase in dry matter yields were observed in clay loam soil with the application of 50 and 100 kg K ha

Effects of tannic acid and quebracho tannins on in vitro ruminal fermentation of wheat and corn grain

AbstractCurrent understanding of the effect of moderate amounts of tannins on the utilization of protein contained in forages indicates beneficial effects when fed to ruminants. Nevertheless, there is little knowledge about the effects of tannins on the ruminal hydrolysis of starch‐rich concentrates. Modulation of the hydrolysis of starch may reduce the occurrence of metabolic disorders, such as acidosis, in ruminants consuming high‐grain diets. The effects of commercial tannic acid (hydrolysable tannins) and quebracho tannins (condensed tannins) (50 g kg−1 DM) on the in vitro fermentation of ground wheat and corn grains by mixed ruminal bacteria was examined. The architecture and chemical composition of wheat and corn endosperms might explain differences in fermentation rates, as well as in response to similar concentrations of tannins. Regardless of the source of tannin, microbial fermentation was inhibited in both grains, as demonstrated by a decline in gas production, DM disappearance, volatile fatty acids and ammonia production. However, these effects were more pronounced for wheat than corn grain, mostly during the initial stages of the incubation. Scanning electron microscopy revealed that both sources of tannins inhibited the microbial hydrolysis of the endosperm protein matrix. Tannins did not prevent bacterial attachment to starch granules, but starch hydrolysis was slowed indirectly as a result of a tannin‐mediated reduction in the degradation of the surrounding protein matrix. Tannins are likely to be more effective at modulating the rate of starch digestion in grains that possess a readily degradable protein matrix. Copyright © 2006 Society of Chemical Industry

RESPONSE OF WHEAT TO NITROGEN AND POTASSIUM IN SALINE SOILS

A field experiment to evaluate the effect of N, K and time of K application on the growth, yield and chemical composition of wheat (Triticum aestivum) grown in saline soil with subsurface drainage, was conducted at the Central Soil Salinity Research Institute, Karnal Research Farm, Sampla during the winter seasons of 1992–93 to 1994–95. The treatments consisted of three levels each of N (0, 120 and 150 kg ha−1) and K (0, 50 and 75 kg ha−1) with the K applied at two different times (full basal and half basal + half top dressed 30 d after sowing). The growth characteristics (plant height, number of tillers and dry matter weight m−2 recorded at 60 d after sowing) and yield-attributing parameters (number of productive tillers and length of spikes) increased significantly with increasing N levels up to 150 kg ha−1 and K levels up to 50 kg ha−1. Similar responses of N and K were also observed on grain and straw yields of wheat. Time of K application had no significant effect on growth and yields. The N concentration in grain and straw increased significantly with the application of 120 kg N ha−1 over control. Application of K had no significant effect on the concentration of N in grain and straw. The K concentration in grain and straw increased significantly due to the application of 50 kg K ha−1 but it was unaffected by the time of K application. Application of K increased the efficiency of utilization of applied N. A trend towards declining salinity of the soil profile due to leaching through the subsurface drainage system was observed from 1992–93 to 1994–95. For three consecutive years the status of available N and K in surface soil (0–30 cm depth) increased due to their respective applications. This field study indicates that 150 kg N and 50 kg K ha−1 should be applied under canal-irrigated conditions to get the sustainable and optimum yield of wheat in saline soils.

Subsoil compaction effects on crops in Punjab, Pakistan:

Crop yields can be reduced by soil compaction due to increased resistance to root growth, and decrease in water and nutrient use efficiencies. A field experiment was conducted during 1997–1998 and 1998–1999 on a sandy clay loam (fine-loamy, mixed, hyperthermic Typic Haplargids, USDA; Luvic Yermosol, FAO) to study subsoil compaction effects on root growth, nutrient uptake and chemical composition of wheat ( Triticum aestivum L.) and sorghum ( Sorghum bicolor L. Moench). Soil compaction was artificially created once at the start of the study. The 0.00–0.15 m soil was manually removed with a spade. The exposed layer was compacted with a mechanical compactor from 1.65 Mg m −3 (control plot) to a bulk density of 1.93 Mg m −3 (compacted plot). The topsoil was then again replaced above the compacted subsoil and levelled. Both compacted and control plots were hoed manually and levelled. Root length density, measured at flowering stage, decreased markedly with compaction during 1997–1998 but there was little effect during 1998–1999. The reduction in nutrient uptake by wheat due to compaction of the subsoil was 12–35% for N, 17–27% for P and up to 24% for K. The reduction in nutrient uptake in sorghum due to subsoil compaction was 23% for N, 16% for P, and 12% for K. Subsoil compaction increased N content in wheat grains in 1997–1998, but there was no effect on P and K contents of grains and N and P content of wheat straw or sorghum stover. During 1997–1998, K content of wheat straw was statistically higher in control treatment compared with compacted treatment. In 1998, P-content of sorghum leaves was higher in compacted treatment than uncompacted control. Root length density of wheat below 0.15 m depth was significantly reduced and was significantly and negatively correlated with soil bulk density. Therefore, appropriate measures such as periodic chiselling, controlled traffic, conservation tillage, and incorporating of crops with deep tap root system in rotation cycle is necessary to minimize the risks of subsoil compaction.

Factors determining the nutritional value of wheat varieties for poultry

The chemical composition of wheat is believed to influence its apparent metabolisable energy (AME) value for young poultry. In a preliminary study, 10 samples of wheat were assessed biochemically and AME was determined by chick bioassay. Diets were formulated to include wheat at 90%. Biochemical analyses of the wheat and excreta included starch, dietary fibre components, nitrogen, lipid and gross energy. Although the wheats tested did show a compositional variation, none were identified as being low-AME types. Mean values ranged from 11·98 to 14·90 MJ/kg of dry matter. Significant differences were found between the contents of starch (g/kg DM; range of 608–744, p < 0·001) and protein ( N × 5·83; g/100 g DM; range of 9·57–14·69, p < 0·001), although these were not correlated with AME. AME was correlated with apparent starch digestibility in each trial ( r 2 = 0·96 and 0·74) and apparent starch digestibility was found to be independent of the NSP level or composition. The arabinoxylan content was not correlated with AME or energy metabolisability. No relationship was observed between the AME and starch or the non-starch polysaccharide (NSP) content. Recoveries of NSP from excreta were high (up to 86%) and AME was independent of NSP digestibility. A strong negative correlation ( r 2 = −0·92) existed between the AME and the ratio of arabinose-to-xylose in the NSP. Fractionation of the NSP into soluble and insoluble components revealed a variable ratio of between 0·28 and 1·00. No significant correlation existed between either of these two variables and the AME.

The Fatty Acid, Carbonyl, n-Hydrocarbon, and Phenolic Acid Composition of Wheat and Triticale Flours

A comparison of the chemical composition of wheat- and triticale flours demonstrated that their content of fatty acids, carbonyl compounds, and hydrocarbons is quite similar qualitatively but differed quantitatively. The total phenolic acid fraction from triticale grain, flour, bran, and shorts showed the largest amounts of phenolics in the bran and the smallest amounts in the flour. The predominant phenolic acids in all products were vanillic, ferulic, and p-coumaric acid. No marked qualitative or quantitative differences were found amoung various triticale flours nor when comparing wheat- and triticale flours. The differences in flavor between wheat- and triticale flours and baked products from these flours cannot be explained on the basis of kind and amounts of chemical compounds considered since they did not vary appreciably in these two cereal grains.

The chemical composition of wheat and rye and of flours derived therefrom

The chemical composition of wheat and rye and of flours derived therefrom

稿稈類ノ解化ニ就テ

An investigation was made on the disintegration-effect of boiling milk of lime or caustic soda solution upon the nutritive value and chemical composition of wheat or barley straw. The results obtained may be summarised as follows:1). The each disintegrated straw was prepared as follows: (a) The wheat lime straw-by boilling wheat straw for three hours in 1% milk of lime. (b) The wheat soda straw-by soaking for four hours in 0.9% solution of sodium hydroxide at ordinally temperature. (c) The barley lime straw No. I-by boiling barley straw for three hours in 1% milk of lime. (d) The barley lime straw No. 2-by boiling for 1.5 hours in the solution above mentioned.2). The ammounts of digestible nutrients, starch value and net energy value in therms per 100 pounds of each fodder, the moisture content of which was eaqually 13.6%, together with the ammount of incrusting substances (lignin+cutin) were shown in the following table.3). Although the decrease in incrusting substances causes a rapid increase in nutritive value, further decrease in the former does no longer accompany any considerable increase in the latter. In fact the nutritive value approaches almost to its maxmum point just about the time when lignin+cutin shows about 10% decrease.4). The time required to boil in the case of lime disintegration may be shortened to 1.5 hours, for both the barley lime straw No. 1 and No. 2 have the same nutritive value.