Starch Content Research Articles

Effect of atmospheric cold plasma pretreatment on the formation of ternary complexes among wheat starch, β-lactoglobulin and fatty acids with different chain lengths.

This study aims to examine the effect of atmospheric cold plasma (ACP) pretreatment (1-4min) on the formation, structure, and digestibility of ternary complexes among wheat starch (WS), β-lactoglobulin (βLG) and fatty acids with different chain lengths (octanoic acid (OA), capric acid (CA), lauric acid (LA)). The complexing index results demonstrated that the greatest quantity (72.53%, 70.38%, 67.38%) of WS-fatty acids-βLG complexes was formed when WS was treated with ACP for 1min, leading to the best ordered structure and lowest digestibility caused by the increase in amylose content of WS (30.02 %). Furthermore, OA formed more complexes (72.53%) with the same modified WS and βLG than CA and LA due to higher solubility. In conclusion, short-term ACP pretreatment of WS could promote the WS-fatty acids-βLG complexes and improve structural orderliness and resistant starch content. The present study provides an emerging green technology to facilitate the formation of starch-fatty acids-protein complexes.

Heat moisture treatment-induced changes in feed: A meta-analysis of effects on in vitro rumen fermentation

Heat Moisture Treatment (HMT) is a promising approach to improve the efficiency of concentrate feed in ruminants by inducing changes in feed composition and in vitro rumen fermentation. This meta-analysis evaluates the impact of HMT on feed, focusing on fermentation characteristics and methane emissions. Data from the Scopus database were analyzed using a fixed-effect model, suitable for synthesizing studies with comparable conditions. HMT significantly reduces feed starch content (p<0.001), altering its nutritional profile. It decreases total volatile fatty acids (VFAs) (p<0.05), including acetate, propionate, and butyrate, and shifts the acetate-to-propionate ratio. These changes, alongside reduced ammonia, suggest benefits for rumen health, such as mitigating acidosis risk and improving feed efficiency. However, HMT negatively affects the digestibility of dry matter and organic matter, which may reduce nutrient availability. No significant effects were observed on crude protein digestibility or methane production. While HMT shows potential to enhance feed efficiency and support metabolic health, the trade-offs between reduced digestibility and fermentation benefits highlight the need for further research. These findings provide insights into balancing nutritional and metabolic outcomes when using HMT in ruminant diets.

Replacing rice flour with starch-lipid complex reduced estimated glycemic index and enhanced slow digestible starch and resistant starch content in gluten-free fettuccine

Replacing rice flour with starch-lipid complex reduced estimated glycemic index and enhanced slow digestible starch and resistant starch content in gluten-free fettuccine

Complexation of starch and konjac glucomannan during screw extrusion exhibits obesity-reducing effects by modulating the intestinal microbiome and its metabolites.

Dietary interventions have been shown to improve gut health by altering the gut flora, preventing obesity, and mitigating inflammatory disorders. This study investigated the benefits of a rice starch-konjac glucomannan (ERS-KGM) complex, produced via screw extrusion, for gut health and obesity prevention. Analyzed through in vitro starch digestion, scanning electron microscopy, and structural analysis, the ERS-KGM complex exhibited a notable increase in resistant starch content due to its well-ordered structure. When administered to mice on a high-fat diet for 8 weeks, the ERS-KGM complex significantly reduced body weight, white adipose tissue mass, adipocyte size, and food intake while increasing water consumption. It also improved glucose metabolism, insulin sensitivity, and lipid profiles by lowering serum triglycerides and total glycerol content. Enhanced metabolic biomarkers and enzyme activities were observed, specifically involving glycerophospholipid metabolism. It decreased the activities of aldehyde dehydrogenase, lactate dehydrogenase, and amino acid transaminase while increasing antioxidant enzymes like glutathione peroxidase and superoxide dismutase. Additionally, it elevated glycogen and positively altered gut microbiota by enriching Firmicutes, Desulfobacterota, and Bifidobacterium. This change enhanced the ability to degrade specific compounds and elevated the concentrations of short-chain fatty acids in feces. These findings suggest that the ERS-KGM complex could serve as a dietary supplement for obesity prevention.

Character Association and Path Coefficient Analysis in Ashwagandha (Withania somnifera L.) Promising Lines

An experiment on character association and path coefficient analysis in ashwagandha was conducted at Medicinal and Aromatic Plants Research Station, SKLTSHU, Rajendranagar, Hyderabad during late Kharif season of 2022- 2023. In correlation studies, dry root yield per plant exhibited high significant and positive association with fresh root weight per plant followed by days to berry formation, days to root harvest, main root diameter, main root length, days to flower initiation, number of seeds per berry, plant height, number of branches per plant and leaf length. In path coefficient analysis, the characters viz., fresh root weight per plant, main root diameter, plant height, days to flower initiation, days to root harvest and starch content exhibited maximum positive direct and indirect effects on dry root yield per plant and at the same time these traits also had highly significant and positive correlations with dry root yield per plant.

Effect of different thermal treatments on starch digestion of Tsamba (Highland barley products): Insights from starch structural properties and enzyme activity.

This study elucidated the mechanisms involved in the impact of Tsamba (a highland barley product) starch digestibility by different thermal treatments. The results demonstrate that different thermal processing methods (microwave, roasting, sand frying, frying, baking, and steaming) significantly alter the polyphenol content of highland barley, which in turn affects its ability to inhibit α-amylase activity. SEM, CLSM, XRD and FTIR were used to evaluate the effects on starch microstructure and digestibility. The microstructure, short-range order, and crystalline structure of starch would modify after different thermal treatments. Notably, the starch structure with the least disruption and improvement in resistance to enzyme hydrolysis suggests that microwaves may be an effective way to produce foods with higher resistant starch content. This study provides valuable insights into dietary strategies for the management of starch digestibility in people with diabetes.

Optimizing Printability of Rice Protein-Based Formulations Using Extrusion-Based 3D Food Printing.

The purpose of this study was to investigate the application of an innovative extrusion-based 3D food printing (3DFOODP) technique in developing rice protein-starch (RP-S) gel-based products. The effects of 3DFOODP conditions were examined, which included variations in the concentrations of rice protein (RP) and corn starch (S) (15, 17.5, and 20 wt.%), nozzle size (0.8, 1.5, and 2.5 mm), printing temperature (40°C, 60°C, and 80°C), and ingredient flow speed (5.7, 6.3, and 6.9 mL/min). A hollow cylindrical model was chosen as a test object to determine the printability of RP-S gels. The best 3D printability was achieved using an RP concentration of 17.5% and an S concentration of 15% at 60°C printing temperature with a nozzle size of 1.5 mm, and ingredient flow speed of 6.3 mL/min. With increasing the RP concentration, a rise in apparent viscosity, loss, and storage moduli was observed. The recovery test showed the gels' rapid and reversible response. The freeze-dried 3D-printed RP-S gels showed a porous granular structure, depending on the printing temperature. No chemical interactions between the RP and S were observed as analyzed by FTIR. Overall, RP, in combination with S, provides a new opportunity for the 3DFOODP and their utilization by the alternative protein industry.

Effect of Yam Flour Modified with Plasma-Activated Water Combined with Extrusion Treatment on the Quality of Chinese Noodles.

Yam noodles were produced by replacing high-gluten wheat flour with yam flour modified with plasma-activated water and twin-screw extrusion (PAW-TSE). The effects of varying amounts of modified yam flour on the color, cooking characteristics, texture, and in vitro digestibility of the noodles were investigated. As the amount of modified yam flour increased, the noodles became darker in color, while the bound water content increased, and the free water content decreased. The modified yam flour also affected the cooking properties, reducing the optimal cooking time, decreasing the water absorption, and increasing the cooking loss. Textural analysis revealed that the addition of modified yam flour improved the texture of raw noodles, enhancing their elasticity and chewiness after cooking, thus providing a better eating experience. Furthermore, the modified yam flour increased the resistant starch content, thereby enhancing the nutritional value of the noodles. These findings provide valuable insights for food manufacturers seeking to develop healthier and more appealing noodle products, potentially leading to greater consumer acceptance and market success.

The effect of nitrogen fertilization and the use of biostimulators on the chemical composition of grains of two varieties of corn (Zea mays L.).

The aim of the research was to determine the impact of the use of biostimulators and different nitrogen doses on the yield quality of two varieties of corn grown for grain. The field experiment was carried out in 2015-2017 on an individual farm located in north-eastern Poland (52°30'N and 22°26'E). The following factors were examined in the experiment: group I-two corn varieties: PR38N86 (280 FAO); P8400 (240 FAO) group II-four doses of nitrogen fertilization: control treatment-without nitrogen application (0 kg·ha-1 N) nitrogen doses-80 kg·ha-1 N, 120 kg·ha-1 N, 160 kg·ha-1 N, group III-four types of biostimulators used: (1) control treatment-without the use of a biostimulator, (2) biostimulator containing sodium ortho-nitrophenol, sodium para-nitrophenol, 5-nitroguaiacol sodium, (3) biostimulator containing potassium para-nitrophenolate, potassium ortho-nitrophenolate, potassium 5-nitrovacollate, (4) biostimulator containing molybdenum, zinc. Different doses of nitrogen used in the experiment contributed to an increase in the total protein content in the grain of the tested corn varieties compared to the control treatment. The highest significant increase in protein content by an average of 18.96 g∙kg-1 was obtained after the application of 160 kg N∙ha-1, and after the application of 120 kg N∙ha-1 the value of this feature increased on average by 17.18 kg N∙ha-1. Nitrogen fertilization reduced the starch content and increased the fat content in the tested corn varieties. The lowest starch content was found after the application of 120 kg N∙ha-1 and 160 kg N∙ha-1, while the highest fat content was found in grain tested with 120 kg N∙ha-1. The highest protein content was demonstrated after the use of a biostimulator containing sodium ortho-nitrophenol, sodium para-nitrophenol, and sodium 5-nitroguaiacol. The biostimulators used increased the starch and fat content in the grain of the tested varieties, and the differences between them were statistically insignificant. After using a biostimulator containing sodium ortho-nitrophenol, sodium para-nitrophenol, sodium 5-nitroguaiacol, the protein content increased by an average of 6.0%. The biostimulators used increased the starch and fat content in the grain of the tested varieties, and the differences between them were statistically insignificant. The medium-early variety with FAO 240 was characterized by a higher content of total protein (on average by 7.95 g∙kg-1) and crude fat (on average by 1.5 g∙kg-1) compared to the medium-late variety. All tested varieties were distinguished by the highest concentration of total protein and crude fat in the second, optimal year of the study. The lowest protein content was found in the last year of the study with the highest annual rainfall and the lowest average air temperature, and crude fat content was found in a relatively dry growing season. The opposite tendency was obtained in the case of starch content in the grain of the tested varieties.

Pengaruh Waktu Blanching Terhadap Karakteristik Tepung Kernel Biji Mangga Arumanis (Mangifera indica L.)

The significant sources of horticultural waste in Indonesia is mango seed waste. The high starch content in mango seeds allows for their conversion into flour. A common issue in processing mango seed kernel flour is the propensity for browning. Therefore, blanching is necessary to improve the physicochemical characteristics of the mango seed kernel flour. The aim of this study is to determine the effect of blanching time on the characteristics of the flour and to identify the optimal blanching duration to produce mango seed kernel flour with the best characteristics. This research was conducted using a Completely Randomized Design (CRD) with 5 levels of blanching times treatments: P0 (0 minutes), P1 (5 minutes), P2 (10 minutes), P3 (15 minutes) dan P4 (20 minutes), each replicated three times for a total of 15 experimental units. The data collected were analyzed using analysis of variance, and if there was a significant treatment effect on the observed parameters, further testing was conducted using the Duncan Multiple Range Test (DMRT). The results showed that blanching time significantly (P<0.05) affected moisture content, starch content, total phenols, pH, and color. The 15-minutes blanching treatment produced the best characteristics in the Arumanis mango seed kernel flour, with 6,40% moisture, 50,45% starch, 17,41 mg/g total phenols, 0,91% ash content, 12,87% fat content, 7,36% protein content, 72,45% carbohydrate content, 9,90% crude fiber, 31% yield, a pH of 6,31, and the color with L* value of 84.3, a* value of 1,7 and b* value of 5,0 . Keywords: flour, mango seed, blanching times

An investigation into the morphological and anatomical characteristics of three cassava (\( Manihot \,\, esculenta\)) varieties collected from the Northern provinces of Vietnam

Cassava (Manihot esculenta Crantz) is a crucial crop that sustains millions of people across tropical and subtropical regions, providing an essential source of carbohydrates and contributing significantly to food security. Morphologically, varieties KM94, 08SA06, and Ruột vàng exhibit distinct traits such as plant form, leaf structure, tuber shape, and starch content, which underline their adaptability and potential for high yield under diverse growing conditions. Anatomically, the stems of these varieties demonstrate unique structural features, including tightly packed epidermal cells with thick cuticle layers, varying layers of collenchyma and parenchyma, robust sclerenchyma rings, and well-organized vascular bundles. These features ensure efficient nutrient and water transport, structural integrity, and resilience against environmental stresses, essential for the growth and development of these cassava varieties. By highlighting these morphological and anatomical traits, this study emphasizes the importance of such detailed analyses for improving cassava cultivation practices.

A Zinc Polyphenolic Compound Increases Maize Resistance Against Infection by Bipolaris maydis.

Maize leaf blight (MLB), caused by the fungus Bipolaris maydis, is an important disease affecting maize production. In order to minimize the use of fungicides in agriculture, nutrient-based resistance inducers may become a promising alternative to manage MLB. The goal of this study was to investigate the potential of Semia® (zinc (20%) complexed with a plant-derived pool of polyphenols (10%)) to hamper the infection of maize leaves by B. maydis by analyzing their photosynthetic performance and carbohydrate and antioxidative metabolism, as well as the expression of defense-related genes. Plants were sprayed with water (control) or Semia® (referred to as induced resistance (IR) stimulus hereafter) and not inoculated or inoculated with B. maydis. The mycelial growth and conidium germination were significantly reduced by the IR stimulus in vitro. The MLB severity was significantly reduced by 76% for IR-stimulus-sprayed plants compared to plants from the control treatment. For infected and IR-stimulus-sprayed plants, the glucose, fructose, sucrose, and starch concentrations were significantly higher compared to inoculated plants from the control treatment. The activity levels of superoxide dismutase, ascorbate peroxidase, catalase, and glutathione reductase were significantly higher for the IR-stimulus-sprayed plants compared to plants from the control treatment. Less impairment on the photosynthetic apparatus (higher values for leaf gas exchange (rates of net CO2 assimilation, stomatal conductance to water vapor, and transpiration) and chlorophyll a fluorescence (variable-to-maximum Chl a fluorescence ratio, photochemical yield, and yield for dissipation by down-regulation) parameters)) along with a preserved pool of chlorophyll a+b and carotenoids were noticed for infected and IR-stimulus-sprayed plants compared to infected plants from the control treatment. The defense-related genes IGL, CHS02, PR1, PAL3, CHI, and GLU were strongly up-regulated in the leaves of IR-stimulus-sprayed and infected plants compared to infected plants from the control treatment. These findings highlight the potential of using this IR stimulus for MLB management.

A Review: Potensi Pengembangan Pati Resisten Dengan Modifikasi Autoclaving-cooling Sebagai Pangan Fungsional

Starch modification is an activity that aims to change the physical or chemical properties of starch as needed, especially to increase the level of resistant starch (RS). One modification technique that has been widely practiced is autoclaving-cooling. The purpose of this review is to evaluate the potential of devekoping resistant starch with autoclaving-cooling modification in root crops and its functional effects. Autoclaving-cooling is a physical modification technique that can produce etrogradable starch, which can reduce starch digestibility and increase resistant starch content. The main functional effect of foods containing resistant starch is that they can be fermented by the microbiota in the colon, which is know as the prebiotic effect. Prebiotics are utilized by probiotic bacteria as selective substrates in metabolism that produce short-chain fatty acids (SCFA). Short-chain fatty acids, especially acetate, propionate, and butyrate, have various effect, including a role in obesity management, diabetes, and liver disease. Keywords: Modification starch, resistant starch, autoclaving-cooling, functional effect.

Effects of air flow micro pulverized wheat bran dietary fiber on physicochemical, structural, and digestive properties of wheat starch.

The effects of wheat bran dietary fiber (WBDF) treated by air flow micro-pulverization on gelatinization, thermal, rheological, structural properties, and in vitro digestion of wheat starch (WS) were investigated. Different particle sizes of WBDF were obtained by conventional knife grinding and airflow micro-grinding. Compared with conventional knife grinding, the particle size of WBDF treated by air flow micro-pulverization decreased, the particle size distribution was concentrated at small particle sizes, the specific surface area increased, and the hydraulic and oil-holding power decreased, which was mainly related to the change of WBDF spatial structure and the increase of solubility. At the same time, the peak viscosity, setback, breakdown, and resistant starch content short-range order degree and relative crystallinity of WS were increased by adding WBDF treated by air flow micro-pulverization, whereas the gelatinization enthalpy value and apparent viscosity were decreased. This indicated that the air micro pulverized WBDF promoted gelatinization and inhibited digestion while reducing the thermal stability of WS, leading to short-term recovery. This study provides a theoretical reference for the production and processing of gluten-containing flour products. PRACTICAL APPLICATION: In this study, the physical and chemical properties and spatial structure of air flow micro pulverized dietary fiber of wheat bran were analyzed, and its effects on the properties of wheat starch were studied. Therefore, this study provides a theoretical basis for the industrial application of gluten-containing flour products.

EXPLORING CORN STARCH-BASED BIODEGRADABLE PLASTICS FOR FOOD PACKAGING APPLICATIONS

Recently, there has been growing interest in the use of biodegradable plastics made from corn starch to enhance environmental sustainability. This study explores the potential of biodegradable plastics to foster eco-friendly practices and serve as alternatives to traditional plastics as food packaging. The study focuses on developing a packaging solution by leveraging the unique properties of hydrogels combined with corn starch in different ratios to create durable biodegradable plastics. Additionally, the study evaluates the impact resistance and rebound characteristics of hydrogel-based packaging materials using the coefficient of restitution (COR), which measures the elasticity of collisions. By assessing the mechanical properties and potential uses of hydrogels with varying corn starch content, this research aims to identify formulations that balance functionality, environmental impact, and sustainability. The study’s findings show hydrogel with the largest percentage of cornstarch (20%) exhibits the best outcome as a reliable and efficient biodegradable plastic to traditional plastic. Future research is recommended to explore the properties of biodegradable plastic in analysis including examining mechanical strength, barrier properties, and degradation rate.

Randomized controlled trial protocol to analyze the effects of rice with different contents of resistant starch on chronic constipation

The trend of the aging population worldwide is becoming increasingly severe. As people age, constipation becomes increasingly common in older adults, causing varying degrees of physical and psychological harm to them. Dietary intervention is a common nonpharmacological therapy. Resistant starch is a type of dietary fiber that can regulate the gut microbiota and alleviate chronic constipation. However, few studies have explored the effects of different types of rice on chronic constipation in older adults. This protocol aims to evaluate the effects of rice with different contents of resistant starch on chronic constipation in old adults. This trial is a double-blind, two-arm randomized controlled trial. Older adults with chronic constipation residing in long-term care facilities will be recruited. Participants will be randomly assigned to receive A rice (resistant starch: 11-20%) or receive B rice (resistant starch: 0.1-0.5%). Both groups will adopt the serving of individual dishes, and the nutrition experts calculated the consumption of rice in the two groups according to the different conditions of each older person to ensure that the number of calories in the meal remained unchanged and that the other dietary components remained unchanged. The intervention will last for a total of 24 weeks. Participants will undergo follow-up via questionnaires at 6, 12, and 24 weeks during the intervention. The primary outcome will be constipation symptoms assessed by the Wexner questionnaire. The secondary outcomes will be quality of life, depression, anxiety and sleep quality. This is the first randomized controlled trial on the effects of rice with different contents of resistant starch on chronic constipation in older adults. It is expected that this study, if proven effective in relieving constipation symptoms in older adults, will provide evidence-based constipation care for medical staff.Trial registration number: retrospectively registered on Chinese Clinical Trial Registry.

Effect of fertility levels and liquid biofertilizers on quality parameters of malt barley (Hordeum vulgare L.)

Barley (Hordeum vulgare L.) is crucial for malt production in the beverage industry, driving the need for sustainable practices to improve grain yield and quality. Fertility management and biofertilizers enhance nutrient availability and soil health, but their combined effects on 1malt barley quality require further study. A field experiment was conducted during rabi season 2020–21 and 2021–22 with the objective to evaluate the response of malt barley to fertility levels and biofertilizers. The experiment was laid out in randomized block design (Factorial) with 15 treatment combinations comprised of three fertility levels, i.e. application of 70 kg N + 40 kg P2 O5 + 25 kg K2 O/ha, 60 kg N + 30 kg P2O5 + 20 kg K2 O/ha and 50 kg N + 25 kg P2O5 + 15 kg K2O/ha with 5 liquid biofertilizers, i.e. control, Azotobacter, PSB, KMB and Azotobacter + PSB + KMB. The result revealed that malt barley crop fertilized with 70 kg N + 40 kg P2 O5 + 25 kg K2O/ha recorded highest protein content (11.6%) and average grain weight (43.8 mg) which was significantly higher over rest of fertility levels. While the highest starch (61.8%) and malt content (82.6%) in grain recorded under application of 50 kg N + 25 kg P2O5 + 15 kg K2 O/ha. The results showed that seed inoculation with liquid biofertilizers Azotobacter + PSB + KMB significantly improved protein content (11.4%) and average grain weight (43.6 mg) of malt barley crop. While the highest starch (62.0%) and malt content (82.7%) in grain recorded under control. The study concludes that higher fertility levels and combined biofertilizer application (Azotobacter + PSB + KMB) enhance protein content and grain weight in malt barley, while lower fertility levels favour higher starch and malt content.

Similarity in the microbial community structure of tobacco from geographically similar regions

To investigate the structural and functional similarities of microbial communities in burnt-sweetness alcoholized tobacco as a function of distance from the equator and their effects on tobacco quality, we sampled alcoholized tobacco from Chenzhou, Hunan Province, China and from Brazil and Zimbabwe, which are also burnt-sweetness-type tobacco producing regions, and performed high-throughput sequencing of tobacco bacterial and fungal communities along with an analysis of the main chemical constituents of the tobacco to analyze differences in the quality of the tobacco and similarities in the structure of the microbial communities. The total nitrogen, nicotine and starch contents of Chenzhou tobacco were greater than those of Brazilian and Zimbabwean tobacco, and the total sugar and reducing sugar contents of the Brazilian and Zimbabwean tobacco were greater than those of the Chenzhou tobacco (P < 0.05). The alpha diversity indices of the bacterial communities in Chenzhou tobacco were lower than those in the Brazilian and Zimbabwean tobacco, and the alpha diversity indices of the fungal communities in Chenzhou tobacco were greater than those in the Brazilian and Zimbabwean tobacco (P < 0.05). In the ecological networks, bacterial–fungal interactions in the Brazilian and Zimbabwean tobacco were more complex than those in the Chenzhou tobacco, and the microbial ecological networks of the burnt-sweetness-type tobacco from three different regions were dominated by competitive relationships. The microbial community composition of Chenzhou tobacco was similar to that of Brazilian tobacco at the bacterial genus and fungal phylum level, with Sphingomonas being a significantly enriched genus in Brazilian tobacco and a key genus in the Chenzhou network that is able to participate in the degradation of polyphenols and aromatic compounds. Functional microbes related to aromatic compounds and cellulose degradation were significantly more abundant in the Brazilian and Zimbabwean tobacco than in Chenzhou tobacco, and the related degradation of tobacco substances was responsible for the better quality of the Brazilian and Zimbabwean tobacco. In conclusion, there are similarities in the structure, composition and functional flora of microbial communities in tobacco from Chenzhou and Brazil because these regions have similar latitudinal distributions. This study provides theoretical support for selecting cultivation regions for the burnt-sweetness-type alcoholized tobacco and for the alcoholization of tobacco leaves.

Wheat-rye hybrid as a feed alternative in farm animals breeding

Purpose. To analyze the chemical parameters and practical use of triticale grain in the feeding of farm animals and poultry. Methods. General scientific methods as the analysis of laboratory studies and the generalization of scientific information were used. Results. The feasibility of using triticale in the feeding of farm animals is substantiated. Its advantages and disadvantages over other grain crops used in the production of compound feeds for animals and poultry are analyzed. It has been established that the use of the crop depends on its variety, those with large, full grains that contain more protein than starch are more suitable for complete compound feeds. Varieties characterized by the large biomass formation are more suitable for pasture use, silage or hay. As a result of determining the biochemical indicators of different varieties of the hybrid, it was shown that the starch content in its grain is 50.15-61.44% in terms of absolutely dry matter. The most highstarch varieties are Ladne, Zenit Odessa, Hermes, Bulat, Polovetske. The highest protein content (13-14%) is noted in the Uragan, Alkid, Khlibodar, Region, Mudrets varieties. Studies of the amino acid composition of triticale grain showed that the content of lysine in the grain is 3.6%, valine – 5.2%, histidine – 2.7%, arginine – 5.8%, methionine –1.3% and isoleucine – 2.6%. Conclusions. The triticale hybrid has a number of properties that allow it to be widely used in the development of complete feed for various types of farm animals and poultry. This is a good alternative for replacing expensive components of diets.

Carbohydrate complex of green mass of leguminous forage crops

Purpose. To analyze the significance of each of the indicators that are determined and used to characterize the carbohydrate-lignin complex of the green mass of legumes and cereals. Methods. In air-dried samples of the green mass of forage crops (alfalfa, sainfoin, goat's rue, horned yam, creeping clover, Pannonian peas), the content of crude fiber was determined in accordance with DSTU 8844:2019, starch - DSTU ISO 6493:2008; carbohydrate-lignin complex (sums of non-fibrous and structural carbohydrates, sugars, hemicellulose, cellulose) - DSTU 7982:2015; neutral detergent fiber – DSTU ISO 16472, acid detergent fiber and lignin – DSTU ISO 13906:2013. Results. It was established that the green mass of fodder crops in the composition of the carbohydrate-lignin complex contains BER, easily hydrolyzed carbohydrates, sugars, starch, pectin and structural carbohydrates, NDC, CDC, hemicellulose, cellulose and lignin. The highest level of BER – 58%, was observed in the budding and flowering phase of creeping clover. Easily hydrolyzed carbohydrates in horned clover reach 39-47% in the microphases of development. The content of sugars and starch varies: in alfalfa – 7-8% in the tillering phase and 1-1.5% – in full flowering; in goat's rue – 5%; in sweet clover – 7% in the budding phase, 4% – flowering and 2% in – full flowering. In sainfoin – at the level of 7-6% before flowering, with a drop to 2% at the end. In creeping clover, the sugar content is stable – 6% until the full flowering phase. Conclusions. The content of non-fibrous carbohydrates decreases as the plants develop, but in the phase of the beginning of flowering their content is highest, it is this phase of the green mass of leguminous forage crops that is most suitable for harvesting, making feed and feeding them to animals.