Improved Protein Content Research Articles

Influence of phosphorus and zinc nutrition on yield and nutrient uptake in wheat (Triticum aestivum) and their residual effect on greengram (Vigna radiata)

A field experiment was conducted during 2014-16 at farmers' field in Panwari village of Agra district (UP) to study the direct and residual effects of phosphorus and zinc levels on yield, quality and nutrient uptake in wheat (Triticum aestivum L.) - greengram (Vigna radiata L.) cropping system using treatment combination of phosphorus (0, 30, 60 and 90 kg P2O5/ha) and zinc (0, 2, 4 and 6 kg/ha). The results revealed that the application of 60 kg P2O5/ha to wheat crop recorded significantly highest plant height (102.7 cm) and test weight (43.9 g). Phosphorus application in preceding wheat crop at 90 kg P2O5/ ha was found to be best for growth and yield attributes of greengram. Wheat crop responded significantly up to 60 kg P2O5/ ha by producing 5.39 t grain and 7.59 t straw/ ha. The residual effect of P in greengram was significant at 90 kg P2O5/ ha and grain and straw yield increments were to the extent of 15.8 and 12.0 %, respectively. Wheat crop responded to zinc application and 4 kg Zn/ ha could be adjudged response level. The residual effect of 6 kg Zn/ ha on succeeding greengram crop produced 12.3 and 7.1% higher grain and straw yield over control. Protein content in wheat and succeeding green gram increased significantly with P and Zn application but P was more effective in improving protein content in both the crops. There was a significant increase in protein yield of wheat and greengram with both the elements. Application of P and zinc showed substantial increase in P and Zn uptake by wheat and succeeding greengram crop over control. Nitrogen uptake by both the crops also improved significantly with these elements. The residual available P and Zn status in post harvest soil improved with the application of respective elements. Thus, application of 60 kg P2O5/ha along with 6 kg Zn/ha in wheat were optimum doses for obtaining higher productivity, produce quality and residual P and Zn in soil under wheat-green gram cropping sequence.

Effect of microwave treatment on cooking time, colour, sensory and nutritional properties of Bambara groundnut (Vigna subterranea)

Bambara groundnut is a leguminous crop that currently experiences a low level of utilisation because it is hard-to-cook and difficulty to dehull. In this study, the effects of different microwaving power of 450, 500, 600 and 750 W and time (0, 30, 60, 120 and 240 s) on cooking time, colour, sensory and nutritional properties of Bambara groundnut using standard methods were investigated. Microwaving generally reduced the cooking time of Bambara groundnut. The cooking time reduced by approximately 28, 46, 52 and 55% when Bambara groundnut was microwaved at 450, 500, 600 and 750 W for 240 s, respectively. Microwaving did not significantly (p>0.05) affect the colour and appearance of the grain. Bambara groundnut had similar lightness values (60.66-63.15), but slightly different a (3.38-5.57) and b values (16.16-19.20) after microwaving. Protein (23.90-26.88%) and carbohydrate (47.85-58.58%) were the major components of raw and microwaved grains. Microwaved grains showed higher digestibility values (approx. 78-85%) compared to the raw Bambara groundnut (approx. 71%). Mean sensory scores revealed that Bambara groundnut microwaved at 600 W for 240 s had comparable acceptability with the control sample. Microwaving can be used to reduce cooking time of Bambara groundnut, improve protein content and digestibility without significantly altering the sensory properties.

Identification and Quantification of Major Faba Bean Seed Proteins

Faba bean (Vicia faba L.) holds great importance for human and animal nutrition for its high protein content. However, better understanding of its seed protein composition is required in order to develop cultivars that meet market demands for plant proteins with specific quality attributes. In this study, we screened 35 diverse Vicia faba genotypes by employing the one-dimensional sodium dodecyl sulfate–polyacrylamide gel electrophoresis (1D SDS-PAGE) method, and 35 major protein bands obtained from three genotypes with contrasting seed protein profiles were further analyzed by mass spectrometry (MS). Twenty-five of these protein bands (MW range: ∼ 9–107 kDa) had significant (p ≤ 0.05) matches to polypeptides in protein databases. MS analysis showed that most of the analyzed protein bands contained more than one protein type and, in total, over 100 proteins were identified. These included major seed storage proteins such as legumin, vicilin, and convicilin, as well as other protein classes like lipoxygenase, heat shock proteins, sucrose-binding proteins, albumin, and defensin. Furthermore, seed protein extracts were separated by size-exclusion high-performance liquid chromatography (SE-HPLC), and percentages of the major protein classes were determined. On average, legumin and vicilin/convicilin accounted for 50 and 27% of the total protein extract, respectively. However, the proportions of these proteins varied considerably among genotypes, with the ratio of legumin:vicilin/convicilin ranging from 1:1 to 1:3. In addition, there was a significant (p < 0.01) negative correlation between the contents of these major fractions (r = −0.83). This study significantly extends the number of identified Vicia faba seed proteins and reveals new qualitative and quantitative variation in seed protein composition, filling a significant gap in the literature. Moreover, the germplasm and screening methods presented here are expected to contribute in selecting varieties with improved protein content and quality.

Effect of heat processing on the nutritional and anti-nutritional factors of cowpea (Vigna unguiculata)

Nutritionally enhanced cowpea genotypes provide considerable amounts of nutritional composition, which are useful to tackle nutritional deficiency status among rural and urban populations. However, the presence of anti-nutritional factors reduces the availability and absorption of nutrients, particularly of important micronutrients for growth and development. Therefore, the aim of this study was to assess the response of different processing method that allows availability of maximum nutrients in the seeds of test cowpea cultivars. Results showed that soaked cowpea samples had the lowest nutritional content and greatest anti-nutritional content. Boiling allowed for an improved protein content (19-21%) and was the most effective in reducing cyanogenic glycosides (0.18-0.38 mg/100 g), phytic acid (±1.21 mg/100 g), tannins (0 mg/100 g) and trypsin inhibitors (55-155 TIU/g). While, autoclaving was the most effective in reducing the oxalic acid (±2 mg/100 g) content based on the presence of water-insoluble oxalic acid.

Alleviation of cadmium toxicity by mercapto-triazole priming in wheat

ABSTRACT Cadmium happens to interfere with chlorophyll synthesis, calvin cycle and phosphate pathway and the resulting changes in biochemical attributes induce disorders in physiology, biochemistry and genetics of the germinating plants. Its hazardous effects disturb the phenolic contents, sugars, soluble proteins and activities of antioxidant enzymes. We employed mercapto-triazoles as wheat seed priming agents and evaluated their potential to alleviate the negative impact of cadmium stress (5 µM) on biochemical attributes in germinating seedlings. For priming, 10, 20, 30 and 40 mg L−1 solution of each triazolic compound was used and the germination was carried out under normal and Cd stress conditions. Biochemical attributes including sugars, protein contents, total phenolic, total oxidant status, hydrolytic enzymes and antioxidant enzymes were studied under both conditions and compared with control. Almost all triazolic-priming significantly alleviated the deleterious impacts of cadmium and improved protein contents, SOD, POD, and esterase activities with a significant reduction in MDA contents. The decrease in MDA along with the increase in above-said biochemical attributes in wheat seedlings suggests the mitigating effects of tested triazoles against cadmium stress.

Isolation and Characterization of Novel Chlorella Vulgaris Mutants With Low Chlorophyll and Improved Protein Contents for Food Applications.

Microalgae are widely used as food supplements due to their high protein content, essential fatty acids and amino acids as well as carotenoids. The addition of microalgal biomass to food products (e.g., baked confectioneries) is a common strategy to attract novel consumers. However, organoleptic factors such as color, taste and smell can be decisive for the acceptability of foods supplemented with microalgae. The aim of this work was to develop chlorophyll-deficient mutants of Chlorella vulgaris by chemically induced random mutagenesis to obtain biomass with different pigmentations for nutritional applications. Using this strategy, two C. vulgaris mutants with yellow (MT01) and white (MT02) color were successfully isolated, scaled up and characterized. The changes in color of MT01 and MT02 mutant strains were due to an 80 and 99% decrease in their chlorophyll contents, respectively, as compared to the original wild type (WT) strain. Under heterotrophic growth, MT01 showed a growth performance similar to that of the WT, reaching a concentration of 5.84 and 6.06 g L−1, respectively, whereas MT02 displayed slightly lower growth (4.59 g L−1). When grown under a light intensity of 100 μmol m−2 s−1, the pigment content in MT01 increased without compromising growth, while MT02 was not able to grow under this light intensity, a strong indication that it became light-sensitive. The yellow color of MT01 in the dark was mainly due to the presence of the xanthophyll lutein. On the other hand, phytoene was the only carotenoid detected in MT02, which is known to be colorless. Concomitantly, MT02 contained the highest protein content, reaching 48.7% of DW, a 60% increase as compared to the WT. MT01 exhibited a 30% increase when compared to that of the WT, reaching a protein content of 39.5% of DW. Taken together, the results strongly suggest that the partial abrogation of pigment biosynthesis is a factor that might promote higher protein contents in this species. Moreover, because of their higher protein and lower chlorophyll contents, the MT01 and MT02 strains are likely candidates to be feedstocks for the development of novel, innovative food supplements and foods.

Evaluación físico-química, microbiológica y sensorial del queso fresco utilizando ficina como biocatalizador

En la presente investigación se propuso efectuar un análisis comparativo realizado al queso elaborado con la enzima proteolítica ficina la cual es proveniente del látex de Ficus carica conocida como (higuera). ya que su actividad proteolítica se manifiesta al desnaturalizar sus proteínas sustrato mediante la ruptura de los enlaces disulfuro generados por aminoácidos sulfurados identificada como cisteína ya que pertenece al grupo de las tiol proteasas y es muy similar a la papaína que se extrae del látex de papaya, y al queso comercial, para lo cual se utilizó la prueba T-student, con tamaño de unidad de 4 litros con 5 repeticiones donde en el análisis físico-químico se obtuvo valores similares en % de humedad, Aw, pH a excepción de la proteína ya que existe una diferencia de 8,86%; Mientras que la actividad enzimática presenta valores de 14,87 U/mg de proteína con un tiempo de 58 segundos correspondientes a una eficaz velocidad enzimática y tiempo de coagulación. No se reportó presencia de microorganismos patógenos en el análisis microbiológico. En el análisis sensorial se utilizó la prueba de preferencia pareada donde el 100% de catadores prefirió el queso fresco comercial. Se recomienda realizar una purificación enzimática para mejorar el contenido de proteína.

Endogenous enzyme activities and tibia bone development of broiler chickens fed wheat-based diets supplemented with xylanase, β-glucanase and phytase.

ObjectiveThis study assessed the effect of different levels of xylanase, β-glucanase and phytase on intestinal enzyme activities and tibia bone development in broiler chickens fed wheat-based diets.MethodsTwelve experimental diets were formulated using a 3×2×2 factorial design (three doses of phytase and two doses of both xylanase and β-glucanase) and offered to 648 day-old Ross 308 male chicks having 6 replicates groups with 9 birds per replicate and lasted for 35 days.ResultsAn interaction between the enzymes products improved (p<0.01) the activity of chymotrypsin. Protein content at d 10 was highest (p<0.001) with addition of phytase while general proteolytic activity (GPA) (p<0.02) and lipase activity (p<0.001) were decreased. At d 24, there were improvements in protein content (p<0.01) and lipase (p<0.04) with supplementation of superdose phytase. Addition of superdose phytase decreased in chymotrypsin (p<0.02), trypsin (p<0.01) and GPA (p<0.001). The optimum dose of xylanase decreased the chymotrypsin activity (p = 0.05), while the GPA (p<0.001) was increased with the optimum level of β-glucanase. Superdose phytase supplementation at d 10 improved maltase (p = 0.05), sucrase (p<0.001) and alkaline phosphatase (p<0.001) activities in the jejunum while aminopeptidase activity was highest (p<0.005) with the low level of phytase. Protein content of jejunum mucosa was bigger (p<0.001) in birds fed superdose phytase while maltase activity (p<0.001) at d 24 was reduced by this treatment. Sucrase (p<0.04) and aminopeptidase activities (p<0.001) improved when diets supplemented with low levels of phytase. Tibia bone breaking strength was highest (p<0.04) with addition of low level of superdose phytase or optimum level of β-glucanase. Bone dry matter content decreased (p<0.04) when diets supplemented with phytase.ConclusionFrom the results obtained in this study, supplementation of superdose phytase was the most effective, however, the cost-benefit analysis of the use of such a dose needs to be evaluated.

Rheological, chemical and sensory characterization of fortified cookies with edible flour of Xuta (Jatropha curcas L.).

In this research, the dough rheological properties of wheat flour mixed with defatted edible J. curcas flour to improve protein content in cookies were study. The wheat and J. curcas mix proportions were 100:0 (CT, control), 95:5% (T-5), 90:10% (T-10), 85:15% (T-15), 80:20% (T-20). The dough variables responds were strength, toughness, extensibility, tenacity extensibility index, water adsorption, development time, weakening grade, and mix tolerance index. In cookies, the physicochemical and hedonic characteristic were quantified. As the addition of J. curcas flour increased, the dough force and extensibility decreased up to 200.5W × 10-4J and 60mm, but tenacity increased up to 16.46mm, which in consequence increased the tenacity extensibility index in 1.75, respect to the control. Dough water adsorption and development time increased 7.62% and 1.00% while the weakening grade, mix tolerance index and stability decreased 60.17 UB, 79.2 UB and 2.1min, respectively, when J. curcas flour was added up to 20%. In cookies water adsorption, protein, lipids and ashes increased 1.18%, 6.98%, 0.42%, 2.26%, respectively, when 20% J. curcas flour was added. The fortify cookies factor decreased 0.4 that correspond to a very good quality. The sensory evaluation indicated no differences in acceptability of fortify cookies with J. curcas flour. It can be concluded that it is suitable to mix up to 80:20% wheat and J. curcas flour because the alveographic and farinographic properties were in the require range to elaborate cookies, which increased 6.98% the protein content and maintained the physicochemical and hedonic acceptance.

Nutritive and antioxidative properties of some selected agro-industrial by-products fermented with the fungus Chrysonillia crassa as alternative feedstuffs for poultry

Agricultural by-products used as poultry feed in many developing countries. However, their use for poultry feed is limited due to high fiber and lack of nutritional substances (e.g., crude protein). The objective of this study was to evaluate the antioxidant activity and chemical composition of the agriculture by-products after they are fermented with fungi Chrysonillia crassa. Materials were three kinds by-product e.i rice bran, tofu, and palm kernel. Five hundred grams of three kinds of sterilized, dried byproducts placed in a plastic bag then added with 250 ml of aquades (for tofu and rice bran byproducts) and 500 ml to palm kernel byproduct. Five dishes of culture isolates of Chrysonillia crassa with two days old were put and mixed thoroughly in the sterilized by-products and incubated for two days then were dried. All treatments were three replicated. The antioxidant activity and chemical composition were in vitro analyzed. Results showed that the antioxidant activity of tofu improved that is before and after fermentation was 12330.08±0.00 and 1466.96±10.70, respectively. The fermentation also improved protein content. The increased of the crude protein for palm kernel, rice bran and tofu before and after fermentation were 11.81±0.00 to 12.22±0.05; 9.35±0.00 to 10.57±0.09; 168±0.00 to 21.48±0.27, respectively. On the contrary fungal fermentation decreased the crude fibre of palm kernel and rice bran but not for tofu. The decreasing of crude fibre before and after fermentation of palm kernel and rice bran were 31.54±0.00to 27.04±2.60 and 29.67±0.00 to 27.01±0.18, respectively. The fat content of the by-product increased only for rice bran that is 7.45±0.00 to 11.39±1.86, for tofu decreased, and palm kernel was not affected. In conclusion, it was fungal fermentation. Palm kernel, rice bran, and tofu using Chrysonillia crassa increased in fat, crude protein, and decreased crude fibre, however for antioxidant activity was variation in results.

Protein Content and Seed Trait Analysis in a Subset of the USDA, ARS, PGRCU Cowpea [Vigna unguiculata (L.) Walp.] Core Collection

Cowpea (Vigna unguiculata (L.) Walp is used as a vegetable and feedcrop worldwide, but knowledge is limited regarding the variability and correlations for protein and seed traits within a cowpea core collection. We analyzed protein content and seed trait data from the cowpea core collection representing 111 accessions. The accession PI 354729 produced the significantly highest protein content of 25.527%. Eight Indian cowpea accessions produced significantly high protein content averaging 24.423%. Protein content was significantly correlated with seed pattern (r2 = 0.274***), seed texture (r2 = 0.346***), seed coat color (r2 = 0.136*) and seed pattern significantly correlated with seed texture (r2 = 0.197**). However, protein content showed a significant negative correlation (r2 =-0.333***) with 100 seed weight. One hundred seed weight (gm) showed significantly negative correlations with seed pattern (r2 = -0.191**) and seed texture (r2 = -0.265***). Seed coat color showed a significant negative correlation with seed pattern (r2 = -0.14). Based on these results, potential cowpea cultivars could be developed with improved protein content and morphological seed traits.

Physiochemical, Anti-nutrient and in-vitro Protein Digestibility of Biscuits Produced from Wheat, African Walnut and Moringa Seed Flour Blends

Biscuits were produced from wheat, African walnut and Moringa seed flour blends and chemical, physical, in-vitro protein digestibility, ant-nutrient and sensory properties of the products were evaluated. Chemical compositions of the biscuit samples revealed that sample E was significantly higher (p &lt; 0.05) in ether extract (30.16%) and ash (4.20%) while sample F had a significantly higher protein content of 11.41%. The weight of the biscuit samples increased with increasing substitution levels with Moringa seed flour from 9.73–12.08 g. The heights of the samples were not affected by substitution levels. In-vitro protein digestibility values of the biscuits showed remarkable improvement from 11.03% for the control sample to 69.03% for sample E. Anti-nutrient content of the formulated biscuits showed that oxalate had values ranging from 18.68–35.71mg/100g, phytate 0.61–9.21mg/100g, saponin 0.46–8.41%, trypsin inhibitor 2.31–6.80mg/100g, tannin 18.68–35.71 mg/100g and cyanide 0.02–0.44mg/100g. Sensory evaluation scores showed decreasing values in flavour and overall acceptability with increased levels of substitution with Moringa seed flour (7.5–10%) in the biscuit formulation. Although, these substitution levels led to an improvement in protein content, fibre and protein digestibility of the biscuit samples.

Impact of Foliar Application of Boron and Zinc on Growth, Quality and Seed Yield of Okra

The experiment was carried out in the field of Horticulture Research Centre (HRC), Bangladesh Agricultural Research Institute (BARI), Gazipur to evaluate the effect of foliar application of boron (B) and zinc (Zn) on growth, yield attributes, quality and seed yield of okra. The experiment was planned with 16 treatment combinations comprising four levels each of B (0, 0.1, 0.2 and 0.3% borax, respectively) and Zn (0, 0.1, 0.2 and 0.3% zinc sulphate, respectively) along with the blanket dose of fertilizers of N, P, K, S and cow dung at 120, 40, 80, 20 and 10000 kg ha-1, respectively were used in all treatments. The two factor experiment was laid out in the randomized complete block design with three replications. Results revealed that the foliar application of boron and zinc either single or in combination had significant effect on yield, yield attributes and quality of okra seed. Most of the yield attributes of okra were significantly increased by the combined foliar application of borax and zinc sulphate up to 0.2% borax and 0.2% zinc sulphate. The highest seed yield (2.52 t ha-1) was obtained from the treatment combination of 0.2% borax and 0.2% zinc sulphate followed by the treatment combination of 0.2% borax and 0.3% zinc sulphate. The highest oil content (16%) in seed was also produced from the same treatment (0.2% borax and 0.2% zinc sulphate). The improved protein content (17.75%) was found in combination of 0.1% borax and 0.3% zinc sulphate. The combined foliar applications of zinc and boron fertilizers were detected superior to their single application. The results suggest that the combination of 0.2% borax and 0.2% zinc sulphate could be used as foliar for seed yield maximization of okra. Hence, the foliar fertilization rates of zinc sulphate should be increased for okra production.

Improvement of protein content and decrease of anti-nutritional factors in olive cake by solid-state fermentation: A way to valorize this industrial by-product in animal feed

The present work investigates the bioconversion of the olive cake (OC) generated by olive oil industries in Morocco through solid-state fermentation using selected filamentous fungi to increase its nutritional values for subsequent valorization as ruminants feed. The fungi, namely Beauveria bassiana, Fusarium flocciferum, Rhizodiscina cf. lignyota, and Aspergillus niger were cultured on OC for 15 days. Chemical composition as well as enzymes activities were determined. Results showed (i) an increase in protein content of up to 94% for treated OC and (ii) significant (P < 0.05) decreases of phenolic compounds, up to 43%, 70% and 42% for total phenolic content, total flavonoids content, and total condensed tannins, respectively. Moreover, the RP-HPLC analysis of fermented OC confirmed the degradation of individual phenolic compounds by the strains. These findings demonstrate that F.flocciferum and Rhizodiscina cf. lignyota are efficient enzymes producers leading to a nutritive enhancement of this by-product.

English

Traditional fermented beverages occupy an important place in the diet of populations in Burkina Faso. Zoom-koom in particular remains one of the most consumed cereal-based drinks in cities like Ouagadougou. The drink zoom-koom is consumed primarily in the liquid form and to short scale in the reconstituted form called instant flour zoom-koom. Being able to diversify zoom-koom taste and aroma and to improve the nutritional and hygienic quality would definitely add value to this product. For sensorial analysis, 04 formulations of liquid zoom-koom and instant flour zoom-koom were realized and evalued by a panel of tasters. The best formulation of each type of zoom-koom was produced using Lactobacillus fermentum strains SF9.5 and SF6.2 as starter culture. Then, the microbiological (aerobic mesophilic bacteria, lactic acid bacteria, coliforms, yeasts and molds), physico-chemical (pH, acidity, proteins, sugar, lipids, iron, magnesium, calcium) and sensory parameters of each product were determined. The results showed a marked improvement in protein content (25.83-28.41%) for instant flour zoom-koom, in reducing sugars for liquid zoom-koom (32.1-36.9%) and for instant flour zoom-koom (29.88-47.43%), in calcium (39-43 mg for liquid zoom-koom), in magnesium (59-65 mg for liquid zoom-koom), in iron (2.37-2.50 mg and 3.0-3.08 mg respectively for liquid zoom-koom and instant flour zoom-koom). A reduction in total coliforms from 1.3×104 to 4.0×101 cfu/ml for the liquid zoom-koom and from 4.3×104 to 6.8×103 cfu/ml for the instant flour zoom-koom was observed. In addition, a reduction in mold growth ranging from 1.3×104 to 4.0×101 cfu/ml for the liquid zoom-koom and from 1.3×104 to 7.0×103 cfu/ml for instant flour zoom-koom was observed. The zoom-koom samples using L. fermentum starter cultures were well appreciated by at least 80% of the tasters. Key words: Beverage, zoom-koom, Lactobacillus fermentum, starter cultures, quality.

Delaying Effect of Polyherbal Formulation on Cataract in STZ-NIC-induced Diabetic Wistar Rats

The aim of the study was to evaluate the effectiveness of polyherbal formulation on cataract development in streptozotocin-nicotinamide-induced diabetic rats. Diabetes was induced by streptozotocin (65 mg/kg, ip) and nicotinamide (90 mg/kg, ip). The diabetic rats were orally treated with polyherbal formulation (therapeutic dose, 28.71 mg/kg and 2×therapeutic dose, 57.42 mg/kg) and metformin (150 mg/kg), for 12 weeks. Serum glucose levels, body weight, histopathology of pancreas were used to evaluate the antidiabetic activity while the histopathological study of eye and protein content in lens were used to evaluate the protective effect of polyherbal formulation on cataract development. The progression of cataract in rat lens was observed with a slit-lamp biomicroscope. A daily treatment of polyherbal formulation for 12 weeks resulted in significant (p<0.05) decrease in serum glucose level, body weight and improved protein content in the lens. It also delayed the incidence of cataract in diabetic rats. The histopathological study showed that there was regeneration of pancreatic β-cells. The results observed with polyherbal formulation were found to be comparable to those obtained with metformin. Results suggested that the polyherbal formulation possessed antidiabetic activity and prevented cataract development.

Response Agronomic Traits of Lentil Varieties to Zinc Fertilization in Calcareous and Terrace Soils of Bangladesh

Zinc (Zn) fertilization is reflected a significant agronomic strategy for global food security. Deficiency of zinc in soils could be caused to decrease the crop yield. Hence an experiment was made over two years at the research farm of Pulses Research Sub-Station of Bangladesh Agricultural Research Institute (BARI), Gazipur and in the research farm of Regional Agricultural Research Station (RARS), Ishwardi and Jessore, during Rabi season to assess the sensitivity of different varieties of lentil to Zn fertilization and evaluate the Zn in terms of yield and Zn mineral content in seed. There were 12 treatment combinations comprising six lentil varieties (V1 = BARI Masur-2, V2 = BARI Masur-3, V3 = BARI Masur-4, V4 = BARI Masur-5, V5 = BARI Masur-6 and V6 = BARI Masur-7) and two levels of zinc (0 and 2 kg ha-1). The experiment was laid out in split-plot design with three replications. Results reveal that growth, yield attributes and yield varied positively by zinc level and variety. Among the varieties, BARI Masur-7 followed by BARI Masur-6 gave the highest seed yield. Interaction of variety and zinc the highest mean seed yield (1568 kg ha-1 at Gazipur, 2396 kg ha-1 at Ishurdy and 1639 kg ha-1 at Jashore) produced by the treatment V6Zn2. The improved protein content (28.5% at Gazipur, 28.9% at Ishurdy and 29% at Jashore) and zinc content (70.2 ppm at Gazipur, 73.6 ppm at Ishurdy and 69.9 ppm at Jashore) was achieved in V6Zn2 treatment. The result, suggest that 2 kg Zn ha-1 could be applied in any lentil variety for quality improvement and yield maximization in terrace and calcareous soils of Bangladesh. The current study recommended conducting another experiment for further monitoring and determining the appropriate Zn dose for lentil production through application of different zinc rates in Zn- deficient soils.

Genotype and Nitrogen Fertilization Influence on the Grain Protein Content in Some Barley Varieties and Lines

Grain protein content (GPC) is the main quality trait of barley (Hordeum vulgare L.) because this parameter is a decisive component of seed quality for malt industry. Reaching the level of protein concentration required by the raw industry is very difficult, due to the negative correlation with the yield level. Seventeen winter barley genotypes (varieties and breeding lines), created at NARDI Fundulea during 2003-2017, known as having different grain protein contents, were tested with and without nitrogen fertilization in yield trials at NARDI Fundulea in 2014, 2015 and 2016. Weather conditions during the testing period was reflected by the variation of average yield of the trial from 3861 to 7722 kg/ha (unfertilized) and 4748 kg/ha to 9492 kg/ha (fertilized) and of the average grain protein content from 9.6% to 14.8% (unfertilized) and 10.3% to 15.4% (fertilized). Correlation between grain protein content and yield was significantly negative under unfertilized condition in two years (2014 and 2016) and under nitrogen fertilization in 2016 only. The genotypes with higher GPC in the grains and low yield under nitrogen fertilization are not adequate for use in breeding for improved protein content. Positive and negative deviations from the regression of grain protein content on grain yield were found, several varieties and lines combining high yields and high grain protein content and few varieties and lines combining high yields and low grain protein content. Differences between protein contents with and without nitrogen fertilization were smaller in some varieties and new lines and also presented negative deviations. The information obtained in this study might be useful in breeding new varieties combining low grain protein content and high grain yield.

Poređenje dva procesa suvog frakcionisanja u cilju dobijanja suncokretove sačme sa povećanim sadržajem proteina

Sunflower meal, a by-product of oil extraction from sunflower seeds, is an important protein source in domestic as well as European feed industry. There is a common interest for the proper utilization of sunflower meal and for the development of an effective fractionation process in order to obtain a nutritionally improved sunflower meal. This paper proposes and compares two dry fractionation processes for the improvement of sunflower meal protein content on a laboratory scale. The first phase of both processes included two step milling using a hammer and roller mill. In the second phase, the ground sunflower meal was fractionated by sieving or by air classification. Results indicated that the implementation of any of the suggested processes improved protein content of the starting sunflower meal to a level sufficient to categorize it as according to current national regulation on animal feed quality, with the fraction yields over 50%. For the air classification process the most promising result was achieved for air flow of 7 m3 /h (12.8% relative protein enrichment, 56.42% fraction yield). For the fractionation process with sieving as a separation step, when fractions smaller than 350 µm were conjoined, relative protein enrichment of 28.5% and fraction yield of 51.17% were achieved. The high protein content (48.81% on dry basis) of the joined fraction enables enough space for optimizing the protein content - fraction yield ratio of obtained sunflower meal. By applying sieves with larger aperture, it is possible to obtain higher yields of sunflower meal categorized as high-protein on account of a slight decrease in protein content, which gives this process a certain flexibility and potential for application on a larger scale.

Higher grain yield and higher grain protein deviation underline the potential of hybrid wheat for a sustainable agriculture

AbstractGrain yield and protein content are traits of major importance in wheat breeding, but their combination is challenging due to a tight negative correlation. Protein yield and grain protein deviation have been proposed as selection criteria to simultaneously improve both traits. Sedimentation volume is an indicator of protein quality, which plays an important role for bread‐making quality in wheat. All these traits have been investigated in our study with 135 parental inbred lines, their 1,604 hybrids and 10 commercial check varieties evaluated at five environments. The focus of our study was to investigate the usefulness of the grain protein deviation and to define a bivariate model for calculating the grain protein deviation. Further, we compared line and hybrid wheat for grain yield and quality‐related parameters such as protein content and sedimentation volume. The grain protein deviation determined with a bivariate model delivered robust estimates of variance components and enabled a balanced selection of genotypes with improved protein content and grain yield across different quality classes. Although heterosis for protein content and sedimentation volume was negative, hybrids had a higher grain protein deviation as well as higher grain yield at a given sedimentation volume or a given protein content than line varieties.