Hull Percentage Research Articles

Effects of storage period and cultivated season on grain quality characteristics of selected improved and traditional rice (<em>Oryza sativa</em> L.) varieties in Sri Lanka

The production of quality rice is determined by many properties and these properties affect the consumer preferences and commercial value of rice. Therefore, this study was done to investigate the several physical, physicochemical, and milling properties of 12 selected improved and traditional rice (Oryza sativa L.) varieties grown experimentally in plots using randomized complete block design, in three seasons (2022 Yala, 2021/22 Maha, and 2021 Yala). These rice varieties were cultivated and harvested at the Rice Research and Development Institute, Bathalagoda, Sri Lanka. Statistical analysis was done using SAS software package version 9.3. Significant (p<0.05) differences between rice varieties in the relevant seasons and between seasons were observed for all test parameters. The brown rice and hull percentages varied from 75-79% and 20-24%, respectively while the head rice yield varied between 56-71% for raw rice in the 2021 Yala season. In the 2021/22 Maha season, the brown rice and hull percentage varied from 74–80% and 20–25% for selected varieties. Except for the variety suduheenati, At 311 and At 362, the head rice yield varied between 50-67% in the 2021/22 Maha season. The brown rice and hull percentages varied from 75-79% and 21-25%, respectively while the head rice yield varied between 55-74% for raw rice, except for the variety At 311 and Bg 374 in the 2022 Yala season. Majority of rice varieties harvested in all three seasons showed an intermediate gelatinization temperature (70–74 ºC). At 362 rice variety in all three seasons showed low gelatinization temperature of 55-69ºC. Except for At 311, many varieties had high amylose contents during the 2021/22 Maha and 2022 Yala seasons. In the 2021/22 Maha season, there were significant (p<0.05) differences in bulk density, grain elongation, and thousand-grain weight and there was no significant (p>0.05) difference between the 2021 and 2022 Yala seasons. The information obtained can be used to choose suitable rice varieties for commercial cultivation in Sri Lanka and to plan post-harvest practices.

Physicochemical, thermal, and functional properties of gari (fermented‐cassava product) enriched with cowpea hull at different stages of production

AbstractGari was produced using the traditional method and enriched with freshly produced cowpea hull in wet form to improve the nutritional composition. The objective of this study was to examine the effect of stages of inclusion of cowpea hull on some quality attributes of gari. Factorial design of two stages of inclusion (before and after fermentation) with four levels (0%, 3%, 5% and 7%) of cowpea hull treatments and standard methods were used to analyze the gari. Stages of inclusion of cowpea hull had a significant (p < 0.05) effects on lightness (L*) which reduced as percentage of cowpea hull increased while redness (a*), yellowness (b*) and change in colour increased as cowpea hull increased. Fourier transform infrared spectroscopy shows a diverse functional group with more than five peaks in the graph. Thermal properties reduced as percentage of cowpea hull increased in the fermented cowpea hulls samples and increased in unfermented which was evident in the pasting properties (1275–2143 RVU, 93–271 RVU, 5.92–6.97 min and 51.70–95.06°C for peak viscosity, breakdown, peak time and temperature), respectively. Enrichment of gari using 5% cowpea hull fermented with the cassava mash is therefore recommended.

Study of Physicochemical, Cooking and Nutritional Properties of Selected Traditional Rice Varieties of Tamil Nadu

The study has been undertaken to investigate the physico-chemical, cooking and nutritional qualities of selected traditional rice varieties of Tamil Nadu. Significant variations (p<0.05) were observed among the twelve traditional rice varieties for all the characters except hulling percentage. Among the varieties, the highest hulling out-turn was found in Poonkar (90.0 %) and the lowest was found in Anaikomban (84.0 %). The milling out-turn was ranged from 74.0 % to 80.0 %. Head Rice Recovery (HRR) varied from 50.0 % to 75.0 %. The kernel length was highest in Kullakar (6.3 mm) and lowest (4.2 mm) in Milagu samba and Thulasi vasa samba. Kernel breadth was ranged between 1.4 – 2.5 mm. Based on length/breadth ratio, the variety Thanga samba obtained slender grain type whereas all other varieties obtained medium grain type. The Kernel length after cooking ranged from 6.5 mm (Thulasi vasa samba) to 9.8 mm (Poonkar). The volume expansion ratio ranged from 4.6 in Sorna masuri to 3.7 in Poonkar and Kullakar. Gel consistency ranged from 46.0 - 135.0 mm. The Gelatinization Temperature (GT) was determined based on alkali spreading value and the rice varieties Milagu samba, Kuzhiadichan and Thulasi vasa samba have obtained intermediate GT values whereas other varieties evaluated showed high to intermediate GT. Intermediate amylose content is considered to be the best from the cooking point of view. Varieties Anaikomban (20.1 %), Garudan samba (20.4 %), Poonkar (20.7 %) and Sorna masuri (23.2 %) were identified with intermediate amylose content. Highest protein (10.40 %), iron (15.8 mg kg-1) and zinc (20.5 mg kg-1) content were recorded in the varieties Poonkar, Thuaiya malli samba and Kullakar respectively, making them nutritionally superior among the tested varieties. There is a growing global demand for rice varieties with good quality characteristics. This study provides immense information on varieties with superior physico-chemical, cooking and nutritional characteristics which could be used to meet those demands.

Characterizing Rice Quality Properties and Comprehensive Taste Quality: A Case Study of Three-years of Regional Varietal Trials in the Mekong Delta

A data set of 140 selected rice varieties from regional registration testing in the Mekong delta with four rice registration groups was studied for quality properties and correlations between each quality parameter and comprehensive taste quality in this paper. Differences in rice quality among the four registration groups and three taste categories were identified. (1) The three maturity groups of A0, A1, and A2 could be divided into fairly good and medium taste categories only whereas the aromatic group could be divided into three taste categories. (2) In the A0, A1, and A2 groups, the amylose content values of the fairly good taste category were lower than those of the medium taste category in the three groups, by 5.91%, 4.38%, and 6.38%, respectively (P <0.05). However, the gel consistency values of the fairly good taste category were higher than those of the medium one, by 25.79mm, 16.53mm, and 26.66mm, respectively. (3) In the aromatic group, the hulling percentage and milling percentage of the good taste category were lower than that of the medium one, respectively. The grain length, length/width ratio, smell, and taste of the high-taste quality category rice were higher than those of the medium taste category rice, however, the amylose content was non-significantly different among the three taste quality categories (P <0.05). (4) The smell and tenderness were found to be highly positively correlated with the comprehensive taste quality, but the amylose content was highly negatively correlated with the comprehensive taste quality in all groups (P <0.01).

Analysis of the impact hulling behaviour of paddy grains

Rice hulling is the process of separating rice husks from the grain. Impact hulling is the norm for paddy grain processing because it produces higher quality hulled brown rice. However, high breakage fractions and low one-time hulling percentages can directly affect the quality of subsequent rice processing and restrict the development of paddy grain processing. Understanding the mechanism of paddy grain impact hulling is key to improving the performance of centrifugal rice hullers. In this paper, a single-seed impact test and the discrete element method (DEM) were used to simulate the paddy grain impact hulling. The effects of impact speed and angle on hulling percentage, breakage percentage and hulling pattern were investigated. The results showed that the effectiveness of paddy grain hulling after impact was due to the relative motion between rice husk and its kernel. The combined effect of impact and friction produces a relative motion between the husk and the kernel and increasing the relative motion improves hulling. Optimal impact parameters were obtained using a weighting method. The results of the study could improve the hulling performance of centrifugal rice hulling providing the basis improving the design. • Impact hulling relies on the relative motion between rice husk and brown rice. • The effect of impact velocity and angle on hulling performance was investigated. • The combined effect of impact and friction is key to the relative motion. • The combined weighted scoring method was used to evaluate the hulling performance. • Impact velocity of 35–40 m s −1 , impact angle of 60°, are the optimum.

The Influence of the Recording Time in Modelling the Swimming Behaviour of the Freshwater Inbenthic Copepod Bryocamptus pygmaeus

The analysis of copepod behaviour gained an increasing impetus over the past decade thanks to the advent of computer-assisted video analysis tools. Since the automated tracking consists in detecting the animal’s position frame by frame and improving signals corrupted by strong background noise, a crucial role is played by the length of the video recording. The aim of this study is to: (i) assess whether the recording time influences the analysis of a suite of movement descriptive parameters; (ii) understand if the recording time influences the outcome of the statistical analyses when hypotheses on the effect of toxicants/chemicals on the freshwater invertebrate behaviour are tested. We investigated trajectory parameters commonly used in behavioural studies—swimming speed, percentage of activity and trajectory convex hull—derived from the trajectories described by the inbenthic–interstitial freshwater copepod Bryocamptus pygmaeus exposed to a sub-lethal concentration of diclofenac. The analyses presented in this work indicate that the recording time did not influence the outcome of the results for the swimming speed and the percentage of activity. For the trajectory convex hull area, our results showed that a recording session lasting at least 3 min provided robust results. However, further investigations are needed to disentangle the role of concurrent factors, such as the behavioural analysis of multiple individuals simultaneously, whether they are of the same or opposite sex and the implications on sexual behaviour, competition for resources and predation.

Effect of potassium fertilization on water productivity, irrigation water use efficiency, and grain quality under direct seeded rice-wheat cropping system

A two-year field investigation was conducted to find out the right time, method, rate and source of potassium (K) fertilization for maximizing nutrient and water use efficiency and quality in a basmati rice-wheat cropping system. The split application of a recommended dose of K (RDK = 60 kg K2O ha−1) as half basal (B) and remaining half at panicle/ear initiation (PI/EI) stages significantly increased the system water productivity (SWP) (0.60 kg ha−1mm−1) and system irrigation water use efficiency (SIWUE) (1.26 kg ha−1mm−1) by 9.1% and 7.1% respectively over basal application of entire RDK. Likewise, in basmati rice, the split application of 100% RDK increased the water productivity (WP) and irrigation water use efficiency (IWUE) by 10.9% and 10.6% respectively over basal dressing of 100% RDK. The split application of RDK and supplementation of K through foliar spray besides basal K application increased the nitrogen, phosphorus and potassium concentration in grain and straw of both the crops. With respect to grain quality, the split application of 100% RDK increased the protein content by 2.3% in basmati rice, and 2.8% in wheat over basal application of 100% RDK. Similarly, the split application of RDK increased the hulling, milling and head rice recovery percentage of basmati rice by 1.3%, 6.6% and 3.3% respectively over basal application of RDK. The root length and dry weight of wheat was increased by 6.9% and 21% by split application of RDK over basal dressing of same dose of K.

Industrial Elaboration by Extrusion of PVC Tubes Loaded with Micronized Dura Palm Kernel Shell Powder

We present in this work how to use the dura palm kernel shell powders as loads for the elaboration by extrusion of PVC tubes. The transformation of dura palm kernel shells into micronized shell powder as well as its characterization was the subject of recent work. We carried out, the formulations by using the industrial scales of precision, the mixtures of the instrants with an industrial machine of mark HENSHLLE N˚ 2 MAIN 570762, the routine tests by ATG/DSC then by IRTF, the extrusion of the tubes with an extruder twin-screw with 9 rooms of transformation finally the tests of conformity by the observations and the analyses. We obtained for the formulations the dosage of 0%, 4.01%, 12.54%, 23.03%, 32.01%, 38.01%, 51.02% representing the percentage of hull powder in the mixture, the machine mixing gave perfectly homogeneous powders, the routine tests showed that the hull powder keeps all its properties until the end of the shaping whatever the percentage of hulls contained in the PVC, the extrusion gave tubes for each formulation and the conformity tests gave perfectly round tubes of diameter 90 × 82 mm, a coloration going from white grey at 0% to dark black at 51.02% showing the influence of the carbon black and the color of the shell powder according to its proportion. The infrared of the tubes obtained shows for each formulation a variation of the CH2 and CH bonds and a decrease of the −OH bonds. The thermogravimetric analyses and the differential calorimetric analyses of the tubes of each formulation, show each time that the quantity of shell powders in the mixture influences the PVC tubes obtained. Thus, we obtain a variation of the phase temperatures according to the dosage, giving from 108.72˚C to 76.56˚C for the glass transition temperature and from 494.71˚C to 414.56˚C for the melting temperature, at the DSC and a progressive decrease of the mass following the heat absorption with each time 4 phases instead of 5 for the unloaded PVC tubes at the ATG according to the dosage.

Variation of Hull Over Grain Weight Percentage of Rice (Oryza Sativa L.) From Pakistan

Rice (Oryza sativa L.) is an important cash crop in the world. Rice is 2 nd most important food and cash crop of Pakistan after wheat. Forty accessions consisting of 20 conventional varieties and 20 New Plant Type (NPT) lines were used to determine percentage of hull over grain weight. The percentage of hull over grain weight was significantly different among varieties. The hull over grain weight percentage for varieties ranged from 10.5% to 30%. The percentage of hull /grain weight varied from 7.5% to 27.33 % for NPT lines and there was significant difference among NPT lines for this trait. This trait can be used in breeding program in order to increase rice production through increasing the milling efficiency by having thinner hull.

Evaluation of Grain and Nutritional Quality of Transplanted Aman Rice Under Different Nitrogen Levels

Quality is one of the key characteristics of rice and is largely governed by nitrogen application. An experiment was conducted to scrutinize the effect of nitrogen on quality characteristics of rice, with three nitrogen levels (viz. 50 kg N ha-1, 100 kg N ha-1 and 150 kg N ha-1) and four varieties/lines (viz. SAU ADL1, BRRI dhan70, BRRI hybrid dhan6 and SAU ADL11). Results revealed that quality characters of transplanted Aman rice were significantly influenced by nitrogen, variety and their interaction. Increasing trend was observed with the increasing level of nitrogen from 50 to 150 kg ha-1 regarding hulling percentage and milling outturn while decreasing trend was observed in case of apparent amylose content and imbibition ratio. Maximum protein content (9.60%) and gel consistency (96.16 mm) were recorded at 100 kg N ha-1. Among the studied materials, SAU ADL11 performed better in case of all studied parameters. Although interaction of 150 kg N ha-1 with SAU ADL1 and SAU ADL11 gave maximum value of hulling percentage and milling outturn. In interaction of 100 kg N ha-1 with these two lines gave maximum protein, gel consistency and satisfactory levels of all quality characters. So, it can be suggested to carry out further investigation with these two rice lines having 100 kg N ha-1.
 Bangladesh Agron. J. 2020, 23(1): 59-66

From by-Product to Unconventional Vegetable: Preliminary Evaluation of Fresh Fava Hulls Highlights Richness in L-Dopa and Low Content of Anti-Nutritional Factor

Faba bean hulls are a by-product, generated from the processing of beans and usually disposed of as waste, utilized in some recipes of Italian traditional cuisine. In this research, a quality evaluation of faba hulls in six genotypes (four local varieties—‘Cegliese’, ‘Iambola’, ‘San Francesco’ and ‘FV5′—and two commercial ones—‘Aguadulce supersimonia’ and ‘Extra-early purple’) of faba bean (Vicia faba L. var. major Harz) for fresh consumption grown with two plant densities (4.16 and 2.08 plants m−2) was carried out. For all the measured parameters, the statistical analysis reveals that the interaction between plant density and genotype was not significant. On the other hand, independently of the genotype, the higher the plant’s density the higher was the pods’ yield per unit area, while the average percentage of hulls was of 75% with little differences between genotypes. All genotypes showed a low content of vicine (12.4 mg 100 g−1 FW), a well know favism-inducing factor, and a very high phenols content (between 443 and 646 mg 100 g−1 FW) and levo-dihydroxy phenylalanine (L-dopa—on average 170 mg 100 g−1 FW), used for the treatment of patients affected by Parkinson’s disease. In conclusion, this study highlights the good potential of faba hulls as unconventional vegetable, suggesting its use as a new functional food in the daily diet and also for patients with Parkinson’s disease.

INTERRELATION BETWEEN STRUCTURAL YIELD ELEMENTS AND TECHNOLOGICAL INDICATORS OF WHOLEGRAIN AND MILLED RICE IN NEW RICE CULTIVARS

Background. To obtain sustainable and high rice yields, it is crucial to select the best cultivars adapted to the cultivation in the main rice-growing areas. Combining high yields and technological quality indicators of wholegrain and milled rice is of vital importance. The practical solution of such an important task largely depends on successful breeding work. Materials and methods. Eight rice cultivars were evaluated in competitive trials in 2016–2018. Experimental plots were arranged within the rice irrigation system of the All-Russian Rice Research Institute in Belozerny Settlement, Krasnodar Territory. During the growing season, the following traits were visually evaluated: plant density, resistance to lodging, disease and pest infestation, and uniformity of crops. Screening and discarding operations on the plots planned for harvesting were followed by making model sheaves of 10–15 plants each for biometric analysis. Technological characteristics of wholegrain and milled rice were measured according to GOST 10843-76 and GOST 10987-76 standards. The results were mathematically processed and proved reliable. Results. Four promising cultivars ‘VNIIR 10244’, ‘VNIIR 10275’, ‘VNIIR 10279’ and ‘VNIIR 10282’ with a set of economically useful traits significantly exceeding the standard reference (st) ‘Flagman’ were selected. Their yield was 9.0 t/ha; 1000 grain weight: 29.3; 28.1; 30.4 and 26.3 g; hull percentage: 17.7; 19.7; 19.5 and 21.4%; and wholegrain content: 88.5; 93.5; 89.4 and 97.8%, respectively. Significantly high yields of these cultivars are due to the optimal number of fertile spikelets (150–160 pcs), panicle density (9.8–12.6 pcs/cm), and significant weight of grain from the main panicle (3.7–4.4 g), with an average sterility of 14.2–20.3%. A close positive correlation of yield traits with wholegrain content was observed in cvs. ‘VNIIR 10282’, ‘VNIIR 10279’, ‘VNIIR 10276’ and ‘VNIIR 10275’ (r = 0.92– 0.98). An inverse relationship between yield and kernel fissuring was observed in most genotypes, which testifies to the potential possibility of increasing their yield without the risk of reducing milled rice yield or wholegrain content. Conclusion. The evaluation resulted in identifying four promising rice cultivars: ‘VNIIR 10244’ and ‘VNIIR 10279’ (large-grain), ‘VNIIR 10275’ and ‘VNIIR 10282’ (medium-sized grain). They significantly exceeded the standard reference ‘Flagman’ in a set of economically useful traits: yield and its structural elements as well as technological characters of wholegrain and milled rice quality. The best of the selected genotypes according to the optimal ratio of the studied traits will be submitted to the State Variety Trials in 2019–2020.

Fruit Gravimetrical Traits in Almond [Prunus dulcis (Mill.) D.A. Webb]: Combined Effects of Genetic Control and Environmental Drivers

Cultivated almond is an important nut crop commercially grown worldwide. The majority of research works carried out on almond fruit has been focused on chemical composition. However, fruit quality is defined by both chemical and physical characteristics, which are still not well documented. Here, we investigated gravimetrical traits of almond fruit in the five following cultivars: ‘Ferraduel’, ‘Ferragnes’, ‘Fournat de Brezenaud’, ‘Marcona’, and ‘Tuono’. The present study was carried out across three different sites in northern Morocco namely Aknoul, Bni Hadifa and Tahar Souk and over two harvest seasons (2015 and 2016). Gravimetrical measurements consisted in: In-hull weight, nut weight, kernel weight, hull percentage, shelling percentage, true density, bulk density, and porosity. The outcomes of ANOVA demonstrated that cultivar, site, harvest season, and their interactions affected significantly almost gravimetrical traits. In fact, hull percentage, kernel bulk density, and both nut true and bulk densities were mainly under genotypic dependency, while harvest season (climatic factor) was the main variability source in kernel weight. Furthermore, site (edaphic factor) was the most important in determining in-hull weight, nut weight, and kernel true density, while shelling percentage, and kernel and nut porosities were controlled jointly by genetic and edaphic factors. Wide variabilities were found between cultivars, sites, and harvest seasons for almost parameters as demonstrated by LSD’s test. Almond kernels from our cultivars were very small (cv. ‘Tuono’), small (cvs. ‘Ferraduel’, ‘Ferragnes’, and ‘Marcona’), and medium (cv. ‘Fournat de Brezenaud’). Furthermore, corresponding nuts were hard (cvs. ‘Fournat d Brezenaud’ and ‘Tuono’) to very hard shelled (cvs. ‘Ferraduel’, ‘Ferragnes’, and ‘Marcona’). Among sites, fruits harvested from Bni Hadifa performed better in terms of in-hull weight, nut weight, and kernel weight. Whereas, Tahar Souk had the greatest values of hull percentage and shelling percentage. Principal component analysis (PCA) allowed a good discrimination of cultivars, sites, and harvest seasons. The first component was of genetic order along which cultivars were separated, while the second and the third components exerted together an environmental control since they separated sites and harvest seasons, respectively. Significant correlations were highlighted among studied characteristics. The most important ones were modeled through simple regressions and therefore they can be used to predict each other.

Evaluation of Egyptian Chia ( Salvia hispanica L.) Seeds , Oil and Mucilage as Novel Food Ingredients

Due to the great potential of chia (Salvia hispanica L.) seeds as a new promising food, this investigation was carried out to characterize the Egyptian chia seeds comparing with an imported one. Physical, chemical and technological properties of both seeds were determined. The results showed that the local chia seeds had slightly higher length, width, lightness (L*), redness (a*), yellowness (b*) , kernel percentage and relatively smaller seed index, thickness, bulk density and hull percentage than imported one. The content of lipids (~34%), proteins (~24%), crude fiber (~20%), mucilage (~7%) was relatively higher, ash (~4.5%) and nitrogen free extract (~9%) was slightly lower in imported than local chia seeds. Caloric value of both seeds was nearly similar, 522 kcal/100 g. Potassium, phosphorus and copper value was higher and sodium, zinc, manganese, magnesium and iron content was lower in imported than local chia seeds. The crude oil of both seeds had amber color, clear appearance, nearly the same constants and separated by TLC technique into identical seven classes and triglyceride groups. The major oil class was triglycerides and the main triglycerides were the nine double bonds group. Up to 5o% of chia seed oil fatty acids was polyunsaturated mainly linolenic (~63%) and linoleic (~17 %) acids .Saturated to unsaturated and ω6 to ω3 fatty acids ratio's in chia seed oil were 1: 9.5 and 1: 3.5, respectively. Whole seeds and its flour, oil and mucilage were used in preparing cold and hot drinks, corn cake, biscuits, salad dressing, jam like product and jelly. The sensory characteristics of these products were well accepted by panelists.

Study of physicochemical, cooking and nutritional properties of promising rice varieties of Tamil Nadu

The present study was aimed to compare physiochemical and cooking properties of high yielding rice varieties of Tamil Nadu. Various physiochemical properties were studied in twenty five rice varieties. The milling percentage ranged between ADT 44 (50.0) to ADT 42 (71.0). HRR% varied from IR 50 (45.0) to CR1009 (64.0). The hulling percentage highly significantly associated with milling percentage, head rice recovery and gel consistency. Milling percentage positive significant association with HRR, BER and GC. The kernel length is highest in ADT 41(7.5 mm) which shows long grain length and lowest in short grain type ADT 37(4.9 mm) while the kernel breadth ranged between 1.9 – 2.9 mm. The Kernel length after cooking ranged from ADT 37(8.0mm) to ADT 41 (11.5mm). The volume expansion ratio in rice cultivars ranged from 3.27 in TKM 13 to 4.7 in ADT 39 and the gel consistency ranged from 48.0- 118.0 mm. The varieties IR50, ADT 45, ADT 41 and ADT 48 poses high zinc content more than 30μg/g in brown rice. The relationship between physical, cooking and nutritional properties was determined using Pearson’s correlation. Correlation was done for determining the nature of interaction among the characters. The cluster analysis suggested that the genotypes present in cluster I showed high hulling percentage, Milling percentage and Head rice recovery.

Physical performance of particleboards using Castor oil-based adhesive

ABSTRACT Reconstituted wood panels are widely used in various branches of the wood industry, such as in the furniture sectors and various segments of urban and rural construction. In Brazil, agricultural and forestry residues are abundantly generated, making feasible the study, development and application of alternative and sustainable materials, produced from the use of these wastes. The aim of this study was to produce high-density homogenous panels with wood residues of Pinus elliottii and oat hulls (Avena sativa), pressed with two types of adhesive, castor oil-based polyurethane and melamine formaldehyde, and to evaluate the physical performance of these panels. The physical performance of the panels was evaluated based on the ABNT NBR 14810: 2006, ANSI A208.1: 1999 and BS EN 312: 2003 standards. Analysis of variance (ANOVA) was performed to test the influence of the factors percentage of oat hull, percentage of adhesive and type of adhesive, and the interactions between these factors on the physical properties of the panels. The results indicated physical properties, in some treatments superior to the requirements stipulated by the consulted standards. It was concluded that the panels produced with the castor oil-based polyurethane adhesive showed better physical performance when compared with the panels produced with the melamine formaldehyde adhesive.

Genetic variability studies in ADT 43/Seeraga samba cross derivatives of rice (Oryza sativa L.)

In the present investigation 11 quantitative characters viz., days to 50% flowering, plant height, flag leaf length, flag leaf width, leaf length, leaf width, number productive tillers, panicle length, number of filled grain, thousand grain weight, single plant yield and 16 qualitative characters viz., Hulling percentage, milling percentage, kernel Length, kernel breadth, Length/breadth ratio, kernel length after cooking, kernel breadth after cooking, linear elongation ratio, breadth elongation ratio, cooking time, water up-take, volume expansion ratio, alkali spreading value, gel consistency, amylose content and head rice recovery were studied for ADT43/Seeragasamba cross derivatives in F8 generations. The quantitative characters had shown less difference between PCV and GCV. Out of eleven quantitative characters studied, five characters viz., Flag leaf length, Leaf length, number of productive tillers, thousand grain weight and single plant yield had shown high phenotypic coefficient variation (PCV) and genotypic coefficient variation (GCV) along with high heritability(h2) and genetic advance (GAM). The quality characters viz., Alkali spreading value and gel consistency had shown high phenotypic coefficient variation (PCV) and genotypic coefficient variation (GCV) along with high heritability (h2) and genetic advance (GAM). These characters are less influenced by environment. The additive gene action governed the above-mentioned characters and additive gene actions are responsible for selection and is beneficial crop improvement programme.

Milling and Physical Characteristics of Pigmented Rice Varieties

In the present study, four different pigmented rice varieties, namely glutinous white rice, black rice and two red rice varieties (TPS-1 and TKM-9) were evaluated for various quality aspects in terms of milling and physical characteristics such as hulling percentage, milling percentage, whole kernel recovery, milling loss, thousand grain weight, grain volume, bulk density, true density, grain length, grain width and L/B ratio. Among the four rice varieties TPS-1 had the highest hulling percentage, milling percentage, whole kernel recovery percentage. While as, glutinous white rice had the lowest milling loss. Thousand grain weight, grain volume was higher in glutinous white rice variety. Bulk density and true density were found to be highest for glutinous white rice followed by TPS-1, TKM-9 and black rice. Milling characteristic in terms of hulling percentage, milling percentage, whole kernel recovery and milling loss showed significant difference between the varieties. L/B ratio was found to be highest for glutinous white rice followed by TPS-1, TKM-9 and black rice variety. Grain length and grain width observed range from 5.38 – 6.38 mm and 1.90 – 2.24 mm.

Hull content and chemical composition of whole seeds, hulls and germs in cultivars of rapeseed (Brassica napus)

Objective : To study of the compositional breakdown of seed components between the integument and the germ and its variability according to genetic and environmental factors. Methods: The study used 19 rapeseed lots grown in two areas of contrasted agronomical potential harvested in 2011. Pure fractions of hulls and germs were mechanically separated by centrifuge impacts after freezing the seeds. Chemical composition of the whole seeds and the pure kernel and hull fractions was determined. The results were used to calculate the seed hull content. Results: Hull accounted for 18.2% of total seed content. Real oil content of the hulls (8.4% dry basis) was lower than in the literature. Hulls contained 2.9% of the oil, 11.2% of the proteins, 73% of the NDF; 80% of the ADF, 95% of the lignin and 6.0% of the glucosinolates of the whole seed. The percentage of hulls in total seed content shows low variability, although the oil and the protein content of the fractions were significantly affected by cultivar and to a lesser extent by geographic location of the crops. Conclusion: Completely dehulled seeds could result in a meal with 48.3% protein (dry basis) and low fiber content (10.8% NDF, 6.6% ADF, 0.5% ADL) but higher glucosinolate content (130% compared to defatted seeds).

Supercritical extraction and fractionation of Jatropha curcas L. oil for biodiesel production

The objective of this study was to evaluate the feasibility of supercritical oil extraction from Jatropha curcas L (JCL). The influence of the operating conditions on oil yield, free fatty acid content of JCL oil, and oil quality was examined, which included pressure, temperature, particle size, and percentage of hull. The conditions for the fractionation of fatty acid were selected to obtain good-quality oil for biodiesel production. Finally, an experiment was conducted under different conditions in which the greatest amount of free fatty acids (FFA) (26.3wt.%) was extracted during the first fractions and then the pressure was increased to achieve good oil removal (91wt.% oil yield) performance with low content of free fatty acids (1wt.%). This study has a promising role to fill as a more cost-effective processing technology, and it is not necessary to carry out a degumming, esterification and dehydration in the oil of the last fractions. Furthermore, all the phorbol ester was removed from the oil by conducting a supercritical extraction using CO2.