Chemical composition as quality parameters of ZP soybean and wheat genotypes
2009
Zilic, S., Maize Research Institute Zemun Polje, Belgrade - Zemun (Serbia) | Hadzi-Taskovic-Sukalovic, V., Institute for Multidisciplinary Research, Belgrade (Serbia) | Srebric, M., Maize Research Institute Zemun Polje, Belgrade - Zemun (Serbia) | Dodig, D., Maize Research Institute Zemun Polje, Belgrade - Zemun (Serbia) | Maksimovic, M., Military Medical Academy, Belgrade (Serbia). Institute of Hygiene | Mladenovic-Drinic, S., Maize Research Institute Zemun Polje, Belgrade - Zemun (Serbia) | Crevar, M., Maize Research Institute Zemun Polje, Belgrade - Zemun (Serbia)
This research is focused on the analysis of chemical characteristics of ZP soybean and wheat genotypes, as well as, on nutritional differences between this two complementary plant species. The experiment material consisted two bread (ZP 96/I and ZP 87/Ip), two durum (ZP 34/I ZP and ZP DSP/01-66M) wheat genotypes and four soybean cultivars (Nena, Lidija, Lana and Bosa) of different genetic background. All ZP soybean genotypes, except Lana, had over 40% of total proteins by dry matter. Lana and Lidija, variety of recent creation, developed as a result of selection for specific traits, had high oil content. Wheat genotypes had much a lower content of ash, oil, total and water soluble proteins than soybean cultivars. Lignin content varied much more among soybean than among the wheat genotypes. Generally, contents of total phenolics, carotenoids, and tocopherol were more abundant in ZP soybean than bread and durum wheat genotypes.
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