1Division of Plant Breeding and Genetics, Faculty of Agriculture Sher-e-Kashmir University of Agricultural Sciences and Technology-Jammu Main Campus, Chatha, Jammu, Jammu and Kashmir-180009, India. mallick.sam@rediffmail.com
Division of Biochemistry and Plant Physiology, Faculty of Agriculture Sher-e-Kashmir University of Agricultural Sciences and Technology-Jammu Main Campus, Chatha, Jammu, Jammu and Kashmir-180009, India
Grains of traditionally cross-bred wheat genotypes developed under stress tolerant breeding programme viz. RSP-511, RSP-529, RSP-560, RSP-561, RSP-564 and RSP-566 and national cultivars PBW-343 and PBW-175 were analyzed for the nutritional quality parameters in context to total protein, protein fractions, lysine content and phytic acid content along with essential microelements concerned to human and animal health. Composition analysis revealed that total protein, albumin(A), globulin(G), glutenin(Gln) and gliadin(Gld), sedimentation volume, A+G and lysine contents varied inter- genotypically from 10.48–12.17%, 1.31–2.03%, 0.66–0.96%, 4.53–5.20%, 3.66–4.77%, 32.43–44.57 ml, 2.21–2.70% and 2.05–2.92%, respectively, whereas phytic acid, the essential elements iron, calcium, zinc and antioxidant ranged from 0.39–0.87g/100g, 5.09–7.16 mg/100g, 43.81–50.92mg/100g, 3.45–5.75mg/100g and 5.48–37.77%, respectively. The wheat genotype RSP-529 constituted highest levels of albumin (2.03%), A+G (2.70%) and lysine (2.92%) along with good level of protein (11.38%) and also possessed maximum values in iron (7.16 mg/100g), second highest in zinc (5.48mg/100g) along with highest antioxidant (37.77%) and very low (second lowest) phytic acid (0.41g/100g) content and hence was found nutritionally most potential genotype. However, the genotype was little behind in chapatti making quality as it showed low Gln (4.75%) and Gld (3.94%) values and sedimentation volume (34.42ml) in comparison to other genotypes. The RSP-561 and PBW-343 genotypes revealed superiority in protein, Gln, sedimentation volume, gluten (Gln+Gld) compositions with values 12.17 and 11.71%, 5.20 and 4.99%, 44.57 and 38.22 ml, 9.97 and 9.38% respectively and also in iron, calcium, zinc having levels 6.89 and 7.11 mg/100g, 50.58 and 50.92 mg/100g, 5.75 and 3.45 mg/100g respectively along with moderate lysine, phytic acid, and antioxidant compositions (2.26 and 2.32%, 0.81 and 0.76g/100g, and 16.69 and 14.95% respectively) and hence were considered as superior genotypes for chapati making quality comprising of high nutritional values in which RSP-561 stood higher rank compared to PBW-343. RSP-566 constituting protein (10.68%), sedimentation volume (40.43), Gluten (Gln 4.85 and Gld 3.64%), iron (6.92), calcium (49.25) zinc (5.00), antioxidant (17.60%) and lowest phytic acid content (0.39mg/100g) followed PBW-343. RSP-560 and PBW-175 which possessed good levels of total protein, sedimentation volume, protein fractions, lysine and ranged medium in essential element levels were featured to have significantly rich chapati making quality but moderate nutritional qualities.
Nutritional quality, protein fractions, albumin, gluten, lysine, phytic acid, iron, calcium, zinc
