Technological Properties of Wheat/Trifoliate Yam (Dioscorea dumetorum) Hardened Tubers Composite Flours

The ability of trifoliate hardened-yam flours to partially substitute wheat flour in food formulations was assessed. Three varieties of hardened-yam flour were incorporated in wheat flour in proportions of 0, 10, 20, 30, 40, and 50% (w/w). Samples were evaluated for protein content, Zeleny sedimentation index, Hagberg falling number, functional properties (WAC, WSI, and OAC), and some rheological properties including dough rupture pressure (P), extensibility (L), stability (P/L), and deformation energy (W). Results showed that trifoliate hardened-yam flours do not have acceptable baking properties as pictured by the low Zeleny sedimentation index and the low Hagberg falling number. Protein quality (Zeleny index, 31) of wheat flour helped to compensate gluten deficit of yam flours, but the amylasic activity determined by the Hagberg falling number could not be adjusted, which resulted in a loss of extensibility (L) of the paste at 10% substitution. Multivariate analysis of experimental data regrouped wheat flour and all wheat/hardened-yam treated with kanwa composite flours in one homogeneous cluster. Although wheat/hardened-yam treated with kanwa composite flours had physicochemical and functional properties similar to wheat, the inadequate diastasic activity makes them inappropriate for bread making, marking the strongest influence of that parameter.

Performance of Wheat Varieties (Triticum aestivum L.) under Conservation Tillage Practices in Organic Agriculture

Field experiments were conducted to determine the effects of tillage systems and varieties on growth, yield and quality of wheat crop (Triticum aestivum L.). The experiments conducted at two sites were laid out in a split-plot design with four replicates, three main plots [conventional tillage (CT), no-tillage (NT) and minimum tillage (MT)] and four sub-plots (‘Siette’, ‘Panifor’, ‘Myrto’, ‘Estero’). The soil porosity and total nitrogen were higher in soils subjected to conservation tillage systems (NT and MT) than under conventional tillage. There were no differences in root growth neither between the tillage systems nor among the varieties. Yield was influenced by the tillage system and variety. The highest grain yield (421-459 kg ha-1) was found under the CT system with ‘Siette’, ‘Myrto’ and ‘Estero’ varieties. In contrast, the highest grain yield was observed under conservation tillage (NT and MT) with ‘Panifor’ variety. There were no significant differences between the tillage systems concerning the protein content and Zeleny value. In contrast, the highest Hagberg falling number was found with MT. Zeleny value was positively and significantly correlated with protein content. High flour quality, as demonstrated by high protein content and Zeleny value, and low Hagberg falling number, was produced in the ‘Estero’ variety.

Helios hard red spring wheat

Helios hard red spring wheat (Triticum aestivum L.) has expressed high grain yield and medium time to maturity. The straw length and strength, volume weight, and seed size were intermediate to the check cultivars. It expressed resistance to prevalent races of stem rust and loose smut, intermediate resistance to common bunt and Fusarium head blight, and moderate susceptibility to leaf rust and leaf spots. It expressed resistance to pre-harvest sprouting and high Hagberg falling number. The end-use suitability of Helios was similar to that of the controls and, therefore, it is eligible for all grades of the Canada Western Red Spring (CWRS) wheat class. Key words: Triticum aestivum L., cultivar description, grain yield, disease resistance, Hagberg falling number