Performance evaluation and stability analysis of malt barley (Hordeum vulgare L.) varieties for yield and quality traits in Eastern Amhara, Ethiopia

Background Barley (Hordeum vulgare L.) is an annual cereal crop that belongs to the grass family Poaceae of the tribe Triticeae. It is the fifth most important cereal crop after teff, wheat, maize and sorghum in area coverage in Ethiopia. Important malting barley characteristics include kernel size, kernel protein content, extractable malt and diastatic power. Malt barely is an important crop in the study area; however, the productivity is low in the area varying from 15 kg ha−1 to 21 kg ha−1. The aim of the study was to identify high yielding, standard quality and stable malting barley variety to the study areas and similar agro-ecologies. Field experiments were conducted using eight improved malt barely varieties during the main cropping seasons (from the first week of July to end of October) in 2016 and 2017 at two selected sites Dehana (Amede work) and Lalibela (Medagai)) in north east Ethiopia. Data on grain yield and yield related traits, and quality attributes were recorded. Days to 50% heading (DH), and days to 90% maturity (DM) were recorded on plots basis. Plant height (PH, in cm), spike length (SPL, in cm), and number of seeds per spike (SPS) were measured on five randomly selected plants per plot of the central four rows. Mean grain yield (GY; grams of grain produced per plot, converted in kg ha−1), above ground dry biomass or biological yield (BY; dry weight of the above ground harvested biomass grams per plot, in kg ha−1) and thousand grain weight (TGW; weight of 1000 kernels, in grams) were measured on whole plots. Data were analyzed using SAS software program and significance of the mean difference was tested in least significant difference Test (LSD). Result The analysis of variance for grain yield and quality traits showed that the main effects of both genotypes and environments, and their interaction effect, were highly significant (P ≤ 0.01). The environment main effect accounted for 42%, 38% and 50% of the total grain yield, thousand kernel weight and kernel protein content variation, respectively. The average grain yield across varieties varied from 1652 kg ha−1 to 3377 kg ha−1. Conclusions Three malting barley varieties (IBON174/03, EH1847 and Bahati) were found to be relatively high yielding, stable for grain yield and full fill the quality parameters. Therefore, these varieties are recommended for production. A further study is required on agronomic practices and brewing quality attributes in malt barley.

Performance Evaluation of Malt Barley (Hordeum vulgare L.) Varieties for Yield and Quality Traits in Eastern Amhara Regional State, Ethiopia

Barley (Hordeum vulgare L.) is an annual cereal crop that belongs to the grass family Poaceae of the tribe Triticeae. Due to the establishment and production capacity of malt and beer factories in Ethiopia, malt barley production demand increased from time to time. Eight released malt barley varieties were evaluated in four environments in Wag-himra and Lasta districts in the main production season for two years (2016 and 2017). The objective of the trial was to identify a high yielder and standard-quality malting barley variety for production. The trial was conducted using a randomized complete block design with three replications on a plot size of 1.2 m width with that of 2.5 m length. The results revealed that there was a highly significant difference in grain yield and quality traits ( p < 0.05 ). The kernel protein and starch content of the varieties ranged from 9.85 to 11 and 63–65%. The thousand kernel weight of the varieties was in the range of 32.5 to 46.4 g. EH1847 (3340 kg ha−1), IBON174/03 (3351 kg ha−1), and Bahati (3220 kg ha−1) were the first three best performing high yielder and best varieties that fulfilled quality parameter requirements set by the National Standard Authority for malting barley. Therefore, these varieties are recommended for production in the Wag-himra and Lasta agroecologies for their high yield, kernel size, and kernel protein content. Further study is required on agronomic practices and brewing quality attributes in malt barley.

Obtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger

Broken kernels are among the by-products of processing cashew nuts which have less commercial value. The present work aimed to obtain a cashew kernel protein concentrate from broken kernels, and then characterize it as well as using it in a vegetable burger formulation. The concentrate was obtained by isoelectric precipitation at four different pHs and subsequent drying. Higher yield was 58.6% of proteins (pH 4.0 and 4.5). The concentrate showed Water Absorption Capacity (WAC) of 1.85 mL/g and Oil Absorption Capacity (OAC) of 1.06 mL/g, as well as low solubility in aqueous medium and low foaming capacity. The concentrate was used in vegetable burger production as a substitute for soybean protein. The burgers were submitted to sensory evaluation and obtained an average of 6.6 on a nine-point scale, thus being within the acceptance zone. Regarding the purchase intent, 60% of the judges would probably or would certainly buy the product. Therefore, the cashew kernel protein concentrate can be used as a protein ingredient for food formulation. Producing cashew kernel protein concentrate allows the use of broken kernels generated in the cashew nut industrial process.

Direct and indirect effects of morphophysiological traits on kernel protein content of confectionary sunflower

The most important criterion for introducing new confectionary sunflower hybrids into production is high protein yield. In the breeding process it is important to identify traits which could be used as selection criteria for increased kernel protein content. Increase of kernel protein content results in increased protein yield. This research was conducted during three vegetation seasons on 22 NS high-protein two-line confectionary sunflower hybrids produced within the breeding program at IFVCNS, Novi Sad, Serbia. Strong and very strong correlations were found among the largest number of examined traits. Based on the analysis of simple correlation coefficients, strong negative correlation was determined between kernel protein content and kernel ratio (-0.516*). A weak negative interdependence was determined between head diameter, seed protein content, and kernel protein content. Positive but weak correlation was determined between kernel protein content and thickness of seed, length of seed, width of seed, and 1000 seed weight. Path coefficient analysis for kernel protein content at phenotypic level showed that the thickness of seed had a strong positive direct effect on kernel protein content (DE=382*). Kernel ratio and width of seed had a very strong direct negative effect on kernel protein content (DE=-0.990**; DE=0.600**). A weak direct positive effect of head diameter, seed protein content and length of seed was established, whereas 1000 seed weight had a weak direct negative effect on kernel protein content. Path coefficient analysis indicates showed that the thickness of seed has high great influence on kernel protein content, and an important selection criterion for breeding for high protein yield.