INFLUENCE OF PARENTAL FORMS ON CHANGES IN THE CONTENT OF MINERAL ELEMENTS IN GRAIN OF NEW WINTER TRITICALE HYBRID STRAINS
The paper presents a study on the content of Ca, Mg, K, Mn, Zn, Cu, and Fe in kernels (F5 generation) of winter triticale produced by crossbreeding three maternal with two paternal forms. As maternal forms, two strains were used, IGS 5101, FDT 975, as well as cultivar Alzo. The paternal components consisted of strains LAD 122 and F 8063. Morphologically established hybrid strains were selected at the Institute of Genetics, Plant Breeding and Biotechnology of the University of Life Sciences in Lublin. The component selection for crossbreeding was performed to achieve hybrids with great yield-forming potential and to improve the resistance to grain sprouting. Minerals were determined by the atomic absorption spectrometry (AAS) method. The results revealed differentiation in amounts of the analysed mineral components in hybrids depending on genotypes of the parental forms. Hybrid strains were usually characterized by a lower ash content in kernels than the parental forms. Among all the hybrids, strain IGS 5101 × F 8063 was distinguishable by its higher content of K, Ca, Mn, and Fe in grain versus both parental forms. It also excelled exceeded the other hybrids in respect of Ca, K and Mn. Tests on the mineral components in hybrid triticale strains indicate that it is possible to shape their levels through an appropriate selection of parental forms and selection during breeding work on X Triticosecale Wittmack genus to achieve cultivars of improved nutritional value.
Composition of gluten proteins and quality parameters of winter triticale hybrids.
The HMW glutenin subunits (SDS-PAGE) and gliadin subunits (A-PAGE) were analysed in selected triticale hybrids and their parental forms. In order to enable further selection of new high-quality hybrid strains of winter triticale determinations were also carried out for protein content, falling number and soluble pentosans level. Among the identified glutenin subunits coded by loci Glu Al both in the parental forms and in hybrids the qualitatively advantageous subunit 2* usually occurred. Glutenin subunits coded by Glu-Bl: 7+25, 7+8, 6+8 for hybrids strains: IGS 5101 x LAD 122, FDT 975 x LAD 122 and AIzo x F 8063 were consistent with maternal forms. In the Aizo x F 8063 strains the additional subunits not detected in parental forms were identified as well. Electrophoretic analysis of gliadin proteins showed intralinear polymorphism of these proteins. The studies pointed to parental genotypes as the most valuable ones because of the quality of grain of hybrids: the maternal FDT 975 and paternal LAD 122. The hybrid strain FDT 975 x LAD 122 was characterised by presence of qualitatively good glutenin subunits, the highest falling number, and a higher content of soluble pentosans in the grain.
Effect of baking on the nutritive value of Pakistani bread.
The nutritive value of Pakistani breads prepared from wheat, maize, rice, barley, millet, triticale and sorghum were measured chemically, by proximate, fatty acid and amino acid analyses and biologically in N-balance experiments with growing rats. Yeast was not used in the preparation of doughs. The levels of lysine, threonine and tryptophan were in several cases negatively affected by the baking procedure. According to FAO 1973 scoring pattern, lysine and threonine were found to be the first and second limiting amino acids in most of the breads. Methionine does not appear to be the third limiting amino acid. Net protein utilisation was negatively affected by baking only in the case of barley (6%) and maize (9%) whereas the biological value was improved in triticale (8%) and sorghum (6%) compared to the corresponding unprocessed samples. The baking procedure did not affect the digestible energy in triticale. Net dietary protein calories percentage values indicate that the cereal breads, except sorghum, had values higher than 5%.