Review Article of American Journal of Agricultural Research
Review on the protein content of different wheat varieties
Kulumsa Agricultural Research Center
In the world wheat varieties are grown over a wide agro-climatic range and as such are anticipated to exhibit quality differences. Pakistan and Ethiopia are best examples of wheat producers found in different agro-climatic ranges. Grain protein percentage is an important component of grain quality. Protein contents measured by standard Kjeldahl method show a higher level than protein contents calculated from NIRS. Generally grain protein contents in wheat varies between 8% and 17%, depending on genetic make-up and on external factors associated with the crop. The Pakistan’s results regarding standard Kjeldahl analysis of protein reveals highest level of 11.2% protein in variety Bakhtawar-92, while Tatara, Watan, Bhakkar-01, Wafaq-01, Gandam-2002 and Chudry-97 contain 11.0% protein. The lowest value is present in Saleem-2000 (9.0%).
Wheat grain quality of three bread wheat varieties namely Pavon 76, HAR 2501 and HAR 2536 grown in Arsi and Bale areas of Ethiopia were determined. The wheat varieties had a protein content of 10.60, 11.53 and 10.70%, respectively. Relatively, the wheat varieties collected from Ethiopia has higher amount of protein content compared to those of Pakistan wheat varieties. This variation may be due to method differences but not significant at 95% confidence level. This study is significant to further improve their nutritional excellence.
Keywords: Bread Wheat; Grain Quality; Wheat varieties; Protein content
How to cite this article:
Abraha Gebregewergis.Review on the protein content of different wheat varieties. American Journal of Agricultural Research, 2020,5:88
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