THE FORMATION OF BIOCHEMICAL COMPONENT OF GRAIN FLOUR OF DIFFERENT HYBRIDS OF SORIZ
The article presents the results of a study of the biochemical component (the content of starch, protein, dietary fiber, ash, fat, fatty acids, vitamins and mineral elements) of flour of various soriz hybrids. The main constituent of soriz flour was starch. The content of which in the flour varied...
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Uman National University of Horticulture
2021
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oai:doaj.org-article:b30137038cbf4412b16a1c722fd72cad2021-11-10T08:48:43ZTHE FORMATION OF BIOCHEMICAL COMPONENT OF GRAIN FLOUR OF DIFFERENT HYBRIDS OF SORIZ10.31395/2310-0478-2021-1-66-702310-046X2310-0478https://doaj.org/article/b30137038cbf4412b16a1c722fd72cad2021-09-01T00:00:00Zhttps://visnyk-unaus.udau.edu.ua/assets/files/2021-1/14.pdfhttps://doaj.org/toc/2310-046Xhttps://doaj.org/toc/2310-0478The article presents the results of a study of the biochemical component (the content of starch, protein, dietary fiber, ash, fat, fatty acids, vitamins and mineral elements) of flour of various soriz hybrids. The main constituent of soriz flour was starch. The content of which in the flour varied from 75.1 to 76.2 %, depending on the hybrid. The content of other components was low. The protein content was 13.0–13.5 %; the ash content was 1.0-1.6%, depending on the hybrid. The content of other components either did not change, or changed little. Research results indicate that the main fatty acid is oleic acid (C18:1), the proportion of which was 39–41 %, depending on the hybrid. From saturated fatty acids in soriz flour, palmitic (C16:0) is the main one – 29–30 % depending on the hybrid. The content of other saturated fatty acids was 1–2 % of their total content. In the group of polyunsaturated fatty acids, the proportion of linoleic acid (C18:2) was the highest – 28–30 %, depending on the culture hybrid. It should be noted that the proportion of trans fats (fatty acid isomers) was only 1 % of the total fatty acid content. In the group of fat-soluble provitamins of soriz flour, the highest share was occupied by tocopherol – 12 %, and the content of β-carotene was the lowest – 0.1 mg/100 g of flour. Of the group of water-soluble vitamins, the B3 content was the highest – 42 % of their total content. The share of vitamin B2 was low – 0.1–0.2 %. It should be noted that the content of other vitamins changed little depending on the studied soriz hybrids. The highest daily requirement is satisfied by 100 g of soriz grain with vitamin B1 – by 69–75 %, and the least – with vitamin B4 – by 0.4 %. Vitamin B3 satisfies this need by 22–27 %, B5 – by 11–12 %, and other vitamins – by 0.8–7 %. It should be noted that according to the index of complex assessment of the content of vitamins, all soriz hybrids were the same, since it was at the level of 0.05. In addition, such an indicator testifies to the low biological value of the grain of this culture. Of the studied mineral elements, soriz flour is rich in zinc and magnesium, since 100 g of grain provides the greatest daily requirement for them. This indicator for manganese was at the level of 8 %, and for zinc – 5 %. For other elements – 1–2 %. It should be noted that the content of chemical elements did not change depending on the hybrid of this culture (the index of the complex assessment was 0.04).V. V. LiubychUman National University of HorticulturearticleAgriculture (General)S1-972ENRUUKВісник Уманського національного університету садівництва, Vol 1, Pp 66-70 (2021) |
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Agriculture (General) S1-972 |
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Agriculture (General) S1-972 V. V. Liubych THE FORMATION OF BIOCHEMICAL COMPONENT OF GRAIN FLOUR OF DIFFERENT HYBRIDS OF SORIZ |
| description |
The article presents the results of a study of the biochemical component (the content of starch, protein, dietary fiber, ash, fat,
fatty acids, vitamins and mineral elements) of flour of various soriz hybrids. The main constituent of soriz flour was starch.
The content of which in the flour varied from 75.1 to 76.2 %, depending on the hybrid. The content of other components was
low. The protein content was 13.0–13.5 %; the ash content was 1.0-1.6%, depending on the hybrid. The content of other
components either did not change, or changed little.
Research results indicate that the main fatty acid is oleic acid (C18:1), the proportion of which was 39–41 %, depending on
the hybrid. From saturated fatty acids in soriz flour, palmitic (C16:0) is the main one – 29–30 % depending on the hybrid.
The content of other saturated fatty acids was 1–2 % of their total content. In the group of polyunsaturated fatty acids, the
proportion of linoleic acid (C18:2) was the highest – 28–30 %, depending on the culture hybrid. It should be noted that the
proportion of trans fats (fatty acid isomers) was only 1 % of the total fatty acid content.
In the group of fat-soluble provitamins of soriz flour, the highest share was occupied by tocopherol – 12 %, and the content
of β-carotene was the lowest – 0.1 mg/100 g of flour. Of the group of water-soluble vitamins, the B3 content was the highest
– 42 % of their total content. The share of vitamin B2 was low – 0.1–0.2 %. It should be noted that the content of other
vitamins changed little depending on the studied soriz hybrids. The highest daily requirement is satisfied by 100 g of soriz
grain with vitamin B1 – by 69–75 %, and the least – with vitamin B4 – by 0.4 %. Vitamin B3 satisfies this need by 22–27 %,
B5 – by 11–12 %, and other vitamins – by 0.8–7 %. It should be noted that according to the index of complex assessment
of the content of vitamins, all soriz hybrids were the same, since it was at the level of 0.05. In addition, such an indicator
testifies to the low biological value of the grain of this culture.
Of the studied mineral elements, soriz flour is rich in zinc and magnesium, since 100 g of grain provides the greatest daily
requirement for them. This indicator for manganese was at the level of 8 %, and for zinc – 5 %. For other elements – 1–2 %.
It should be noted that the content of chemical elements did not change depending on the hybrid of this culture (the index
of the complex assessment was 0.04). |
| format |
article |
| author |
V. V. Liubych |
| author_facet |
V. V. Liubych |
| author_sort |
V. V. Liubych |
| title |
THE FORMATION OF BIOCHEMICAL COMPONENT OF GRAIN FLOUR OF DIFFERENT HYBRIDS OF SORIZ |
| title_short |
THE FORMATION OF BIOCHEMICAL COMPONENT OF GRAIN FLOUR OF DIFFERENT HYBRIDS OF SORIZ |
| title_full |
THE FORMATION OF BIOCHEMICAL COMPONENT OF GRAIN FLOUR OF DIFFERENT HYBRIDS OF SORIZ |
| title_fullStr |
THE FORMATION OF BIOCHEMICAL COMPONENT OF GRAIN FLOUR OF DIFFERENT HYBRIDS OF SORIZ |
| title_full_unstemmed |
THE FORMATION OF BIOCHEMICAL COMPONENT OF GRAIN FLOUR OF DIFFERENT HYBRIDS OF SORIZ |
| title_sort |
formation of biochemical component of grain flour of different hybrids of soriz |
| publisher |
Uman National University of Horticulture |
| publishDate |
2021 |
| url |
https://doaj.org/article/b30137038cbf4412b16a1c722fd72cad |
| work_keys_str_mv |
AT vvliubych theformationofbiochemicalcomponentofgrainflourofdifferenthybridsofsoriz AT vvliubych formationofbiochemicalcomponentofgrainflourofdifferenthybridsofsoriz |
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