Статті в журналах: "Wheat Nutrition"

1

Ulatowski, Lynn, and Marina Marusic. "Is Wheat Bread a Better Choice Than White Bread?" Current Developments in Nutrition 5, Supplement_2 (June 2021): 568. http://dx.doi.org/10.1093/cdn/nzab043_020.

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Abstract Objectives Are wheat bread products healthier than white bread products at sandwich restaurants? Methods An online nutritional analysis was conducted for wheat and white bread item from seven restaurants. Nutritional apps, including Cronometer (www.cronometer.com) and restaurant websites nutrition information were used to collect the data. Specifically, nutritional information was used to compare one wheat and one white bread product from each restaurant in the following nine categories: Calories, total fat, saturated fat, trans fat, sodium, cholesterol, total carbohydrates, dietary fiber, sugar, and protein. In order to maintain consistency, the data were normalized to weight of the bread product. Results The results suggest that what is determined a ‘healthy’ choice is dependent on the specific nutritional characteristics. For instance, white bread consistently showed lower Calories, total carbohydrates, added sugars, and sodium. However, the wheat bread had higher protein content and 2–3 times the dietary fiber compared to its white bread counterpart. Conclusions These results reinforce the idea that healthier choices may be individualized and underscores the trend towards personalized nutrition. Funding Sources None.

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2

Ondřej, Sedlář, Balík Jiří, Kulhánek Martin, Černý Jindřich, and Kos Milan. "Mehlich 3 extractant used for the evaluation of wheat-available phosphorus and zinc in calcareous soils." Plant, Soil and Environment 64, No. 2 (February 6, 2018): 53–57. http://dx.doi.org/10.17221/691/2017-pse.

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Relation between wheat (Triticum aestivum) nutritional status determined at the beginning of stem elongation and during anthesis, respectively, and available content of phosphorus (P-M3) and zinc (Zn-M3) determined by the Mehlich 3 extractant was studied. Both one-year pot experiment with spring wheat and two-year on-farm trials with winter wheat were run on various calcareous soils (pH values of 7.18–7.94, median 7.80, P-M3 1–289 ppm, median 54, and Zn-M3 2–14 ppm, median 4), in the Czech Republic (Central Europe). Phosphorus nutrition index (ratio of phosphorus concentration in shoot biomass to critical phosphorus concentration – Pc) was calculated using the Belanger et al.’s model: Pc = –0.677 + 0.221N – 0.00292N(2), where both phosphorus and nitrogen concentrations were expressed in g/kg shoot dry matter. Unlike phosphorus concentration in shoot biomass, phosphorus nutrition index significantly correlated with P-M3 content in soil. Optimal values of the phosphorus nutrition index were recorded if P-M3 was 51–68 ppm. Zinc concentration in shoot biomass more strongly correlated with P:Zn ratio (M3) in soil compared to Zn-M3 content in soil. P:Zn ratio in shoot biomass of 130:1 did not lead to phosphorus deficiency and corresponded to P:Zn (M3) ratio in soil of 9.3:1–14.3:1.

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3

Nakov, Gjore, Nastia Ivanova, Tzonka Godjevargova, and Stanka Damyanova. "PUBLIC OPINION SURVEY ABOUT CONSUMPTION OF CEREALS AND THEIR PRODUCTS IN THE REPUBLIC OF MACEDONIA AND THE REPUBLIC OF BULGARIA." Applied Researches in Technics, Technologies and Education 6, no. 1 (2018): 62–68. http://dx.doi.org/10.15547/artte.2018.01.010.

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Cereals in nutrition provide the energy necessary for daily functions and usual metabolic processes. Apart from being used as basic raw material in beer and whisky production, barley is more often used in baking industry through fortifying wheat products or through complete replacement of wheat flour with barley flour. Triticum monococcum L. is a wild wheat whose interest for cultivation rises due to dietetic nutritive aspects of this particular type of wheat, mainly because of the important role in preventing cancer, diabetes and chronic diseases. The aim of this abstract is to assess the knowledge and attitudes of consumers in the Republic of Macedonia and the Republic of Bulgaria regarding the consumption of cereals in daily nutrition and products from different cereals.

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4

Din, Zia ud, Parvez Iqbal Paracha, Zahoor ul Haq, Zahoor Ahmad, Zara Khan, and Muhammad Asif. "Wheat Productivity: Role of Farmers’ Nutritional Status." Turkish Journal of Agriculture - Food Science and Technology 4, no. 8 (August 15, 2016): 692. http://dx.doi.org/10.24925/turjaf.v4i8.692-699.770.

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This follow-up study was carried out to investigate association of wheat productivity with the nutritional status of farmers in an agricultural area of North West Pakistan. A total of 1200 small scale farmers were randomly recruited and screened for nutrition status. Total of 226 farmers were found malnourished. An equal number of well-nourished farmers were randomly selected; detailed data on wheat yield and relevant confounding factors were collected interviewing groups. Multivariate linear regression analysis was performed to identify factors in relation to wheat yield. Comparing to well-nourished, malnourished farmers were more likely to report less wheat yield. Agricultural predictors that independently and significantly explained variation in wheat production included crop rotation, sowing time, and per acre agricultural inputs. Farmers' nutritional status; and dietary patterns further increased variance in wheat yield. The study findings reaffirmed the importance of farmers' nutritional status in predicting wheat yield.

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5

Echeverría, H. E., C. A. Navarro, and F. H. Andrade. "Nitrogen nutrition of wheat following different crops." Journal of Agricultural Science 118, no. 2 (April 1992): 157–63. http://dx.doi.org/10.1017/s0021859600068738.

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SUMMARYA trial using a split-plot with blocks design was carried out at the INTA Balcarce Experimental Station, Argentina on a typic argiudol soil to evaluate N nutrition in wheat after different preceding crops and using two rates of N fertilization (0 and 90 kg N/ha).Wheat (Triticum aestivum), soyabean (Glycine max), sunflower (Helianthus annuus) and maize (Zea mays) were grown in different combinations for two successive years (1984/85 and 1985/86).No water stress was detected during either growing season. Nitrogen availability was altered by the previous crops grown, but the effect lasted only for one season. Wheat following maize yielded least with no N and responded most to N fertilization. The highest yields of wheat without N and the lowest response by wheat to N fertilization were found after crops of soyabean and sunflower.Wheat after a fertilized wheat crop did not respond to N fertilization because of a serious attack of take-all (Gaeumannomyces graminis tritici).The nitrate concentration in wheat stem bases was found to be a good estimator of the availability of soil N.

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6

Davydova, O. E., M. D. Axylenko, S. I. Kotenko, A. P. Gaevskyi, and V. G. Kaplunenko. "New composite preparations for wheat nutrition improvement." Fiziologia rastenij i genetika 48, no. 5 (October 2016): 424–32. http://dx.doi.org/10.15407/frg2016.05.424.

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7

Dänicke, S., D. Gädeken, K. H. Ueberschär, U. Meyer, and H. Scholz. "Effects ofFusarium-toxincontaminated wheat in ruminant nutrition." Mycotoxin Research 18, S1 (March 2002): 24–27. http://dx.doi.org/10.1007/bf02946056.

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8

Rehman, Abdul, Muhammad Farooq, Levent Ozturk, Muhammad Asif, and Kadambot H. M. Siddique. "Zinc nutrition in wheat-based cropping systems." Plant and Soil 422, no. 1-2 (December 7, 2017): 283–315. http://dx.doi.org/10.1007/s11104-017-3507-3.

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9

Skolnick, A. A. "Separating wheat from chaff of nutrition information." JAMA: The Journal of the American Medical Association 278, no. 13 (October 1, 1997): 1052–53. http://dx.doi.org/10.1001/jama.278.13.1052.

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10

Skolnick, Andrew A. "Separating Wheat From Chaff of Nutrition Information." JAMA: The Journal of the American Medical Association 278, no. 13 (October 1, 1997): 1052. http://dx.doi.org/10.1001/jama.1997.03550130018007.

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11

Annison, G. "The role of wheat non-starch polysaccharides in broiler nutrition." Australian Journal of Agricultural Research 44, no. 3 (1993): 405. http://dx.doi.org/10.1071/ar9930405.

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It has been well established over a number of years that the apparent metabolisable energy (AME) value of wheat is highly variable. In 1983 and 1987 in Australia two surveys indicated that approximately 25% of wheats have AME values lower than 13 MJ/kg.DM (range 10.4-15.9 MJ/kg.DM). Following recent studies it has been proposed that the soluble non-starch polysaccharide cell-wall components of wheat (mainly arabinoxylan with some G-glucan) have an anti-nitritive activity when wheats are present at high levels in broiler diets and are responsible for the low-AME wheat phenomenon. The main findings supporting this hypothesis are (1) wheat AME values are negatively correlated with soluble non-starch polysaccharide levels, (2) low level addition (30g/kg) of commercially available pur non-starch polysaccharides to broiler diets depresses the AME,of the diets, (3) degradation of the cell wall polysaccharides in situ by addition of glycanases to broiler diets raises AME values, and (4) addition of purified wheat arabinoxylan to broiler diets depresses the AME in a dose-dependant manner. The AME depression is a result of the inhibition of starch, lipid and proteindigestion in the fore-gut. This paper reviews the experiments and the data from the studies and discusses further aspects of the anti-nutritive activity of cereal polysaccharides in broiler diets. The possible role of the gut microflora in the growth depression observed when diets containing high levels of rye, barley and wheat are fed to broiler chickens is also examined.

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12

Silveira, Teresinha Madureira de Faria, and Sidney Federmann. "Presentation of Cancer Reversal Nutrition Physical Program (CRNPP)." International Journal of Nutrology 06, no. 03 (September 2013): 122–27. http://dx.doi.org/10.1055/s-0040-1705682.

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ABSTRACTThis study aimed to review the national and international literature on the benefits of sprouted wheat as an alternative source of vitamin B12. Since it is an inexpensive food and easily accessible worldwide, this could be better used in nutritional therapies in conjunction with conventional treatment to optimize its effects and shorten the rehabilitation of the patient’s immune system during chemotherapy and radiotherapy. Given the general deficiency of food in the world, especially those with good quality protein, it is interesting to research procedures that could improve the nutritional value of2 foods available. The sprouted wheat is a food that could be better used in therapeutic diets, because besides being an affordable and low cost food, is great source of B vitamins, especially vitamin B12, containing 4.8 micrograms of B12 per gram of germinated wheat (19). (The sprouted wheat still have significant concentrations apigenin and flavonoids, substances also found in fruits and vegetables, and which have an important role in inhibiting cancer cells). We will also present a program of nutrition and physical activity to support the reversal and remission of cancer.

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13

Fazaeli, H., and A. R. Talebian Masoodi. "Nutritive value of Agaricus bisporus mushroom spent wheat straw as ruminant feed." Proceedings of the British Society of Animal Science 2002 (2002): 153. http://dx.doi.org/10.1017/s1752756200008097.

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Since last decades, much interest has been evidenced for bioconversion of lignocellulosic materials such as production of edible mushroom. In Iran, the mushroom industry has been expanded during the last 20 years and currently more than 50000 tons of mushroom compost is produced annually by aerobic fermentation system. The compost remained after cropping of mushroom constitutes a potential pollutant and its disposal increases the production cost. This waste material is usually rich of microorganisms and extra cellular enzymes (Ball and Jacksa, 1995) and contains a high level of nitrogen, calcium, phosphorus and trace elements and more degradable than the original straw in the rumen (Zadrazil, 1997). However, there are limited information regarding the nutritive value and utilisation of the mushroom spent straw in animal nutrition. This experiment was conducted to study the nutritive value and acceptability of the Agaricus bisporus mushroom spent wheat straw, obtained from bag system mushroom growing in sheep nutrition.

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14

Annison, G. "Corrigendum - The role of wheat non-starch polysaccharides in broiler nutrition." Australian Journal of Agricultural Research 44, no. 3 (1993): 405. http://dx.doi.org/10.1071/ar9930405c.

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It has been well established over a number of years that the apparent metabolisable energy (AME) value of wheat is highly variable. In 1983 and 1987 in Australia two surveys indicated that approximately 25% of wheats have AME values lower than 13 MJ/kg.DM (range 10.4-15.9 MJ/kg.DM). Following recent studies it has been proposed that the soluble non-starch polysaccharide cell-wall components of wheat (mainly arabinoxylan with some G-glucan) have an anti-nitritive activity when wheats are present at high levels in broiler diets and are responsible for the low-AME wheat phenomenon. The main findings supporting this hypothesis are (1) wheat AME values are negatively correlated with soluble non-starch polysaccharide levels, (2) low level addition (30g/kg) of commercially available pur non-starch polysaccharides to broiler diets depresses the AME,of the diets, (3) degradation of the cell wall polysaccharides in situ by addition of glycanases to broiler diets raises AME values, and (4) addition of purified wheat arabinoxylan to broiler diets depresses the AME in a dose-dependant manner. The AME depression is a result of the inhibition of starch, lipid and proteindigestion in the fore-gut. This paper reviews the experiments and the data from the studies and discusses further aspects of the anti-nutritive activity of cereal polysaccharides in broiler diets. The possible role of the gut microflora in the growth depression observed when diets containing high levels of rye, barley and wheat are fed to broiler chickens is also examined.

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15

Lacko-Bartošová, Magdaléna, Lucia Lacko-Bartošová, and Petr Konvalina. "Wheat rheological and Mixolab quality in relation to cropping systems and plant nutrition sources." Czech Journal of Food Sciences 39, No. 4 (August 29, 2021): 265–72. http://dx.doi.org/10.17221/189/2020-cjfs.

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The objective of this study was to evaluate the effect of cropping systems [integrated (INT) vs. organic (ORG)] and plant nutrition sources (synthetic in INT vs. approved organic in ORG) on analytical and rheological quality traits of winter wheat and its productivity. The results after 16 years of field experiments were evaluated. Pre-crop for winter wheat was N-fixing crop. Grain yield of winter wheat (6.8 t ha–1 in INT, 6.5 t ha–1 in ORG) did not differ significantly, while plant nutrition sources had an equal and positive effect on the yield. Crude protein quantity was higher in INT system by about 0.2%. The farinograph dough development time and dough stability were the longest for ORG and fertilised treatments. Mixolab quality indicators showed a clear distinction between ORG and INT systems and fertilisation in the protein and starch characteristics of the grain. The ORG reported longer Mixolab stability of the dough, mainly on fertilised treatment (8.8 min). Starch characteristics – torque C4 (amylolytic activity) and torque C5 (starch retrogradation) were higher for ORG system. Torque C2, protein weakening, was not affected by the cropping system. ORG system has the potential to achieve consistent, high-quality yields with significantly lower reliance on external inputs.

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16

Manne, Vignan, and Kris V. Kowdley. "You are what you wheat: effects of a whole-wheat diet compared with a refined-wheat diet on hepatic steatosis." American Journal of Clinical Nutrition 108, no. 6 (December 1, 2018): 1162–63. http://dx.doi.org/10.1093/ajcn/nqy300.

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17

Arefin, Paroma, Salma Ahmed, Md Shehan Habib, Zafar As Sadiq, Farhana Boby, Subarna Sandhani Dey, Md Abdurrahim Md Abdurrahim, et al. "Assessment and Comparison of Nutritional Properties of Jackfruit Seed Powder with Rice, Wheat, Barley, and Maize Flour." Current Research in Nutrition and Food Science Journal 10, no. 2 (September 2, 2022): 544–52. http://dx.doi.org/10.12944/crnfsj.10.2.11.

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Jackfruit (Artocarpus heterophyllus Lam.) is widely known as a nutritious fruit. They grow mostly in Brazil and some other parts of Africa and South Asian countries. Jackfruit is the national fruit of Bangladesh, and it grows copiously in the Northern part of the country. Jackfruit seed powder has been researched and used as a functional food in different food products. This work investigated some physicochemical properties and nutritional parameters of five types of grain flours collected from the northern region of Bangladesh. The grain flours are jackfruit seed powder (with spermoderm), rice powder, barley powder, wheat flour powder, and maize powder. In this study, we have observed that jackfruit seed powder is highly nutritious. So, it can also be said from the study that jackfruit seed powder from Bangladesh has a high nutritional value when compared to other flours. It can be used alone or along with these flours in different food products. Therefore, in the era of ensuring sustainable development and meeting challenges of nutrition security, jackfruit seed powder can be an appropriate choice to reduce postharvest loss and produce value-added products.

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18

Koenig, R. T., and W. L. Pan. "Chloride Enhancement of Wheat Responses to Ammonium Nutrition." Soil Science Society of America Journal 60, no. 2 (March 1996): 498–505. http://dx.doi.org/10.2136/sssaj1996.03615995006000020023x.

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19

Gutiérrez‐Boem, Flavio H., and Grant W. Thomas. "Phosphorus Nutrition Affects Wheat Response to Water Deficit." Agronomy Journal 90, no. 2 (March 1998): 166–71. http://dx.doi.org/10.2134/agronj1998.00021962009000020008x.

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20

Polishuk, Mihaylo, and Ruslan Antko. "IMPROVEMENT OF TECHNOLOGICAL APPROVALS OF SPRING WHEAT PRODUCTION IN THE CONDITIONS OF THE RIGHT-BANK FOREST UKRAINE." Agriculture and Forestry, no. 2 (October 30, 2020): 64–73. http://dx.doi.org/10.37128/2707-5826-2020-2-6.

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The article presents the effectiveness of the influence of certain agrotechnical components of the technology of growing wheat wheat in the conditions of the Right Bank Forest-steppe of Ukraine. The positive influence of application of foliar fertilization of crops is shown. The prospects of using the complex application of intensification elements are determined. It has been established that the optimization of the mode of power provides a more complete disclosure of the resource potential of plants, which increases yields. Reindeer nutrition should be considered as an element of supplementation to the soil nutrition system, primarily due to the fact that plants are able to absorb nutrients through the leaf surface only in limited quantities, with excess concentration of which possible burns or intoxication of plants. The use of foliar feeding on the background of the main fertilizer has been found to have a positive effect on productivity and quality. The role of the plant nutrition system, which allows to control the formation of grain productivity of spring wheat crops, is substantiated. It has been found that the optimization of the nutrition regime provides a fuller disclosure of the resource potential of the plants, thereby increasing the yield. Nutrition optimization provides more complete disclosure of plant resource potential, thereby increasing yields. It is determined that under the conditions of the Forest-Steppe of Ukraine the level of spring wheat yield is largely determined by the amount of rainfall that has fallen during the growing season. By optimizing the wheat's nutritional conditions, its productivity increases substantially, regardless of weather and climatic conditions. The use of mineral fertilizers, especially nitrogen in combination with phosphorus and potassium, can significantly improve the nutritional regime of the soil. The available nutrients of the plant are provided as a result of the mineralization of organic compounds by soil microorganisms and the transition of soluble mineral substances into solubility. This creates a more favorable environment for the growth and development of plants and for maintaining high soil fertility. At the end of the spring wheat vegetation, there was a redistribution of nitric and ammoniacal forms of nitrogen. It is advisable to continue research in this area and to deepen in connection with the emergence of new varieties, preparations and changes in climatic and soil conditions. Key words: spring wheat, yield, variety, sowing dates, seeding rate.

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21

Dhyani, V. C., Rajeew Kumar, D. S. Pandey, V. P. Singh, I. P. Singh, Yogesh Sharma, and Sumit Chaturvedi. "Improving Productivity of Wheat Through Mulching and Foliar Nutrition in Late Sown Wheat." International Journal of Bio-resource and Stress Management 7, no. 5 (October 7, 2016): 990–95. http://dx.doi.org/10.23910/ijbsm/2016.7.5.1564.

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22

Rosenfelder, P., M. Eklund, and R. Mosenthin. "Nutritive value of wheat and wheat by-products in pig nutrition: A review." Animal Feed Science and Technology 185, no. 3-4 (October 2013): 107–25. http://dx.doi.org/10.1016/j.anifeedsci.2013.07.011.

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23

Lukas, Vojtěch, Fernando Rodriguez-Moreno, Tamara Dryšlová, and Lubomír Neudert. "Effectiveness of Chlorophyll Meter Measurement in Winter Wheat at Field Scale Level." Agriculture (Pol'nohospodárstvo) 60, no. 2 (July 29, 2014): 41–49. http://dx.doi.org/10.2478/agri-2014-0005.

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Abstract This paper examines the relationship among chlorophyll meter Yara N-Tester readings, nutrition status and growth parameters (leaf area index (LAI), plant height) of the winter wheat plants. Data used in this study were collected in 2010 from two fields located in the Czech Republic (area 52 and 38 ha) from different farms, both with uniform and conventional crop management. The monitoring of crop stands was done at growth stage BBCH 30 in a regular sampling grid with 150 m distance between points (27 and 18 points). At each sampling point, the plant height, LAI (Delta-T SunScan) and the chlorophyll concentration (Yara N-Tester) were recorded. Plant samples were taken to analyse the content of main nutrients (N, P, K, Mg, Ca and S). The results of plant analysis showed that both fields were in different nutrition status: one in a correct status and another had a complex nutritional deficit (K, Ca and N). Linear regressions and ANOVA proved that under a multiple nutritional deficit, N-Tester readings responded to the growth of the crop, while in the adequate nutritional conditions the sensitivity of N-Tester to the variation in the nitrogen concentration is lower. The relationships between crop parameters and chlorophyll meter readings are not generalisable and thus the interpretation of N-Tester results has to be done separately for each field.

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Eliseeva, Ludmila, Daria Kokorina, Yuriy Belkin, Elena Zhirkova, and Vladimir Orobets. "Designing innovative food products for correcting adaptive immunity and increasing the body’s resistance to infectious diseases." E3S Web of Conferences 296 (2021): 04005. http://dx.doi.org/10.1051/e3sconf/202129604005.

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The analysis of the relationship between the nutrition structure and the immune status of a person has been carried out. The role of nutrition in preventing alimentary-dependent and infectious diseases is considered. The nutritional and biological value of quinoa pseudo-grain culture has been studied. A recipe and technology for enriching wheat bread with functional and immunomodulating ingredients of quinoa has been developed. The content of functional ingredients in fortified bread has been determined. From laboratory animal testing, it was found that wheat bread enriched with functional ingredients of quinoa flour reduces blood cholesterol, low density lipoproteins, and helps to reduce blood sugar. The results obtained make it possible to recommend these products for strengthening adaptive immunity and for prevention of infectious diseases of diabetes mellitus.

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Hotea, Ionela, Monica Dragomirescu, Olimpia Colibar, Emil Tirziu, Viorel Herman, Adina Berbecea, and Isidora Radulov. "The Influence of Climate Conditions and Meteorological Factors on the Nutritional Value of Wheat (Triticum Aestivum L.) Used for Human and Animals Nutrition, in Romania." IOP Conference Series: Earth and Environmental Science 906, no. 1 (November 1, 2021): 012019. http://dx.doi.org/10.1088/1755-1315/906/1/012019.

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Abstract Wheat (Triticum aestivum L.) is the basic cereal in human and animal nutrition. Every month, wheat is harvested somewhere in the world. In Romania, a country with a temperate-continental climate, the wheat is harvested between June and July, while the sowing is carried out between September and October. Climatic and meteorological factors during these periods can influence the nutritional quality of wheat. The aim of this study was to analyse the influence of annual average temperature and the amount of precipitate on the chemical composition and on the value of metabolizable energy of the wheat, respectively. The climatic and meteorological data used in this study come from NMA database. Were analysed the periods September 2017 - July 2018 (period 1, noted with 2018 - the year of harvesting) and September 2018 - July 2019 (period 2, noted with 2019 - the year of harvesting), respectively. For the chemical analysis, the NIR (Near InfraRed spectroscopy) method was used. The calculation of metabolizable energy was performed based on the ATWATER system, a system applicable to both human and animal nutrition. The statistical analysis of the climatic and meteorological data showed that the annual average temperature for period 1 was lower compared to the temperatures of period 2. Also, the precipitations were more abundant in period 1 compared to period 2. There were no significant statistical differences for any of the climatic and meteorological factors assayed during the analyzed periods. Following the statistical correlations between the nutrients studied by chemical analysis, for those 2 periods, significant differences were observed (p <0.001). The humidity of wheat grains harvested in 2018 was higher (average = 13.03%) compared to that of grains harvested in 2019 (average = 10.72%). The protein content was lower in 2018 (average = 10.02%) than in 2019 (average = 11.04%); and similar results were obtained for the fibre content (average 2018 = 2.17%; average 2019 = 2.96%). Also, the value of metabolizable energy was lower for wheat harvested in 2018 (average = 3517.90 kcal/kg) compared to 2019 (average = 3611.04 kcal/kg). In conclusion, the results of this study highlight the influence of temperature and precipitation on the chemical composition of wheat, thus having a direct impact on the nutritional quality of this grain for human and animal nutrition.

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Hussain, Azhar, Maqshoof Ahmad, Muhammad Nafees, Zafar Iqbal, Muhammad Luqman, Moazzam Jamil, Ambreen Maqsood, et al. "Plant-growth-promoting Bacillus and Paenibacillus species improve the nutritional status of Triticum aestivum L." PLOS ONE 15, no. 12 (December 1, 2020): e0241130. http://dx.doi.org/10.1371/journal.pone.0241130.

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Wheat is one of the best-domesticated cereal crops and one of the vital sources of nutrition for humans. An investigation was undertaken to reveal the potential of novel bio-inoculants enriching micronutrients in shoot and grains of wheat crop to eliminate the hazards of malnutrition. Sole as well as consortia inoculation of bio-inoculants significantly enhanced mineral nutrients including zinc (Zn) and iron (Fe) concentrations in shoot and grains of wheat. Various treatments of bio-inoculants increase Zn and Fe content up to 1–15% and 3–13%, respectively. Sole inoculation of Bacillus aryabhattai (S10) impressively improves the nutritious of wheat. However, the maximum increase in minerals contents of wheat was recorded by consortia inoculation of Paenibacillus polymyxa ZM27, Bacillus subtilis ZM63 and Bacillus aryabhattai S10. This treatment also showed a maximum bacterial population (18 × 104 cfu mL-1) in the rhizosphere. The consortium application of these strains showed up to a 17% increase in yield. It is evident from the results that the consortium application was more effective than sole and co-inoculation. A healthy positive correlation was found between growth, yield, and the accessibility of micronutrients to wheat crops at the harvesting stage. The present investigations revealed the significance of novel bacterial strains in improving the nutritional status of wheat crops. These strains could be used as bio-inoculants for the biofortification of wheat to combat hidden hunger in developing countries.

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Šhivra, J., R. Hojčuš, and M. Zima. "The interaction of mineral nutrition and water supply in the process of winter wheat production." Acta Agrobotanica 35, no. 2 (2013): 205–12. http://dx.doi.org/10.5586/aa.1982.020.

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In pot experiments performed in 1972-1976 with winter wheat variety 'Ilyichovka' grown at three levels of increasing mineral nutrition and at different levels of water supply (70% and 40% of maximal water capacity) an interaction was observed between mineral nutrition and water availability on the yield and some physiological characteristics of the plants. Water stress during heading stage reduced nearly by one half the grain yield per plant, mostly by decreasing the number of completely filled grains. The quicker leaf senescence and grain number reduction as well as the total grain yield due to water stress differed between the nutritional levels. The relations between leaf surface area and grain yields were nearly linear in treatments with optimal water supply, but were markedly changed by water stress.

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Martsinyshyn, Yu D., та S. V. Pyda. "БІОХІМІЧНИЙ СКЛАД ЗЕРНА ПШЕНИЦІ М’ЯКОЇ (TRITICUM AESTIVUM L.) ЗА ВПЛИВУ ДОБРИВ". Scientific Issue Ternopil Volodymyr Hnatiuk National Pedagogical University. Series: Biology 81, № 1-2 (30 червня 2021): 90–98. http://dx.doi.org/10.25128/2078-2357.21.1-2.12.

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The article, based on the analysis of scientific works, presents the research findings of the influence of mineral, organic and organo-mineral fertilizer on the biochemical composition of soft wheat grain. It is shown that seed productivity and quality of wheat grain depend on the provision of plants with nutrients during the growth season, resistance to stress factors and biological characteristics of the variety. The yield of winter wheat increases due to super-strong and extra-strong varieties, but the quality of grain, which is negatively correlated with productivity, decreases. Fertilizers are a significant factor in improving the quality of wheat grain, and their use allows to obtain high quality baking flour. Application of different types of organic fertilizers (cattle manure, chicken manure) and green manures (wheat-wheat, oat-pea, mustard) results in an increase in the gluten content from 24.2 to 25.6–27.7 % in grain winter wheat. The application of manure also contributed to the accumulation of proteins in the grain. The quality of wheat grain (nutritional value and baking properties) depends on both the protein content and their amino acid composition. Nitrogen fertilizers have been shown to increase the protein content and the amount of essential amino acids in grain and improve their amino acid composition, but their application, especially in higher doses, reduces the baking properties of wheat flour. The use of nitrogen fertilizers also increases the content of trace elements in wheat grain and improves the nutritional value of this important food. Foliar feeding of plants with chelated micro-fertilizers on the background of complete mineral nutrition (N60P60K60) also improves the quality of grain, while increasing the content of proteins and gluten. Pre-sowing seed treatment and foliar fertilization of plants in the phase of tillering and earing with liquid organo-mineral fertilizer Polidon Bio Zernovyi special purpose for winter wheat, against the background of mineral nutrition (N60P60K60), increased the protein content in grain according to experimental variants and promoted raw gluten growth.

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Shaikhutdinov, Farit, Marat Amirov, Igor Serzhanov, Razil Garaev, and Ahmet Akköprü. "Productivity and grain quality of various types of spring wheat depending on seeding rates and nutrition background on gray forest soil of the Pre-Kama Region of the Republic of Tatarstan." BIO Web of Conferences 27 (2020): 00076. http://dx.doi.org/10.1051/bioconf/20202700076.

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The results of two–year (2018–2019) studies on the effect of various seeding rates and nutritional backgrounds on the yield and grain quality of two types of spring wheat – soft wheat and emmer wheat (spelt) – are considered. The agrochemical characteristic of the gray forest soil of the experimental plot is as follows: the humus content in the layer of 0–20 cm was 2.9–3.4 % (Tyurin method), mobile phosphorus amount was 176–241 mg, exchange potassium amount was 77–109 mg/kg of soil (Kirsanov method). The degree of saturation with bases was 85.2–87.7 %, the pH of the salt extract was 5.6–5.8. Agrometeorological conditions of 2018–2019, on the whole, met the requirements for early spring crop seeding, HTC (hydrothermal coefficient) was 0.85–1.2. Two levels of mineral nutrition were studied in the experiment (natural background, without fertilizing, NRK for the planned grain yield of 3 t/ha), four seeding rates against each nutrition background: 4, 5, 6 and 7 million germinating seeds per 1 ha. The seedling completeness in both types of wheat over an average of 2 years depended on the seeding rate, regardless of the background of nutrition. In soft wheat of Ulyanovskaya 105 variety, against a natural background, with an increase in the sowing rate from 4 to 7 million germinating seeds per ha, the seedling completeness decreased and amounted to from 82.5 to 76.3 %, in spelt, it was 84.7–78.6 %. On a fertilized ground it was, respectively, 83.4–78.0 and 84.1–77.6 %. Good preservation of plants in both types of wheat from the number of sown seeds and seedlings was noted when the sowing rate was reduced from 7 to 4 million: without fertilizer 82.6–88.5 % in common wheat and 83.5–90.4 % of spelt. On a fertilized ground it amounted, respectively, to 84.3–90.5 and 86.5–92.3 %. Changes in nutritional background by introducing calculated doses of mineral fertilizers for all options with seeding rates on average for 2018–2019 yielded an increase in soft wheat by 0.94 tons of grain per hectare and by 0.61 tons of spelt. The highest conversion efficiency of fertilizers at a sowing rate of 6 million in common wheat was 8.1 kg of grain per 1 kg of a.a., for spelt at a sowing rate of 4 million the figure was 5.6 kg per 1 kg of a.a.

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Marcos, Vincius Mansano Sarto, do Carmo Lana Maria, Rampim Leandro, Srgio Rosset Jean, Rocha Wobeto Jaqueline, Ecco Martios, Bassegio Doglas, and Ferreira da Costa Poliana. "Effect of silicate on nutrition and yield of wheat." African Journal of Agricultural Research 9, no. 11 (March 14, 2014): 956–62. http://dx.doi.org/10.5897/ajar2013.7617.

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31

Imtiaz, M., B. J. Alloway, K. H. Shah, S. H. Siddiqui, M. Y. Memon, M. Aslam, and P. Khan. "Zinc Nutrition of Wheat: I: Growth and Zinc Uptake." Asian Journal of Plant Sciences 2, no. 2 (January 1, 2003): 152–55. http://dx.doi.org/10.3923/ajps.2003.152.155.

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Rashid, A., Z. I. Awan, J. Ryan, E. Rafique, and H. Ibrikci. "Strategies for Phosphorus Nutrition of Dryland Wheat in Pakistan." Communications in Soil Science and Plant Analysis 41, no. 21 (October 29, 2010): 2555–67. http://dx.doi.org/10.1080/00103624.2010.514374.

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33

Wilkinson, R. E. "Influence of potassium nutrition on norflurazon activity in wheat." Journal of Plant Nutrition 14, no. 1 (January 1991): 109–18. http://dx.doi.org/10.1080/01904169109364186.

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Rodriguez, D., J. Goudriaan, M. Oyarzabal, and M. C. Pomar. "Phosphorus nutrition and water stress tolerance in wheat plants." Journal of Plant Nutrition 19, no. 1 (January 1996): 29–39. http://dx.doi.org/10.1080/01904169609365104.

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Salvagiotti, Fernando, and Daniel J. Miralles. "Wheat development as affected by nitrogen and sulfur nutrition." Australian Journal of Agricultural Research 58, no. 1 (2007): 39. http://dx.doi.org/10.1071/ar06090.

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Sulfur (S) is one of the essential nutrients for crop growth, which is linked to nitrogen (N) in many physiological functions. The rate of leaf emergence (RLE) and final leaf number (FLN) determine the duration of the emergence (Em)–anthesis (Ant) period in wheat. Although some studies showed effects of N and phosphorus on RLE and the length of the Em–Ant period, no reports studied the effect of N and S interaction on the phasic development and the coordination of RLE with tillering appearance. A bread-wheat genotype was grown with 4 N and 2 S fertiliser rates during 2000 and 2001 in field plots. In addition, an experiment with 4 combinations of N and S rates (N0S0, N0S1, N1S0, and N1S1) was arranged in containers using nutrient solutions in 2001. Under field conditions, additional N and S did not modify the duration of the different phenological stages or the Phy value and FLN. However, the stronger N and S deficiency in the experiments conducted in containers affected RLE. A higher S rate delayed the period Em–Ant by 65° degree-days under no N restrictions, mainly by a delay in the duration of terminal spikelet (TS)–Ant period. Phyllochron (Phy) changed with crop ontogeny (inflection point occurred on 7th leaf) and N and S did not affect the timing when Phy changed; however, a lower N supply increased Phy in earlier leaves without effect of S on this trait. Treatments without S or N deficiency achieved the highest maximum tiller number (MTN) and the greatest tiller mortality rate (TMR); however, tiller number at maturity was 76% higher in this treatment with respect to the rest of the treatments because of the MTN attained. The number of tillers per emerged leaf was significantly increased when plants were grown under high N supply. Under no N restrictions, additional S increased the number of tillers per emerged leaf by 24%.

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Chikishev, D. V., N. V. Abramov, N. S. Larina, and S. V. Sherstobitov. "Chemical composition of spring wheat at different levels of mineral nutrition." Proceedings of Universities. Applied Chemistry and Biotechnology 10, no. 3 (October 8, 2020): 496–505. http://dx.doi.org/10.21285/2227-2925-2020-10-3-496-505.

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Spring wheat is widely used as a raw material for the production of human food and animal feed. This study was aimed at investigating the response of spring wheat to different levels of mineral nutrition. The article presents the results of applying mineral fertilisers when growing spring wheat of the Novosibirsk 31 variety in the Tyumen region. The following parameters were determined: wheat grain yield, grain nutritional quality (protein content, raw gluten, gluten quality, grain hardness, grain-unit value), and amino acid and elemental (N, P, K, S, Na, Mg, Ca, Cl) composition. The efficiency of mineral fertilisers was shown to depend on their dosage, as well as on soil and weather conditions. In 2018, the use of mineral fertilisers led to an increased wheat yield and an improved grain quality. Thus, in comparison with the control (no fertilisers), the wheat yield increased by 1.6 t/ha, while the protein and wet gluten content grew by 3.67% and 9.9%, respectively. The application of fertilisers allowed 3rd class wheat to be obtained, while experiments involving no fertilisers produced only 4th class wheat. It was revealed that the role of mineral fertilisers in wheat yields and their quality decreases when growing wheat on leached chernozem under favourable weather conditions. Thus, in 2019, 3rd class wheat varying in yield insignificantly was obtained in all experiments (with and without fertilisers). It was confirmed that an increase in the dose of mineral fertilisers leads to an increase in the content of glutamic and aspartic acids in the grain, at the same time as decreasing the content of arginine. The elemental composition of grain, except for nitrogen, does not depend on the dose of fertilisers.

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Păucean, Adriana, Vlad Mureșan, Simona Maria-Man, Maria Simona Chiș, Andruța Elena Mureșan, Larisa Rebeca Șerban, Anamaria Pop, and Sevastița Muste. "Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review." International Journal of Molecular Sciences 22, no. 16 (August 19, 2021): 8945. http://dx.doi.org/10.3390/ijms22168945.

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Wheat (Triticum aestivum) is one of the most extensively cultivated and used staple crops in human nutrition, while wheat bread is annually consumed in more than nine billion kilograms over the world. Consumers’ purchase decisions on wheat bread are largely influenced by its nutritional and sensorial characteristics. In the last decades, metabolomics is considered an effective tool for elucidating the information on metabolites; however, the deep investigations on metabolites still remain a difficult and longtime action. This review gives emphasis on the achievements in wheat bread metabolomics by highlighting targeted and untargeted analyses used in this field. The metabolomics approaches are discussed in terms of quality, processing and safety of wheat and bread, while the molecular mechanisms involved in the sensorial and nutritional characteristics of wheat bread are pointed out. These aspects are of crucial importance in the context of new consumers’ demands on healthy bakery products rich in bioactive compounds but, equally, with good sensorial acceptance. Moreover, metabolomics is a potential tool for assessing the changes in nutrient composition from breeding to processing, while monitoring and understanding the transformations of metabolites with bioactive properties, as well as the formation of compounds like toxins during wheat storage.

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Sanzharovskaya, Nadezhda, Natalia Sokol, Olga Khrapko, and Kyamran Mamedov. "Improvement of the technology of bakery products using the wholemeal spelt flour." BIO Web of Conferences 37 (2021): 00069. http://dx.doi.org/10.1051/bioconf/20213700069.

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Bread is one of the most popular mass-consumption products in Russia and in the world. The improvement of the bread quality, the development of new varieties with increased nutritional and biological value will improve the nutrition patterns of the population in the most rational way. The objective of this study is to justify the use of wholemeal spelt flour in the formulation of wheat bread. Generally accepted standard research methods were used. It is experimentally proved that the addition of spelt flour to the flour blend increases the activity of amylolytic enzymes, as well as decreases the mass fraction of crude gluten in all dough samples. When adding the spelt flour in the proportion 40% of the flour weight, physical and chemical parameters did not deteriorate and fell within the normal range, compared with the control sample of wheat bread. It is proved that the use of spelt flour in the production of bakery products will increase the biological and nutritional value of products, as well as expand the range of products for healthy nutrition.

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Ngwere, Sarah S., and Richard J. Mongi. "Nutritional Composition, Sensory Profile and Consumer Acceptability of Wheat-Jackfruit Seed Composite Buns." Tanzania Journal of Science 47, no. 3 (August 15, 2021): 1154–64. http://dx.doi.org/10.4314/tjs.v47i3.24.

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Jackfruit seeds flour is very rich in nutrients and may be incorporated into wheat flour to develop nutrient dense baked products. Consumption of these products may improve the nutrition status of the people, hence fulfill sustainable development goal number two. In this study, nutritional composition, sensory profile, and consumer acceptability of wheat-jackfruit seeds composite buns (Mandazi) were investigated. Jackfruit seeds flour (JSF) was developed and incorporated into wheat flour (WF) at 10, 20, and 30% to produce composite flour used for bun preparation. Flours and buns were subjected to proximate, mineral, and sensory analyses with WF serving as a control sample. JSF had significantly (p < 0.05) higher protein, fibre and mineral contents than wheat flour. Proximate and mineral contents increased significantly (p < 0.05) in bun samples with increasing levels of WF substitution in the formulations. As for sensory analysis, whole wheat control buns and 10% composite buns had significantly (p < 0.05) higher crumb colour, softness, sweetness and consumer acceptability but lower colour intensity than 20 and 30% composite buns. Therefore, incorporation of JSF up to 10% into WF produces composite buns with enhanced nutritional contents and similar sensory profile and consumer acceptability to whole wheat flour. Keywords: Jackfruit seed; Nutritional composition; Sensory profile; Composite buns

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40

Kudriawytzka, A. M., and K. S. Karabach. "Effect of fertilizers on the content of mineral nutrition elements in winter and spring wheat plant." Plant and Soil Science 11, no. 4 (2020): 68–77. http://dx.doi.org/10.31548/agr2020.04.068.

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The influence of systematic application of mineral fertilizers, on the background (BG) of the after-effect of 30 t on ha of manure, on the content of nutrients in spring wheat plants of “Myronivska Yara” regional variety and winter wheat plants of “Myronivska 61” variety, and on nutrients removal by plants, during cultivation on Meadow-Chernozemic Carbonate Soil, was studied. The results indicate a close relationship between external conditions and internal metabolic processes in winter and spring wheat plants. Thus, a balanced ratio of nitrogen, phosphorus and potassium provides a more intensive supply of these elements from the soil, what increases their content in plants. The highest content of total nitrogen, phosphorus and potassium in winter wheat plants was observed in the variant, where 1.5 rate of mineral fertilizers was applied with the background of 30 t on ha of manure, in the tillering phase and was 4.86; 2.17; 3.48 %, respectively, what is almost 2 times higher, than the control. During the growing season, the nutrients content in all variants decreased. The same pattern was observed in plants of spring wheat. The maximum nutrients content was recorded in all variants in the phase of spring tillering, and also was recorded significant reduction in their adsorption from the soil and using by plants during the growing season. The content of total nitrogen in spring wheat plants in the tillering phase fluctuated in fertilized variants in the range of 2.21-2.51 %, compared with the control – 2.10 %; phosphorus – in the range of 1.20-1.47 %, compared with the content on the control – 1.04 %; potassium – 1.88-3.08 %, in the control, respectively – 1.68 %. The results of research indicate, that long-term application of fertilizers in crop rotation affects, as a result, also on the removal of nutrients with the crop. Thus, the removal of basic nutrients by plants of winter and spring wheat was the highest in the variant “BG + N110P120K120”. Under winter wheat it was 210 kg on ha N, 122 P2O5, 157 kg on ha K2O, compared with the control variant – 86.3 N, 48.2 P2O5, 57.8 kg on ha K2O. Under the spring wheat it was 119 N, 66.4 P2O5, 85.4 kg on ha K2O, and in control variant, respectively, – 46.6 N, 26.5 P2O5, 32.8 kg on ha K2O.

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Zhao, Yansheng, Jiayan Zhang, Yixing Wei, Lianzhong Ai, Dong Ying, and Xiang Xiao. "Improvement of Bread Quality by Adding Wheat Germ Fermented with Lactobacillus plantarum dy-1." Journal of Food Quality 2020 (April 7, 2020): 1–8. http://dx.doi.org/10.1155/2020/9348951.

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Fermentation has been considered as an effective way to improve the nutritional and sensory quality of food materials. In this paper, fermented wheat germ (FWG) was prepared by fermentation with Lactobacillus plantarum dy-1 and added as an ingredient in bread making for nutrition and quality improvement. The amounts ranged from 1 % to 6 % of FWG were added into ingredients for bread making, the similar amounts of raw wheat germ (RWG) were used as control, and the wheat flour without germ addition was used as blank. Then, bread quality was evaluated through nutrition, texture, and flavor analyses. The results showed that 4% of FWG addition had the ability to increase the specific volume, slow down the aging process, and improve the color and luster of bread. A significant increase in free amino acid content was observed in the FWG bread, which could be helpful to enrich the flavor substances in bread. The flavor analysis of bread showed that more volatile compounds mainly alcohols and aldehydes were present in FWG bread compared with RWG bread. In the fermentation process, the pH value was decreased and the total titratable acidity (TTA) was enhanced to inhibit the growth of microorganisms. Therefore, the addition of FWG could not only enhance its nutritional properties, but also improve the flavor, quality, and structural features of bread. Moreover, it exhibited a good availability to extend the shelf life of bread.

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Roye, Chiara, Muriel Henrion, Hélène Chanvrier, Karlien De Roeck, Yamina De Bondt, Inge Liberloo, Roberto King, and Christophe M. Courtin. "Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran." Foods 9, no. 6 (June 4, 2020): 738. http://dx.doi.org/10.3390/foods9060738.

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The potential of extrusion-cooking to change the physicochemical characteristics of wheat bran, increase its nutritional value and decrease its recalcitrance towards fermentation was investigated in this study. The conditions in a twin-screw extruder were varied by changing screw configuration, moisture content and barrel temperature. The former was not previously investigated in studies on bran extrusion. Extrusion-cooking resulted in an increased water-holding capacity and extract viscosity of bran, suggesting shear-induced structure degradation and structure loosening due to steam explosion at the extruder outlet. Modelling showed that the extent of these modifications mainly correlates with the amount of specific mechanical energy (SME) input, which increases with an increasing number of work sections in the screw configuration and a decreasing moisture content and barrel temperature. Extrusion led to solubilisation of arabinoxylan and ferulic acid. Moreover, it led to starch melting and phytate degradation. Upon fermentation of the most modified sample using a human faecal inoculum, small numeric pH decreases and short-chain fatty acid production increases were observed compared to the control bran, while protein fermentation was decreased. Overall, extrusion-cooking can improve the nutrition-related properties of wheat bran, making it an interesting technique for the modification of bran before further use or consumption as an extruded end product.

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Schiffer, A., F. Tran, L. K. Sievers, J. Kümpers, H. Hinrichsen, B. Seegers, A. Bergfeld, M. Lessing, S. Schreiber, and P. Bacher. "P052 Comparing T cell responses to food antigens in Inflammatory Bowel Disease patients and healthy donors." Journal of Crohn's and Colitis 16, Supplement_1 (January 1, 2022): i164. http://dx.doi.org/10.1093/ecco-jcc/jjab232.181.

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Abstract Background The role of nutrition in Inflammatory Bowel Disease (IBD) remains unclear. Studies about the effects of nutritional components on intestinal inflammation and the gut microbiome, as well as the concept of exclusive enteral nutrition in paediatric Crohn’s Disease (CD) are suggestive of an impact of nutrition on the pathophysiology. However, there is currently a lack of knowledge on how food components may affect IBD. Here, we investigated the T helper (Th) cell response against nutritional antigens in healthy controls and IBD patients. Methods We used a highly sensitive and specific method developed in our lab, the antigen reactive T cell enrichment (ARTE), to detect wheat and milk-reactive CD4+ T cells directly ex vivo in blood of healthy controls (n=18), CD (n=17) and Ulcerative Colitis (UC, n=15) patients. Peripheral blood mononuclear cells (PBMC) were incubated with whole antigen lysates and activated T helper cells were identified based on the up-regulation of the activation marker CD154. Magnetic enrichment of CD154 positive cells enabled to collect sufficient numbers of food-reactive T cells for their detailed characterization by multiparameter flow cytometry. Results We detected low frequencies of milk and wheat-reactive T cells in healthy individuals. Milk-reactive T cells were less frequent and expressed several markers of T cell exhaustion. In CD, but not UC patients, we identified higher frequencies of food-reactive T cells. These tended to be particularly increased in patients with disease manifestation in the upper gastrointestinal tract. In addition, we observed increased production of inflammatory cytokines of wheat-reactive T cells in CD, compared to healthy controls and UC patients. No ground-breaking differences were identified regarding the expression of exhaustion markers between IBD patients and controls. Conclusion Frequencies of food-reactive Th cells are increased in CD and show a proinflammatory cytokine pattern. The Th1-response of wheat-reactive T cells, characterized by high IFN-γ-secretion, might contribute to the perpetuation of chronic intestinal inflammation.

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PENCE, JAMES W. "NEW WHEAT FOODS." Nutrition Reviews 26, no. 10 (April 27, 2009): 291–94. http://dx.doi.org/10.1111/j.1753-4887.1968.tb00823.x.

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45

Roberts, Howell. "WHEAT DIETARY FIBRE." Nutrition & Food Science 91, no. 4 (April 1991): 10–12. http://dx.doi.org/10.1108/eum0000000000937.

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46

Sheheda, I. M., and N. V. Sandetska. "The influence of foliar nutrition with urea in different phases of wheat development on grain protein content." Faktori eksperimental'noi evolucii organizmiv 27 (September 1, 2020): 169–73. http://dx.doi.org/10.7124/feeo.v27.1321.

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Aim. The effect of foliar urea nutrition on grain yield, protein, total protein harvest, and nitrogen content in the grain per spike in winter wheat plants of different varieties was studied. Methods. In the field experiment plants of six different bread winter wheat varieties were fertilized with urea in different ways: 1) control; 2) foliar nutrition with urea at the end of anthesis with a dose of 7 kg N / ha; 3) foliar nutrition with urea in the phase of late milk development. Results. It was found that after nutrition in the first period the yield increased by 7-11%, while after nutrition in the second period it remained practically unchanged in comparison with the control. The applied dose of nitrogen did not have a significant effect on the protein content. Grain productivity increased without reducing protein content in this case, and there was no negative correlation between these indicators. As a result, grain protein content was significantly increased in all varieties. Natalka had the highest indicator, due to the best combination of protein content and yield. The calculations of the increase in nitrogen content in the grain per spike at the end of anthesis showed that it was significantly higher than the out-of-root dose. Conclusions. Thus, it has been shown that foliar nutrition of wheat with urea at the end of anthesis is advisable for increase of protein harvest with the crop. This measure stimulates the functional activity of plants, promotes efficiency of nitrogen utilization. Keywords: nitrogen, grain protein, yield, winter wheat, foliar nutrition.

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Turebayeva, Sagadat, Aigul Zhapparova, Akbota Yerkin, Khaiyrnisa Aisakulova, Gainiya Yesseyeva, Anuarbek Bissembayev, and Elmira Saljnikov. "Productivity of Rainfed Winter Wheat with Direct Sowing and Economic Efficiency of Diversified Fertilization in Arid Region of South Kazakhstan." Agronomy 12, no. 1 (January 2, 2022): 111. http://dx.doi.org/10.3390/agronomy12010111.

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Reduced soil tillage is a powerful means to mitigate soil degradation. However, in arid climates, no-till rainfed technologies often result in yield drop due to lack of soil moisture and mineral nutrition. Rainfed production of winter wheat using direct sowing and diversified fertilization in South Kazakhstan was studied in 2019–2020. Eight field-scale treatments using nitrogen and phosphorus fertilizers were studied for biometric parameters of winter wheat. An economic profitability of the amendments used was assessed. The soil managed to accumulate productive moisture to support plants’ needs during formation of productive organs. Use of phosphorus fertilizer at direct sowing accelerated grain maturation, and the combination of phosphorus and nitrogen fertilizer lengthened the growing season. The highest production cost of 1 tonne of grain was in the plots that did not receive any amendments, and the lowest cost was in the treatment with use of plant growth stimulants together with micronutrient fertilizer. For the first time, optimization of the soil nutritional regime with consideration of the biological and phenological demands allowed for the balance of the plant nutrition and cost efficiency of grain production with direct sowing of winter wheat in dry conditions in South Kazakhstan.

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Kim, Hack-Youn, and Gye-Woong Kim. "Development of Chicken Nuggets Added with Wheat Fiber." Journal of the Korean Society of Food Science and Nutrition 45, no. 5 (May 31, 2016): 731–35. http://dx.doi.org/10.3746/jkfn.2016.45.5.731.

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Marković, Goran, Milomirka Madić, Nikola Bokan, and Miroslav Ćirković. "Alternative Cereals in Carp (Cyprinus carpio L.) Nutrition." Contemporary Agriculture 65, no. 1-2 (August 1, 2016): 23–27. http://dx.doi.org/10.1515/contagri-2016-0004.

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Summary Due to their high carbohydrate content, cereals are the main source of energy in human, livestock and fish diets, with wheat and maize being the most commonly used crops. Although these two crops, along with rice, satisfy about 50% of human energy requirements, it is necessary to introduce other crops, which are of minor commercial importance. This necessity has been intensified by the growing needs of aquaculture, particularly with respect to carbohydrate requirements. Cereal grains account for an average of 35-45% of the feed ration for common carp (Cyprinus carpio). Experiments have been conducted on the use of barley, triticale and rye as substitutes for wheat and maize. The grains of these replacement cereals are preliminarily subjected to gelatinisation due to the high content of crude starch. Results indicate the possibility of partial or complete substitution (for maize) in some fish feeds. The usability (feed value) of cereals in fish nutrition is ranked in the order: wheat > triticale > maize > barley > rye.

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Alzuwaid, Nabeel T., Denise Pleming, Christopher M. Fellows, and Mike Sissons. "Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties." Food Chemistry 334 (January 2021): 127497. http://dx.doi.org/10.1016/j.foodchem.2020.127497.

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