Environment and Genotype Effect on Quality Baking Traits of Advanced Stem Rust Wheat (<i>Triticum aestivum</i> L.) Lines Grown in Kenya

Samuel Ngure Kariithi; Stephen Abwao Indieka; Manfred Miheso Masheti

doi:doi:10.11648/j.ijfsb.20210604.11

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Environment and Genotype Effect on Quality Baking Traits of Advanced Stem Rust Wheat (Triticum aestivum L.) Lines Grown in Kenya

Samuel Ngure Kariithi, Stephen Abwao Indieka, Manfred Miheso Masheti

Published in International Journal of Food Science and Biotechnology (Volume 6, Issue 4)

Received: 12 September 2021 Accepted: 30 September 2021 Published: 12 October 2021

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Abstract

Physicochemical and rheological properties of wheat flour defines its end use and are influenced by variety and environmental factors. New varieties need to be evaluated under different environments to determine the environment and variety best suited desired quality characteristics. This study was designed to evaluate the baking quality performance of 17 advanced stem rust wheat lines and 3 varieties under different environments. Completely Randomized Block Design experiments were set up in five zones in Kenya; Njoro, Narok, Naivasha, Eldoret and Timau where the 17 advanced lines and 3 varieties were grown and different baking quality parameters evaluated. The baking quality parameters were analysed following the approved and AACCI methods as described in the materials and methods section. Protein results ranged from 7.90 to 14.67%, gluten12.30 to 32.20%, and zeleny 10.07 to 56.33% respectively. Dough development time ranged from 1.50 to 7.33 minutes, dough stability0.92 to 15.67 minutes, water absorption60.67 to 70.07% and mixing toleranceindex8.33 to 96.67 B.U. Hectolitre weight ranged from 59.19 to 80.14 Kg/Hl, flour extraction 59.19 to 82.50%, starch47.17 to 75.27, ash0.50 to 1.26% and moisture11.67 to 16.10%. Timau a cooler environment in comparison to the other regions recorded lower protein levels compared to Narok a hotter environment which recorded high protein, gluten and zeleny levels regardless of line/genotype evaluated, confirming the influence of environment on baking quality parameters. K. Ibis and R1290 recorded high protein levels except in Timau which points to the stability of genotypic qualities across the environments. Timau proved to be the best site for soft wheat and Njoro for hard wheat due to the high quality characteristics observed in the lines/genotypes.

Published in	International Journal of Food Science and Biotechnology (Volume 6, Issue 4)
DOI	10.11648/j.ijfsb.20210604.11
Page(s)	85-95
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Protein Content, Tolerance, Stability, Water Absorption

References

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APA Style

Samuel Ngure Kariithi, Stephen Abwao Indieka, Manfred Miheso Masheti. (2021). Environment and Genotype Effect on Quality Baking Traits of Advanced Stem Rust Wheat (Triticum aestivum L.) Lines Grown in Kenya. International Journal of Food Science and Biotechnology, 6(4), 85-95. https://doi.org/10.11648/j.ijfsb.20210604.11

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ACS Style

Samuel Ngure Kariithi; Stephen Abwao Indieka; Manfred Miheso Masheti. Environment and Genotype Effect on Quality Baking Traits of Advanced Stem Rust Wheat (Triticum aestivum L.) Lines Grown in Kenya. Int. J. Food Sci. Biotechnol. 2021, 6(4), 85-95. doi: 10.11648/j.ijfsb.20210604.11

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AMA Style

Samuel Ngure Kariithi, Stephen Abwao Indieka, Manfred Miheso Masheti. Environment and Genotype Effect on Quality Baking Traits of Advanced Stem Rust Wheat (Triticum aestivum L.) Lines Grown in Kenya. Int J Food Sci Biotechnol. 2021;6(4):85-95. doi: 10.11648/j.ijfsb.20210604.11

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@article{10.11648/j.ijfsb.20210604.11,
  author = {Samuel Ngure Kariithi and Stephen Abwao Indieka and Manfred Miheso Masheti},
  title = {Environment and Genotype Effect on Quality Baking Traits of Advanced Stem Rust Wheat (Triticum aestivum L.) Lines Grown in Kenya},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {6},
  number = {4},
  pages = {85-95},
  doi = {10.11648/j.ijfsb.20210604.11},
  url = {https://doi.org/10.11648/j.ijfsb.20210604.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20210604.11},
  abstract = {Physicochemical and rheological properties of wheat flour defines its end use and are influenced by variety and environmental factors. New varieties need to be evaluated under different environments to determine the environment and variety best suited desired quality characteristics. This study was designed to evaluate the baking quality performance of 17 advanced stem rust wheat lines and 3 varieties under different environments. Completely Randomized Block Design experiments were set up in five zones in Kenya; Njoro, Narok, Naivasha, Eldoret and Timau where the 17 advanced lines and 3 varieties were grown and different baking quality parameters evaluated. The baking quality parameters were analysed following the approved and AACCI methods as described in the materials and methods section. Protein results ranged from 7.90 to 14.67%, gluten12.30 to 32.20%, and zeleny 10.07 to 56.33% respectively. Dough development time ranged from 1.50 to 7.33 minutes, dough stability0.92 to 15.67 minutes, water absorption60.67 to 70.07% and mixing toleranceindex8.33 to 96.67 B.U. Hectolitre weight ranged from 59.19 to 80.14 Kg/Hl, flour extraction 59.19 to 82.50%, starch47.17 to 75.27, ash0.50 to 1.26% and moisture11.67 to 16.10%. Timau a cooler environment in comparison to the other regions recorded lower protein levels compared to Narok a hotter environment which recorded high protein, gluten and zeleny levels regardless of line/genotype evaluated, confirming the influence of environment on baking quality parameters. K. Ibis and R1290 recorded high protein levels except in Timau which points to the stability of genotypic qualities across the environments. Timau proved to be the best site for soft wheat and Njoro for hard wheat due to the high quality characteristics observed in the lines/genotypes.},
 year = {2021}
}

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TY  - JOUR
T1  - Environment and Genotype Effect on Quality Baking Traits of Advanced Stem Rust Wheat (Triticum aestivum L.) Lines Grown in Kenya
AU  - Samuel Ngure Kariithi
AU  - Stephen Abwao Indieka
AU  - Manfred Miheso Masheti
Y1  - 2021/10/12
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfsb.20210604.11
DO  - 10.11648/j.ijfsb.20210604.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 85
EP  - 95
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20210604.11
AB  - Physicochemical and rheological properties of wheat flour defines its end use and are influenced by variety and environmental factors. New varieties need to be evaluated under different environments to determine the environment and variety best suited desired quality characteristics. This study was designed to evaluate the baking quality performance of 17 advanced stem rust wheat lines and 3 varieties under different environments. Completely Randomized Block Design experiments were set up in five zones in Kenya; Njoro, Narok, Naivasha, Eldoret and Timau where the 17 advanced lines and 3 varieties were grown and different baking quality parameters evaluated. The baking quality parameters were analysed following the approved and AACCI methods as described in the materials and methods section. Protein results ranged from 7.90 to 14.67%, gluten12.30 to 32.20%, and zeleny 10.07 to 56.33% respectively. Dough development time ranged from 1.50 to 7.33 minutes, dough stability0.92 to 15.67 minutes, water absorption60.67 to 70.07% and mixing toleranceindex8.33 to 96.67 B.U. Hectolitre weight ranged from 59.19 to 80.14 Kg/Hl, flour extraction 59.19 to 82.50%, starch47.17 to 75.27, ash0.50 to 1.26% and moisture11.67 to 16.10%. Timau a cooler environment in comparison to the other regions recorded lower protein levels compared to Narok a hotter environment which recorded high protein, gluten and zeleny levels regardless of line/genotype evaluated, confirming the influence of environment on baking quality parameters. K. Ibis and R1290 recorded high protein levels except in Timau which points to the stability of genotypic qualities across the environments. Timau proved to be the best site for soft wheat and Njoro for hard wheat due to the high quality characteristics observed in the lines/genotypes.
VL  - 6
IS  - 4
ER  -

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Author Information

Samuel Ngure Kariithi

Food Chemistry and Quality Department, Kenya Agricultural and Livestock Research Organization, Njoro, Kenya
Stephen Abwao Indieka

Biochemistry and Molecular Biology Department, Egerton University, Egerton, Kenya
Manfred Miheso Masheti

Community Development Department, Baraka Agriculture College, Molo, Kenya

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APA Style

Samuel Ngure Kariithi, Stephen Abwao Indieka, Manfred Miheso Masheti. (2021). Environment and Genotype Effect on Quality Baking Traits of Advanced Stem Rust Wheat (Triticum aestivum L.) Lines Grown in Kenya. International Journal of Food Science and Biotechnology, 6(4), 85-95. https://doi.org/10.11648/j.ijfsb.20210604.11

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ACS Style

Samuel Ngure Kariithi; Stephen Abwao Indieka; Manfred Miheso Masheti. Environment and Genotype Effect on Quality Baking Traits of Advanced Stem Rust Wheat (Triticum aestivum L.) Lines Grown in Kenya. Int. J. Food Sci. Biotechnol. 2021, 6(4), 85-95. doi: 10.11648/j.ijfsb.20210604.11

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AMA Style

Samuel Ngure Kariithi, Stephen Abwao Indieka, Manfred Miheso Masheti. Environment and Genotype Effect on Quality Baking Traits of Advanced Stem Rust Wheat (Triticum aestivum L.) Lines Grown in Kenya. Int J Food Sci Biotechnol. 2021;6(4):85-95. doi: 10.11648/j.ijfsb.20210604.11

Copy | Download

@article{10.11648/j.ijfsb.20210604.11,
  author = {Samuel Ngure Kariithi and Stephen Abwao Indieka and Manfred Miheso Masheti},
  title = {Environment and Genotype Effect on Quality Baking Traits of Advanced Stem Rust Wheat (Triticum aestivum L.) Lines Grown in Kenya},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {6},
  number = {4},
  pages = {85-95},
  doi = {10.11648/j.ijfsb.20210604.11},
  url = {https://doi.org/10.11648/j.ijfsb.20210604.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20210604.11},
  abstract = {Physicochemical and rheological properties of wheat flour defines its end use and are influenced by variety and environmental factors. New varieties need to be evaluated under different environments to determine the environment and variety best suited desired quality characteristics. This study was designed to evaluate the baking quality performance of 17 advanced stem rust wheat lines and 3 varieties under different environments. Completely Randomized Block Design experiments were set up in five zones in Kenya; Njoro, Narok, Naivasha, Eldoret and Timau where the 17 advanced lines and 3 varieties were grown and different baking quality parameters evaluated. The baking quality parameters were analysed following the approved and AACCI methods as described in the materials and methods section. Protein results ranged from 7.90 to 14.67%, gluten12.30 to 32.20%, and zeleny 10.07 to 56.33% respectively. Dough development time ranged from 1.50 to 7.33 minutes, dough stability0.92 to 15.67 minutes, water absorption60.67 to 70.07% and mixing toleranceindex8.33 to 96.67 B.U. Hectolitre weight ranged from 59.19 to 80.14 Kg/Hl, flour extraction 59.19 to 82.50%, starch47.17 to 75.27, ash0.50 to 1.26% and moisture11.67 to 16.10%. Timau a cooler environment in comparison to the other regions recorded lower protein levels compared to Narok a hotter environment which recorded high protein, gluten and zeleny levels regardless of line/genotype evaluated, confirming the influence of environment on baking quality parameters. K. Ibis and R1290 recorded high protein levels except in Timau which points to the stability of genotypic qualities across the environments. Timau proved to be the best site for soft wheat and Njoro for hard wheat due to the high quality characteristics observed in the lines/genotypes.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Environment and Genotype Effect on Quality Baking Traits of Advanced Stem Rust Wheat (Triticum aestivum L.) Lines Grown in Kenya
AU  - Samuel Ngure Kariithi
AU  - Stephen Abwao Indieka
AU  - Manfred Miheso Masheti
Y1  - 2021/10/12
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfsb.20210604.11
DO  - 10.11648/j.ijfsb.20210604.11
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 85
EP  - 95
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20210604.11
AB  - Physicochemical and rheological properties of wheat flour defines its end use and are influenced by variety and environmental factors. New varieties need to be evaluated under different environments to determine the environment and variety best suited desired quality characteristics. This study was designed to evaluate the baking quality performance of 17 advanced stem rust wheat lines and 3 varieties under different environments. Completely Randomized Block Design experiments were set up in five zones in Kenya; Njoro, Narok, Naivasha, Eldoret and Timau where the 17 advanced lines and 3 varieties were grown and different baking quality parameters evaluated. The baking quality parameters were analysed following the approved and AACCI methods as described in the materials and methods section. Protein results ranged from 7.90 to 14.67%, gluten12.30 to 32.20%, and zeleny 10.07 to 56.33% respectively. Dough development time ranged from 1.50 to 7.33 minutes, dough stability0.92 to 15.67 minutes, water absorption60.67 to 70.07% and mixing toleranceindex8.33 to 96.67 B.U. Hectolitre weight ranged from 59.19 to 80.14 Kg/Hl, flour extraction 59.19 to 82.50%, starch47.17 to 75.27, ash0.50 to 1.26% and moisture11.67 to 16.10%. Timau a cooler environment in comparison to the other regions recorded lower protein levels compared to Narok a hotter environment which recorded high protein, gluten and zeleny levels regardless of line/genotype evaluated, confirming the influence of environment on baking quality parameters. K. Ibis and R1290 recorded high protein levels except in Timau which points to the stability of genotypic qualities across the environments. Timau proved to be the best site for soft wheat and Njoro for hard wheat due to the high quality characteristics observed in the lines/genotypes.
VL  - 6
IS  - 4
ER  -

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