Grain - Bran Quality Parameters and Agronomic Traits of Bread Wheat Cultivars

Abstract

Wheat (Triticum avestivum L.) is used as an important source of essential nutrients for both humans and animals. Whole wheat flour and bran has a unique nutritional composition due to the amount of proteins, mineral content and B complex vitamins content and dietary fiber content. The aim of this study was to determine the grain yield and quality parameters of 36 wheat cultivars and the nutritional properties of the bran obtained from these cultivars. The study was carried out in Bilecik ecological conditions in 2019-2020 and 2020- 2021. In addition to the grain yield and yield components of the cultivars, many quality traits were determined both in whole grain and bran. According to the average over two years, grain yields of wheat cultivars ranged from 3.1 to 8.1 t ha-1. Significant differences were observed between the cultivars in terms of the chemical composition of the bran and the whole grain of wheat. Protein ratio from whole grains and bran ranged from 12.7 to 14.7% and 15.9 to 18.8%, respectively. It is expected that the data obtained in this study will be reported in the literature, evaluated in terms of product quality and taken into account in breeding programs.