Influence of broken kernels content on soybean quality during storage

Although it is recognized that the post-harvest system is most responsible for the loss of soybean quality,the real impact of this loss is still unknown.Brazilian regulation allows 15%and 30%of broken soybean for group I and group II(quality groups),respectively.However,the industry is not informed about the loss in the quality parameters of soybeans and its impacts during long-term storage.Therefore,the objective was to evaluate the effect of the breakage kernel percentage of soybean stored for 12 months.Content of 15% of breakage kernels did not affect soybean quality.However,content of 30% of breakage kernels affected significantly soybean quality,which was evidenced by the increase of up to 75% in moldy soybeans,72% in acidity,50% in leached solids,27% in electrical conductivity,and the decrease of up to 12% in soluble protein,6.4% in germination and 3.5% in thousand kernel weight after 8 months of storage.Although the legislation establishes a percentage limit,it is recommended to store soybeans with up to 15% breakage kernels.On the contrary,values higher than that can cause a significant reduction in soybean quality,resulting in commercial losses.

Rice Germination and Its Impact on Technological and Nutritional Properties:A Review

Grain germination is a process involving numerous factors that influence the biochemical processes inside the plant cells.This review covered the abiotic factors that lead to the germination and significantly impact the nutritional properties and digestion behavior of rice grains.The macro-and micro-nutrients can be changed depending on the intensity of the applied variables during germination.For instance,germination time can increase the protein content in the grain and concurrently reduce its protein digestibility.In most cases,the number of bioactive compounds present in rice grains are increased regardless of germination conditions.Germination can promote the complexation of nutrients and thus negatively interfere with the digestibility of macronutrients.This review highlighted the influence of the germination process on the nutritional quality of rice grains,providing information about the germination conditions and their impacts on the anabolic and catabolic reactions of the grain,emphasizing the health benefits.

Effects of Rate, Time and Splitting of Nitrogen Fertilization on the Technological Quality of Wheat

The bread-making quality of wheat is a highly complex trait that depends on both genetic and environmental factors. This study aims at evaluating the effects of different rates, time and splitting of nitrogen fertilization on the technological quality of wheat cultivated in the Brazilian Southern region. The samples of bread wheat （Triticum aestivum L.）, Onix, Quartzo and Mirante cultivars, were obtained through the use of nitrogen （N） fertilizer applied in doses of 36, 100 and 120 kg N ha1 at sowing, tillering and flowering. Laboratorial tests were carried out in a completely randomized design with four repetitions. The parameters analyzed were： grain yield, total protein, protein fractions, gliadins, glutenins, albumins and globulins, sulfur, gluten strength （W）, dough tenacity （P）, extensibility （L） and stability （S）, bread specific volume and bread firmness. While the content of total and reserve proteins is significantly increased with a higher rate and splitting of N, the content of metabolic proteins remains constant. A mean increase in the quality parameters W （24.37%）, L （14.86%） and P （11.59%） among cultivars was noticed after application of 120 kg N ha1, split at sowing, tillering and flowering. Bread specific volume increased, while bread firmness decreased with a higher rate of N fertilizer. Wheat fertilization with high doses of N does not cause induction to S deficiency in the grains. Not only increasing the N fertilization rate, but also splitting the N rate had a beneficial effect on the technological quality of wheat.