Agricultural and Biological Sciences
7 years ago

Improved Durum wheat varieties boost grain quality for pasta production in Ethiopia.

Scientific Journal of Crop Science
Grain quality of Durum wheat (Triticum turgidum L. var. durum) varieties as influenced by nitrogen application at Sinana, South-eastern Ethiopia
Mengistu Bogale, Nigussie Dechassa, J. J. Sharma

Paper Summary

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The study looked at how different types of durum wheat and levels of nitrogen fertilizer affect the quality of wheat grains in Ethiopia. They tested four wheat varieties and six nitrogen levels to see which combination produced the best quality grains. The results showed that the Tate variety had the highest quality grains overall, especially when given the highest amount of nitrogen fertilizer. Different varieties also had varying levels of protein content, vitreousity, and gluten strength. Overall, the study found that the Tate variety and high nitrogen levels produced the best quality grains for making pasta.