Grain protein content and wet gluten concentration of fertilized bread wheat genotypes grown under semi arid conditions of Setif region-Algeria

Mohamed Ridha AISSAOUI; Okba MEDJDOUB

doi:10.59287/icias.1492

Authors

Mohamed Ridha AISSAOUI Department of Biology and Plants Ecology, Faculty of Life and Nature Sciences, Ferhat ABBAS University, Sétif-1, Setif, 19000, Algeria. , Natural Biological Resources Valorization Laboratory, Ferhat ABBAS University, Setif-1, Setif, 19000, Algeria.
Okba MEDJDOUB Department of Biology and Plants Ecology, Faculty of Life and Nature Sciences, Ferhat ABBAS University, Sétif-1, Setif, 19000, Algeria.

DOI:

https://doi.org/10.59287/icias.1492

Keywords:

Bread Wheat (Triticum Aestivum L.), Variety, Nitrogen Fertilization, Nutritional Quality, Technological Analyses

Abstract

This experiment was carried out at the technological analysis laboratory of the company "Semoulerie Blé d'Or" affiliated to the ISSAADI Group located in El-Eulma, province of Sétif, during the current year 2023, with the aim of evaluate the variation in total protein content and wet gluten concentration in bread wheat (Triticum aestivum L.) flours resulting from the application of three levels of urea (46%N) nitrogen fertilization on two varieties; Hidhab (HD1220) a locally improved variety and Djanet (ASCAD899) a recently approved variety. Analysis of results showed that the variance of the variety factor responded significantly for studied traits by expressing their genetic potential in comparison to the fertilization factor. The cultivar Hidhab behaved significantly (P<0.001) with the second level of fertilization (F2) when it received a third dose of 30 kg.ha-1 at early milky grain-filling stage (Z75), while the increase in gluten strength (15.03g under F1 and 15.0g under F2) more than compensated for the decrease in protein content (11.63% under F1 and 11.90% under F2) for Djanet variety.