No abstract

The total fat content, the fatty acid composition of oil (11 fatty acids), and the total carotenoid content in grain of 8 millet varieties harvested in 2020–2021 have been investigated. The mean value of the total fat content in millet grain was 4.4±0.12%, and the varieties did not differ significantly in this parameter. The total carotenoid content averaged 6.7±0.94 mg/kg. The oil from modern millet varieties was notable for high contents of linoleic (62.4±1.32%) and oleic acids (25.1±1.67%), indicating their high nutritional value. The fatty acids in the millet grain were ranked in order of descending contents as follows: С18:2 > С18:1 > С16:0 > С18:0 > С18:2 > С24:0 > С20:0 > С16:1 > С22:0 > С20:1 > С14:1. A high content of linoleic acid in grain was recorded in the varieties Omriyane (63.6±0.07%), Sozh (62.7±0.34%), Yulin 1 (62.4±0.03%), Bila Altanka (62.8±0.04%), Kharkivske 57 (63.2±0.45%), and Zhodynske (63.3±0.31%). The varieties Sozh and Yulin 1 had an above-average content of oleic acid (26.1±0.19% and 26.0±0.01% respectively). The highest oleic acid content was observed in the variety Bohatyrske (28.5±0.15%). These data prove that high levels of linoleic and oleic acids can be combined in one genotype. The carotenoid content in the varieties Slobozhanske, Omriyane, Bila Altanka, and Yulin 1 was significantly higher than the mean value (by 0.6, 0.7, 1.1, and 0.5 mg/kg respectively). Correlation analysis has allowed determining genetic relationships between the total oils, carotenoids, and fatty acids of grain, and has shown weak to very weak correlations between their total contents. However, the oleic acid content was moderately and negatively correlated with the carotenoid content (r=-0.550) as well as with linoleic (r=-0.717), stearic (r=-0.574), eicosanoic (r=-0.590), and lignoceric (r=-0.533) acid contents. This means that breeding of high-quality millet cultivars is complicated. During long-term storage (5 years) of Kharkivske 57 grain, the total oil content decreased by 0.25%, but this change was not statistically significant. After the five-year storage, the carotenoid content decreased by 4.74 mg/kg. The acid value of oil in 2020 was 5.10 mg KOH/100 g of substance. After the five-year storage, it increased to 9.53 mg KOH/100 g of substance. No significant changes were observed in the quantity or quality of fatty acids in Kharkivske 57 oil. Nevertheless, the storage of millet grain was accompanied by a slight increase in palmitic, stearic, linoleic, linolenic, eicosanoic, eicosenoic, behenic, and lignoceric acids.

Ñåëåêö³ÿ òà íàñ³ííèöòâî Селекція елекція та насінництво та насінництво С Селекція елекція та насінництво та насінництво

Materials and methods. Four amylopectin varieties Chabanivske, Zhyvynka (NSC Institute of Agriculture) and Osoblyve and Alternatyvne (Institute of Plant Industry named after V.Ya. Yuriev) were taken as experimental material. The main economically valuable characteristics of the varieties and their biochemical properties of grain were made in 2018–-2020. The main technological indicators of the dough and the assessment of the quality of bread from a mixture of spring wheat flour of the Myronivska variety and grain flour of the Chabanivske variety were carried out in accordance with the current methods. Millet flour was added to wheat flour in proportions of 2.5, 5.0, 7.5 and 10.0%. The purpose of our research was to study the main economically valuable traits, biochemical properties and resistance to 13 smut races of Ukrainian amylopectin varieties of millet and to determine the optimal percentage of adding millet flour to spring wheat flour to improve the quality of bread. The discussion of the results. According to the results of scientific work, it has been established that millet waxy varieties differ in their economically valuable characteristics. So, varieties Chabanivske and Zhyvynka have a short growing season, on average, 75 and 77 days, respectively, and varieties Osoblyve and Alternatyvne – 93 and 100 days, respectively. Due to the increased height of the plants of the Osoblyve and Alternatyvne varieties, they can also be grown for animal feed. In terms of biochemical parameters, modern amylopectin varieties did not differ significantly, but showed a high content of protein (13.50–14.0%) and carotenoids (4.8–5.6 mg/kg). Amylos-free starch genotypes varied significantly in terms of head smut resistance. Variety Chabanivske was affected by 13 smut races, varieties Alternatyvne and Osoblyve received 8 and 7 points in 1 and 10 races. Variety Zhyvynka showed high resistance to 8 smut races: Rs 1, Rs 4–Rs 7, Rs 9–Rs 11 – 9 points. The addition of flour from amylos-free starch millet improved the elasticity and extensibility of the dough, increased the balance of these physical properties of the dough with each other, improved the strength of the flour, but did not affect the sedimentation rate. Bread baked with the addition of 2.5% or 5.0% Chabanivske grain flour to the Myronivska spring wheat flour had a larger volume, better taste and appearance compared to the standard. Conclusions. Waxi varieties (Chabanivske, Zhyvynka, Osoblyve, Alternatyvne), were developed in Ukraine, are characterized by high economically valuable traits and high indicators of grain quality. The main use of these varieties is grain and fodder. The Zhyvynka variety is characterized by high resistance (9 points) to 8 races of smut (Rs 1, Rs 4–Rs 7, Rs 9–Rs 11). The addition of Chabanivske grade waxy-millet flour to wheat flour improves its baking qualities and the taste of bread, while the films are additional fiber that promotes digestion

Проведено скринінг колекційних зразків проса за ступенем ураженості меланозом. Установлено позитивну кореляцію між ГТК періоду вегетації та розвитком захворювання. Визначено, що критичним періодом для зараження є період сходи-викидання волотей. За рангами генотипового ефекту та ступенем пластичності серед колекційних зразків проса виявлено джерела низької ураженості меланозом.