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Quality of punjab
Wheat
The physico-chemical quality parameters test weight, moisture protein(dry basis) gluten and flour extraction are generally found in the ranges of 77-82 kg/hl, 8.5-9.5%, 12-14% , 28-36% and 69-72%, respectively. The gluten quality of wheats is medium to strong. Farinographic mixing time ranges from 2 to5 minutes. Water absorption capacity of flour (14% moisture basis) varies from 60-65% which classify these wheats as strong wheats. The chapatti and bread quality rank of good to excellent. These quality parameters fulfil the international quality standards requirements.
Wheat samples from 16 districts from all over the Punjab were collected during the crop year 1999-00 and 2000-01. 232 samples were comprehensively analysed for physico-chemical parameters. The results are shown in Table 1-2.
Table 1: Quality analysis of Punjab Wheat* (1999-00)
| Trait |
Range |
Mean |
Mode |
S.D |
|
|
|
|
|
| Test
Weight (Kg/hl) |
71.4
– 81.7 |
77.1 |
76.2,
78.2 |
2.1 |
| 1000
Kernel Weight (g) |
33.0
– 52.6 |
41.8 |
41.2,
47.6 |
3.8 |
| Protein
(%) |
10.6
– 14.1 |
13.0 |
12.1 |
0.7 |
| Wet
Gluten (%) |
24.4
– 35.1 |
29.0 |
28.1 |
2.3 |
| Moisture
(%) |
9.2
– 10.5 |
9.7 |
9.6
,9.6, 9.7, 9.7, 9.9 |
0.3 |
| Edible
Foreign Matters (%) |
0.1
– 4.5 |
1.2 |
0.1 |
1.1 |
| Non-edible
F. Matters (%) |
0.1
– 3.3 |
0.5 |
0.0 |
0.7 |
| Shrunken/Broken
kernels (%) |
0.0
– 4.6 |
1.1 |
0.2 |
1.1 |
| Insect
Damaged (%) |
0.2
– 2.6 |
0.8 |
0.2 |
0.6 |
| Fungus
(Black Tipped Grains) (%) |
0.0
– 1.9 |
0.4 |
0.8 |
0.6 |
| Pearling
Index ( %) |
15.0
– 47.1 |
31.3 |
29.2,
33.1, 34.7, 35.2, 37.1 |
6.2 |
| Flour
yield (%) |
64.3
– 73.6 |
69.9 |
68.3,
69.2, 69.7, 69.8, 70.1, 70.3, 70.5, 72.2 |
6.2
|
| Ash
(%) |
1.4
– 1.9 |
1.6 |
1.7 |
0.1 |
Based on 76 samples
Table 2: Quality analysis of Punjab Wheat* (2000-01)
| Trait |
Range |
Mean |
Mode |
S.D |
|
|
|
|
|
| Test
Weight (Kg/hl) |
69.3
– 81.4 |
76.5 |
76.2,
76.5 |
2.0 |
| 1000
Kernel Weight (g) |
26.4
– 56.2 |
41.0 |
38.5,
39.1, 39.3, 42.6 |
4.1 |
| Protein
(%) |
10.7
– 14.7 |
12.8 |
13.0 |
0.7 |
| Wet
Gluten (%) |
24.8
– 36.6 |
30.4 |
28.7,
30.4 |
2.2 |
| Moisture
(%) |
9.1
– 10.5 |
9.7 |
9.7 |
0.2 |
| Edible
Foreign Matters (%) |
0.1
– 5.3 |
1.2 |
0.8 |
1.0 |
| Non-edible
F. Matters (%) |
0.0
– 3.0 |
0.3 |
0.0 |
0.4 |
| Shrunken/Broken
kernels (%) |
0.1
– 4.9 |
1.4 |
0.4,
0.4, 0.6 |
1.1 |
| Insect
Damaged (%) |
0.1
– 1.1 |
0.3 |
0.1 |
0.3 |
| Fungus
(Black Tipped Grains) (%) |
0.1
– 4.4 |
1.0 |
0.4 |
0.9 |
| Pearling
Index (%) |
20.2
– 48.6 |
35.5 |
40.9,
42.7 |
6.8 |
| Flour
yield (%) |
63.4
– 73.9 |
69.6 |
69.3 |
1.8 |
| Ash
(%) |
1.4
– 1.9 |
1.7 |
1.7 |
0.1 |
Based on 156 samples
Values vary due to varying levels of inputs , extended sowing time, weed control and rains at harvesting time in different parts of the Punjab.Careful agronomic practices seed treatment, timely planting, use of balanced fertilizer, weed control and improved harvest technology can further boost quality and reduce objectionable foreign matter.
Source: Dr. Khalid Shouq
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