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17 articles for “Bread wheat”
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Genotype by Environment Interaction and Grain Yield Stability Analysis for Bread Wheat (Triticum Aestivum L.) Genotypes in Southern Ethiopia
Abstract: The productivity of bread wheat varieties affected by many factors including the agro-ecology of the growing area. It is important to test the adaptability and yields of released varieties in multi-location for their productivity. This study was designed to evaluate the yield potential and stability of bread wheat varieties across locations. A total of fourteen recently released bread wheat varieties were evaluated during 2019 and 2020 main cropping seasons at …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 11, Issue 1, 2022 · pp. 1–6 Read article
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Large Scale Demonstration and Popularization of Bread Wheat (Triticum aestivum) Varieties in Selected Districts of Southwest Ethiopia Region
Abstract: wheat is a staple crop in Ethiopia, contributing to both the country's agricultural sector and the diet of its population. Cluster-based large-scale demonstrations of improved bread wheat varieties were conducted during 2022 meher cropping season in selected districts of two zones of southwest Ethiopia to demonstrate and promote improved bread wheat technology under farmers' conditions. Chena district from the Kaffa zone and Sheybench district from the Bench Sheko zone were …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 12, Issue 3, 2023 · pp. 24–29 Read article
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Cluster Based Improved Bread Wheat Technologies Popularization In Yem-Special District, Southern Ethiopia
Abstract: Despite large area under cultivation, the mean yield of wheat per hectare is low.Limited access to improved wheat varieties and other relevant technologies is one of the contributing factor for low productivity. Popularization of better perfoerming wheat varieties is important to solve these problems. Therefore, these studies was undertaken to enhance the productivity of wheat through demonstrating early maturing and high yielding wheat varieties with improved management practices in 2023 …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 12, Issue 1, 2023 · pp. 19–23 Read article
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Correlation and Path Coefficient Analysis of Yield Related and Morphological Traits in Bread Wheat (Triticum Aestivum L.)
Abstract: AbstractFifty diverse genotypes of bread wheat, were evaluated during rabi season in department of Genetics and Plant Breeding at Janta Vedic College Baraut, Bagpat (U.P.), to study correlation and path coefficient analysis in bread wheat. Path coefficient analysis was carried out using correlation coefficients to establish the inter-relationship and direct and indirect contributions of yield related traits towards grain yield. Number of productive tillers per plant, grain filling index (%), …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 4, Issue 2, 2015 · pp. 14–18 Read article
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Pre-extension Demonstration of Improved Bread Wheat Technology in Gurage and Silte Zone, Southern Ethiopia
Abstract: The study was conducted in Silte Zone of Sankura Woreda and Gurage Zone of Mareko Woreda. The objective of the study was to demonstrate, the best performing bread wheat technologies based on grain yield performance and farmers’ preference. In each Kebele, one FTC and five farmers (3 male and 2 female farmers) were involved during ‘’meher’’ season of the year 2022/23. Training was given for the selected farmers and other …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 11, Issue 3, 2022 · pp. 8–16 Read article
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Evaluation of Advanced Bread Wheat (Triticum Aestivum L.) Genotypes for Yield and Stem Rust Resistance at southern Ethiopia
Abstract: Twenty-four bread wheat (Triticum aestivum L.) genotypes including one local and one standard check obtained from Kulumesa agricultural research center were evaluated for their yield and stem rust resistance at Mareko Woreda during 2021 cropping season. The treatments were assigned using randomized completely block design with four replications. Data were collected on yield, yield, yield components and disease. The ANOVA showed that the genotypes significantly (p <0.05) different in most …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 12, Issue 1, 2022 · pp. 23–27 Read article
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Split Application of Lime on Acid Soil Amelioration and Bread Wheat Yield at Dember, SNNPR Ethiopia
Abstract: Soil acidity is one of the most important yield-limiting factors for crop production in highlands areas where areas receive heavy rainfall. Liming of acidic soils has been suggested as a good measure to boost crop productivity in acidic soils. However, lime is not free or easy to obtain, require a large quantity, and its transportation is also difficult. Thus, a field trial was carried out in permanent plots to investigate …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 11, Issue 1, 2022 · pp. 13–18 Read article
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Study on Genetic Diversity in Relation to Number of Clusters in Wheat (Triticum aestivum L.)
Abstract: The present investigation was conducted to examine the genetic diversity for several morphological traits in bread wheat (Triticum aestivum L.). The experiment was conducted at the Department of Genetics and Plant Breeding, Janta Vedic College, Baraut, Baghpat (UP), India. The experimental materials consisted of 50 cultivars of bread wheat grown in the randomized block design (RBD) with three replications. Multivariate analysis using D2 statistics [1] was used for assessing the …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 6, Issue 3, 2017 · pp. 18–23 Read article
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Evaluation of Selected Common Wheat (Triticum aestivum L.) Genotypes for Diverse Traits at Kokate and Hossana, Southern Ethiopia
Abstract: During the 2018/19 cropping season, a field trial involving 49 bread wheat (Triticum aestivum L.) genotypes was conducted at the Kokate and Hossana research sub-stations in Southern Ethiopia. The aim was to assess various characteristics within these genotypes. A simple lattice design was employed, and data on 11 quantitative traits were gathered and analyzed using SAS statistical software. The analysis of variance (ANOVA) revealed that there were notable differences in …
Published in Research & Reviews : Journal of Botany · Vol. 14, Issue 1, 2025 · pp. 1–11 Read article
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Use of Response Surface Methodology to Optimize the Formulation of Rice based Gluten Free Bread and Its Characterization
Abstract: The formulation for gluten free bread was optimized on the basis of specific volume, crumb firmness and overall acceptability of the bread. A rotatable central composite design (CCRD) was applied on three control variables viz. xanthan gum, extruded rice flour and corn starch varying within the range (-α to +α) of 0.5–1.5%, 15–35% and 15–35% w/w, respectively. All three responses were significantly (p<0.05) affected by the combinations of independent variable. …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 3, Issue 2, 2014 · pp. 1–11 Read article
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Sensory Psychology of Supergrain Bakery: Consumer Perception Beyond Taste
Abstract: Bakery products remain a cornerstone of diets worldwide, yet wheat-based formulations are increasingly supplemented or replaced as consumers demand healthier, more functional alternatives. Supergrains such as quinoa, amaranth, millet, and cowpea, together with fruit-based flours such as guava flour, have been extensively investigated to enrich wheat-based products and improve their nutritional value. At the same time, the science of sensory psychology has become central to product acceptance, as taste, aroma, …
Published in International Journal of Nutritions · Vol. 3, Issue 2, 2026 Read article
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Review on the Effect of The Flour on The Quality of Bread
Abstract: Originating from the Triticum aestivum plant, wheat flour is a basic component of diets worldwide and is the basis for bread, a food that is consumed by people everywhere. This study addresses the growing interest in composite flours and alternative grains as a result of health concerns and financial difficulties, while also examining the nutritional and economic value of wheat flour. Summary of the research results on the incorporation of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 10–18 Read article
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Nutrient Composition and Quality Evaluation of Composite Bread with Jackfruit (Artocarpus heterophyllus) Seed Flour
Abstract: Jackfruit (Artocarpus heterophyllus) seeds were used to develop composite bread; and nutritional quality and sensory properties of the resulting breads were evaluated. The percentage of jackfruit seed flour (JSF) used in preparing the bread was 5%, 10%, 15% and 20%. From the proximate analysis it was found that the whole wheat flour and JSF contained 12.56% and 13.14% of protein, 0.85% and 0.80% of fat, 0.62% and 1.82% of ash, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 2, 2017 · pp. 40–48 Read article
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Assessment of Diseases on Wheat Rusts Trap Nursery in Southern Ethiopia
Abstract: The rusts diseases caused by Puccinia, species are the major biotic constraints in many wheat producing areas of Ethiopia. The present study was conducted in 2015 and 2016 main growing season to observe commercial varieties and differential lines of bread and durum wheat for their resistance to the existing race composition. About 200 wheat varieties and lines were included in trap nursery for evaluation of triple rust was investigated under …
Published in Research & Reviews : Journal of Botany · Vol. 11, Issue 3, 2022 · pp. 27–37 Read article
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Demonstration and Evaluation of Processing Method to Improve Nutritional Quality of Cassava (Manihotesculenta C.) Based Foods in SNNPR
Abstract: Among the most typical food sources is cassava of qulle variety by applying drying, boiling and soaking processing methods to decrease level of hydrogen cyanide factors using completely randomized design. The demonstration of processing methods and sensory evaluation bread was at Alibazer, Edegegn, Cheha, yem s/woreda district during 2020–2021. The lowest hydrogen cyanide content which meets recommendation of IITA not above 2–3 mg/100g was obtained with processed (soaked then sun …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 2, 2022 · pp. 34–38 Read article
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Therapeutic Potential of Composite Flour Prepared from EleusineCoracana and Cicer Arietinum
Abstract: Composite flour is a mixture of wheat and non - wheat flours used for the preparation of bakery products such as, breads, tarts, muffins, biscuits etc that is rich in protein and starch. Finger millet is considered as a special food supplement because of its unique nutritional properties when compared with other cereals. It is also known as poor man’s food. Many dishes, both in their natural and malted forms, …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 13, Issue 1, 2024 · pp. 31–41 Read article
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ALTERNATIVE FLOURS IN BAKING: AN COMPREHENSIVE REVIEW OF HEALTH BENEFITS AND APPLICATION IN BAKING
Abstract: The rise in consumer health awareness has driven a significant interest in exploring alternative flours beyond traditional wheat. This review examines the functional and nutritional benefits of various alternative flours, including almond, oat, millet, sorghum, barley, rice, maize, rye, and chickpea, in baking applications. Almond flour offers high protein and healthy fats, beneficial for gluten-free baking but varies in sensory attributes. Oat flour, rich in beta-glucan, enhances heart health and …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 13, Issue 2, 2024 · pp. 31–39 Read article