Genetika 2011 Volume 43, Issue 2, Pages: 381-395
https://doi.org/10.2298/GENSR1102381Z
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Small grain cereals compared for dietary fibre and protein contents
Žilić Slađana (Institut za kukuruz, “Zemun Polje”, Beograd-Zemun)
Dodig Dejan (Institut za kukuruz, “Zemun Polje”, Beograd-Zemun)
Milašinović-Šeremešić Marija (Institut za kukuruz, “Zemun Polje”, Beograd-Zemun)
Kandić Vesna 
(Institut za kukuruz, “Zemun Polje”, Beograd-Zemun)
Kostadinović Marija (Institut za kukuruz, “Zemun Polje”, Beograd-Zemun)
Prodanović Slaven (Poljoprivredni fakultet, Belgrade-Zemun)
Savić Đorđe (Medicinski fakultet, Belgrade)
The content of dietary fibres (cellulose, hemicellulose, lignin, NDF, ADF),
tryptophan and proteins, as well as their quality index were determined in
whole grains of bread and durum wheat, rye, hull-less barley and hull-less
oat, each represented with four genotypes. In addition, content of β-glucans
in hull-less barley were determined. In average, hull-less barley and oat had
the lowest content of hemicellulose (22.54 and 13.11% d.m., respectively),
cellulose (1.36 and 1.41% d.m., respectively), lignin (0.98 and 0.49% d.m.,
respectively), as well as NDF (24.84 and 15.16% d.m., respectively) and ADF
(2.30 and 2.04% d.m., respectively). In average, the highest content of
hemicellulose was in durum wheat (33.47% d.m.), followed by rye (29.63%
d.m.), and bread wheat (23.24% d.m.). Among tested hull-less barley genotypes
the the content of β-glucans ranged from 4.1% d.m. (IWHBON 97-18) to 5.6%
d.m. (Apolon). The highest content of proteins (on average 15.65% d.m.) and
tryptophan (on average 0.206% d.m.) was in hull-less oat. Hull-less barley
had the highest protein quality index (1.48%) followed by bread and durum
wheat and hull-less oat (IQ 1.35, 1.34 and 1.31%, respectively), and rye (IQ
0.93%). The results indicate that there is genetic diversity in content of
dietary fibres and proteins among tested genotypes and that it should be
possible to selectively breed for lines with high nutrition capacities, as
well as, to improved diet requirements.
Keywords: dietary fibre, protein, small grain cereals, sugar, tryptophan