scholarly journals Biochemical and Anatomical Changes and Yield Reduction in Rice (Oryza sativaL.) under Varied Salinity Regimes

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
M. A. Hakim ◽  
Abdul Shukor Juraimi ◽  
M. M. Hanafi ◽  
Mohd Razi Ismail ◽  
Ahmad Selamat ◽  
...  
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Chlorophyll Content ◽  
Soluble Protein ◽  
Free Amino ◽  
Physiological Activity ◽  
Block Design ◽  
Sugar Content ◽  
Yield Reduction ◽  
Salinity Levels

Five Malaysian rice (Oryza sativaL.) varieties, MR33, MR52, MR211, MR219, and MR232, were tested in pot culture under different salinity regimes for biochemical response, physiological activity, and grain yield. Three different levels of salt stresses, namely, 4, 8, and 12 dS m−1, were used in a randomized complete block design with four replications under glass house conditions. The results revealed that the chlorophyll content, proline, sugar content, soluble protein, free amino acid, and yield per plant of all the genotypes were influenced by different salinity levels. The chlorophyll content was observed to decrease with salinity level but the proline increased with salinity levels in all varieties. Reducing sugar and total sugar increased up to 8 dS m−1and decreased up to 12 dS m−1. Nonreducing sugar decreased with increasing the salinity levels in all varieties. Soluble protein and free amino acid also decreased with increasing salinity levels. Cortical cells of MR211 and MR232 did not show cell collapse up to 8 dS m−1salinity levels compared to susceptible checks (IR20 and BRRI dhan29). Therefore, considering all parameters, MR211 and MR232 showed better salinity tolerance among the tested varieties. Both cluster and principal component analyses depict the similar results.

scholarly journals Evaluation of sugar and free amino acid during fermentation of ogi from maize, acha and sorghum

2021 ◽  
Vol 4 (2) ◽  
pp. 111
Author(s):  
Adekunbi Adetola Malomo ◽  
Babatunde Olawoye ◽  
Abiola Folakemi Olaniran ◽  
Omowumi Ibipeju Olaniyi ◽  
Adedoyin Adedayo ◽  
...  
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Sugar Content ◽  
Amino Acid Content ◽  
Principal Component ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Diabetic Patients ◽  
Fermentation Time

This research investigated effect of fermentation time and cereal type on the total reducing sugar (TRS), total sugar (TSS), and total free amino acid (TFA) during the production of ogi. The result showed that TFA generally increased with increase in fermentation time (7.916 – 17.596 mg/g). Maize, acha and sorghum ogi had the lowest total reducing sugar (TRS) at 0 h (16.927glucose mg/g), 12 h (16.655 glucose mg/g) and 48 h (18.212 glucose mg/g) respectively and TSS was lowest in acha ogi from 12 h to 48 h (33.191 - 34.370 glucose mg/g). Principal component analysis and Agglomerative hierarchical clustering were used to evaluate the variability in sugar and amino acid contents and ranked the contributions of the variables. The factors were divided into four principal components with cumulative variance contribution rate of 87.47%. The result showed that acha and sorghum ogi had lower sugar content than maize ogi during fermentation. This research suggested that maize, acha and sorghum can be used in the production of cereal based ogi for weaning food at 48 h due to high free amino acid content, and also advanced the use of acha in production of ogi for diabetic patients due to its low total sugar content.

Evaluation of Free Amino Acid and Free Sugar Contents in Five Lines of Virginia-Type Peanuts at Four Locations1

1980 ◽  
Vol 7 (1) ◽  
pp. 55-60 ◽  
Author(s):  
Chintana Oupadissakoon ◽  
Clyde T. Young ◽  
R. Walton Mozingo
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Block Design ◽  
Calcium Content ◽  
Free Sugar ◽  
Yield Data ◽  
Free Sugars ◽  
Breeding Lines ◽  
Index Value

Abstract Five lines of Virginia-type peanuts, Florigiant (FG), NC 6, NC 17921 (FG × Florunner), NC 17922 (FG × Valencia), NC 17976 (FG × Spanhoma), were selected from the advanced breeding lines and the standard variety test. They were grown at 4 county locations, 2 in North Carolina and 2 in Virginia, with 3 replications (blocks) in a randomized complete block design; adjacent plots were used for each digging. Free amino acid and free sugars were determined on sound mature kernels. Statistical analysis showed significant differences for varieties and locations. The variety effects were larger in the case of the free sugar contents. NC 6 had the largest quantity of glucose (0.12 mg/g), sucrose (37.45 mg/g), and stachyose (4.24 mg/g), while FG was highest in inositol (0.15 mg/g). In the case of free amino acids (μmoles/g), significant variety effects were observed for threonine-serine (1.55–1.92), alanine (0.95–1.53), peptide-cystine (1.28–1.50), valine (0.42–0.62), and histidine (0.58–0.66). Peanuts grown at Northampton County (NC) had the highest quantities of inositol (0.16 mg/g), sucrose (32.39 mg/g), stachyose (4.63 mg/g), aspartic acid (1.48 μmoles/g), threonine-serine (2.55), glutamic acid (7.49), alanine (1.89), valine (0.76), isoleucine (0.23) unknown 4-tyrosine (0.37), and histidine (0.78). The arginine maturity index value, calcium content, % sound mature kernels, % extra large kernels, and yield data are discussed.

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