Effect of nitrogen stress amelioration on status of break flour yield of soft wheat for making bread

J. Nakanwagi, J.S. Tenywa, M.I. Mukisa, A. Wasukira, W.W. Wagoire, S. Wobibi, J. Nakamya, D. Beesigamukama1and S. N. Aryampa


Full Length Research Paper  I Published February,2018


Journal of Agricultural Science and Food Technology  Vol. 4 (1), pp.1-8



Wheat (Triticum aestivum L.) is the largest cereal source of protein (20%) and the second largest source of calories (21%) worldwide. Nitrogen is a major factor that affects bread wheat production in most soils in Uganda. The objective of this study was to determine the effect of nitrogen stress amelioration on break flour yield. A field study was conducted at Buginyanya Zonal Agricultural Research and Development Institute (BugiZARDI) in the highlands of Eastern Uganda, during 2013-2014. Treatments included 0, 30, 60 and 90 Kg N ha-1 with UW400 as test genotype. Site soil N was 0.15%, way below the critical limit of 0.25%. Maximum break flour yield was obtained at 60 kg N ha-1 and the least at 0 kg N ha-1. There was a direct negative effect of Nitrogen on the level of grain starch; while no significant effect was displayed between Nitrogen application rates and crude protein levels. A weak negative, but significant (P < 0.05) correlation accrued between grain yield and BFY (r=-0.3); while the relationship between starch and crude protein was strong, though equally negative (r=-0.9).  The agronomic nitrogen rate required ameliorating nitrogen stress to obtain high break flour and grain yield is 60 kg ha-1.

Key Words:
Crude protein, starch, Triticum aestivum, Uganda, UW400.

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