Evaluation of some lupine genotypes based on genotype by trait (GT) biplot analysis and study the effect of soaking and cooking treatments on some physical and chemical properties of seeds | ||||
| Scientific Journal of Agricultural Sciences | ||||
| Article 12, Volume 3, Issue 2, December 2021, Page 133-144 PDF (738.77 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/sjas.2021.95513.1153 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Nagat Abdallah  1; Hoda Ibrahim2; Hanan Ali3
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| 1Department of Food legumes, Res, Field crops Res. Inst. A.R.C., Giza, Egypt | ||||
| 2Central Laboratory for Design & Statistical Analysis Research, A.R.C., Giza, Egypt | ||||
| 3Central Laboratoryof Organic Agriculture, A.R.C., Giza, Egypt | ||||
| Abstract | ||||
| This research was established at the Agricultural Research Station in Mallawi, Minia governorate during the agricultural seasons of 2017 / 2018, and 2018 / 2019, to Evaluate twelve lupine genotypes using biplot method and the effect of soaking and cooking treatments on some physical and chemical properties of seeds. The highest seed weight per plant obtained in Family 9 and Belbais 9 which gave high number of pods / plant, high weight of 100 and seed yield ardab / fed than the check varieties Giza 1 and Giza 2, Seed yield was significantly and positively correlated with 100 seed weight, seed weight / plant. The results of GT biplot graphs were consistent with those of correlation matrix and means table studies, showing that GT biplot graphs are a successful and useful approach. There was a clear variation with respect to water absorption, hydration and swelling coefficients, total phenols, alkaloids, tannins, total and soluble protein contents among the 12 different lupine seeds genotypes. Also, the effects of soaking and cooking on the above-mentioned properties were noticeable where the water absorption values were ranged from 10.07% (Family 23) to 10.6% (Mutant 37/3) after 1 hr and from 26.93 (Family 23) to 28.31% (Family 9) after 24 hrs. It could be seen that both soaking and cooking processes caused a decrease in total phenols, alkaloids, tannins, total and soluble protein contents for all lupine genotypes seeds samples as compared to the raw ones. | ||||
| Keywords | ||||
| Lupin; biplot; alkaloids; soaking; cooking | ||||
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