FACTORS INFLUENCING UPON QUALITY OF MILLET GRAIN AND MILLET CEREAL

Abstract

It has been carried out complex assessment of factors which greatly influence upon harvesting qualitative millet for cereals industry. Quality of millet varieties with different colour of grain with two predecessors (fallow and grain), quality of grain grown in three soil-climatic zones, i.e. southern forestry steppe, north forestry steppe and steppe and quality of millet of various factions have been studied. Grain predecessor of the sowing gave a harvest of large grain (on 2,0-4,1%) and flattened grain (on 1,4%), and fallow predecessor gave a harvest of hulled grain (on 1%) and protein grain (on 1,51%) with less groats harvest (on 1,6%). The varieties with different colours of grain vary in their quality. Groats with the best colour is received from grain of red millet variety with reduced protein content. Variety of white millet possesses higher resistance to hulling (on 2,5-5,8%) of less hulled grain (on 1,0-2,8%). Under processing, factional homogeneity of grain effects on groats yield. The more a portion of medium faction, the lower millet cereal yield is. The best millet grain is formed in the conditions of steppe (Cherlak) in Omsk region on the material of the variety ‘Barnaulskoe 98’. Varieties ‘Saratovsloe Zholtoe’ and ‘Kulundinskoe’ can produce the desired groats raw material in southern forest-steppe (Moskalenki) and steppe (Pavlogradka). The region of north forest-steppe is unfavourable place for production of millet grain with high content of carotenoids. Taking into account a predecessor, region of sowing, variety of millet and factional homogeneity of grain we can significantly differentiate quality of groats under processing.

Keywords

• millet grain
• predecessor
• varieties
• millet cereal
• quality of grain
• factions
• groats yield
• flattened grain
• hulled grain