Mahmoud, A., Ali, E., Hassan, M., Sayed, A. (2019). Mahmoud, A. M.1; E. A. Ali1; Manal A. M. Hassan2* and Asmaa S. A. Sayed1 1 Department of Agronomy, Faculty of Agriculture, Assiut University, Assiut, 71526, Egypt 2 Food Science and Technology Department, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt. Journal of Food and Dairy Sciences, 10(11), 403-412. doi: 10.21608/jfds.2019.61875
A. M. Mahmoud; E. A. Ali; Manal A. M. Hassan; Asmaa S. A. Sayed. "Mahmoud, A. M.1; E. A. Ali1; Manal A. M. Hassan2* and Asmaa S. A. Sayed1 1 Department of Agronomy, Faculty of Agriculture, Assiut University, Assiut, 71526, Egypt 2 Food Science and Technology Department, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt". Journal of Food and Dairy Sciences, 10, 11, 2019, 403-412. doi: 10.21608/jfds.2019.61875
Mahmoud, A., Ali, E., Hassan, M., Sayed, A. (2019). 'Mahmoud, A. M.1; E. A. Ali1; Manal A. M. Hassan2* and Asmaa S. A. Sayed1 1 Department of Agronomy, Faculty of Agriculture, Assiut University, Assiut, 71526, Egypt 2 Food Science and Technology Department, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt', Journal of Food and Dairy Sciences, 10(11), pp. 403-412. doi: 10.21608/jfds.2019.61875
Mahmoud, A., Ali, E., Hassan, M., Sayed, A. Mahmoud, A. M.1; E. A. Ali1; Manal A. M. Hassan2* and Asmaa S. A. Sayed1 1 Department of Agronomy, Faculty of Agriculture, Assiut University, Assiut, 71526, Egypt 2 Food Science and Technology Department, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt. Journal of Food and Dairy Sciences, 2019; 10(11): 403-412. doi: 10.21608/jfds.2019.61875
Mahmoud, A. M.1; E. A. Ali1; Manal A. M. Hassan2* and Asmaa S. A. Sayed1 1 Department of Agronomy, Faculty of Agriculture, Assiut University, Assiut, 71526, Egypt 2 Food Science and Technology Department, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt
1Department of Agronomy, Faculty of Agriculture, Assiut University, Assiut, 71526, Egypt
2Food Science and Technology Department, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt
Abstract
The current investigation were to study the effect of foliar spray by different zinc oxide nanoparticles concentrations (0, 100, 200, 300, 400 and 500 ppm) of two sunflower cultivars on agronomical characteristics (seasons 2017, 2018) and nutritional composition (season 2018). The concentration of 200 ppm zinc oxide nanoparticles the highest values of seed yield (1751.99 and 1515.18 kg/fed.) in the two seasons, respectively. On the other hand 300 ppm concentration gave the highest husking percentage (69.77 and 69.71%), and the traits of oil percentage and seed oil/fed. The tested sunflower cultivars had a highly significant influence Seed yield/fed., husking percentage, oil percentage and seed oil, G 102 variety gave the highest values in the both seasons. Chemical composition (g/100g D.W) of sunflower seeds kernels results showed that the S 400ppm, G 400ppm samples was significantly (P<0.05) the highest in oil content 61.75 and 60.19, respectively, comparing with the other studied samples. The G 200ppm was higher in protein content with value 23.12% when comparing with the other samples which ranging from 20.52 to 22.95%. For minerals composition (mg/100g D.W) Zn content was decreased significantly (P<0.05) as a result of foliar spray by ZnO in treated samples when compared with control one. The Mg content was found in higher values ranging from 3471.36 to 4020.05 mg/100g DW. The major fatty acids in sunflower kernel oil were oleic and linoleic make up more than 90 % of the total fatty acids. For defatted sunflower kernels samples the protein, crude fiber content were found in a higher contents ranging 49.29–52.95, 7.11–15.22, respectively. The magnesium and phosphorus were the most abundant minerals in defatted sunflower kernels meal with the highest concentration comparing with other studied minerals. The ball bread made from wheat flour supplemented with defatted sunflower kernel meal gave good results in general. Defatted meal or cake was found as a nutritional material, good source of minerals, convenient for human nutrition which produces high acceptability bread comparable to control for 5, 10 and 15% replacement ratio.
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