| Protein quantity and quality are known to have an impact on nutritional value of barley (Hordeum vulgare L.) and end-use quality in wheat (Triticum aestivum L.). Fifteen genotypes of spring barley and thirteen genotypes of winter wheat from nine official Ontario Performance Trial locations across Ontario over four years were analyzed for protein and agronomic parameters.;Analysis of variance revealed environmental main effect of barley genotypes for total protein, soluble, and insoluble fractions accounting for 35%, 34% and 32% of the total variation, respectively. The main effect of genotype of winter wheat was highly significant and accounted for 57%, 57%, and 52% of the total variation for total protein, soluble and insoluble fractions, respectively. The conclusions of the study were that an increase in total protein results from an increase in the insoluble fraction which leads to a reduced nutritional value of barley grain and a higher quality value of wheat grain for bread. |
