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Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
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Vol. 13, Issue 2 (2024)
Varietal evaluation and comparison of physical and engineering properties of selected varieties of some key staple food grains
Author(s):
MA Makwana, KV Vala, VB Bhalodiya, NM Chavda, HJ Prajapati and PB Moradiya
MA Makwana, KV Vala, VB Bhalodiya, NM Chavda, HJ Prajapati and PB Moradiya
Abstract:
This study aimed to determine and compare the physical and engineering properties of some food grains widely used as staple foods in Gujarat. The crops studied included three varieties of rice (Oryza Sativa SSP Indica): Parimal, Gujarat 17, and Lachkari; three varieties of wheat (Triticum aestivum): Bhalia, Sharbati, and GW 173; and three varieties of pearl millet (Pennisetum glaucum (L.) R. Br.): S. Gold, 86M11, and 86M22. These varieties were selected based on their availability and popularity as staple food grains in Gujarat.
This study aimed to determine and compare the physical and engineering properties of some food grains widely used as staple foods in Gujarat. The crops studied included three varieties of rice (Oryza Sativa SSP Indica): Parimal, Gujarat 17, and Lachkari; three varieties of wheat (Triticum aestivum): Bhalia, Sharbati, and GW 173; and three varieties of pearl millet (Pennisetum glaucum (L.) R. Br.): S. Gold, 86M11, and 86M22. These varieties were selected based on their availability and popularity as staple food grains in Gujarat.
Various physical properties and mechanical properties were determined and compared among the three varieties of each grain for significant differences at a level of 0.05. This research paper analyzed the differences among the means of three varieties of rice, wheat, and pearl millet.
The results of one-way ANOVA indicate a statistically significant difference among the means of each variety, with probability values much lower than the significance level of 0.05. Specifically, the F-value for rice was 22.06358 with a probability (Prob>F) of 3.28616×10-9, the F-value for wheat was 51.46932 with a probability value of 6.43116×10-13, and the F-value for pearl millet was 63.39453 with a very low probability value of 7.27796×10-9. These findings suggest that there is a significant difference in the properties of each variety studied. This database will be instrumental in the development and design of specialized machines post-harvesting processing.
Pages: 76-83 | 195 Views 104 Downloads
How to cite this article:
MA Makwana, KV Vala, VB Bhalodiya, NM Chavda, HJ Prajapati, PB Moradiya. Varietal evaluation and comparison of physical and engineering properties of selected varieties of some key staple food grains. Pharma Innovation 2024;13(2):76-83.
Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
Main Menu
Special Issue
Copyright Form
Identifier
The Pharma Innovation Journal
