Table 2.
The range and standard deviation of chemical and physical parameter of wheat
| Minimum | Mean | Maximum | Standard deviation | |
|---|---|---|---|---|
| Specific weight (kg/hl) | 60.0 | 71.3 | 78.0 | 3.99 |
| Thousand grain weight (g) | 28.7 | 45.6 | 60.8 | 7.85 |
| In vitro viscosity (cp) | 4.3 | 12.4 | 44.0 | 6.87 |
| Nitrogen (g/kg DM) | 12.5 | 18.8 | 24.0 | 2.57 |
| Neutral detergent fibre (g/kg DM) | 101.3 | 139.6 | 178.6 | 13.13 |
| Starch (g/kg DM) | 567.0 | 644.2 | 719.0 | 31.72 |
| Total non starch polysaccharide (g/kg DM) | 81.7 | 108.3 | 138.8 | 12.13 |
| Soluble non starch polysaccharide (g/kg DM) | 8.4 | 23.6 | 38.0 | 5.95 |
| Gross energy (MJ/kg DM) | 18.1 | 18.4 | 18.7 | 0.12 |
| Amylose (g/kg DM) | 115.0 | 159.2 | 182.3 | 11.77 |
| Lysine (g/kg DM) | 1.8 | 3.5 | 5.6 | 0.61 |
| Threonine (g/kg DM) | 1.2 | 3.4 | 4.9 | 0.80 |
| Hardness (%) | 8.4 | 31.4 | 55.5 | 11.80 |
| Rate of starch digestion constant | 1.3 | 2.5 | 4.4 | 0.60 |
| Protein profile - Band 1 | 2.1 | 5.0 | 7.9 | 1.08 |
| Protein profile - Band 2 | 9.1 | 14.5 | 18.8 | 2.06 |
| Protein profile - Band 3 | 10.2 | 18.4 | 23.6 | 3.47 |
| Protein profile - Band 4 | 24.3 | 35.4 | 48.1 | 4.43 |
| Protein profile - Band 5 | 20.9 | 26.6 | 37.4 | 3.30 |