Results of comparative studies of grain syrup quality

This paper presents the results of analysis of the chemical composition of molasses obtained in the conditions of agricultural organizations from locally produced grain. The research was carried out on wheat and barley taken from one of the farms in Russia. The prepared grain molasses is a homogeneo...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2020-01, Vol.433 (1), p.12031
Main Authors: Alatyrev, S S, Alatyrev, A S, Zaitsev, P V, Yu Bulatov, S, Nechaev, V N, Sizova, Yu V, Moiseev, A I
Format: Article
Language:English
Subjects:
Barley
Chemical composition
Comparative studies
Energy
Farms
Grain
Moisture
Molasses
Proteins
Raw materials
Starch
Sugar
Syrup
Syrups
Syrups & sweeteners
Wheat
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Summary:This paper presents the results of analysis of the chemical composition of molasses obtained in the conditions of agricultural organizations from locally produced grain. The research was carried out on wheat and barley taken from one of the farms in Russia. The prepared grain molasses is a homogeneous mass. In the finished product, moisture, energy feed unit, exchange energy, crude and digestible protein, crude fiber, sugar, and starch were determined by standard methods. The chemical composition in the finished grain product was determined at natural moisture and air-dry condition. Grain syrup obtained from wheat contains exchangeable energy of 9.56 MJ, crude protein 12.57 %, digestible protein 93.0.0 gkg−1 and crude fiber 2.33 %. In addition, 1 kg of the product contains 299.0 and 133.0 g, respectively, of sugar and starch. The finished product obtained from barley contains 73.6 % moisture, 2.48 MJ of exchangeable energy, 30.3 and 22.7 gkg−1 of raw and digestible protein, respectively, 1.37 % of fiber, 69.3 and 46.7 g sugar and fiber, respectively. Thus, according to the results of the material obtained, it was concluded that it is possible to prepare grain feed syrup under the conditions of a farm from local grain raw materials, in particular from barley and wheat.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/433/1/012031