Composition investigation of the sunflower seed of the latest NS confectionary hybrids

Abstract

Because of the favorable amino acid composition of sunflower protein and low content of antinutritive components, the confectionary/non-oil sunflower seed is increasingly gaining in importance. This is why there is a need for increasing the number of this type of hybrids. Breeding new hybrids of different characteristics are obtained. In order to investigate the composition of the seed, three samples of the latest NS hybrids of second filial (F2) generation (NS-H-6792, NS-H-6489, NS-H-6311) were analyzed and compared with the results of the hybrid seed already-used (Cepko). The content of moisture was determined according to SRPS EN ISO 665, 2008, the content of the oil according to SRPS EN ISO 659, 2011, while the mass of 1000 seeds and the content of hull and kernels were made according to Karlović & Andrić, 1996. The moisture content ranged from 5.75±0.00% in the sample NS-H-6792 to 6.57±0.03%, in the sample NS-H-6489. The oil content was in the range of 25.62±0.22%, found in the sample NS-H-6311 to 23.12±0.16%, found in the sample NS-H 6489. The highest content of the hull was found in the NS-H-6792 sample, 46.74±0.80%, while the smallest content of the hull was found in the sample NS-H-6311 and amounted to 41.91±0.71%.