Chemical Composition of Agronomic Crops.pptx

NAME : YASIR AHMAD
C.NO : 64
SEMESTER : 2ND
DEPARTMENT : AGRONOMY
ASSIGMENT NO : 05
DEGRE : M.Sc (AGRONOMY)
SUBMITTED TO : PROF. DR. INAMULLAH

CHEMICAL COMPOSITION
Chemical composition refers to the identity and amount of the
various chemical elements that make up a substance. Every
substance, whether it be a solid, liquid, or gas, is made up of one or
more types of atoms.
 In agriculture, chemical composition refers to the specific elements,
compounds, and molecules that make up crops and soil, including
their relative proportions. This includes nutrients such as
carbohydrates, proteins, lipids, minerals, and vitamins, as well as
other compounds such as pesticides and herbicides. Analyzing the
chemical composition of crops and soil can help farmers understand
the nutritional needs of their plants, diagnose nutrient deficiencies or
excesses, and optimize crop yields and quality. It can also help in
determining the suitability of crops for specific uses, such as for
human or animal consumption, biofuels or industrial applications.

 The primary nutrients present in seeds are carbohydrates, proteins,
and lipids, which provide energy and building blocks for growth and
development. Other important nutrients include minerals such as
calcium, iron, and zinc, and vitamins such as vitamin A, B, and C.
 The chemical composition of seeds can be analyzed using various
techniques such as proximate analysis, amino acid analysis, and
fatty acid profiling. These analyses can help to determine the
nutrient content of seeds and identify any potential deficiencies or
imbalances.
 The chemical composition of seeds is an important factor in
determining their quality and suitability for various agricultural
purposes, such as planting, food production, or feed for livestock. By
understanding the chemical composition of seeds, farmers and seed
producers can make informed decisions about seed selection,
planting, and crop management practices to optimize yields and
quality.

Chemical composition including carbohydrates, Protein, Vitamins, Lipids and
Minerals of the following seeds.
1. Wheat
2. Maize
3. Sweet corn
4. Rice
5. Oats
6. Triticale
7. Duran wheat
8. Buck wheat
9. Gram
10. Brassica
11. Sun flower,
12. Soybean
13. Flax

1. wheat
Wheat is one of the most widely cultivated cereal crops in the world
and is used for a variety of purposes, including food production,
animal feed, and industrial applications. Here is a detailed
breakdown of the chemical composition of wheat seeds:
 Carbohydrates: Wheat seeds are rich in carbohydrates, which
make up about 70-75% of their dry weight. The primary
carbohydrate in wheat seeds is starch, which is composed of
glucose molecules linked together in a chain. Starch serves as the
main source of energy for the seed during germination and early
growth.
 Protein: Wheat seeds are also a good source of protein, which
accounts for about 10-15% of their dry weight. The proteins in
wheat seeds are composed of amino acids linked together in long
chains, and are classified into two main types: gluten proteins and
non-gluten proteins. Gluten proteins give wheat flour its unique
properties and are responsible for its ability to form dough and trap
gases during baking.

 Lipids: Wheat seeds contain a small amount of lipids, which make
up about 1-2% of their dry weight. The lipids in wheat seeds are
mainly composed of triglycerides, which are composed of glycerol
and fatty acids. These lipids serve as a source of energy for the
seed during germination and early growth.
 Fiber: Wheat seeds are a good source of dietary fiber, which
accounts for about 2-3% of their dry weight. The fiber in wheat
seeds is composed of both insoluble and soluble fibers, which have
been linked to a variety of health benefits, including improved
digestive function and reduced risk of chronic diseases.
 Minerals: Wheat seeds are a good source of minerals such as iron,
magnesium, zinc, and phosphorus. These minerals play important
roles in various biological processes, including energy production,
DNA synthesis, and bone health.
 Vitamins: Wheat seeds are also a good source of vitamins such as
vitamin E, thiamin, and niacin. These vitamins play important roles in
various biological processes, including antioxidant function, energy
metabolism, and nerve function.

Chemical composition of wheat
Carbohydrates 70-75 %
Protein 10-15 %
Lipids 1-2 %
Fibers 2-3 %
Minerals Iron, Magnesium, Zinc and
Phosphorus.
Vitamins Vitamin E, Thiamin and Niacin

2. maize
Maize also known as corn, is a cereal grain that is widely cultivated
for human consumption, animal feed, and industrial purposes. Here
is a breakdown of the chemical composition of maize seeds:
 Carbohydrates: Maize seeds are rich in carbohydrates, which
make up about 70-75% of their dry weight. The primary
carbohydrate in maize seeds is starch, which is composed of
glucose molecules linked together in a chain. Starch serves as the
main source of energy for the seed during germination and early
growth.
 Protein: Maize seeds are also a good source of protein, which
accounts for about 8-12% of their dry weight. The proteins in maize
seeds are composed of amino acids linked together in long chains,
and are classified into two main types: zein proteins and non-zein
proteins. Zein proteins are unique to maize and are responsible for
its characteristic texture and flavor.

 Lipids: Maize seeds contain a moderate amount of lipids, which
make up about 4-7% of their dry weight. The lipids in maize seeds
are mainly composed of triglycerides, which are composed of
glycerol and fatty acids. These lipids serve as a source of energy for
the seed during germination and early growth.
 Fiber: Maize seeds are a good source of dietary fiber, which
accounts for about 2-3% of their dry weight. The fiber in maize
seeds is composed of both insoluble and soluble fibers, which have
been linked to a variety of health benefits, including improved
 Minerals: Maize seeds are a good source of minerals such as
potassium, phosphorus, magnesium, and zinc. These minerals play
important roles in various biological processes, including energy
production, bone health, and immune function.
 Vitamins: Maize seeds are also a good source of vitamins such as
thiamin, niacin, and folate. These vitamins play important roles in
various biological processes, including energy metabolism, nerve
function, and DNA synthesis.

Chemical composition of maize
Protein 8-12 %
Lipids 4-7 %
Fibers 2-3 %
Minerals Potassium, Phosphorus,
Magnesium and Zinc.
Vitamins Thiamin, Niacin and Folate

3. Sweet corn
Sweet corn is a variety of maize that is harvested when the kernels
are still tender and juicy, and is primarily consumed as a vegetable
rather than a grain. Here is a breakdown of the chemical
composition of sweet corn kernels:
 Carbohydrates: Sweet corn kernels are rich in carbohydrates,
which make up about 70-80% of their dry weight. The primary
carbohydrate in sweet corn kernels is sucrose, which gives them
their sweet taste. Sweet corn kernels also contain other types of
sugars such as glucose and fructose.
 Protein: Sweet corn kernels are a good source of protein, which
accounts for about 8-12% of their dry weight. The proteins in sweet
corn kernels are composed of amino acids linked together in long
chains, and are classified into two main types: zein proteins and
non-zein proteins. Zein proteins are unique to maize and are
responsible for its characteristic texture and flavor.

 Lipids: Sweet corn kernels contain a small amount of lipids, which
make up about 1-2% of their dry weight. The lipids in sweet corn
kernels are mainly composed of triglycerides, which are composed
of glycerol and fatty acids. These lipids serve as a source of energy
for the seed during germination and early growth.
 Fiber: Sweet corn kernels are a good source of dietary fiber, which
accounts for about 2-3% of their dry weight. The fiber in sweet corn
kernels is composed of both insoluble and soluble fibers, which
have been linked to a variety of health benefits, including improved
 Minerals: Sweet corn kernels are a good source of minerals such
as potassium, phosphorus, magnesium, and zinc. These minerals
play important roles in various biological processes, including
energy production, bone health, and immune function.
 Vitamins: Sweet corn kernels are also a good source of vitamins
such as thiamin, niacin, and folate. These vitamins play important
roles in various biological processes, including energy metabolism,
nerve function, and DNA synthesis.

Chemical composition of sweet corn
Carbohydrates 70-80- %
Protein 8-12 %
Lipids 1-2 %
Fibers 2-3 %
Magnesium and Zinc.
Vitamins Thiamin, Niacin and Folate

4. Rice
Rice is a staple food crop that is widely consumed around the world,
particularly in Asia. Here is a breakdown of the chemical
composition of rice grains:
 Carbohydrates: Rice grains are rich in carbohydrates, which make
up about 75-85% of their dry weight. The primary carbohydrate in
rice grains is starch, which is composed of glucose molecules linked
together in a chain. Starch serves as the main source of energy for
the seed during germination and early growth.
 Protein: Rice grains are also a good source of protein, which
accounts for about 7-9% of their dry weight. The proteins in rice
grains are composed of amino acids linked together in long chains,
and are classified into two main types: glutelin and prolamin. These
proteins are responsible for the texture and nutritional quality of rice
grains.

 Lipids: Rice grains contain a small amount of lipids, which make up
about 1-2% of their dry weight. The lipids in rice grains are mainly
composed of triglycerides, which are composed of glycerol and fatty
acids. These lipids serve as a source of energy for the seed during
germination and early growth.
 Fiber: Rice grains are a good source of dietary fiber, which accounts
for about 1-2% of their dry weight. The fiber in rice grains is
composed of both insoluble and soluble fibers, which have been
linked to a variety of health benefits, including improved digestive
function and reduced risk of chronic diseases.
 Minerals: Rice grains are a good source of minerals such as
 Vitamins: Rice grains are also a good source of vitamins such as
thiamin, niacin, and vitamin B6. These vitamins play important roles
in various biological processes, including energy metabolism, nerve

Chemical composition of rice
Protein 7-9 %
Lipids 1-2 %
Fibers 1-2 %
Magnesium and Zinc.
Vitamins Thiamin, Niacin and Vitamin B6.

5. Oat
Oats are a cereal grain that are widely consumed as a breakfast
food, particularly in the form of oatmeal. Here is a breakdown of the
chemical composition of oats:
 Carbohydrates: Oats are rich in carbohydrates, which make up
about 66-78% of their dry weight. The primary carbohydrate in oats
is starch, which is composed of glucose molecules linked together in
a chain. Oats also contain a type of carbohydrate called beta-
glucan, which is a soluble fiber that has been linked to a variety of
health benefits, including improved blood sugar control and lower
cholesterol levels.
 Protein: Oats are a good source of protein, which accounts for
about 12-18% of their dry weight. The proteins in oats are composed
of amino acids linked together in long chains, and are classified into
two main types: avenins and globulins. These proteins are
responsible for the texture and nutritional quality of oats.

 Lipids: Oats contain a small amount of lipids, which make up about
4-9% of their dry weight. The lipids in oats are mainly composed of
triglycerides, which are composed of glycerol and fatty acids. These
lipids serve as a source of energy for the seed during germination
and early growth.
 Fiber: Oats are a particularly rich source of dietary fiber, which
accounts for about 10-15% of their dry weight. The fiber in oats is
composed of both insoluble and soluble fibers, including beta-
glucan. These fibers have been linked to a variety of health benefits,
including improved digestive function, lower cholesterol levels, and
reduced risk of chronic diseases.
 Minerals: Oats are a good source of minerals such as potassium,
phosphorus, magnesium, and zinc. These minerals play important
bone health, and immune function.
 Vitamins: Oats are also a good source of vitamins such as thiamin,
niacin, and vitamin B6. These vitamins play important roles in

Chemical composition of oat
Protein 12-18 %
Lipids 4-9 %
Fibers 10-15 %
Magnesium and Zinc.

6. Triticale
Triticale is a hybrid cereal grain that is derived from a cross
between wheat and rye. Here is a breakdown of the chemical
composition of triticale:
 Carbohydrates: Triticale is rich in carbohydrates, which make up
about 66-78% of its dry weight. The primary carbohydrate in triticale
is starch, which is composed of glucose molecules linked together in
a chain. Triticale also contains other types of carbohydrates such as
fructans, which are a type of soluble fiber.
 Protein: Triticale is a good source of protein, which accounts for
about 10-15% of its dry weight. The proteins in triticale are
composed of amino acids linked together in long chains, and are
classified into two main types: glutenin and gliadin. These proteins
are responsible for the texture and nutritional quality of triticale
grains.

 Lipids: Triticale contains a small amount of lipids, which make up
about 1-3% of its dry weight. The lipids in triticale are mainly
 Fiber: Triticale is a good source of dietary fiber, which accounts for
about 6-10% of its dry weight. The fiber in triticale is composed of
both insoluble and soluble fibers, including fructans. These fibers
have been linked to a variety of health benefits, including improved
 Minerals: Triticale is a good source of minerals such as potassium,
phosphorus, magnesium, and zinc. These minerals play important
 Vitamins: Triticale is also a good source of vitamins such as

Chemical composition of triticale
Protein 10-15 %
Lipids 1-3 %
Fibers 6-10 %
Magnesium and Zinc.

7. Duran wheat
Duran wheat also known as emmer wheat, is an ancient grain that
is believed to have originated in the Fertile Crescent of the Middle
East. Here is a breakdown of the chemical composition of Duran
wheat:
 Carbohydrates: Duran wheat is rich in carbohydrates, which make
up about 65-75% of its dry weight. The primary carbohydrate in
Duran wheat is starch, which is composed of glucose molecules
linked together in a chain. Duran wheat also contains other types of
carbohydrates such as fructans, which are a type of soluble fiber.
 Protein: Duran wheat is a good source of protein, which accounts
for about 10-15% of its dry weight. The proteins in Duran wheat are
classified into two main types: glutenin and gliadin. These proteins
are responsible for the texture and nutritional quality of Duran wheat
grains.

 Lipids: Duran wheat contains a small amount of lipids, which make
up about 1-3% of its dry weight. The lipids in Duran wheat are
mainly composed of triglycerides, which are composed of glycerol
and fatty acids. These lipids serve as a source of energy for the
seed during germination and early growth.
 Fiber: Duran wheat is a good source of dietary fiber, which accounts
for about 5-10% of its dry weight. The fiber in Duran wheat is
composed of both insoluble and soluble fibers, including fructans.
These fibers have been linked to a variety of health benefits,
including improved digestive function and reduced risk of chronic
diseases.
 Minerals: Duran wheat is a good source of minerals such as
 Vitamins: Duran wheat is also a good source of vitamins such as

Chemical composition of Duran wheat
Protein 10-15 %
Lipids 1-3 %
Fibers 5-10 %
Magnesium and Zinc.

8. Buck wheat
Buckwheat is a pseudo-cereal, meaning that it is consumed like a
cereal grain, but is not a true cereal. Buckwheat is gluten-free and is
a good source of various nutrients. Here is a breakdown of the
chemical composition of buckwheat:
 Carbohydrates: Buckwheat is rich in carbohydrates, which make
up about 70-80% of its dry weight. The primary carbohydrate in
buckwheat is starch, which is composed of glucose molecules linked
together in a chain. Buckwheat also contains other types of
carbohydrates such as fiber and soluble sugars.
 Protein: Buckwheat is a good source of protein, which accounts for
about 10-15% of its dry weight. The proteins in buckwheat are
classified into two main types: globulin and albumin. These proteins
are responsible for the texture and nutritional quality of buckwheat
grains.

 Lipids: Buckwheat contains a small amount of lipids, which make
up about 1-2% of its dry weight. The lipids in buckwheat are mainly
 Fiber: Buckwheat is a good source of dietary fiber, which accounts
for about 10-15% of its dry weight. The fiber in buckwheat is
composed of both insoluble and soluble fibers, including resistant
starch. These fibers have been linked to a variety of health benefits,
including improved digestive function and reduced risk of chronic
diseases.
 Minerals: Buckwheat is a good source of minerals such as
magnesium, potassium, phosphorus, and zinc. These minerals play
 Vitamins: Buckwheat is also a good source of vitamins such as

Chemical composition of buckwheat
Protein 10-15 %
Lipids 1-2 %
Fibers 10-15 %
Minerals Magnesium, Potassium,
Phosphorus and Zinc.

10. gram
Gram also known as chickpea, is an important legume crop that is
widely cultivated in many parts of the world. Here is a breakdown of
its chemical composition:
 Carbohydrates: Gram is a rich source of carbohydrates, which
make up about 60-70% of its dry weight. The primary carbohydrate in
gram is starch, which is composed of glucose molecules linked
together in a chain. Gram also contains other types of carbohydrates
such as fiber and soluble sugars.
 Protein: Gram is a good source of protein, which accounts for about
20-25% of its dry weight. The proteins in gram are composed of
amino acids linked together in long chains, and are classified into two
main types: globulin and albumin. These proteins are responsible for
the texture and nutritional quality of gram seeds.
 Lipids: Gram contains a small amount of lipids, which make up
about 5% of its dry weight. The lipids in gram are mainly composed
of triglycerides, which are composed of glycerol and fatty acids.
These lipids serve as a source of energy for the seed during

 Fiber: Gram is a good source of dietary fiber, which accounts for
about 10-15% of its dry weight. The fiber in gram is composed of
both insoluble and soluble fibers, including resistant starch. These
fibers have been linked to a variety of health benefits, including
improved digestive function and reduced risk of chronic diseases.
 Minerals: Gram is a good source of minerals such as magnesium,
potassium, phosphorus, and iron. These minerals play important
 Vitamins: Gram is also a good source of vitamins such as thiamin,
niacin, and vitamin B6. These vitamins play important roles in
function, and DNA synthesis

Chemical composition of gram
Carbohydrates 60-7- %
Protein 20-25 %
Lipids 5 %
Fibers 10-15 %
Minerals Magnesium, Potassium,
Phosphorus and Iron.

11. brassica
Brassica is a genus of plants that includes many important
vegetable crops, such as broccoli, cauliflower, and Brussels sprouts.
Here is a breakdown of its chemical composition:
 Carbohydrates: Brassica vegetables are relatively low in
carbohydrates, with most of their calories coming from other
macronutrients. However, they do contain some complex
carbohydrates such as dietary fiber and oligosaccharides.
 Protein: Brassica vegetables are a good source of plant-based
protein, which accounts for about 10-25% of their dry weight. The
proteins in Brassica vegetables are composed of amino acids linked
together in long chains, and are important for building and repairing
tissues in the body.
 Lipids: Brassica vegetables contain a small amount of lipids, which
make up less than 1% of their dry weight. The lipids in Brassica
vegetables are mainly composed of phospholipids and glycolipids,
which are important components of cell membranes.

 Fiber: Brassica vegetables are a good source of dietary fiber, which
accounts for about 10-20% of their dry weight. The fiber in Brassica
vegetables is composed of both soluble and insoluble fibers, and
has been linked to a variety of health benefits, including improved
 Minerals: Brassica vegetables are a good source of minerals such
as calcium, potassium, and iron. These minerals play important
roles in various biological processes, including bone health, muscle
function, and blood clotting.
 Vitamins: Brassica vegetables are also a good source of vitamins
such as vitamin C, vitamin K, and folate. These vitamins play
important roles in various biological processes, including immune
function, blood clotting, and DNA synthesis.

Chemical composition of brassica
Carbohydrates Low carbohydrates
Protein 10-25 %
Lipids 1 %
Fibers 10-20 %
Minerals Calcium, Potassium and Iron
Vitamins Vitamin C, Vitamin K and Folate

12. Sun flower
Sunflower seeds are a popular snack and ingredient in many
dishes. Here is a breakdown of their chemical composition:
 Carbohydrates: Sunflower seeds are relatively low in
carbohydrates, with most of their calories coming from other
macronutrients. However, they do contain some complex
carbohydrates such as dietary fiber and oligosaccharides.
 Protein: Sunflower seeds are a good source of plant-based protein,
which accounts for about 20-25% of their dry weight. The proteins in
sunflower seeds are composed of amino acids linked together in
long chains, and are important for building and repairing tissues in
the body.
 Lipids: Sunflower seeds are high in lipids, which make up about 50-
60% of their dry weight. The lipids in sunflower seeds are mainly

 Fiber: Sunflower seeds are a good source of dietary fiber, which
accounts for about 10-15% of their dry weight. The fiber in sunflower
seeds is composed of both insoluble and soluble fibers, including
pectin and lignin. These fibers have been linked to a variety of
health benefits, including improved digestive function and reduced
risk of chronic diseases.
 Minerals: Sunflower seeds are a good source of minerals such as
magnesium, potassium, and phosphorus. These minerals play
production, muscle function, and bone health.
 Vitamins: Sunflower seeds are also a good source of vitamins such
as vitamin E, thiamin, and vitamin B6. These vitamins play important
roles in various biological processes, including immune function,
energy metabolism, and nerve function.

Chemical composition of sunflower
Protein 20-25 %
Lipids 50-60 %
Fibers 10-15 %
Minerals Magnesium, Potassium and
Phosphorus
Vitamins Vitamin E, Thiamin and Vitamin
B6.

13. soybean
Soybeans are a versatile crop used in a variety of food products,
including soy milk, tofu, and soy sauce. Here is a breakdown of their
chemical composition:
 Carbohydrates: Soybeans are relatively low in carbohydrates, with
most of their calories coming from other macronutrients. However,
they do contain some complex carbohydrates such as dietary fiber
and oligosaccharides.
 Protein: Soybeans are a good source of plant-based protein, which
soybeans are composed of amino acids linked together in long
chains, and are important for building and repairing tissues in the
body.
 Lipids: Soybeans are a good source of lipids, which make up about
20-25% of their dry weight. The lipids in soybeans are mainly
acids. Soybeans are also rich in unsaturated fatty acids, such as
linoleic and linolenic acid, which have been linked to a variety of
health benefits.

 Fiber: Soybeans are a good source of dietary fiber, which accounts
for about 5-10% of their dry weight. The fiber in soybeans is
composed of both soluble and insoluble fibers, including pectin and
hemicellulose. These fibers have been linked to a variety of health
benefits, including improved digestive function and reduced risk of
chronic diseases.
 Minerals: Soybeans are a good source of minerals such as calcium,
iron, and magnesium. These minerals play important roles in various
biological processes, including bone health, muscle function, and
blood clotting.
 Vitamins: Soybeans are also a good source of vitamins such as
vitamin K, vitamin B6, and folate. These vitamins play important
roles in various biological processes, including blood clotting, energy
metabolism, and DNA synthesis.

Chemical composition of soybean
Protein 35-40 %
Lipids 20-25 %
Fibers 5-10 %
Minerals Calcium, Iron and Magnesium
Vitamins Vitamin K, Vitamin B6 and Folate

14. flax
Flax is a crop that has been cultivated for thousands of years and
has numerous uses, including for food, textiles, and medicinal
purposes. Here is a breakdown of its chemical composition:
 Carbohydrates: Flaxseeds are low in carbohydrates and contain
mainly dietary fiber, which accounts for about 28% of their dry
weight. The fiber in flaxseeds is mainly composed of insoluble fibers
such as lignin, cellulose, and hemicellulose.
 Protein: Flaxseeds are a good source of plant-based protein, which
flaxseeds are composed of amino acids linked together in long
chains, and are important for building and repairing tissues in the
body.
 Lipids: Flaxseeds are also rich in lipids, which make up about 40%
of their dry weight. The lipids in flaxseeds are mainly composed of
polyunsaturated fatty acids, including alpha-linolenic acid (ALA), an
essential fatty acid that cannot be synthesized by the body and must
be obtained from the diet.

 Fiber: As mentioned earlier, flaxseeds are a good source of dietary
fiber, which has been linked to various health benefits, including
improved digestive function, reduced risk of chronic diseases, and
improved blood sugar control.
 Minerals: Flaxseeds are a good source of minerals such as
magnesium, phosphorus, and copper. These minerals play
important roles in various biological processes, including bone
health, muscle function, and energy metabolism.
 Vitamins: Flaxseeds are also a good source of vitamins such as
in various biological processes, including energy metabolism and
nervous system function.

Chemical composition of flax
Carbohydrates 28%
Protein 20-25 %
Lipids 40 %
Fibers
Minerals Magnesium, Phosphorus and
Copper.
Vitamins Thiamin, Niacin and Vitamin B6

Chemical Composition of Agronomic Crops.pptx

Chemical Composition of Agronomic Crops.pptx

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