Linking Yield, Baking Quality, and Rheological Properties to Guide Sustainable Improvement of Rwandan Wheat Varieties

Yves Theoneste Murindangabo (), Trong Nghia Hoang, Innocent Habarurema, Petr Konvalina, Marguerite Niyibituronsa, Protegene Byukusenge, Protogene Mbasabire, Josine Uwihanganye, Roger Bwimba, Marie Grace Ntezimana and Dang Khoa Tran
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Yves Theoneste Murindangabo: Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Branišovská 1645/31A, 370 05 České Budějovice, Czech Republic
Trong Nghia Hoang: Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Branišovská 1645/31A, 370 05 České Budějovice, Czech Republic
Innocent Habarurema: Rwanda Agriculture and Animal Resources Development Board (RAB), Rubona P.O. Box 5016, Rwanda
Petr Konvalina: Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Branišovská 1645/31A, 370 05 České Budějovice, Czech Republic
Marguerite Niyibituronsa: Rwanda Agriculture and Animal Resources Development Board (RAB), Rubona P.O. Box 5016, Rwanda
Protegene Byukusenge: Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Branišovská 1645/31A, 370 05 České Budějovice, Czech Republic
Protogene Mbasabire: Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Branišovská 1645/31A, 370 05 České Budějovice, Czech Republic
Josine Uwihanganye: Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Branišovská 1645/31A, 370 05 České Budějovice, Czech Republic
Roger Bwimba: Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Branišovská 1645/31A, 370 05 České Budějovice, Czech Republic
Marie Grace Ntezimana: Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Branišovská 1645/31A, 370 05 České Budějovice, Czech Republic
Dang Khoa Tran: Faculty of Agronomy, University of Agriculture and Forestry—Hue University, 102 Phung Hung, Hue City 49000, Vietnam

Agriculture, 2025, vol. 15, issue 20, 1-27

Abstract: Wheat is an important crop in Rwanda; however, rapid population growth, urbanization, and shifting dietary preferences have driven demand far beyond domestic production capacity, resulting in a steady increase in imports. Closing this gap requires a variety of management strategies that jointly optimise yield, processing quality, and sustainability. This study evaluated ten widely cultivated wheat ( Triticum aestivum L .) varieties in Rwanda through an integrated assessment of grain yield, quality traits, and rheological properties. Yields ranged from 4.3 to 6.3 t ha −1 , with Nyaruka and Gihundo achieving the highest productivity. Quality attributes, including protein content (PC), wet gluten (WG), gluten index (GI), falling number (FN), and Zeleny sedimentation value (ZSV), varied significantly, with Cyumba and Reberaho showing superior protein levels. Mixolab-based rheological analyses revealed marked diversity in dough development time, torque, and water absorption, with Keza and Nyangufi exhibiting favorable baking profiles. Statistical analyses highlighted trade-offs between yield and quality, as high-yielding varieties such as Nyaruka showed weaker baking characteristics. These findings demonstrate that linking agronomic performance with grain and dough quality traits provides a pathway towards targeted breeding, sustainable intensification, and enhanced food security. Integrating genetic selection with tailored management and processing strategies can improve both productivity and product value, strengthening the resilience and economic viability of Rwanda’s wheat sector.

Keywords: Rwandan wheat varieties; grain yield; baking quality; rheological properties; sustainable intensification; food security (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2025
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