Nutritional composition of Pakistani wheat varieties.
- Author:
Khan IKHTIAR
1
;
Zeb ALAM
Author Information
1. Institute of Chemical Sciences, University of Peshawar, Peshawar 25120, Pakistan.
- Publication Type:Journal Article
- MeSH:
Chemical Phenomena;
Chemistry, Physical;
Dietary Fiber;
metabolism;
Fats;
metabolism;
Minerals;
metabolism;
Nutritive Value;
Pakistan;
Plant Proteins;
metabolism;
Triticum;
chemistry;
classification;
metabolism
- From:
Journal of Zhejiang University. Science. B
2007;8(8):555-559
- CountryChina
- Language:English
-
Abstract:
Pakistani wheat varieties are grown over a wide agro-climatic range and as such are anticipated to exhibit yield and quality differences. It is therefore necessary to investigate the nutritional status of wheat varieties in terms of biochemical and physiochemical characteristics available for food and nutritional purposes in Pakistan. The result shows that wheat grains of different varieties contain a net protein level of 9.15%-10.27%, 2.15%-2.55% total fats, 1.72%-1.85% dietary fibers, 77.65x10(-6)-84.25x10(-6) of potassium and 7.70x10(-6)-35.90x10(-6) of sodium ions concentration, 0.24x10(-6)-0.84x10(-6) of phosphorus, 1.44%-2.10% ash, 31.108-43.602 g of thousand grain mass (TGM) and 8.38%-9.67% moisture contents. This study is significant in providing an opportunity to explore the available wheat varieties and to further improve their nutritional excellence and also essential for setting nutritional regulations for domestic and export purposes.
