Nutritional composition of Pakistani wheat varieties |
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| Authors: | Ikhtiar Khan Alam Zeb |
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| Institution: | (1) Institute of Chemical Sciences, University of Peshawar, Peshawar, 25120, Pakistan;(2) Department of Biotechnology, University of Malakand, Chakdara, 23020, Pakistan |
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| 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, 77.65×10−6∼84.25×10−6 of potassium and 7.70×10−6∼35.90×10−6 of sodium ions concentration, 0.24×10−6∼0.84×10−6 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.
Project (No. HEC/FD/2007/670) supported by the Higher Education Commission (HEC), Pakistan |
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| Keywords: | Wheat varieties Chemical composition Physiochemical characteristics |
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