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Received: 2007-02-06

Revision Accepted: 2007-06-22

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Journal of Zhejiang University SCIENCE B 2007 Vol.8 No.8 P.555~559

http://doi.org/10.1631/jzus.2007.B0555


Nutritional composition of Pakistani wheat varieties


Author(s):  IKHTIAR Khan, ALAM Zeb

Affiliation(s):  Institute of Chemical Sciences, University of Peshawar, Peshawar 25120, Pakistan; more

Corresponding email(s):   Alamzeb01@yahoo.com

Key Words:  Wheat varieties, Chemical composition, Physiochemical characteristics


IKHTIAR Khan, ALAM Zeb. Nutritional composition of Pakistani wheat varieties[J]. Journal of Zhejiang University Science B, 2007, 8(8): 555~559.

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author="IKHTIAR Khan, ALAM Zeb",
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T1 - Nutritional composition of Pakistani wheat varieties
A1 - IKHTIAR Khan
A1 - ALAM Zeb
J0 - Journal of Zhejiang University Science B
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DOI - 10.1631/jzus.2007.B0555


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.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

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