文章基本信息

标题：BIOCHEMICAL VARIABILITY AMONG WHEAT CULTIVARS GROWN IN KHYBER PAKHTUNKWA
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作者：N. Ali ; H. U. Shah ; F. U. Khan 等
期刊名称：Pakistan Journal of Food Sciences
印刷版ISSN：1605-2552
电子版ISSN：2226-5899
出版年度：2014
卷号：24
期号：1
页码：7-12
出版社：Pakistan Society of Food Scientists and Technologists
摘要：In order to highlight the nutritional significance of wheat flour, six wheat cultivars growing in Khyber Pakhtunkhwa (KPK) were analyzed for biochemical content in Post graduate Laboratory Department of Agricultural Chemistry KPK Agricultural University Peshawar. The experiment was laid out in co mplet ely randomized design (CRD) with three replications. Results depicted that wheat cultivars varied significantly for all the traits studied indicating that there is a huge variability among the wheat cultivars growing in KPK with respect to its biochemical composition. Moreover, Pirsaback-2008 showed maximum values for ash content (2.23 %), moisture content (10.0 %), gluten content recorded on wet basis (22.8 %) and gluten content recorded on dry basis (11.9 %), whereas, maximum fat content (5.93 %), protein content (19.0 %) and phytic acid content (0.850 %) were recorded for Atta Habib. In addition, maximum fibre content (2.40 %) and nitrogen free extract (71.5 %) were observed for wheat cultivar Pirsaback-2005 and Pirsaback-2004, respectively. On the basis o f biochemical characteristics, wheat cultivars; Siran-010, Atta Habib and Pirsabak-2004-05 would be recommended to use for chapatti production
关键词：Wheat; Proximate analysis; Gluten; Phytic acid