Nutritional Evaluation of Wheat (Triticum aestivum) Varieties and Development of Value Added Products using Wheat-Sorghum-Soybean flour blends
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Date
2015
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Publisher
CCSHAU
Abstract
The present study delineates information pertaining to the nutritional evalution of newly released
wheat varieties (WH-1129 and HD-2967) and development, nutritional evaluation and study of shelf life of
biscuit, cake, ladoo and sev prepared using wheat, sorghum and soybean flour blends. Thousand kernel weight
of three wheat varieties ranged from 41.44 to 45.46g, respectively and grain hardness ranged from 5.42 to 8.13
kg/grain while water absorption capacity and sedimentation value ranged from (0.77 to 0.85 g/g) and (30.33 to
38.67 ml), respectively. The highest value of wet (27.62%) and dry (9.22%) gluten content was in WH-1129
wheat variety. Among wheat flours the highest level of crude protein (13.88%) and fibre (2.57%) was found in
WH-1129 wheat flour while the fat content was higher (3.35%) in HD-2967 wheat flour as compared to
control. The crude fibre content of soybean was found significantly higher 3.33 per cent as compared to that
sorghum flour 2.50 per cent and wheat flours. Total soluble sugar, non-reducing sugar and starch content of
wheat flours ranged from 4.96 to 4.71, 4.22 to 4.58 and 67.78 to 68.50 per cent, respectively. Among wheat
flours calcium, iron, zinc and magnesium content ranged from 54.40 to 55.45, 4.98 to 5.46, 2.29 to 3.43 and
142.50 to 156.33mg/100g, respectively. Soybean flour had highest contents of calcium, iron, zinc and
magnesium i.e. 224.67, 11.90, 4.39 and 202.72 mg/100g, respectively as compared to sorghum flour 20.25,
4.12, 2.12 and 177.05 mg/100g, respectively and wheat flours. Availability of in vitro calcium in all wheat
flours was ranged from 22.65 to 23.96 mg/100g. Soybean flour was found to have 84.97 mg/100g calcium
availability. In vitro zinc availability and iron in all wheat flours ranged between 1.87 to 2.09 and 2.35 to 2.78
mg/100g, respectively. The starch digestibility of three varieties of wheat flours ranged from 36.12 to 36.82 mg
maltose released/g meal. The protein digestibility (in vitro) of wheat flours ranged from 68.19 to 69.36 per cent.
Phytic acid content of wheat flours ranged from 270.43 to 278.42mg/100g. Soybean had significantly (P≤0.05)
highest polyphenol content (534.41mg/100g) than sorghum flour (391.67mg/100g) and all varieties of wheat
flours. Out of two ratios (60:30:10 and 40:40:20) the biscuits, cake, ladoo and sev prepared from combination
of WHF:SGF:SBF in the ratio 40:40:20 was found most acceptable which were assessed for their nutritional
composition. The value added products had significantly higher crude protein, crude fibre, ash, minerals and
mineral availability (calcium and zinc) content than control. The organoleptic scores for different developed
products declined gradually during storage period however all the storable value-added products were found to
be organoleptically acceptable up to 90 days. Fat acidity content of all the value added products and that of
control increased during storage period, however increase was within the acceptable limit while the peroxide
value was not detectable. The total bacterial counts of all types of storable products were found within the
permissible limit upto 45 days. From the present study it is concluded that all the value added products
developed from newly released wheat varieties’, sorghum and soybean flour were found to have better
nutritive value than control and they (biscuit, ladoo and sev) could be stored safely upto 90 days.
Description
Keywords
Flours, wheats, Cereal flours, Bakery products, Sorghum, Soybeans, Biological phenomena, Processed plant products, Proteins, productivity