Effect of gamma Iiradiation on quality of wheat and buckwheat flour
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Date
2022-09
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
Cereals and pseudocereals constitute a large part of human diet. The quality of flour during storage gets deteriorated by change in the temperature conditions, moisture, fungus development, pest infestations and many other variables. Gamma rays have been used to avoid food deterioration. The present study was undertaken to evaluate the quality of flour after exposing it at different dose of gamma radiation. The effect of gamma irradiation doses (1, 2, 5, 7 and 10 kGy) on quality of wheat and buckwheat flour was studied. The nutritional, antioxidant and antinutritional parameters like crude protein content, total starch content, amylose, amylopectin content, amylose to amylopectin ratio, resistant starch, total phenol, flavonoid, total antioxidant content, tannin and phytic acid content in non irradiated wheat varieties ranged from 11.15%-13.14% , 61.39-67.08 gm/100g, 17.62-22.62 gm/100g, 82.38-77.38 gm/100g, 0.21-0.29, 0.50-0.74 gm/100g , 1.19-1.38mg GAE/g, 0.22-0.36 mg QE/g, 12.44-16.22 μmole of vit C/gm, 8.48-6.03 mg TAE/g and 280.48-253.65 mg/100g, respectively whereas in buckwheat it was found to
be 11.22%, 71.41 gm/100g, 24.62 gm/100g, 75.38 gm/100g, 0.32, 0.85 gm/100g, 4.41 mg GAE/g, 3.92 mg QE/g, 19.65 μmole of vit C/gm, 14.84 mg TAE/g and 235.47 mg/100g, respectively. After exposure to gamma radiations, no significant difference was observed in crude protein and total starch content, whereas amylose, resistant starch, phenol, flavonoid and total antioxidant content were increased significantly (p≤0.05) in both wheat and buckwheat with increasing doses. Tannin, phytic acid and amylopectin content were found to decrease on exposure of irradiation. A positive high correlation was observed between total phenol, flavonoid and antioxidant content in both irradiated wheat and buckwheat. It may be inferred that gamma irradiation doses does not deteriorate the quality of wheat or buckwheat flour however, it may improve the quality by decreasing the antinutritional contents and increasing the antioxidants.