COMPARATIVE STUDY ON PROTEIN AND STORAGE QUALITY OF SUPPLEMENTED UPPUMA OF DICOCCUM AND DURUM WHEAT
Loading...
Date
2001-08-10
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE
Abstract
Dicoccum wheat (Triticum dicoccum, Schrank, Suhulb) is gaining
recognition by the scientific community due to its inherent quality
characteristics. At the same time, the increasing demand for healthy foods
has increased the demand this wheat due to its superior nutritional
quality. This wheat having good semolina recovery was studied for protein
quality of uppuma in comparison with commercial durum semolina in
order to utilise it as a locally available nutri-dense food for combating
malnutrition. Quality of dicoccum semolina and uppuma protein was
assessed chemically for proximate composition, in vitro protein
digestibility and biologically by animal studies following standard
procedures. Improved protein quality of dicoccum semolina by
supplementation of other vegetable proteins was also assessed for
nutrient composition, evaluated by human studies for its acceptability
and improvement in nutritional status after short-term feeding trial.
Dicoccum semolina, uppuma and supplemented uppuma provided higher
protein, ash and crude fibre than durum. Biologically, dicoccum semolina
protein was superior in protein efficiency ratio, feed efficiency ratio, net
protein ratio and with better biological value and net protein utilisation. In
vitro protein digestibility was maximum in durum uppuma followed by
supplemented dicoccum and dicoccum uppuma. Improvement in
anthropometric parameters was maximum in supplemented dicoccum
uppuma fed children followed by dicoccum and durum uppuma even
though acceptance and improvement in haemoglobin level was higher in
durum uppuma fed children. During storage, increase in moisture, free
fatty acid contents was lower in dicoccum uppuma mix. Organoleptically,
dicoccum uppuma mix was acceptable up to 10 weeks compared to eight
weeks of durum.
Description
Keywords
null