Nutritional composition of Pakistani wheat varieties / 浙江大学学报(英文版)(B辑:生物医学和生物技术)
Journal of Zhejiang University. Science. B
; (12): 555-559, 2007.
Article
em En
| WPRIM
| ID: wpr-277365
Biblioteca responsável:
WPRO
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, 77.65x10(-6)-84.25x10(-6) of potassium and 7.70x10(-6)-35.90x10(-6) of sodium ions concentration, 0.24x10(-6)-0.84x10(-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.
Texto completo:
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Índice:
WPRIM
Assunto principal:
Paquistão
/
Proteínas de Plantas
/
Triticum
/
Fibras na Dieta
/
Química
/
Físico-Química
/
Classificação
/
Gorduras
/
Fenômenos Químicos
/
Metabolismo
País/Região como assunto:
Asia
Idioma:
En
Revista:
Journal of Zhejiang University. Science. B
Ano de publicação:
2007
Tipo de documento:
Article