Vol. 8, Issue 7, Part I (2024)

Abstract: Sonamoti wheat (Triticum sphaerococcum), an ancient wheat variety rediscovered in rural Punjab, is of interest due to its potential nutritional benefits and sustainability. This study aims to evaluate its physical characteristics, proximate composition, gluten content, and folic acid levels to validate its nutritional advantages. Samples were collected from Pratapgarh District, Rajasthan, and standard methods were employed for analysis. The physical properties of Sonamoti wheat revealed a thousand kernel weight of 30.04±2.04 g, a thousand kernel volume of 22.66±0.57 ml, and a bulk density of 0.76±0.04 g/ml. It demonstrated a swelling capacity of 0.096±0.007 ml, a swelling index of 0.43±0.03, a hydration capacity of 0.506±0.03 g, and a hydration index of 1.6±0.1. The proximate composition showed a moisture content of 6.18±0.15 g per 100 g, crude protein content of 16.6±0.55 g per 100 g, crude fat of 0.83±0.11 g per 100 g, ash content of 2.78±0.36 g per 100 g, crude fiber of 0.51±0.11 g per 100 g, carbohydrate content of 73.102±0.84 g per 100 g, and energy content of 366.33±2.35 Kcal per 100 g. The gluten content was significant, with wet gluten at 58.39±1.52 g per 100 g and dry gluten at 18.05±0.84 g per 100 g. However, the folic acid content was low, measured at 0.014±0.00 mg per kg (0.14 µg per 100 g). Sonamoti wheat demonstrates high nutritional properties, including high protein and mineral content and significant gluten levels. However, its low folic acid content necessitates further enhancement through biofortification. Sonamoti wheat holds promise for sustainable agriculture and improved dietary intake.