Author(s): HR Sodhaparmar, NJ Patel and TJ Bedse

Abstract: Wheat (Triticum spp.) is an important cereal food and occupies a significant position among the cultivated cereals. It is the main source of the world's food energy and nutrition; more than 60% of the total daily requirements of protein and calories is met through wheat. The present investigation was carried out to evaluate the nutritional and antinutritional properties of bread and durum wheat (Triticum spp.). For the flour often wheat cultivars were analyzed, five from each bread and durum wheat species. The crude protein ranged from 10.27 to 13.41%, which showed higher value in durum cultivar. The total soluble sugar was varied from 1.62-2.92%. Which was higher in cultivar GW-496. The tryptophan and lysine varied from 2.12—3.90% and 0.78-1.06%, respectively. The wet and dry gluten was ranged from 16.98-27.91%, 5.90-16.84%. The β-carotene was ranged from 3.52-5.90 ppm. Phytic acid, the heat-stable anti-nutritional factor, it was ranged from 1.92mg/gm to 2.92 mg/gm. Trypsin inhibitor was ranged from 234.56 to 333.06 TIU. Result of the observed sedimentation value was varied between 29.17-47.01%. The same cultivars are used for genetic diversity study based on gluten fractions i.e. glutenin and gliadin on SDS-PAGE. Result reveled that glutenin protein fraction showed 35 bands of diverse molecular weight ranged from 14.4-150 kDa while, gliadin protein fraction showed bands of 30-80 kDa with unique ɣ-45 band in cultivar GDW-3, A-206 and GW-1. The ability of wheat flour to be processed into different foods is largely determined by its nutritional quality. Therefore, the assessing this relative importance of nutritional quality and human health, this study will be helpful in crop improvement.

DOI: 10.33545/26174693.2024.v8.i1Sb.290