Phytate and mineral content in different milling fractions of some Pakistani spring wheats

Publisher Website
Google Scholar
Abstract
Six Pakistani wheat cultivars, namely C‐273, Inqulab‐91, Pasban‐90, Parwaz‐94, Shahkar‐95 and Rohtas‐90, were included in the present study. The kernel weight of the wheat cultivars varied from 31.43 to 36.76 g (per thousand kernels), Parwaz‐94 having the highest and Rohtas‐90 having the lowest. The test weight of cultivars ranged from 70.23 (Shakar‐95) to 76.13 kg hL–1 (Pasban‐90). The bran contained the highest amount of phytic acid (6.12%) in C‐273 followed by whole‐wheat flour (2.23%) in Inqulab‐91, and straight‐grade flour (0.24%) in Parwaz‐94. The phytate content was reduced during the baking of bread and chapati. The bread scores and other quality characteristics varied significantly among cultivars. The total bread scores ranged from 35.20 to 42.00, out of a possible fifty, with Parwaz‐94 being the highest. The concentration of minerals varied widely in different milling fractions of various wheat cultivars. The concentration of Cu, Fe, Mn and Zn ranged from 5.00 to 52.50, 26 to 147.50, 0.00 to 97.00, 9.0 to 80.80 ppm, respectively, in different milling fractions of the wheat cultivars. The total chapati scores ranged from 22.40 to 24.20 of a possible score of 30. The minimum chapati scores were found in Rohtas‐90 and Parwaz‐94, while Inqulab‐91 produced the maximum score.