Comparative Evaluation of Physico-Chemical and Nutritional Properties of Black Wheat

Author: A.A. Joshi, R.B. Kshirsagar, B. M. Patil, S.K. Sadawarte and A.R. Sawate

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Abstract

Black wheat is a colored wheat with high anthocyanin content with various health benefits as reported in previous literature. The present investigation focuses on nutritional exploration(moisture, protein, carbohydrates, fat, total ash, dietary fiber and energy value determination) and mineral composition(iron, zinc phosphorous, copper, potassium, selenium, magnesium and manganese) and physical quality (grain dimensions, size, volume of seed, arithmetic diameter, geometric diameter, flat surface area, transverse area, sphericity, 1000 kernel weight, bulk density, true density, fractional porosity and angle of repose) evaluation of Black wheat in comparison with normal Netravati wheat for value addition with better health benefits as a nutraceuticals in health foods and found that the Black wheat grains had lower values of most of physical properties except length and percent porosity as compared to local wheat variety Netravati. On the other had the Black wheat was rich in protein (1

Keywords

wheat, physical characteristics, chemical composition, minerals.

Conclusion

The physical properties of raw materials provide information on both their technological suitability and optimum treatment in the production process. From this investigation it can be concluded that the Black wheat grain flour with protein 14.49%, carbohydrate 67.23% and dietary fiber 5.11% with theoretical energy value (339.66kcal/100g) and higher concentrations of all the minerals Zinc, copper, iron, manganese, Selenium, magnesium, potassium, and phosphorus as (3.96, 4.03, 15.23, 3.74, 0.082, 250, 417.5 and 470mg/100g) was proved to be more superior in all respects as compared to experimental control Netravati wheat. Zinc deficiency is a worldwide problem and Black wheat variety with rich in Zn is a new approach in food processing. Black wheat is much healthier as it increases the nutrition quotient of products when compared to white wheat that open a new avenues for the wheat growers and processers to explore the Black Wheat for its value addition. Black wheat since rich in protein

References

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How to cite this article

A.A. Joshi, R.B. Kshirsagar, B. M. Patil, S.K. Sadawarte and A.R. Sawate (2022). Comparative Evaluation of Physico-Chemical and Nutritional Properties of Black Wheat. Biological Forum – An International Journal, 14(1): 1352-1357.