出版社：Pakistan Society of Food Scientists and Technologists
摘要：In order to highlight the nutritional significance of wheat flour, six wheat cultivars growing in Khyber Pakhtunkhwa (KPK) were analyzed for biochemical content in Post graduate Laboratory Department of Agricultural Chemistry KPK Agricultural University Peshawar. The experiment was laid out in co mplet ely randomized design (CRD) with three replications. Results depicted that wheat cultivars varied significantly for all the traits studied indicating that there is a huge variability among the wheat cultivars growing in KPK with respect to its biochemical composition. Moreover, Pirsaback-2008 showed maximum values for ash content (2.23 %), moisture content (10.0 %), gluten content recorded on wet basis (22.8 %) and gluten content recorded on dry basis (11.9 %), whereas, maximum fat content (5.93 %), protein content (19.0 %) and phytic acid content (0.850 %) were recorded for Atta Habib. In addition, maximum fibre content (2.40 %) and nitrogen free extract (71.5 %) were observed for wheat cultivar Pirsaback-2005 and Pirsaback-2004, respectively. On the basis o f biochemical characteristics, wheat cultivars; Siran-010, Atta Habib and Pirsabak-2004-05 would be recommended to use for chapatti production
