Biochemical analysis of whole wheat (triticum aestivum) flour of different wheat cultivars commonly grown in NWFP

Whole wheat (Triticum aestivum) flour of six different NWFP wheat (Triticum aestivum) cultivars named as Ghaznavi-98, Auqab, Fakhr-e-sarhad Saleem-2000, Khyber-87 and Pirsabak-2005 were evaluated for Biochemical, Physical and Sensory characteristics in order to highlight their nutritional significance. The maximum level of Protein content (16.11%) was found in wheat cultivar Pirsabak-2005 where as minimum protein content was found in Auqab (11.73%). Crude fat content of whole-wheat flour was found lower in Khyber-87 (1.74%)and higher in Fakhr-e-sarhad (2.21%), Ghaznavi-98 was found to have maximum crude fiber value (0.74%) while Saleem-2000 was found to have minimum value (0.40%). Maximum ash content was found for Fakhr-e-sarhad (2.12%) and minimum was found for Saleem-2000 (1.05%). Wheat cultivars Ghaznavi-98 was found to have maximum moisture content (14%), while Pirsabak-2005 was found to have lower moisture content (13.11%). The wet gluten content was recorded in the range of 8.7 to 5.2% while dry gluten content was found in the ranged of 2.82 to 2.03% and The falling number was recorded in the range of 64 to 214 and significantly higher in saleem-2000 (214). For Sensory Evaluation, it is evidence that maximum overall acceptability were found both for Ghaznavi-98 and Pirsabak-2000 and Minimum for Saleem-2000 (6.4). (author)