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Comparative Studies on Nutritional Quality of Commercial Wheat Flour in Bangladesh

A Saeid
Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University, Dinajpur.

S Hoque
Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University, Dinajpur.

U Kumar
Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University, Dinajpur.

M Das
Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University, Dinajpur.

N Muhammad
Department of Agricultural Extension Hajee Mohammad Danesh Science and Technology University, Dinajpur.

MM Rahman
Senior Scientific Officer
Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka-1205, Bangladesh.

M Ahmed
Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University, Dinajpur.

Abstract/ Executive Summary:

Cereal industry and its derived products have a large economic and social importance worldwide. Baking industries are extensively using wheat flour to produce various baked products. Therefore, in this investigation it is intended to study and determine proximate, physicochemical, functional properties of six brand of wheat flour in Bangladesh. The entire brand had moisture contents: 9.90-12.48%, protein: 8.67-12.47%, fat: 0.893-1.387% and ash content: 0.387-0.707%. The ACI brand had the highest amount of protein of 12.47% whereas Romoni brand had highest fat of 1.387%, fiber: 0.26%, gluten content: 15.34% and water absorption index of 1.9 g/g as compared to other brands. In addition, sodium and calcium content were higher in ACI brand whereas potassium content was higher in Romoni brand. Results showed that wheat flour from all brand could be used to make various type of baked products.

Keywords: Wheat flour; Proximate analysis; Physiochemical properties and Functional properties

Location: Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University, Dinajpur.

Start Date: 00-00-2015

End Date: 00-00-2015

Program Area: Quality and Nutrition

Commodity: Bread

Objectives:

1. To investigate the various quality parameter of commercial wheat flour in Bangladesh those included proximate composition, crude fiber, mineral contents, amylose and starch and determination of some functional properties.

Methodology:

Proximate composition of wheat flour - Moisture, crude protein, fat and ash content of flours were determined by official methods of AOAC and the gluten content was determined following the standrad methods. Statistical analysis - All measurements were carried out in triplicate for each of the sample except mineral (two times). Results are expressed as mean values standard deviation. Data were statistically analyzed (MSTAT-C windows version 2.10) Mean comparisons were performed using Duncan’s multiple range tests for significant effect at P < 0.05.

Source of Information: Bangladesh J. Sci. Ind. Res. 50(3), 181-188, 2015; ISSN 0304-9809 eISSN 2224-7157

Article Link (Online Journal): DOI: http://dx.doi.org/10.3329/bjsir.v50i3.25581

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Wheat is one of the most important staple food crop and widely used in the world. This study investigated on various commercial packed flour and analyzed their quality or specification to help better selection of commercial packed wheat flour for the people. This study recommended that all commercial flours could be used as well as loose flours might be also used as various value added

Knowledge Management: Journal, Online Circulation