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The research was aimed to determine the effectiveness of different cooking and processing methods for reduction of phytic acid (PA) in wheat. Wheat is the staple food in Pakistan, supplying mainly energy, protein and minerals requirements in the average daily diet of rural and urban families. But compounds like PA depreciate its quality. In the first phase of the present study, seven wheat varieties viz. Inqilab-91, Chakwal-97, Margalla-99, Wafaq-2001, G.A-2002, N.R-231 and N.R-234, most commonly grown all over Pakistan, were analyzed for PA without any treatment. PA was within the ranged of 1.503 (Inqalab-91) and 1.223% (N.R-234). In the second phase, different processing methods like soaking, germination and heat treatment were applied to check their effect on the reduction of PA. All treatments resulted in gradual decrease in PA contents. The soaking treatment was applied for 4, 8, in Chakwal-97 after 24-h soaking. The germination treatment was applied for 24, 36 and 48 h. The highest loss of PA was observed in Margalla-99 (40%) while the lowest (37%) in N.R-231 after 48-h germination. Similarly, heat treatment was also applied for 10, 30 and 60 min. Maximum PA loss was observed after 60-min heating in Wafaq-2001 (32%) while minimum (27.0%) in N.R-23. Different processing methodologies can be applied for the reduction of PA. Each and every method has its own merits. If one method is 3 Corresponding

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Protein-enriched cookies were prepared by supplementing gram flour into wheat flour at levels of 0%, 10%, 20%, 30%, 40% and 50% and analysed for physicochemical properties. The protein quality of the cookies was assessed by feeding gram flour-supplemented cookies to albino rats for 10 days. The supplementation resulted in a significant increase in protein, fat, crude fibre and ash contents of the cookies. The thickness and spread factor of cookies differ significantly while non-significant effect was observed in the width of the cookies. The protein efficiency ratio, net protein utilization, biological value and true digestibility differed significantly among diets containing cookies with gram flour fed to rats. Cookies with 30% substitution of straight grade flour and gram flour produced acceptable cookies as compared to control. The cookies containing 40-50% gram flour were best regarded as protein bioavailability for rats.

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