Quality Aspects Of Wheat Produced And Consumed In Albania

Abstract

Background: Wheat and its processed flour-based items have been one of the main dietary choices among Albanians. The nutritional significance of wheat lies in its function as a vital provider of microelements and its adaptability for transformation into many processed goods, such as bread, pasta, and pastry. Wheat quality indicators have taken more focus in global markets, both in safety and security aspecits. Using near-infrared spectroscopy, the study has examined the wheat quality produced in the country by observing physicochemical parameters -protein, gluten, starch, moisture, and sedimentation index. Results: A total of seventy-five samples were collected from various districts from the harvesting season of 2022 directly to the field or silo. The protein content ranged from 9.6% to 15.0%, with an average of 12.7%. The gluten content ranged from 19.4% to 37.5%, with an average of 27.5%. The starch content exhibited a range of 66.3% to 71.5%, with an average value of 68.9%. The sedimentation index was quantified within the range of 21.1–57.8 cm3, with a mean value of 37.6 cm3. Ultimately, the moisture content ranged from 9.8% to 12.5%, which means that none of the wheat samples surpassed the maximum threshold of 14.5% as mandated by national and European Union food laws. Conclusions: The crop quality indicators produced in Albania fulfilled the quality standards according to EU Food regulations and national food law. Data produced by Near Infrared spectroscopy applications to grain quality control give perspective to include analysis of other indicators such as mycotoxins’ contamination.