Variation in the Levels of B-Vitamins and Protein Content in Wheat Flours

Rohi, Madiha; Pasha, Imran; Butt, Masood Sadiq; Nawaz, Haq

doi:10.3923/pjn.2013.441.447

Cited by 4 publications

(5 citation statements)

References 11 publications

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“…e highest record for vitamin B content was found in hulled samples because more than 80% of thiamine and pyridoxine are located in the bran or grain outer layers. Variety and growing seasons strongly affected vitamin B content in wheat [1]. Piironen [54] reported that wheat grain constituted thiamine (2.2 to 6.3 mg/g), riboflavin (0.8 to 2.2 mg/g), and niacin (1.3 to 7.5 mg/g) and the niacin content is found to be lower than emmer wheat in the present study.…”

Section: Vitamins (B Complex) Compositionscontrasting

confidence: 40%

“…Piironen [54] reported that wheat grain constituted thiamine (2.2 to 6.3 mg/g), riboflavin (0.8 to 2.2 mg/g), and niacin (1.3 to 7.5 mg/g) and the niacin content is found to be lower than emmer wheat in the present study. Rohi et al [1] have reported thiamine (4.6 mg/g to 6.6 mg/g), riboflavin (1.84 to 2.39 mg/g), niacin (58.09 mg/g to 63.10 mg/g), and pyridoxine (6.02 mg/g to 7.54 mg/g) in whole-wheat flour.…”

Section: Vitamins (B Complex) Compositionsmentioning

confidence: 99%

“…Zecevic et al [39] concluded that the gluten content of wheat was significantly affected by genetics, growing season, crop management, and their interactions. Rohi et al [1] also reported that the major factors responsible for the protein content in wheat grains are varieties and growing seasons.…”

Section: Gluten Contentmentioning

confidence: 99%

“…Different wheat species including bread wheat (Triticum aestivum L.), durum wheat (Triticum turgidum L. var. durum), einkorn wheat (Triticum monococcum L.), and emmer wheat (Triticum dicoccum L.) are growing all over the world [1].…”

Section: Introductionmentioning

confidence: 99%

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Nutritional, Functional, Physical, and Microstructural Properties of Ethiopian Emmer Wheat (Triticum dicoccum L.) Varieties as Affected by Growing Seasons and Grain Types (Hulled and Dehulled)

Melese

Satheesh

Fanta

et al. 2022

Journal of Food Quality

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This study was conducted to evaluate the effect of the growing seasons, grain types, and varieties on physical, proximate, functional, mineral, vitamins, amino acids, and microstructural properties of Ethiopian emmer wheat. One local landrace and three improved emmer wheat varieties (Hydroo, Sinana 01, and Lameso) grown during Meher and Belg seasons and grain types (hulled and dehulled) were used for analysis. The study showed that dehulled Sinana 01 variety from Belg season had the highest (17.82%) protein content. Varieties grown in Belg season showed the highest mineral compositions. The essential amino acids in emmer wheat were higher in the hulled grain type grown in Meher season. The highest vitamin B1 (0.17 mg/g), B2 (0.35 mg/g), and B6 (5.52 mg/g) contents were observed in hulled emmer wheat types grown in Meher season. The study concluded that seasonal variation, grain types, and varieties have a great effect on the proximate, physical, and functional properties of emmer wheat cultivated in Ethiopia.

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Section: Vitamins (B Complex) Compositionscontrasting

confidence: 40%

Section: Vitamins (B Complex) Compositionsmentioning

confidence: 99%

Section: Gluten Contentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nutritional, Functional, Physical, and Microstructural Properties of Ethiopian Emmer Wheat (Triticum dicoccum L.) Varieties as Affected by Growing Seasons and Grain Types (Hulled and Dehulled)

Melese

Satheesh

Fanta

et al. 2022

Journal of Food Quality

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show abstract

“…Ertl and Goessler, 2018; Kalnina, Rakcejeva, Gramatina, and Kunkulberga, 2014; Kunachowicz et al., 2018; Rohi, Pasha, Butt, and Nawaz, 2013; Sujka, Koczoń, Ceglińska, Reder, and Ciemniewska‐Żytkiewicz, 2017…”

Section: Acorn Flour Composition and Nutritional Value Compared To Comentioning

confidence: 99%

Acorn flour properties depending on the production method and laboratory baking test results: A review

Szabłowska

Tańska

2020

Comp Rev Food Sci Food Safe

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Acorns, the fruit of the oak, have long been an important source of food in different cultures around the world. Despite their long culinary tradition, they have become under‐appreciated. Due to their high starch content, acorns are mainly used for flour production, and acorn flour is considered as a replacement for cereal flour in a wide range of applications in food production. This study reviewed the published literature concerning acorn flour production and composition as well as the possibility of using acorn flour in the most popular flour‐based products such as bread, cake, and cookies. The study also presents the advantages resulting from acorn flour incorporation to the human diet and acorn flour influence on the quality of bread and pastry products. This review found that acorn flour is characterized by a lack of gluten proteins and a high content of fiber and minerals as well as the presence of polyphenols with antioxidant properties. However, negative impact of its larger amount on the dough rheological features and product physical properties has been emphasized in many studies. The researchers recommend the incorporation of acorn flour up to a level of 15% in formulating composite flour for bread production. However, the literature data indicates that acorn flour substitution for pastry production depends on the product type and ranges from 10 to even 60%. It is also highlighted that the application of acorn flour into gluten‐free products is particularly favorable from a nutritional point of view.

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Genome-wide association study in Chickpea (Cicer arietinum L.) for yield and nutritional components

Sari,

Uhdre,

Wallace

et al. 2024

Euphytica

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The increase in the global human population and the accompanying challenges in meeting nutritional needs amidst climate change are a worldwide concern. Widespread protein and micronutrient deficiencies contribute to a significant number of individuals experiencing malnutrition, leading to severe health repercussions. This issue can be addressed through genomics-assisted breeding, particularly in enhancing the nutritional profile of vital staple crops like chickpea (Cicer arietinum L.). Chickpea, beyond being a rich source of protein, provides a diverse nutritional spectrum encompassing carbohydrates, fats, and minerals. To explore and improve the genetic basis of nutritional traits in chickpea, a study was conducted using 93 kabuli-type single plant derived lines and five cultivars in 2018, 2022, and 2023. Genotyping by sequencing revealed a total of 165K single nucleotide polymorphisms (SNPs) within this kabuli chickpea mini-core collection. After filtering for a minor allele frequency greater than 5%, 113,512 SNPs were utilized, distributed across eight chromosomes of the chickpea genome. Marker-trait associations were analyzed using genome wide association study, leading to the identification of 27 significantly associated SNPs from across all eight chromosomes linked to three seed nutritional concentrations and 100-seed weight. To unravel the molecular mechanisms governing seed protein, fiber, fat concentrations, and 100-seed weight, 31 candidate genes were determined within a 30 kb window size. This comprehensive approach holds promise for advancing crop breeding strategies to combat malnutrition and improve global food security.

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Variation in the Levels of B-Vitamins and Protein Content in Wheat Flours

Cited by 4 publications

References 11 publications

Nutritional, Functional, Physical, and Microstructural Properties of Ethiopian Emmer Wheat (Triticum dicoccum L.) Varieties as Affected by Growing Seasons and Grain Types (Hulled and Dehulled)

Nutritional, Functional, Physical, and Microstructural Properties of Ethiopian Emmer Wheat (Triticum dicoccum L.) Varieties as Affected by Growing Seasons and Grain Types (Hulled and Dehulled)

Acorn flour properties depending on the production method and laboratory baking test results: A review

Genome-wide association study in Chickpea (Cicer arietinum L.) for yield and nutritional components

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