Effect of fractional milling of wheat on nutritional quality of milled fractions

Oghbaei, M. and Prakash, J. (2013) Effect of fractional milling of wheat on nutritional quality of milled fractions. Trends in Carbohydrate Research, 5 (1). pp. 52-58.

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Abstract

The aim of study was to determine the nutritional quality of whole wheat (WWF) and its milled fractions namely refined wheat flour (RWF), fine semolina (FS) and coarse semolina (CS), representing different particle size and matrix. Samples from the same batch of wheat were analyzed for selected nutrients, in vitro digestibility of starch (IVSD) and protein (IVPD) and bioaccessibility of calcium, iron and zinc following standard procedures. The moisture content of samples was in range of 9.5-13.1%. RWF and WWF showed minimum and maximum ash values of 0.78 and 1.89 g/lOOg respectively. WWF and FS exhibited highest value forthiamine (0.64mg/100g) and riboflavin (0.22mg/100g). RWF had highest starch content (80.16) and IVSD (40.96g/100g). WWF was found to have highest protein content and IVPD with values of 14.28 and 5.63g/100g respectively. The iron, zinc and calcium contents of WWF were higher than all other samples. RWF and WWF showed highest and least percentage for mineral availability respectively, which can be attributed to higher antinutrients in WWF. The nutritional composition and bioaccessibility of minerals in wheat fractions were influenced by differential milling.

Item Type: Article
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: Arshiya Kousar
Date Deposited: 11 Dec 2019 11:03
Last Modified: 11 Dec 2019 11:03
URI: http://eprints.uni-mysore.ac.in/id/eprint/9092

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