Impact of initial grain moisture, fumigation, and storage period on physicochemical characteristics of wheat in Pakistan

Akhlaq, Muhammad; Ali, Syed Shahid; Murtaza, Ayesha; Javed, Muhammad Arshad; Khan, Aftab Ahmad; Amir, Rai Muhammad

doi:10.1111/jfpp.16387

Cited by 3 publications

(1 citation statement)

References 15 publications

(35 reference statements)

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“…In addition, the dietary dependency of people on wheat is considerably greater across the globe. Chemically, it may be because it consists of large concentrations of starch content (80% in white flour) (Shewry et al, 2013), along with it also has 10-15% (dry weight) of protein content, gluten as a major protein (Akhlaq et al, 2022;Tatham & Shewry, 2008). The bran portion of wheat is comparatively rich in phytochemical components, but are removed from white flour during milling (Shewry et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Characterization of quinoa-wheat flour blend for the preparation of dry cake

et al. 2023

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The current study aimed at the quinoa-wheat composite flour's characterization (including total phenolics, total flavonoids, and antioxidant activity) as well as its effect on dry cake sensory quality. Findings revealed a rise in ash content, fat, protein, and crude fiber of composite-flour (0.56-1.23%, 1.13-1.76%, 10.14-11.02%, and 0.23-1.04%, respectively) with an increase of quinoa flour (5-20%). The addition of quinoa flour to the composite flour enhanced cake texture (0.26-.70 kg), but it also decreased L-value of cake crumb (55. 29-50.73). Total flavonoids (56.44-59.48 mg QE/100 g) and antioxidant activity (4.66-9.76%) increased as quinoa flour was increased, whereas total phenolics (8.68-5.46 mgGAE/g) decreased. By mixing wheat flour with quinoa flour, the nutritional value of wheat flour was increased. During sensory evaluation, the cake made from composite-flour containing 10% quinoa-flour scored the highest overall acceptability. Sensory quality of last two treatments, which included 15% and 20% quinoa flour, was lower. Quinoa seeds had a better nutritional profile than wheat, with higher levels of amino acids, minerals, dietary fibers, and oil. Since wheat is a staple food in Pakistan, adding quinoa-flour would help to reduce malnutrition in Pakistan. Furthermore, no previous research on the suitability of quinoa-wheat flour for dry cake has been conducted on Pakistani wheat flour.

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Section: Introductionmentioning

confidence: 99%

Characterization of quinoa-wheat flour blend for the preparation of dry cake

et al. 2023

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Analysis of the factors influencing the stability of stored grains: Implications for agricultural sustainability and food security

Tushar

Alam

Zaman

et al. 2023

Sustainable Operations and Computers

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Evaluation of Wheat With Different Coated Controlled Release Urea and Application Time in Semi-Arid Conditions

YOUNIS,

HUSSAIN,

ALBADRANI

et al. 2023

Turkish Journal of Field Crops

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The current study examined the influence of various N sources viz. common-urea, Zn-coated urea, neem-coated urea, and polymer-coated urea and N application methods viz., basal- and split-application on the growth, physiological, yield and related traits and economic return in wheat under field. Results showed that N sources and application methods significantly affected the growth, physiological and yield- and yield-related traits when applied as a split application, followed by Zn-coated, polymer-coated, and common urea. Neem-coated urea increased chlorophyll (Chl) a, Chl b, total Chl, and carotenoid contents by 382.85, 401.88, 164.25, and 78.57% under basal application while 558.82, 283.62, 939.42, and 94.11% under split application. Moreover, neem-coated urea also depicted higher biological and grain yields than other treatments which were associated with higher values of yield-related traits including the number of productive tillers, number of spikelets, and number of grains per spike. For economic returns, neem-coated urea also depicted a higher benefit-cost ratio. For N application methods, split application significantly improved the plant height, chlorophyll pigments contents, yield- and yield-related traits and BCR. In conclusion, neem-coated urea application as a split application performed well followed by Zn-coated and polymer-coated urea in improving the yield and overall economic return.

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Impact of initial grain moisture, fumigation, and storage period on physicochemical characteristics of wheat in Pakistan

Cited by 3 publications

References 15 publications

Characterization of quinoa-wheat flour blend for the preparation of dry cake

Characterization of quinoa-wheat flour blend for the preparation of dry cake

Analysis of the factors influencing the stability of stored grains: Implications for agricultural sustainability and food security

Evaluation of Wheat With Different Coated Controlled Release Urea and Application Time in Semi-Arid Conditions

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