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Pakistan Journal of Biological Sciences
Year: 2004  |  Volume: 7  |  Issue: 6  |  Page No.: 1006 - 1009

Nutritive Values and Phytate Content of Some New Varieties of Wheat and Legumes

Dipak Kumar Paul and Ranajit Kumar Shaha    

Abstract: The present study was to investigate the nutritive values such as moisture, ash, fibre, protein, fat, carbohydrate as well as Phytate and zinc content of different locally developed improved eleven varieties of wheat, four varieties of legumes. The nutritive values, Phytate and zinc content were analyzed by standard methods. Among all cereals and legumes sample studied, fat content varies from 1.9-3.12 g; protein content varies from 8.9-12.5 g and carbohydrate content varies from 58-71.3 g, respectively. From the study it is revealed Akbar variety of wheat content the highest amount of fat (3.12 g) and carbohydrate (72.5 g) and grass pea contain the highest amount of protein (28.2 g/100 g edible portion). Phytate and zinc contents of different varieties of wheat, legumes are studied. Among the tested samples grass pea was the highest Phytate content (745.5 mg/100 g edible portion). Zinc content was found in different wheat varieties (1.08-3.94 mg) and legumes (2.75-3.96 mg). Maximum content of zinc in legumes (grass peas, 3.96 mg) and wheat (kanchan and Gaurav varieties 3.94 mg). Maximum Phytate and zinc contents of whole-wheat flour were found 712 mg (Akbar variety) and 3.94 mg (kanchon and Gaurav varieties)/100 g edible portions, respectively. Phytate-zinc molar ratios ranged from 15.3-22.2 in different wheat varieties and 16.9-19.4 in legumes. Balaka variety of wheat contents the highest Phytate-zinc molar ratio (22.2). In this study, estimated Phytate-zinc molar ratio of Bangladeshi daily diet was found to be 12.7.

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