Evaluation of physiochemical properties of different wheat (Triticum aestivum L.) varieties

Wheat grains of different varieties contained moisture level ranging from 10.17-10.57%, total ash content 0.6-1.43%, fat content 1.18-1.43%, crude fiber 0.10-0.15%, carbohydrate 75.68-76.53%, protein content 10.30-11.72% and energy ranged from 357.00-360.87 K cal/100g. Concentration of potassium, sodium and calcium were observed as 366-390mg/g, 2.0-2.3 mg/g and 37-45mg/g, respectively. Falling number value was ranging from 569-627 seconds. Percentage of wet and dry gluten was ranging from 24.30-30.06% and 8.40-10.40%, respectively. The wheat variety Sehr-06 possessing highest protein contents is better than other varieties tested in the present study. This study is important in providing an opportunity to improve the nutritional quality of wheat along with breeding program in developing new varieties of wheat.