Comparative Physicochemical and Microbiological Assessment of Branded and Unbranded Whole Wheat Flours in Pakistan

Wheat flour is the main cereal food consumed in Pakistan. Cereal industry and cereal based products have a great social and economic global impact. The present study aims to investigate the comparative nutritional composition, storage stability and microbiological quality of branded and unbranded whole wheat flours available in the local market of Lahore, Pakistan along with the assessment of impurity content. Nutritional composition (macro nutrients and iron content), microbiological quality (yeast and mould count) and possible impurity contents were determined using the standard methods. The results revealed that both branded and unbranded whole wheat showed satisfactory nutritional and storage quality, however, microbiological quality of branded whole wheat flour was better than unbranded whole wheat flour. Moreover, selected samples of branded whole wheat flour neither showed contamination nor presence of impurity. Ash content and microbial (yeast) count of some samples of unbranded whole wheat flour indicated contamination. However, overall results did not support presence of impurity content. Further research is required to determine the vitamin and mineral contents of branded and unbranded whole wheat flour to improve the nutritional quality of flour for combating malnutrition in Pakistan. Keywords: microbiological quality, nutritional assessment, wheat flour, storage quality