CHEMICAL AND NUTRITIONAL PROPERTIES OF SOME COMMERCIAL AVAILABLE CORN AND WHEAT PRODUCTS
Commercial corn and wheat products were obtained and investigated for, proximate composition, mineral composition and tocopherol content. Proximate composition shows moisture content in the range of 28.75-2.75%, ash (2.70-0.32%), fats (21.52 -0.75%), protein (11.54-0.940%), crude fiber (4.06-0.250%)...
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| Veröffentlicht in: | Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2016-10, Vol.6 (2), p.863-866 |
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| creator | Usman Khan, Muhammad Majeed, Majid Tayyab, Muhammad Ali Shariati, Mohammad Rashidzadeh, Shilan |
| description | Commercial corn and wheat products were obtained and investigated for, proximate composition, mineral composition and tocopherol content. Proximate composition shows moisture content in the range of 28.75-2.75%, ash (2.70-0.32%), fats (21.52 -0.75%), protein (11.54-0.940%), crude fiber (4.06-0.250%) and carbohydrates (85.80-55.96%). The data indicate that Commercial corn and wheat products vary greatly in term of protein, fats and crude fiber. White flour and whole wheat flour were determined to contain high protein content (>10% protein) while oil popped popcorn and biscuit contain high fats content of >20%. In minerals the level of iron is 9.56-51.21mg/kg, Ca (50-560 mg/kg), Zn (1.90-32.40 mg/kg), K (820-2946) and Mg (310-1512 mg/kg). Tocopherol analysis was also done by the HPLC and found that Alpha tocopherol showed higher concentration than gamma and sigma tocopherol. In tocopherols level of alpha tocopherol is 0.3385-7.135 mg/100g, Gamma tocopherol (0.000212-9.665 mg/100g)Sigmmatocopherol (0.00212-1.685 mg/100g). |
| doi_str_mv | 10.15414/jmbfs.2016.6.2.863-866 |
| format | Article |
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Proximate composition shows moisture content in the range of 28.75-2.75%, ash (2.70-0.32%), fats (21.52 -0.75%), protein (11.54-0.940%), crude fiber (4.06-0.250%) and carbohydrates (85.80-55.96%). The data indicate that Commercial corn and wheat products vary greatly in term of protein, fats and crude fiber. White flour and whole wheat flour were determined to contain high protein content (>10% protein) while oil popped popcorn and biscuit contain high fats content of >20%. In minerals the level of iron is 9.56-51.21mg/kg, Ca (50-560 mg/kg), Zn (1.90-32.40 mg/kg), K (820-2946) and Mg (310-1512 mg/kg). Tocopherol analysis was also done by the HPLC and found that Alpha tocopherol showed higher concentration than gamma and sigma tocopherol. In tocopherols level of alpha tocopherol is 0.3385-7.135 mg/100g, Gamma tocopherol (0.000212-9.665 mg/100g)Sigmmatocopherol (0.00212-1.685 mg/100g).</description><identifier>ISSN: 1338-5178</identifier><identifier>EISSN: 1338-5178</identifier><identifier>DOI: 10.15414/jmbfs.2016.6.2.863-866</identifier><language>eng</language><publisher>Nitra: Faculty of Biotechnology and Food Sciences</publisher><subject>Carbohydrates ; Composition ; Corn ; Dietary fiber ; Fats ; Flour ; High-performance liquid chromatography ; Iron ; Liquid chromatography ; Mineral composition ; Minerals ; Moisture content ; Nutrient content ; Proteins ; Tocopherol ; Tocopherols ; Wheat ; Zea mays ; Zinc</subject><ispartof>Journal of microbiology, biotechnology and food sciences, 2016-10, Vol.6 (2), p.863-866</ispartof><rights>Copyright Faculty of Biotechnology and Food Sciences Oct/Nov 2016</rights><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c264t-b81bb1fe4e17df2660926e2561560ddc9a21f676aa2e9290e11a501c0d35457b3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids></links><search><creatorcontrib>Usman Khan, Muhammad</creatorcontrib><creatorcontrib>Majeed, Majid</creatorcontrib><creatorcontrib>Tayyab, Muhammad</creatorcontrib><creatorcontrib>Ali Shariati, Mohammad</creatorcontrib><creatorcontrib>Rashidzadeh, Shilan</creatorcontrib><title>CHEMICAL AND NUTRITIONAL PROPERTIES OF SOME COMMERCIAL AVAILABLE CORN AND WHEAT PRODUCTS</title><title>Journal of microbiology, biotechnology and food sciences</title><description>Commercial corn and wheat products were obtained and investigated for, proximate composition, mineral composition and tocopherol content. Proximate composition shows moisture content in the range of 28.75-2.75%, ash (2.70-0.32%), fats (21.52 -0.75%), protein (11.54-0.940%), crude fiber (4.06-0.250%) and carbohydrates (85.80-55.96%). The data indicate that Commercial corn and wheat products vary greatly in term of protein, fats and crude fiber. White flour and whole wheat flour were determined to contain high protein content (>10% protein) while oil popped popcorn and biscuit contain high fats content of >20%. In minerals the level of iron is 9.56-51.21mg/kg, Ca (50-560 mg/kg), Zn (1.90-32.40 mg/kg), K (820-2946) and Mg (310-1512 mg/kg). Tocopherol analysis was also done by the HPLC and found that Alpha tocopherol showed higher concentration than gamma and sigma tocopherol. In tocopherols level of alpha tocopherol is 0.3385-7.135 mg/100g, Gamma tocopherol (0.000212-9.665 mg/100g)Sigmmatocopherol (0.00212-1.685 mg/100g).</description><subject>Carbohydrates</subject><subject>Composition</subject><subject>Corn</subject><subject>Dietary fiber</subject><subject>Fats</subject><subject>Flour</subject><subject>High-performance liquid chromatography</subject><subject>Iron</subject><subject>Liquid chromatography</subject><subject>Mineral composition</subject><subject>Minerals</subject><subject>Moisture content</subject><subject>Nutrient content</subject><subject>Proteins</subject><subject>Tocopherol</subject><subject>Tocopherols</subject><subject>Wheat</subject><subject>Zea mays</subject><subject>Zinc</subject><issn>1338-5178</issn><issn>1338-5178</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNpNkNtKw0AQhhdRsNQ-gwGvE3c22Un2MqbbNpBDSVP1bslhAxZra7a98O1NWi8cGObA_8_AR8gjUAe4B97zbl93xmEU0EGHOQG6doB4QybguoHNwQ9u__X3ZGbMjg6BwmecT8h7tJJpHIWJFWZzK9uWRVzGeTbM6yJfy6KM5cbKF9YmT6UV5Wkqiyge1a9hnIQvybgssov5bSXDcrTNt1G5eSB3XfVp9OyvTsl2IctoZSf5cvxnNwy9k10HUNfQaU-D33YMkQqGmnEEjrRtG1Ex6NDHqmJaMEE1QMUpNLR1ucf92p2Sp-vdY3_4PmtzUrvDuf8aXioQlAGlAnFQ-VdV0x-M6XWnjv3Hvup_FFB1IakuJNVIUqFiaiA5JLq_MxhfTQ</recordid><startdate>20161001</startdate><enddate>20161001</enddate><creator>Usman Khan, Muhammad</creator><creator>Majeed, Majid</creator><creator>Tayyab, Muhammad</creator><creator>Ali Shariati, Mohammad</creator><creator>Rashidzadeh, Shilan</creator><general>Faculty of Biotechnology and Food Sciences</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ARAPS</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>BYOGL</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>LK8</scope><scope>M0K</scope><scope>M7P</scope><scope>M7S</scope><scope>P5Z</scope><scope>P62</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope></search><sort><creationdate>20161001</creationdate><title>CHEMICAL AND NUTRITIONAL PROPERTIES OF SOME COMMERCIAL AVAILABLE CORN AND WHEAT PRODUCTS</title><author>Usman Khan, Muhammad ; 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| subjects | Carbohydrates Composition Corn Dietary fiber Fats Flour High-performance liquid chromatography Iron Liquid chromatography Mineral composition Minerals Moisture content Nutrient content Proteins Tocopherol Tocopherols Wheat Zea mays Zinc |
| title | CHEMICAL AND NUTRITIONAL PROPERTIES OF SOME COMMERCIAL AVAILABLE CORN AND WHEAT PRODUCTS |
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