Abstract

CHARACTERIZATION OF WHEAT FLOUR: NUTRITIONAL CONTENTS AND HEALTH HAZARDS.

Yadav K. S., Sen A. A., Sharma G. R., Netterwala A., Desai N. S*

Abstract

Wheat is the most important source of proteins, vitamins and dietary fibers. Deficiency of nutrients affects a large population in India therefore nutritional value of wheat is very crucial. Various commercial brands are available in Indian market out of which 20 brands were collected for the study along with 2 brands from Denmark. Out of these, 5 local and 2 reference brands were analyzed for protein , Vitamin B1, B2, B3 and E, dietary fiber and rest all for pesticides in terms of suitability of these wheat flours for nutrition and health safety. Highest amount of protein and Vitamin B3 was reported in DEN-2 sample 13.95 g/100gm and 6.17 mg/100gm respectively. The DEN-1 sample showed the highest amount of dietary content (10.89 g/100gm). The maximum amount of Vitamin B1 was observed in GA-3 (0.4mg/100gm), Vitamin B2 in GA-7 (0.067mg/100gm). Pesticides are toxic and has a deleterious effect on health and can lead to fatal organ failure. Pesticide residues were detected in 7 samples out of the 20 Indian brands, their concentration ranged from 0.01 to 0.02 mg/100gm. The reference samples were free from pesticidal residue as well as they were found high in nutritional content. These observations indicate that Reference brands might be processed at low temperature and speed which may be helping in preserving the nutritional value. Whereas Indian brands are subjected to harsh processing that might be degrading the nutritional content. Presence of pesticidal residue in the investigations indicate improper pretreatment before grinding and packaging. This investigation warrants urgent consideration for conventional organic farming, use of organic manures and proper processing of wheat to meet the nutritional demands and safety of the consumer.

Keywords: wheat flour, nutritional values, pesticides, health hazards.