SCREENING WITH RAW WHEAT (Tricitium aestivium L.) FOR SOME NUTRITIVE AND PHYTOCHEMICAL SCREENING
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Abstract
The study evaluated selected nutritive and phytochemical indices of Triticum aestivum L. to provide baseline information that may aid nutritional assessment and quality improvement of wheat-based products.
Phytochemical screening, mineral composition, proximate analysis, and vitamin C determination were conducted using standard procedures, including colorimetric tests, Atomic Absorption Spectrophotometry (AAS), the AOAC method, and UV–Vis spectrophotometry, respectively.
The phytochemical analysis revealed the presence of alkaloids, glycosides, saponins, phenolics, flavonoids, terpenoids, and reducing sugars, while tannins and steroids were absent. These compounds are associated with antioxidant, anti-inflammatory, and cholesterol-lowering properties, highlighting wheat’s potential as a functional food. Mineral analysis showed sodium (70.0 mg/kg), magnesium (300.0 mg/kg), iron (30.0 mg/kg), and zinc (25.0 mg/kg) within normal ranges, but potassium (2500.0 mg/kg) and calcium (1.9 mg/kg) were below standard levels, possibly due to soil nutrient depletion or analytical variation.
Proximate composition revealed moisture (12.60%), ash (1.80%), crude fiber (2.50%), and carbohydrate (57.28%) within expected limits, indicating good storage stability. However, crude fat (21.74%) was higher and crude protein (6.59%) lower than standard ranges, suggesting methodological inconsistencies or genotypic differences. Vitamin C content (0.29 mg/100 g) was low but consistent with cereal values.
Overall, Triticum aestivum exhibited rich phytochemical diversity and acceptable nutritional quality, though certain nutrient variations emphasize the need for improved cultivation and analytical control. The findings provide valuable baseline data and confirm wheat’s significance not only as a staple food but also as a potential source of health-promoting bioactive compounds.
Phytochemical screening, mineral composition, proximate analysis, and vitamin C determination were conducted using standard procedures, including colorimetric tests, Atomic Absorption Spectrophotometry (AAS), the AOAC method, and UV–Vis spectrophotometry, respectively.
The phytochemical analysis revealed the presence of alkaloids, glycosides, saponins, phenolics, flavonoids, terpenoids, and reducing sugars, while tannins and steroids were absent. These compounds are associated with antioxidant, anti-inflammatory, and cholesterol-lowering properties, highlighting wheat’s potential as a functional food. Mineral analysis showed sodium (70.0 mg/kg), magnesium (300.0 mg/kg), iron (30.0 mg/kg), and zinc (25.0 mg/kg) within normal ranges, but potassium (2500.0 mg/kg) and calcium (1.9 mg/kg) were below standard levels, possibly due to soil nutrient depletion or analytical variation.
Proximate composition revealed moisture (12.60%), ash (1.80%), crude fiber (2.50%), and carbohydrate (57.28%) within expected limits, indicating good storage stability. However, crude fat (21.74%) was higher and crude protein (6.59%) lower than standard ranges, suggesting methodological inconsistencies or genotypic differences. Vitamin C content (0.29 mg/100 g) was low but consistent with cereal values.
Overall, Triticum aestivum exhibited rich phytochemical diversity and acceptable nutritional quality, though certain nutrient variations emphasize the need for improved cultivation and analytical control. The findings provide valuable baseline data and confirm wheat’s significance not only as a staple food but also as a potential source of health-promoting bioactive compounds.
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