Biochemical analysis of different wheat varieties grown under various zones of India

The study aimed to evaluate the flour quality of different wheat varieties (Triticum durum L.) for various end-use products such as chapati, bread, biscuits and pasta. The focus was on identifying varieties with superior nutritional and processing qualities by analyzing various qualitative parameters.

The study assessed multiple wheat varieties using a range of qualitative parameters, including moisture, ash, total soluble sugar, starch, protein, lysine, tryptophan, dry and wet gluten, gluten index, water binding capacity, β-carotene content, sedimentation value, thousand kernel weight and mineral content (Fe and Zn). The wheat varieties evaluated included A-206, GW-1, HI 8498 (Kota), PDW 291 (Hissar) and NIDW 295 (Pune).

The study identified A-206 and GW-1 as wheat varieties with superior protein content, gluten quality and water binding capacity, making them ideal for various end-use products. A-206 also had the highest lysine and tryptophan levels, while GW-1 and HI 8498 (Kota) had elevated ash content. PDW 291 (Hissar) was notable for its higher total soluble sugar and NIDW 295 (Pune) excelled in starch content, β-carotene and thousand kernel weight. Overall, NIDW 295 showed the most promise for pasta production due to its comprehensive quality traits.