World Journal of Agricultural Research
ISSN (Print): 2333-0643 ISSN (Online): 2333-0678 Website: Editor-in-chief: Rener Luciano de Souza Ferraz
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World Journal of Agricultural Research. 2016, 4(6), 173-182
DOI: 10.12691/wjar-4-6-4
Open AccessArticle

Nutritional, Rheological and Organoleptic Properties of Whole Meal Flour Prepared from Stem Rust Resistant Wheat Varieties Released in Kenya

Kariithi Samuel Ngure1, , Abwao Stephen Indieka1, Ndung’u John2 and Njau Peter3

1Egerton University, Department of Biochemistry and Molecular Biology, P.O Box 536-20115, Egerton, Kenya

2Kenya Agricultural and Livestock Research Organization, Food Crops Research Centre Njoro, Kenya

3Highland Agri-consult Services Limited, P.O Box 470-20107, Njoro, Kenya

Pub. Date: October 10, 2016

Cite this paper:
Kariithi Samuel Ngure, Abwao Stephen Indieka, Ndung’u John and Njau Peter. Nutritional, Rheological and Organoleptic Properties of Whole Meal Flour Prepared from Stem Rust Resistant Wheat Varieties Released in Kenya. World Journal of Agricultural Research. 2016; 4(6):173-182. doi: 10.12691/wjar-4-6-4


Wheat is an important cereal crop in most diets thus its nutritional content is crucial in addressing microelement deficiencies. This study focused on Zn, Fe, phytic acid and resistant starch content and their effect on rheological and organoleptic properties for whole meal flour from Kenyan wheat varieties. Zn and Fe levels ranged from111 to 305 ppm and 26 to 91 ppm, whereas phytic acid and resistant starch levels ranged from 2.66 to 5.05 ppm and 0.37 to 6.03%. Variety and site significantly (p<0.05) influenced iron and resistant starch content, whereas variety and variety × site influenced zinc and phytic acid. Protein and gluten levels ranged between 11.96 to 14.53% and 7.81% to 19.60% respectively. All the varieties recorded high water absorption levels ranging from 72.2% to 80.8%, while DDT ranged from 4.00 to 9.83 minutes. P and L values ranged between 21 to 79 and 16 to 51 mm, external loaf characteristics ranged between 2.2 to 4.3 and 2.13 to 3.70 for taste and aroma. Zinc and protein positively correlated (r=0.69, p<0.05), stability and P (r=0.69 p<0.05) and DDT and stability (0.71 p<0.05). Phytic acid and crust colour (r=0.66 p<0.05), zinc and shape (r=0.78 p<0.05), zinc and acceptability (r=0.77 p<0.05), DDT and shape (r=0.74 p<0.05), aroma and shape (r=0.67 p<0.05) were positively correlated. The results obtained indicate varieties tested contained considerable levels of zinc, iron, resistant starch, low levels of phytic acid and they had no adverse effect on rheological and organoleptic parameters of whole meal flour.

zinc and iron content dough development time rheological organoleptic protein whole meal flour

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