Physico-chemical characteristics, nutrient composition and consumer acceptability of wheat varieties grown under organic and inorganic farming conditions
- 1 January 2008
- journal article
- Published by Informa UK Limited in International Journal of Food Sciences and Nutrition
- Vol. 59 (3), 224-245
- https://doi.org/10.1080/09637480701523249
Abstract
The aim of the investigation was to analyse physico-chemical characteristics, nutrient composition and consumer acceptability of wheat varieties grown under organic and inorganic farming conditions. The seeds of five varieties of wheat (C-306, WH-283, WH-711, WH-896 and WH-912) grown under organic and inorganic farming conditions were ground in a Junior Mill to pass through 60-mesh sieves and were stored in air-tight containers until use. Standard methods were used to estimate the physico-chemical characteristics and nutrient composition. Consumer acceptability was studied by carrying out the organoleptic evaluation of wheat chapatis, a common item in diets of the Indian population. The results of study revealed that inorganically grown wheat varieties had significantly higher 1,000-grain weight and more grain hardness as compared with organically grown wheat varieties, and a non-significant difference was observed in their gluten content, water absorption capacity and hydration capacity. On average, wheat varieties grown under inorganic conditions contained significantly higher protein and crude fibre content as compared with varieties grown under organic conditions. WH-711 variety had maximum protein content. Protein fractions (i.e. albumin, globulin, prolamin and glutelin) were significantly higher in varieties grown under inorganic conditions than those of varieties grown under organic conditions. The variety WH-711 had the highest total soluble sugars and variety WH-912 had the highest starch content. Phytic acid and polyphenol contents were significantly higher in inorganically grown wheat varieties as compared with organically grown wheat varieties. The wheat varieties grown under organic conditions had significantly higher protein and starch digestibility than the wheat grown under inorganic conditions. The data revealed that there were significant differences in total calcium and phosphorus contents of wheat varieties grown under organic and inorganic conditions. The extractability of phosphorus and magnesium was significantly higher in wheat varieties grown under inorganic conditions as compared with grown under organic conditions. A significant difference was observed for the total zinc content of wheat varieties grown under organic and inorganic conditions. The total copper and manganese contents were significantly higher in inorganically grown wheat varieties as compared with organically grown wheat varieties. The organoleptic evaluation of chapatti prepared from varieties WH-711 and WH-912 both grown under organic and inorganic conditions showed no significant difference in their sensory attributes for colour, appearance, flavour, texture, taste and overall acceptability. The nutrient composition of both organic and inorganic wheat varieties is comparable and protein digestibility is higher in wheat varieties grown under organic conditions. The people of North India, where wheat is a staple cereal, can therefore be encouraged to use organically grown wheat varieties as they are free from hazardous effects of synthetic pesticides/fertilizers.Keywords
This publication has 16 references indexed in Scilit:
- Grain, flour and bread‐making properties of eight Pakistani hard white spring wheat cultivars grown at three different locations for 2 yearsInternational Journal of Food Science & Technology, 2000
- A Comparison of Organically and Conventionally Grown Foods—Results of a Review of the Relevant LiteratureJournal of the Science of Food and Agriculture, 1997
- Effect of storage and insect infestation on protein and starch digestibility of cereal grainsFood Chemistry, 1992
- Relationship between cooking time and some physical characteristics in chickpeas (Cicer arietinum L.)Journal of the Science of Food and Agriculture, 1983
- Studies on Desi and Kabuli Chickpea (Cicer arietinum L.) Cultivars. The Levels of Amylase Inhibitors, Levels of Oligosaccharides and In Vitro Starch DigestibilityJournal of Food Science, 1982
- Studies on Desi and Kabull Chickpea (Cicer arietinum L.) Cultivars: Levels of Protease Inhibitors, Levels of Polyphenolic Compounds and in vitro Protein DigestibilityJournal of Food Science, 1981
- An evaluation of the phytate, zinc, copper, iron and manganese contents of, and Zn availability from, soya-based textured-vegetable-protein meat-substitutes or meat-extendersBritish Journal of Nutrition, 1979
- NATURE OF PROTEINS IN TRITICALE AND ITS PARENTAL SPECIES: I. SOLUBILITY CHARACTERISTICS AND AMINO ACID COMPOSITION OF ENDOSPERM PROTEINSCanadian Journal of Plant Science, 1970
- The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituentsJournal of the Science of Food and Agriculture, 1959
- The application of the anthrone reagent to the estimation of starch in cerealsJournal of the Science of Food and Agriculture, 1956