CHEMICAL AND NUTRITIONAL PROPERTIES OF SOME COMMERCIAL AVAILABLE CORN AND WHEAT PRODUCTS

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October – November, 2016, vol.6 , no. 2
pages: 863-866
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2016.6.2.863-866
Abstract: Commercial corn and wheat products were obtained and investigated for, proximate composition, mineral composition and tocopherol content. Proximate composition shows moisture content in the range of 28.75-2.75%, ash (2.70-0.32%), fats (21.52 -0.75%), protein (11.54-0.940%), crude fiber (4.06-0.250%) and carbohydrates (85.80-55.96%). The data indicate that Commercial corn and wheat products vary greatly in term of protein, fats and crude fiber. White flour and whole wheat flour were determined to contain high protein content (>10% protein) while oil popped popcorn and biscuit contain high fats content of >20%. In minerals the level of iron is 9.56-51.21mg/kg, Ca (50-560 mg/kg), Zn (1.90-32.40 mg/kg), K (820-2946) and Mg (310-1512 mg/kg). Tocopherol analysis was also done by the HPLC and found that Alpha tocopherol showed higher concentration than gamma and sigma tocopherol. In tocopherols level of alpha tocopherol is 0.3385-7.135 mg/100g, Gamma tocopherol (0.000212-9.665 mg/100g)Sigmmatocopherol (0.00212-1.685 mg/100g).
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