Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2020, Vol. 1, Issue 1, Part A
Physiochemical analysis of wheat and buckwheat blended flour


Author(s): Syeda Iffat Batool and Muhammad Zakaria

Abstract: This research work had been carried out to study the effects and benefits of buckwheat flour. Buckwheat carry essential nutrient to study the benefits of these nutrients in daily life wheat flour was supplemented with buck wheat flour. The basic purpose of this research is to study the physiochemical attributes of the buckwheat flour. Physiochemical analysis of flours, treatments and product was carried out. Significant difference was observed in protein fat ash and fat acidity of the flours. Buckwheat enhanced the protein content of product. The basic purpose of this research is to study the physiochemical (moisture, ash, crude protein, fat, fiber and fat acidity) of both flour i.e wheat and buckwheat flour. Both flours were blended in different proportions. The treatments were T0 (100% wheat flour), T1 (90:10), T2 (80:20), T3 (75:25) and T4 (70:30). Physiochemical analysis of flours. Protein content was observed in wheat was (11.13%) while in buckwheat flour (12.21%) of protein content was observed. Similarly buckwheat flour contained more amount of fat content (0.77%) ash (1.37%) and acidity (0.18%) while (0.44%) fat, (1.26%) ash and (0.16%) fat acidity was observed in wheat flour. Buckwheat enhanced the protein content of product. The highest amount of protein 12.24% was observed in treatment T4 (70% wheat and 30% buckwheat).

Pages: 10-15 | Views: 420 | Downloads: 248

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How to cite this article:
Syeda Iffat Batool, Muhammad Zakaria. Physiochemical analysis of wheat and buckwheat blended flour. J Curr Res Food Sci 2020;1(1):10-15.
Journal of Current Research in Food Science