COMPARATIVE ANALYSIS OF MACRONUTRIENTS IN SOME POPULAR WHEAT VARIETIES GROWN IN BALOCHISTAN
AYESHA MUSHTAQ *
Sardar Bahadur Khan Women's University, Quetta, Pakistan.
HABIBA BAZAI
Sardar Bahadur Khan Women's University, Quetta, Pakistan.
SABEENA RIZWAN
Sardar Bahadur Khan Women's University, Quetta, Pakistan.
UZMA JABEEN
Sardar Bahadur Khan Women's University, Quetta, Pakistan.
FARRUKH BASHIR
Sardar Bahadur Khan Women's University, Quetta, Pakistan.
SABA AFZAL
Sardar Bahadur Khan Women's University, Quetta, Pakistan.
FARIDA BAHLIL
Sardar Bahadur Khan Women's University, Quetta, Pakistan.
SHAISTA ANJUM
Department of Botany, University of Balochistan, Quetta, Pakistan.
AAYESHA MASOOD
Department of Botany, University of Balochistan, Quetta, Pakistan.
TARIQ ISMAIL
Department of Plant Protection and Production, Mate University Kaposvár Campus, Hungary.
*Author to whom correspondence should be addressed.
Abstract
Wheat is very vital food eaten by around two billion people (36% of the world population). The wheat grain consists of carbohydrates, proteins, starch, fats, vitamins and minerals. The present study was conducted to estimate the total proteins, amino acids, total sugars and amylose contents from wheat cultivars of Balochistan. The samples of wheat under study were Pir-Sabak, NAR-421, Rasco, Sariab-92, Shahkar, Tijaban, Umeed, Zardana, Zarghoon, Zarlashta. The study showed that NAR-421, Rasco, Umeed and Sariab had higher proteins and free amino acids contents, so they are nutritionally best source of proteins. Whereas Zardana, Zarghoon, Rasco, Umeed and NAR-421 had higher contents of total sugars as well as amylose.
Keywords: Wheat, formation, biscuits, macronutrients.