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Haki GD
Haki GD
Ethiopia
Publications
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Research Article
Effect of Refined Milling on the Nutritional Value and Antioxidant Capacity of Wheat Types Common in Ethiopia and a Recovery Attempt with Bran Supplementation in Bread
Author(s): Heshe GG, Haki GD and Woldegiorgis AZHeshe GG, Haki GD and Woldegiorgis AZ
The effect of wheat flour refined milling on nutritional and antioxidant quality of of two types of wheat (hard and soft) grown in Ethiopia was first evaluated. Then a recovery was attempted on bread prepared with the supplementation of the white wheat flour with different levels (0%, 10%, 20% and 25%) of wheat bran. Whole wheat flour (100% extraction) and white wheat flour (68% extraction) were subjected to proximate, mineral and antioxidant analysis. Results indicated that at low extraction rate (68%) the value of protein, fat, fiber, ash, Iron, zinc and phosphorous and antioxidant content of the samples were significantly affected (decreased) (P<0.05) by milling. The Total Phenolic Content (TPC) of white wheat flours, which ranged from 3.34 to 3.49 mg GAE/g were significantly lower (p<0.005) than those of whole wheat flours (ranging 7.66 to 8.20 G.. View More»
DOI: 10.4172/2157-7110.1000506