Optimization of fat extraction technique in khorasan wheat using different solvent system
By: Syed Amir Ashraf, Shakeel Khan, Mushtaque Ahmad Khan, Z.R. Azaz Ahmad Azad
Key Words: Khorasan wheat, Fat extraction, Soxhlet method, Nutritional value, Mineral analysis.
Int. J. Biosci. 8(4), 36-42, April 2016.Generate Certificate]
Wheat (Triticum aestivum L.) is one of the leading cereal grains produced and consumed worldwide. Khorasan wheat is an inimitable among all the cereal grains grown in many parts of the world as a staple food. The aim of this study was to find out a suitable method for total fat extraction in khorasan wheat by using different combination of solvents. Different set of experiments namely E1, E2, E3 and E4 for fat extraction from khorasan wheat were designed. The results of our study clearly indicated that among all the tested methods, E4 showed highest extracted fat content from khorasan wheat (2.59%). While fat content from E1, E2, E3 were found to be 2.09, 1.65 and 1.87 % respectively. Additionally in khorasan wheat, protein content was found to be 14.07 %, while micronutrients (phosphorous, potassium and vitamin-B 3) were found to be 359 mg/100gm, 410 mg/100gm and 5.88 mg/100gm respectively. The present investigation revealed that concentration of crude protein, crude fiber, Vitamins (vitamin-B3) and minerals (Phosphorous and Potassium) were higher in Khorasan than the other wheat, and it must be utilized in diet to combat nutritional imbalance and mineral deficiency.