Himachal Journal of Agricultural Research

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Comparative Analysis of Physical and Chemical Characteristics of Organic and Inorganic Wheat


Affiliations
1 Department of Food Science, Nutrition and Technology, College of Home Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, India
 

The present study was conducted to evaluate the nutritional quality of organic and inorganic wheat. Organic wheat and inorganic wheat samples were procured from the university farms and samples were analyzed for their physical and chemical constituents. Physical parameters analyzed were color, size, seed weight and density and proximate composition. Samples were anlysed using standard method for estimating moisture, ash, crude protein, crude fat, crude fiber content, total carbohydrates, non protein nitrogen and true protein content, calorific value The results of the present study showed the organic wheat had better physical characteristics i.e. color (light yellow), density (1.28 g/ml), length (6.83 mm), width (1.20 mm) as compared to inorganic wheat. Significantly (p≤0.05) higher amounts of moisture (12.91%), ash (2.06%), crude protein (14.82%), crude ether extract (1.97%) and fibre (1.71%). Calorific value (361.4Kcal), carbohydrates (66.69%),Non protein nitrogen(0.14%) and true protein (14.02%). Was found in organically grown wheat as compared to inorganically grown wheat. Organically grown wheat was better in nutritional composition as compared to inorganically grown wheat.

Keywords

Organic Wheat, Inorganic Wheat, Density, Weight, Moisture, Protein, Calorific Value.
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  • Comparative Analysis of Physical and Chemical Characteristics of Organic and Inorganic Wheat

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Authors

Rajni Modgil
Department of Food Science, Nutrition and Technology, College of Home Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, India
Nisha Kumari
Department of Food Science, Nutrition and Technology, College of Home Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, India
Shalini Devi
Department of Food Science, Nutrition and Technology, College of Home Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, India

Abstract


The present study was conducted to evaluate the nutritional quality of organic and inorganic wheat. Organic wheat and inorganic wheat samples were procured from the university farms and samples were analyzed for their physical and chemical constituents. Physical parameters analyzed were color, size, seed weight and density and proximate composition. Samples were anlysed using standard method for estimating moisture, ash, crude protein, crude fat, crude fiber content, total carbohydrates, non protein nitrogen and true protein content, calorific value The results of the present study showed the organic wheat had better physical characteristics i.e. color (light yellow), density (1.28 g/ml), length (6.83 mm), width (1.20 mm) as compared to inorganic wheat. Significantly (p≤0.05) higher amounts of moisture (12.91%), ash (2.06%), crude protein (14.82%), crude ether extract (1.97%) and fibre (1.71%). Calorific value (361.4Kcal), carbohydrates (66.69%),Non protein nitrogen(0.14%) and true protein (14.02%). Was found in organically grown wheat as compared to inorganically grown wheat. Organically grown wheat was better in nutritional composition as compared to inorganically grown wheat.

Keywords


Organic Wheat, Inorganic Wheat, Density, Weight, Moisture, Protein, Calorific Value.

References