Physico-chemical characteristics, nutrient composition and consumer acceptability of wheat varieties grown under organic and inorganic farming conditions

Purpose The aim of the investigation was to analyse physico-chemical characteristics, nutrient composition and consumer acceptability of wheat varieties grown under organic and inorganic farming conditions. Methods The seeds of five varieties of wheat (C-306, WH-283, WH-711, WH-896 and WH-912) grown under organic and inorganic farming conditions were ground in a Junior Mill to pass through 60-mesh sieves and were stored in air-tight containers until use. Standard methods were used to estimate the physico-chemical characteristics and nutrient composition. Consumer acceptability was studied by carrying out the organoleptic evaluation of wheat chapatis, a common item in diets of the Indian population. Findings The results of study revealed that inorganically grown wheat varieties had significantly higher 1,000-grain weight and more grain hardness as compared with organically grown wheat varieties, and a non-significant difference was observed in their gluten content, water absorption capacity and hydration capacity. On average, wheat varieties grown under inorganic conditions contained significantly higher protein and crude fibre content as compared with varieties grown under organic conditions. WH-711 variety had maximum protein content. Protein fractions (i.e. albumin, globulin, prolamin and glutelin) were significantly higher in varieties grown under inorganic conditions than those of varieties grown under organic conditions. The variety WH-711 had the highest total soluble sugars and variety WH-912 had the highest starch content. Phytic acid and polyphenol contents were significantly higher in inorganically grown wheat varieties as compared with organically grown wheat varieties. The wheat varieties grown under organic conditions had significantly higher protein and starch digestibility than the wheat grown under inorganic conditions. The data revealed that there were significant differences in total calcium and phosphorus contents of wheat varieties grown under organic and inorganic conditions. The extractability of phosphorus and magnesium was significantly higher in wheat varieties grown under inorganic conditions as compared with grown under organic conditions. A significant difference was observed for the total zinc content of wheat varieties grown under organic and inorganic conditions. The total copper and manganese contents were significantly higher in inorganically grown wheat varieties as compared with organically grown wheat varieties. The organoleptic evaluation of chapatti prepared from varieties WH-711 and WH-912 both grown under organic and inorganic conditions showed no significant difference in their sensory attributes for colour, appearance, flavour, texture, taste and overall acceptability. Research implications The nutrient composition of both organic and inorganic wheat varieties is comparable and protein digestibility is higher in wheat varieties grown under organic conditions. The people of North India, where wheat is a staple cereal, can therefore be encouraged to use organically grown wheat varieties as they are free from hazardous effects of synthetic pesticides/fertilizers.