Phytic acid content of bread prepared from wheat, varieties grown inNWFP [Pakistan]

Eight cultivars of wheat (Triticum aestivum) namely Suliman 96, Nowshera96, Bakhtawar 92, Tatara, Pirsabak 91, Khyber 87, Sarhad 82 and Khyber 79were selected for this study. The wheat varieties were grown under identicalconditions during the two consecutive crop years i.e. 1996-97 and 1997-98 atCereal Crop Research Institute, Pirsabak, Nowshera by applying similar inputs.Each year the wheat cultivars were planted during second week of Novemberand harvested in first week of June. Each cultivar received fertilizers at therate of 110 kg Nitrogen, 55 kg Phosphorus and Potassium 10 kg/ha with fiveirrigations. The collected samples were thoroughly cleaned and whole-wheatflour was prepared by passing grains of each wheat cultivars through udycyclone mill. The samples were packaged in polyethylene bags for furtherstudies. Phytic acid content in whole wheat flour, unleavened and leavenedbread was determined. Phytic acid content of whole wheat flour wassignificantly influenced (p less than or equal to 0.05) by the crop years.Phytic acid content of unleavened bread (ULB) was not significantly influenced(p less than or equal to 0.05) by the crop years. Phytic acid content ofleavened bread (LB) was significantly influenced (p less than or equal to 0.05)by the crop years. Phytic acid content of whole-wheat flour, unleavened bread(ULB) and leavened bread were found significantly different (p less than orequal to 0.05) for wheat varieties. Only the interactions of crop years withcultivars for whole wheat flour phytic acid was found significant (p less thanor equal to 0.05), while the interaction of crop years with wheat varieties wasfound non significant for unleavened and leavened bread. Phytic acid contentwas reduced on baking but drastic reduction was noticed on naturalfermentation.