Phytic acid content of the milled Jordanian durum wheat varieties
1987
Amr, A.S. (Jordan Univ., Amman (Jordan))
Five durum wheat varieties were grown under dryland conditions at two locations in Jordan in 1983/84 seasons. Samples were milled on an experimental mill equipped with 3 break and 3 reduction rolls, thus obtaining eight mill fractions (3 break and 3 reduction flour streams, as well as bran and semolina). The phytic acid and the ash contents of the whole grains and the milled fractions are reported in addition to the moisture and the protein content of the whole grains. Milling resulted in an average reduction of about 35% in the phytic acid content of the flour, depending on the variety and the milled flour stream. Both, variety and milled fraction, had a highly significant effect (p
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