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Nutritional evaluation of some Indian wheat varieties Parmar A.K., Sangha J.K., Sachdeva R. Department of Foods and Nutrition, Punjab Agricultural University, Ludhiana-141 004, India Abstract Ten wheat varieties were evaluated for the variables in certain biochemical constituents of nutritional significance. The variety PBW 34 had a good amount of crude protein fat and fibre content followed by PBW 138 and PBW 343. WII 542 and PBW 138 were found to contain a hetter profile of amino acid composition compared to other varieties. WH 542 and PBW 343 also promised for a good set up of mineral contents. Thus on the basis of nutritional characteristics WH 542. PBW 13X. PHW 341 were found as the superior varities. All the varieties showed significant variation for proximate composition, amino acids and for calcium, magnesium and manganese (P<0.01) Top | |
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