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Minerals and Anti-Nutritional Factors of Recently Released Ethiopian Bread Wheat (Triticum aestivum. L) Varieties

Cherinet Kasahun

The objective of this study was to investigate the minerals and anti-nutritional factors of recently released bread wheat varieties by the Wheat Improvement Program (WIP) of the Ethiopian Institute of Agricultural Research (EIAR). The Six recently released bread wheat cultivars were, Wane and Daka, Hidasse, Ogolcho, Kingbird, and Lemu, and Pavon earlier released (1982) used as standard check were grown at Kulumsa Agricultural Research Center under the same agronomic practice were evaluated. The standard procedures were used for minerals and anti-nutritional factors analysis using (AAS) Atomic absorption spectrometry and UV-Vis spectrophotometer and the analytical grade standard chemicals and reagents were used. The results minerals content in the wheat flour were significantly different at p < 0.05. In this study, the iron concentration in the wheat flour ranged between (0.30-1.94) mg/100gzinc concentration varied significantly among the varieties Kingbird, Lemu, (Ogolcho, Payon), Wane, Daka, Hidasse (p<0.05) and zinc content varied from (0.43 to 0.69) mg/100(Wane, Kingbird) respectively respectively. In the present study, tannin and phytate concentrations of wheat flour were below the detection limit (BDL). This might be due to the complete tannin and phytate reduction during the milling process. The nutritional composition of wheat depends on the processing method, therefore, process optimization (milling) should also be needed to get the required nutrients from wheat products.