SSR Inst. Int. J. Life Sci., 6(4):
2617-2622,
July 2020
Wheat and its
Importance of High Quality Protein that Effects the Human Health
Mamta Rathore1*, Pragya Mishra2,
Suman Devi3, Pooja Singh2, Khalil Khan4, H. G.
Prakash5
1Project Fellow, Department of Agricultural Biochemistry, C. S. Azad University of Agriculture & Technology, Kanpur, India
2Department of Food and
Nutrition, C. S. Azad University of Agriculture &Technology,
Kanpur, India
3Department of Food Technology, C. S. Azad University of
Agriculture &Technology, Kanpur, India
4Department of Soil Science, C.
S. Azad University of Agriculture & Technology, Kanpur, India
5Directorate of Research, C. S. Azad University of
Agriculture &Technology, Kanpur, India
*Address for Correspondence: Dr. Mamta Rathore, Project Fellow, Department of Agricultural
Biochemistry, Chandra Shekhar Azad University of Agriculture & Technology,
Kanpur, India
E-mail: mamtacsa@gmail.com
ABSTRACT- Background-
Mostly Wheat is a highly cultivated crop in the world. On the comparison of
consumption, the two most important crop is wheat, rice and maize, which is
used for the human diet. It is used for bread, cakes, pasta are prepared by
wheat flour the fermented preparation for alcohol, beer, vodka and biofuels.
Cornhusk separated by wheat flour, which is known as bran.
Methods- NIRS-2500 is a recent technology to apply
the evaluation of grain properties such as their physical and biochemical
properties.
Results- According
to the our results, evaluation of wheat variety the protein , moisture, carbohydrate, ash, fiber,
ADF, NDF and vitamin content were ranged from 15.28% to 15.57%, 15.28 K-402,
K-9107 to 15.57%, K-9644, K-402 6.41% to 6.61%, K-1317, K-9644 3.68% to 3.72%,
K-402, K-307, K-607 4.10% to 4.12%, K-307, K-9162 ,7.24% to 7.54% K-402,
K-9644, 17.66% to 17.90%, K-402, K-9644 and 27.01% to 27.79% K-402, K-1317,
K-9644 and K-1317.
Conclusion- The modern
time quantity-wise natural fiber was used in flax, hemp, jute, straw, wood, rice
husk, wheat, barley oats, rye and cane etc are used in plastic preparation. The
properties of thermoplastic such as lightweight, strength and stiffness to used
in thermoplastics. The wheat varieties of the best quality parameter were K-402,
K-9644, K-607, K-9551, K-9644, and K-1317.
Key Words: Biofuels,
Biocomposite, Cornhusk, Domestication, Human Diet, Natural Fiber, Wheat flour
INTRODUCTION- Wheat is an energy provider so that it is mostly nutrient-rich,
which contains protein, fiber and lipids, vitamins, minerals and phytochemicals
are the main component of healthy diet. Wheat products are Cereals and bread
were the main source of energy for all age groups, contributing 31% for adults,
and of non-starch polysaccharides with bread alone contributing about a fifth
of the average daily intake. In addition cereals, including wheat, contribute
significantly to the daily intake of protein, B vitamins, and iron. These high
contributions of wheat to essential nutrients in the UK, a comparatively
prosperous country with a varied diet, underline its importance to nutrition
globally [1].
Limited data are available for less developed countries but some comments can be made. In India, the diets of the rural poor are based predominantly on cereals, which provide 80% of energy and other nutrients except for vitamins A and C. Cereals, therefore, require supplementation with other food groups such as pulses, vegetables, fruits, or animal products to make the diet more balanced and adequate, particularly to vitamin A, iron, and riboflavin. However, most suggested that the diets of the poor can also be improved to reduce the incidence of major nutrient deficiencies such as vitamin A deficiency and iron deficiency anemia by replacing a cereal diet with mixed cereals, including millets [2,3].
Protein content
grain protein content is determined by genetic and environmental factors,
notably the availability of nitrogen fertilization. The protein content of
12,600 lines in the USDA world wheat collection has been reported to range from
7% to 22% of the dry weight but generally varies from about 10–15% of the dry
weight for wheat cultivars grown under field conditions [5-6].
The separate cultivars are bred for livestock and
food; these may differ in protein content by about 2% protein when grown under
the same conditions.
Protein
nutritional quality is determined by the proportions of essential amino acids,
as these cannot be synthesized by animals and hence must be provided in the
diet. If only one essential amino acid is limiting, the others will be broken
down and excreted resulting in restricted growth in humans and loss of nitrogen
present in the diet. Ten amino acids are strictly essential lysine, isoleucine,
leucine, phenylalanine, tyrosine, threonine, tryptophan, valine, histidine, and
methionine [7,8]. However, cysteine is often also included as it can
only be synthesized from methionine, with combined proportions of cysteine and
methionine often being presented. The requirements for essential amino acids
are lower for adults where amino acids are required only for maintenance, than
for children, where they are also required for growth. Lipids are present only
in a small extent in cereals but they have a significant effect on the quality
and the texture of foods because of their ability to associate with proteins
due to their amphipathic nature and with starch, forming inclusion complexes.
In wheat, the maturing seed synthesizes fatty acids at different rates. The
biosynthesis of lipids depends upon acetyl coenzyme A. This important compound
is involved in the synthesis of the acyl lipids such as glycerides,
phospholipids, waxes, sphingosine lipids as well as the isoprenoid series.
Malonyl-CoA is also utilized, together with NADPH, and further dehydration and
condensation reactions occur to produce palmitic acid (C16:0), which can then
be extended to stearic acid by another reaction. Synthesis of linoleic acid
occurs in higher plants by two separate pathways in the presence of microsomal
enzymes. Isopentenyl pyrophosphate is formed from mevalonic acid which in turn
is synthesized from acetyl CoA [9,10]. It can form b-squalene and,
from this compound, the characteristic steroid structures, of which cholesterol
is a member, are produced, although in very small amounts. The germ has the
highest amount of lipids (11%), but significant amounts are also associated
with the bran and the starch and proteins of the endosperm. Complex polar
lipids extracted by WSB (1-butanol saturated with water) account for about half
the total lipids in the endosperm compared with about 23% in the bran and 17%
in the germ, but the latter two contain more triglicerides. The bound lipids
are mostly phosphatidyl choline, phosphatidyl ethanolamine and phosphatidyl
serine, as well as lysophosphatidyl derivates, where there is one free hydroxyl
group on the glycerol moiety [11,12]. The principal sterols were
identified as b-sitosterol, campesterol and C28 and C29 saturated sterols. Numerous
studies have been carried out showing a high level of linoleate (C18:2) in both
the total lipid and the triglycerides from the three fractions with lower
amounts of palmitate (C16:0) and oleate (C18:1) [13,14].
MATERIALS AND METHODS
Sample
preparation- To prepare the wheat samples from the
crops were picked and threshed to remove the peels. We also noticed the
physical property of wheat which varies from light brown color, soft and smooth
& regular in size of grain to dark brown in color to soft rough in texture.
The seed samples were kept at a
temperature of 25°C and relative humidity of approximately 85% in an
air-conditioned laboratory overnight to attain temperature equilibrium of the
seeds before measurement. The 12 samples of wheat seeds were analyzed for their
proximate composition. All the work on this investigation was done in the
laboratories of NIRS in the directorate of research, C. S. Azad University of
Agriculture & Technology, Kanpur (UP). The grain seed of wheat was
collected from the legume section of Azad university of Agriculture &
Technology, Kanpur. After cleaning and grading the seed samples were determined
using NIRS-2500. For analysis, we should use three replications for each sample
and used the average value for the spectrum calibration. We take 130 gm samples
to analyze the sample it works from 400-2500 nm wavelength.
NIRS-2500 (Near Infrared) analysis- It is an instrument through, which Near
Infrared (NIR) analysis a spectroscopic technique that makes use of the naturally
occurring electromagnetic spectrum. This works in the region of the spectrum
defined by wavelengths between 700 nm and 2500 nm. It is suited for the quantitative
determination of the major constituents in most types of food and agricultural
products.
Near Infrared light is
directed onto a sample principle working instrument. The light is modified
according to the composition of the sample and this modified light is detected
(see transmission and reflectance below) [15,16]. The spectral
modifications are converted to information regarding the composition of the
sample of the crop. These conversion algorithms are called “calibrations”
Infrared spectrum was got by using infrared light,
which passes through the sample by following the transmission. The lights were
reflected by the sample and follow the absorption properties, which can be
extracted from the reflectance.
This spectroscopy can be analyzed the sample by transmittance is good for measuring cheese to
obtain a representative measurement throughout the sample. For homogenous
samples such as milk powder, the reflectance is ideal.
The research was conducted in the
Laboratory with the help of NIRS-2500 instruments. According to the Table 1,
there are eleven variety of wheat was evaluated among them there are eight
characteristics, which was evaluated such as protein, moisture, carbohydrate,
ash, fiber, ADF,NDF and vitamin-A. The mean of Protein is 16.65, moisture has
12.23, carbohydrate 7.01, ash 3.39, fiber 4.11, ADF 7.45, NDF 16.29 and Vitamin
A has 27.49 mean. The values of the most characteristics were significantly [17-19].
RESULTS
The result in Table 1 shows
the presence of protein, moisture, carbohydrate, ash, fiber, ADF, NDF and
Vitamin A. In wheat seed, we evaluated thirteen varieties namely as K-9423,
K-9107, K-1006, K-9351, K-9242, K-9006, K-1317, K-9644, K-1317, K-607, K-9162,
K-307 and K-402. Although wheat is known for controlling obesity, this benefit
is far more active in women than in men. Improves
body Metabolism. When your body’s metabolism is not functioning at an optimal
level, it can lead to a variety and reduced the chronic Inflammation. Chronic
inflammation refers to any inflammation that has lasted for a few months.
Table 1: Physical
characteristics analyzed by NIRS-2500
|
S. No. |
Wheat Variety |
Protein (%) |
Moisture (%) |
Carbohydrate (%) |
Ash (%) |
Fiber (%) |
ADF (%) |
NDF (%) |
Vitamin -A (%) |
|
1. |
K-9423 |
15.34 |
13.25 |
6.53 |
3.71 |
4.11 |
7.47 |
17.76 |
27.67 |
|
2. |
K-9107 |
15.28 |
13.34 |
6.43 |
3.70 |
4.10 |
7.52 |
17.73 |
27.79 |
|
3. |
K-1006 |
15.31 |
13.31 |
6.47 |
3.71 |
4.10 |
7.52 |
17.75 |
27.73 |
|
4. |
K-9351 |
15.49 |
13.42 |
6.47 |
3.71 |
4.12 |
7.39 |
17.90 |
27.04 |
|
5. |
K-9242 |
15.37 |
13.28 |
6.55 |
3.70 |
4.11 |
7.44 |
17.80 |
27.41 |
|
6. |
K-9006 |
15.29 |
13.27 |
6.46 |
3.71 |
4.11 |
7.50 |
17.74 |
28.16 |
|
7. |
K-1317 |
15.33 |
13.41 |
6.41 |
3.70 |
4.11 |
7.49 |
17.75 |
27.79 |
|
8. |
K-9644 |
15.35 |
13.20 |
6.61 |
3.72 |
4.12 |
7.54 |
17.90 |
27.41 |
|
9. |
K-607 |
15.42 |
13.25 |
6.38 |
3.71 |
4.11 |
7.45 |
17.88 |
27.98 |
|
10. |
K-9162 |
15.50 |
13.43 |
6.61 |
3.72 |
4.11 |
7.36 |
17.73 |
27.36 |
|
11. |
K-307 |
15.30 |
13.38 |
6.43 |
3.72 |
4.12 |
7.53 |
17.74 |
27.62 |
|
12. |
K-402 |
15.57 |
13.49 |
6.42 |
3.68 |
4.11 |
7.24 |
17.66 |
27.01 |
|
|
Mean |
16.65 |
12.23 |
7.01 |
3.39 |
4.11 |
7.45 |
16.29 |
27.49 |
In Table 2, we have evaluated the
physical parameter of the wheat seed. It is very important such as color, size
and texture of the different variety of seed. The size which ranges from
regular to irregular color varies from light brown to dark brown. The texture
varies from soft and smooth to rough and smooth. Among them K-1006, K-9242,
K-9644and K-307 were dark brown in color and soft and rough in the
parameter.
Table 2: Physical property
of the wheat variety
|
S. No. |
Wheat variety |
Size |
Color |
Texture |
|
1. |
K-9423 |
regular |
Light brown |
Soft and Smooth |
|
2. |
K-9107 |
regular |
Light brown |
Soft and Smooth |
|
3. |
K-1006 |
regular |
Dark brown |
Soft and Rough |
|
4. |
K-9351 |
regular |
Light brown |
Soft and Smooth |
|
5. |
K-9242 |
regular |
Dark brown |
Soft and Rough |
|
6. |
K-9006 |
regular |
Light brown |
Soft and Smooth |
|
7. |
K-1317 |
regular |
Light brown |
Soft and Smooth |
|
8. |
K-9644 |
regular |
Dark brown |
Soft and Rough |
|
9. |
K-607 |
regular |
Light brown |
Soft and Smooth |
|
10. |
K-9162 |
regular |
Light brown |
Soft and Smooth |
|
11. |
K-307 |
regular |
Dark brown |
Soft and Rough |
|
12. |
K-402 |
regular |
Light brown |
Soft and Smooth |
DISCUSSION- It was found that among these variety protein content and
moisture was rich in K-402, K-9162 the carbohydrate content was higher in
K-9242, K-1006 and K-9351. The ash content was higher in K-9644 and fiber was
rich in K-9162, K-9644, The ADF and NDF K-307, K-9644, K-607, K-9242. The
vitamin content was rich in K-K-1317, K-9107, and K-607.
According
to Table 2, the regular, irregular rough and smooth wheat are studied boosts income and adds soil protection.
One of the main advantages to wheat it is an ideal fall cover crop that you can
later decide to harvest as a cash crop. It is an excellent double crop that
leaves a lot of residues to keep the topsoil from washing away. Disease and
pests are also rarely a problem [20,21].
The
protein quality, which is obtained from animal-source food proteins, is not
equal even though they are all highly digestible in the human gastrointestinal
tract. The wheat whey is often considered to be better than casein for muscle
builders consuming protein powder after exercise.
The
protein has a higher content of arginine, leucine, lysine, and
sulfur-containing AA (methionine and cysteine) than casein. Second, individual
AA is released more rapidly from whey protein in the small intestine to support
muscle protein synthesis immediately after exercise [22-24]. Thus,
consumption of whey protein stimulated postprandial muscle protein accretion
more effectively than casein or casein hydrolyzed in elderly men [24,25]. In
addition, when supplemental whey protein (0.15 g protein per kg BW per day) was
consumed for 24 weeks by postmenopausal women immediately after weight
training, skeletal-muscle strength was consistently improved by 9%. In
contrast, inconsistent results (including no change) in muscle strength were
reported for elderly men who consumed a casein supplement (20 g per session; 3
sessions per week) immediately before and after resistance
training. However, it is unknown whether such a pattern of casein
supplementation is sufficient to sustain elevated levels of AA in the plasma to
stimulate muscle protein synthesis.
CONCLUSIONS- Findings from wheat studies have been variable. Among
thirteen wheat varieties protein, moisture rich varieties are K-402,
carbohydrate-rich varieties are K-9644, ash content-rich in K-307, K-607, fiber
was higher in K-9162, K-9351, ADF-rich in K-9644, K 1006, K-9107, NDF was
superior in K-9644, K-607, K-9242 and vitamin A rich in K 1317, K-9644, K1317.So
these are nutrition rich variety which effect the positive manner in human
health.
The future aspects of the wheat crop are that during the present
time the R & D sector was suffered from climatic changes such as drought,
high temperature etc so that wheat breeder and researcher want to design such
type of research framework which provides us efficiently data and authentic
results, which improve the human health. We get energy and other valuable
things from the food that we eat. Among the top food items, people always
prefer taking the food that has the right amount of nutrients for a perfect
diet. Fruits and vegetables are important things in food groups.
ACKNOWLEDGMENT- This research was conducted at Directorate of research, the Chandra Shekhar Azad University of Agriculture &Technology, Kanpur under NAHEP Center for advanced agriculture Science & Technology on nutritional crops sponsored by ICAR, New Delhi. The financial assistance is duly acknowledged and thanks for Director Research of the University for providing me with the research support.
CONTRIBUTION OF AUTHORS
Research
concept- Mamta Rathore
Research
design- Mamta Rathore
Supervision-
H. G. Prakash
Materials- Khalil Khan
Data
collection- Pragya Mishra
Data
analysis and Interpretation- Pooja
Singh
Literature
search- Suman Devi
Writing
article- Mamta Rathore, Pooja Singh
Critical
review- H. G. Prakash
Article
editing-Khalil Khan
Final
approval- H. G. Prakash
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