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April 08-09, 2019 | Zurich, Switzerland
Food Science and Technology
4th International Conference on
Journal of Food Technology and Preservation | Volume: 3 ISSN: 2591-796X
Comparative compositional analysis of different varieties of wheat straw with
special reference to Bioactive constituents
Tabussam Tufail, Farhan Saeed
Government College University Faisalabad, Pakistan
The core objective of current study was to
characterize the wheat straw for its nutritional
andbioactiveprofile.Forthepurpose,fourdifferent
wheat straw varieties i.e. Ujala-16, Johar-16,
Gold-16 and Galaxy-13 were procured from
Ayub Agriculture Research Institute, Faisalabad,
Pakistan. The whole research was conducted in
two different phases. In 1st phase, nutritional
composition and mineral profile of wheat straw
were probed through their respective methods.
In 2nd phase, wheat straw was characterized
for its important bioactive constituents such as
lignin, cellulose and hemicelluloses, phytosterol,
policosanol content. The data obtained for
each parameter was subjected for appropriate
statistical design to determine the level of
significance. Results elucidated that nutritional
profile and bioactive components varied widely
in different varieties. Chemical composition and
mineral profile revealed that different wheat straw
varieties contained 7.75-9.24%, 3.98-5.06%, 3.43-
3.98% and 1.60-2.24% moisture, ash, protein and
fat contents respectively, whereas, potassium,
calcium, phosphorus and magnesium were 1.19-
2.03ppm, 0.10-0.79 ppm, 0.10-0.98 ppm, 0.03-
0.98 ppm, respectively. Moreover, lignocellulosic
mass: cellulose 37.75-38.18%, lignin 15.67-
16.07%, hemicelluloses 28.25-28.98% was present
in wheat straw and varied significantly among
different varieties. Conclusively, wheat straw is
an excellent source of many important bioactive
moieties especially lignocelluloses that make it
more functional and more useful.
Speaker Biography
Tabussam Tufail has very good experience in the field of food science
& particularly food processing & preservations, his area of research
is cereal sciences and community nutrition. He love to work in a
professional environment where he can act as an active member of
a research scholars team and apply his knowledge and technical skills
to play an active part in the researches & projects and at the same
time learn new and emerging methodologies and enhance practical,
professional and decision-making skills.
e:
Tabussam Tufail et al., J Food Technol Pres, Volume:3
DOI: 10.4066/2591-796X-C2-008