Protein quality of parched immature durum wheat (Frekeh)
Version of Record online: 19 SEP 2006
Copyright © 1990 John Wiley & Sons, Ltd
Journal of the Science of Food and Agriculture
Volume 50, Issue 3, pages 319–327, 1990
How to Cite
Takruri, H. R., Humeid, M. A. and Umari, M. A. H. (1990), Protein quality of parched immature durum wheat (Frekeh). J. Sci. Food Agric., 50: 319–327. doi: 10.1002/jsfa.2740500305
- Issue online: 19 SEP 2006
- Version of Record online: 19 SEP 2006
- Manuscript Accepted: 5 MAY 1989
- Manuscript Revised: 21 MAR 1989
- Manuscript Received: 7 OCT 1988
- Deanship of Scientific Research at the University of Jordan
- immature grains;
- Durum wheat;
- cereal products;
- protein quality;
- net protein utilisation
The protein quality of parched immature Durum wheat (frekeh) produced from Deir Alla-2 variety was evaluated. Frekeh from two maturity stages was used: one at the end of the milk stage (F1) and the other at the end of the dough stage (F6). Two animal experiments were carried out in which net protein utilisation (NPU) was determined for the two samples and for mature wheat using Sprague Dawley rats, the first for 12 and the second for 11 days. Additionally, the chemical scores for these cereals were calculated.
The results indicated that the protein of F1 was of higher quality than that of F6 or mature wheat; the protein efficiency ratio adjusted values for F1, F6 and wheat were respectively 2.70, 1.93 and 1.45, and the NPUop values were 53, 46 and 44 respectively. There was agreement between these results and the chemical score values as they were 54, 41 and 42 for F1, F6 and wheat respectively. There was a significantly higher voluntary intake of cereal-based diets in comparison with the casein-based diet (P <0.05).
Thus it is shown that frekeh produced from wheat harvested at an early stage of maturity was of higher protein quality than that produced at a late stage of maturity or mature wheat.