Characterization of phytochemical and nutritional composition of wheat flour (Triticum aestivum)
1 Department of pharmaceutical Technology, Rufus Giwa Polytechnic Owo Ondo State Nigeria.
2 Department of Science Laboratory Technology (Biochemistry unit), Rufus Giwa Polytechnic Owo Ondo State Nigeria.
Research Article
GSC Advanced Research and Reviews, 2025, 22(01), 031-036.
Article DOI: 10.30574/gscarr.2025.22.1.0001
Publication history:
Received on 25 November 2024; revised on 01 January 2025; accepted on 04 January 2025
Abstract:
Wheat grains are a significant component of the human diet, and their cultivation has expanded over the past few decades to meet the needs of the growing population. This study examined the proximate composition, selected mineral contents, and phytochemical properties of wheat flour, which was produced by drying and grinding wheat grains into powder. The findings reveal that wheat flour contains phytochemicals such as alkaloids, carbohydrates, proteins, and saponins in abundance (++ indicating strong presence) but lacks glycosides, tannins, and others. The proximate analysis indicates the presence of fiber (6.001), protein (7.213), carbohydrates (68.701), and others, alongside mineral elements like sodium (85.800), calcium (52.700), and magnesium (65.300), which contribute to healthy growth. The study also shows that the wheat sample is low in fat (2.907), manganese (0.012), and iron (3.010). The health benefits of whole wheat flour are attributed to its bioactive components, such as phytochemicals and dietary fiber.
Keywords:
Proximate; Food quality; Mineral; Phytochemical; Human diet; Wheat; Food; Suplement
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Copyright © 2025 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
