Abstract
The purpose of this research was to evaluate the aptness of Pakistani commercial wheat cultivars Durum-97, Faisalabad-8, Punjab-11, Galaxy-13, Ujala-16 and Annaj-17 aptnessfor bulgur preparationthrough thousand kernel weight (43-47 g), grain size (length 5-7, width 2-3, thickness 2-3 mm), particle size index (16-24 %), single kernel characterization system (hardness 45-74 HI, weight 34-36 mg, moisture 9-10 %, diameter in-between 2mm) respectively. All varieties were parboiled for 3 suitable periods (regarding in dimensions40, 60, 80 min) at constant temperature. Bulgur was evaluated in various nutritional and quality attributes. Color analysisvalue was (L* 56-64, a* -1˗ -3, b* 17-21 of colorimeter). SDS-sedimentation test (19-25 mL), zeleny value (46-60 mL) and SDS-PAGE friabilin protein (presence and absence) while Durum-97 and Anaj-17 lack these proteins. Proximate analysis of wheatcarries (ash 0-1, crude protein 12-15, crude fiber 1-2, and crude fat 1-3 %). Likewise proximate analysis of bulgur shows (0-1 ash, 12-15 crude protein, 1-2 crude fat and crude fiber). Mineral analysis revealed (Ca 367-534, Fe 49-33, Zn 23-18, Na 311-171, K 774-952 mgkg-1). Consumers overall acceptance (sensory evaluation) recommends Anaj-17 and Punjab-11 among allvarieties. Conclusively, there is a need to explore more indigenous wheat cultivars as this is the staple food and a value added product.
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