Effects of milling to Zn and Fe content of soft wheat flour from Macedonia

Menkinoska, Marija and Gorgoski, I. and Pavlova, Valentina and Manasievska-Simic, S. and Stamatovska, Viktorija and Blazevska, Tatjana (2014) Effects of milling to Zn and Fe content of soft wheat flour from Macedonia. Horizons-series B. pp. 141-150. ISSN 1857-8578

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Wheat is one of the major cereals which are processed by milling into flour.
The aim of this research is to examine the degree (percentage) of milling will
affect the concentration of Fe and Zn in obtained flour of two soft wheat
varieties (Triticum aestivum). Analyses were performed by flame atomic
absorption spectroscopy. Ascertained higher concentrations of Fe and Zn
were found in seeds of two wheat varieties "treska" Fe -44(mg / kg) and Zn29 (mg/kg) and "radica" Fe - 47 (mg/kg), Zn -19 (mg/kg) compared with
concentrations in their flour, the "treska" Fe -10.5 (mg/kg) and Zn-9.8
(mg/kg) and "radica" Fe – 10.3 (mg/kg), Zn -9.2 (mg/kg).
We can conclude that the process of milling the wheat grain by reducing the
percentage of milling leads to a loss of important micronutrients and acquire
flour with lower nutritional value.
Keywords: treska, radica, wheat, Fe, Zn, milling

Item Type: Article
Subjects: Scientific Fields (Frascati) > Natural sciences > Chemical sciences
Scientific Fields (Frascati) > Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Mr Jordan Martinovski
Date Deposited: 06 Feb 2019 16:43
Last Modified: 07 Aug 2019 09:25
URI: https://eprints.uklo.edu.mk/id/eprint/1662

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