Background and methodology
This study analyzed the physico-chemical characteristics, nutrient composition and consumer acceptability of wheat varieties grown under organic and inorganic farming conditions. The seeds of five varieties of wheat (C-306, WH-283, WH-711, WH-896 and WH-912) grown under organic and conventional farming methods were ground in a Junior Mill and were stored in air-tight containers until use. Standard methods were used to estimate the physico-chemical characteristics and nutrient composition. Consumer acceptability was studied by carrying out the organoleptic evaluation of wheat bread (flat, round, thin “bread” cooked on a hot skillet), a common item in diets of the Indian population.
Inorganically grown wheat varieties had significantly higher 1,000-grain weight and more grain hardness than the organically grown wheat varieties, and a non-significant difference was observed in their gluten content, water absorption capacity and hydration capacity. Protein fractions (i.e. albumin, globulin, prolamin and glutelin), phytic acid and polyphenol contents were significantly higher in inorganic wheat varieties. The wheat varieties grown under organic conditions had significantly higher protein and starch digestibility. Total calcium, phosphorus, copper and manganese contents were significantly higher in inorganically grown wheat varieties. The organoleptic evaluation of bread prepared from varieties WH-711 and WH-912 both grown under organic and inorganic conditions showed no significant difference in their sensory attributes for color, appearance, flavor, texture, taste and overall acceptability.
Punia, N. D. & Khetarpaul, N. (2008). Physico-chemical characteristics, nutrient composition and consumer acceptability of wheat varieties grown under organic and inorganic farming conditions. International Journal of Food Sciences and Nutrition 59(3), 224-245. Available on-line at: http://dx.doi.org/10.1080/09637480701523249