Date of Award
Master of Science in Food Science and Nutrition
Food Science, Technology, Nutrition and Dietetics
The chemical composition and protein quality of four varieties of wheat flour grown in Saudi Arabia (Rice Mexi-Pak, Red Mexi-Pak, Lugemi, and Moaeah), and one type of home bread (Korsan) made from Moaeah were evaluated. Analysis performed included proximate analysis, thiamine, riboflavin, iron, amino acid composition and protein efficiency ratio (PER). Protein and iron were higher in Moaeah and Lugemi. The protein quality assessed by PER was higkest for Rice Mexi-Pak and lowest for Korsan, the cooked product. Chemical scores based on the essential amino acid content of the proteins were calculated; lysine and/or methionine was the limiting amino acid in the varieties of wheat studied.
Al-Khalifah, Abdulrhaman, "Nutrient Level in Saudi Arabia Wheat Flour" (1982). Open Access Master's Theses. Paper 998.