Determination of Chemical Composition On Some Wheat Cultivars Grown in Sudan Sahel Savannah, Geidam Yobe State, Nigeria

Abstract

This research compared the levels of nutritional composition of two varieties of wheat (Common and Spelt
wheat) and ascertained their nutritional compositions of the two varieties. The findings were compared to
those of the World Health Organization (WHO) in relation to the following categories: fat, ash, protein,
moisture, and carbohydrate contents. Using a mortar and pestle, two-kilogram samples were taken from the
well mixed composite of each variety, and the dry Ashing method was used in this investigation. A few
drops of strong nitric acid were added to each 10kg ground sample in a porcelain crucible to aid in the
Ashing process, which was then carried out in a furnace at 45°C. After that, using a few drops of water, the
ash was moistened, dried, and then ashes again; this procedure was continued until the ash was carbon free.
Sample "A" consisted of Common wheat and had the largest percentages of ash, fat, and protein (7.0989,
1.7578, and 23.9439, respectively). Sample "B" had the highest percentage of carbohydrates (89.3433),
which was more than the 13.57 suggested by the WHO for the maximum percentage of moisture content.
For home and industrial usage, it is recommended that Spelt Wheat and Common Wheat be used.