Effect of selected Rwandan wheat varieties on the physicochemical characteristics of whole wheat flour

Bernard RWUBATSE; Michael Wandayi OKOTH; Angela Adhiambo ANDAGO; Sophia NGALA; Anastase KIMONYO; Clement BITWAYIKI

doi:10.14720/aas.2021.117.1.1523

Authors

Bernard RWUBATSE University of Nairobi, Department of Nutrition, Food Science and Technology, Nairobi, Kenya
Michael Wandayi OKOTH University of Nairobi, Department of Nutrition, Food Science and Technology, Nairobi, Kenya
Angela Adhiambo ANDAGO University of Nairobi, Department of Nutrition, Food Science and Technology, Nairobi, Kenya
Sophia NGALA University of Nairobi, Department of Nutrition, Food Science and Technology, Nairobi, Kenya
Anastase KIMONYO University of Rwanda, Department of Food Science and Technology, Musanze, Rwanda
Clement BITWAYIKI University of Rwanda, Department of Food Science and Technology, Musanze, Rwanda

DOI:

https://doi.org/10.14720/aas.2021.117.1.1523

Keywords:

physicochemical characteristics, whole wheat flour, wheat varieties

Abstract

The present study aimed to evaluate the effect of the wheat varieties newly introduced in Rwanda on the physicochemical characteristics of their whole wheat grains in order to know their potentials for processing. Gihundo wheat grain variety had the highest values for extraction yield (99.20 %), contents of ash (1.47 %) and total dietary fiber (15.97 %), water absorption capacity (89.00 %), dough development time (7.62 min) and brightness (84.67 %). For the same physicochemical characteristics, whole flour from Nyaruka wheat variety showed the lowest values for extraction yield (96.20%), water absorption capacity (80.00 %), dough development time (6.33 min) and brightness (80.33), while whole flour from Reberaho wheat variety exhibited the lowest values for the contents of ash (0.98 %) and total dietary fiber (12.44 %). The protein content ranged between 10.00 % and 10.85 % for whole flours from all wheat varieties. The results showed that whole flour from Gihundo wheat grain variety exhibited high values for most of the physicochemical characteristics determined in comparison to the other three varieties. It is important to select grains or flour from these wheat varieties newly introduced in Rwanda based on the individual cultivar because their derivative products could have a more desired quality.

Author Biographies

Bernard RWUBATSE, University of Nairobi, Department of Nutrition, Food Science and Technology, Nairobi, Kenya

Ph.D student, Food Science, Nutrition and Technology
Michael Wandayi OKOTH, University of Nairobi, Department of Nutrition, Food Science and Technology, Nairobi, Kenya

Professor, Food Science, Nutrition and Technology
Angela Adhiambo ANDAGO, University of Nairobi, Department of Nutrition, Food Science and Technology, Nairobi, Kenya

Lecturer, Food Science, Nutrition and Technology
Sophia NGALA, University of Nairobi, Department of Nutrition, Food Science and Technology, Nairobi, Kenya

Lecturer, Food Science, Nutrition and Technology
Anastase KIMONYO, University of Rwanda, Department of Food Science and Technology, Musanze, Rwanda

Professor, Food Science and Technology
Clement BITWAYIKI, University of Rwanda, Department of Food Science and Technology, Musanze, Rwanda

Senior Lecturer, Food Science and Technology

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