International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Call for Papers | Fully Refereed | Open Access | Double Blind Peer Reviewed

ISSN: 2319-7064

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Analysis Study Research Paper | Biochemistry | India | Volume 11 Issue 10, October 2022

A Comparative Study on Gluten Percentage and Nutritional Constituents of Various Types of Edible Flours

Ritcha Warma | Dr. Jyoti Dave

Abstract: Gluten is naturally occurring rubber - like protein which forms a network in the dough made out of flour. Gluten is responsible for various characteristics of a dough such as flexibility, elasticity, viscosity, cohesivity etc. As a matter of fact, more the Gluten content of a flour, more will be the elasticity and flexibility of a dough. Gluten belongs to a group of simple proteins known as prolamins (simple proteins) and is found in the endosperm of the grain, especially wheat. Normally the Gluten is digested by some proteolytic enzymes but it has been observed that in some people with Gluten sensitivity or intolerance the its digestion is poor leading to certain Gluten associated disorders like irritable bowel syndrome, coeliac diseases etc. In the present study the Gluten percentage of eight different types of edible flours were determined to suggest replacement of high Gluten containing flours with low Gluten or Gluten free flours in order to avoid Gluten related diseases. The result of the study revealed that the highest percentage of wet as well as dry Gluten was found in all purpose flour (23.58% and 11.04 % respectively) followed by corn flour (12.01 % and 6.03 % respectively) and Wheat flour (11.12 and 5.39 respectively). In the flours such as water chestnut flour (1.56 % wet and 0.72 % dry Gluten), ragi (1.1 % wet and 0.3 % dry Gluten), buckwheat flour (1.23 % wet and 0.42 % dry Gluten) and jackfruit flour (1.47 % wet and 0.664 % dry Gluten) the Gluten was barely present. In the rice flour no Gluten was found at all. The qualitative analysis of various flours confirmed the presence of carbohydrates, proteins, free and aromatic amino acids, fats, unsaturated fatty acids and free fatty acids as well. Saturated fatty acids were absent in all. The present study led to the conclusion that some of the flours in regular use across the world contain a good percentage of Gluten. While some flours are poor in their Gluten content or are Gluten free. In order to keep away from the Gluten or decrease the its consumption, the high Gluten flours can be added with some low Gluten or Gluten free flours and the Gluten related disorders (GRDs) can be escaped.

Keywords: Gluten, Prolamins, cohesivity, viscosity, Proteolytic enzymes, irritable bowel syndrome, coeliac diseases, gluten related disorders, GRDs

Edition: Volume 11 Issue 10, October 2022,

Pages: 368 - 371

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