Determination of chemical composition and amino acids in wheat by near infrared reflectance spectroscopy

Abstract

Wheat cereal grains are among the most important staple foods for the world’s population. Near-infrared spectroscopy (NIRS) for determining grain chemical constituent contents has been studied over the past few decades around the world. The grain industry is in need of an automated, economical, and rapid means of determining grain quality. The aim of this work was to determine the chemical composition of wheat (Triticum aestivum L.) by near infrared reflectance (NIR) spectroscopy. This paper presents the chemical and amino acid composition of twelve spring wheat (n = 6) and winter wheat (n = 6) varieties grown in one location in Lithuania. Wheat grain samples of the 12 varieties were analysed for crude protein, crude fat, crude ash, crude fibre and amino acids using the FOSS NIRS™ DS2500 system according to the manufacturer’s instructions in CARAT laboratory, Adisseo, Commentry, France. The results showed that crude protein content was between 11.53–13.97 g 100 g-1and in winter wheat varieties it was 9.68–11.00 g 100 g-1dry matter. Analyses showed that starch content in spring and winter wheat varieties ranged from 53.29–58.67 and 60.51–63.89 g 100 g-1respectively, crude fat in spring and winter wheat were 2.54 and 2.19 g 100 g-1respectively, ash 1.71 and 1.69 g 100 g-1respectively. Comparison of spring and winter wheat varieties grown in Lithuania suggests that varieties of spring wheat outperform winter wheat in protein, crude fat, ash and amino acids contents [...].