Composition of Amino Acids in Seeds of Different Wheat (Triticum aestivum L.) Varieties

Abstract

Seed quality of wheat is a vital issue for nutritional purpose. Deficiency of amino acids and proteins, etc. may lead to malnutrition in human. The results suggest that superiority of bread wheat seeds obtained from most common local varieties of Sindh, which are commonly consumed for flour/chapatti, cake and biscuits making. The seeds of three wheat (Triticum aestivum L.) varieties T.J-83, Anmol-91 and SKD-1 were checked for amino acids, pH, EC and moisture content, amino-acids were determined by thin layer chromatography. Almost all the varieties showed optimum pH values but the little variation has been observed in Anmol-91 (6.78). Higher conductivity readings were also noted in T.J-83 as compared to other varieties. Arginine, glycine, hydroxyproline, histidine, -phenylalanine and were noted in, Anmol-91 and SKD-1 varieties, respectively. However, maximum quantity of known amino acids as well as unknown amino acids was recorded from both T.J-83 and SKD-1 varieties, respectively. Seeds obtained from all varieties had higher moisture content than T.J-83.