ARID ZONE JOURNAL OF ENGINEERING, TECHNOLOGY & ENVIRONMENT AZOJETE March 2021. Vol. 17(1):27-34 Published by the Faculty of Engineering, University of Maiduguri, Maiduguri, Nigeria. Print ISSN: 1596-2490, Electronic ISSN: 2545-5818 www.azojete.com.ng Corresponding author’s e-mail address: fatidupli@yahoo.com 27 ORIGINAL RESEARCH ARTICLE NUTRITIONAL AND QUALITY ASSESSMENT OF SOME IRRIGATED WHEAT GENOTYPES IN NIGERIA F. Abubakar1* and A. Zigla2 1Lake Chad Research Institute, Maiduguri, Borno State, Nigeria. 2 National Agency for Food Drug Administration and Control, Maiduguri, Borno State, Nigeria. *Corresponding author’s email address: fatidupli@yahoo.com 1.0 Introduction Wheat (Triticum aestavum L.) is unique among cereals, because it contains gluten which has the characteristic of being elastic when mixed with water and retains the gas developed during dough fermentation (Makwai et al., 2013). Quality wheat flour is of prime importance to the baking industry, which depends largely on the amount of protein and quality of gluten. Wheat flour with large amount of protein and high quality gluten is used for normal bread, whereas that with lower amount of protein is mostly used for confectionary or cakes (Caballero et al., 2007). Wheat varieties exhibit different protein qualities and quantities, influenced mainly by environmental factors, and the quality of the protein is mainly a heritable characteristic (Bordes et al., 2008).The annual global wheat production of about 620 million tons is mostly traded from developed temperate countries, to the high wheat-consuming developing countries (Bordes et al., 2008). The consumption of bread has increased considerably due to population increase, urbanization, the changing preference for convenient foods particularly snacks and increased wealth in Nigeria and other tropical countries (Andrae and Beckman. 1985: Seibel, 2006; Shittu et al., 2007; Odedeji and Adeleke, 2010; Malomo et al., 2011). Wheat production by these high wheat-consuming developing tropical countries is very low, thus they almost solely rely on other developed temperate countries to supply their requirements through imports (Edema et al., 2005; Abdelghafor et al., 2010). Data in 2010 indicates that import bill for African countries amounted to US$ 12.5 billion. Nigeria requires 3.7 million tons of wheat grain per year, but presently produces only 250,000 metric tons (3.2% self-sufficiency), and thus is the world’s largest importer of USA hard red and white winter wheat, with total imports into Nigeria during 1999-2010 reaching US$6,792,934,000, and since 2005 the annual value was US$4.0billion (Ohinmain, 2014). The current value is about N632 ARTICLE INFORMATION ABSTRACT The aim of this study is to evaluate the nutritional and end-use qualities of some advanced irrigated Nigerian grown wheat genotypes which was developed and produced by Lake Chad Research Institute, Maiduguri, Borno State of Nigeria. Standard methods were used to determine the physical, milling, proximate, baking, sensory, functional, rheological and textural qualities of the Nigerian grown wheat. The result showed that grain physical characteristics of the eleven irrigated wheat genotypes were statistically significant. Flour extraction differed significantly from 66.1-79.6% in the irrigated wheat genotypes. Three irrigated genotypes namely, Florkwa-2, Soonot 5, and Hubara-3 had the highest flour extraction rate with flour yield above 75%. Proximate flour quality indicated significantly higher protein content in Hubara (15.2%), Pastor-2 (15.8%), Kauz (16.2%), Soonot-5 (15.8%), while Katila-17 had higher carbohydrate (73.2 %) than Hubara-1. The results for dough and bread functional and textural qualities further showed that Attila-7, Katilla17, Angi-2 and Soonot-5 were superior to the other genotypes, and comparable to the standard imported flour. However, bread sensory evaluation gave the standard flour higher score rating. Therefore, the nutritional and end use quality indicated that Nigerian grown wheat had properties suitable for bread production. The wheat genotypes namely Soonot - 5 and Attila-7, among the other irrigated genotypes used in this study, were rated higher in bread baking quality and were even comparable to the standard imported flour which indicated that Nigerian grown wheat can be used to produce bread © 2021 Faculty of Engineering, University of Maiduguri, Nigeria. All rights reserved. Submitted 28 March, 2020 Revised 3 October, 2020 Accepted 14 October, 2020 Keywords: Nigerian wheat Physical Proximate baking quality and bread Abubakar and Zigla: Nutritional and Quality Assessment of some Irrigated Wheat Genotypes in Nigeria. AZOJETE, 17(1):27-34 ISSN 1596-2490; e-ISSN 2545-5818, www.azojete.com.ng Corresponding author’s e-mail address: fatidupli@yahoo.com 28 billion indicating the growing dependence on wheat which needs to be curtailed. There is therefore the need to encourage local wheat production and to develop improved Nigerian grown varieties through biotechnology and agronomic practices in order to reduce the cost of importation expenses and to be more self-reliant. The production of locally grown wheat will lead to increase self-sufficiency, employment generation and increase in income through production, processing and value addition. Bread and allied products are the major forms in which cereal grains particularly wheat is consumed worldwide and therefore, they occupy an important position in the diets of many people, (Kent-Jones and Amos, 1967). The acceptability of these products depends on their quality, which affects their final composition of the flour, recipe and the baking procedures, (Maga 1975). Baking quality is a criterion used to determine the quality and suitability of wheat. The baking quality depends on types of wheat uses and processing conditions. Strong (hard) wheat are considered of the higher quality and suitable for bread making, where most of cakes made from soft wheat flour. Baking quality is determined by the rheological properties of wheat flour (Ktenioudaki et al., 2010). The rheological property of wheat flour is essential because it determines other physical characteristics such as dough (baking) volume and sensory attributes (Muller, 1975). Bread production accounts for about 75% of the total wheat flour usage while confectioneries account for about 25%, (Ohinmain, 2014). About 6.2 billion loaves of bread are supplied into the Nigerian market annually from over 20,000 bakeries, estimated at about N105 trillion per annum (Ohinmain, 2014). The Federal Government of Nigeria had tried to find ways of reducing importation through policies and regulations over the years, such as substitution of wheat with cassava (Butt et al., 2011; Ohinmain, 2014). There had been previous attempts to boost the production of wheat in the country, in order to reduce the dependency on wheat importation, and recently the Agricultural Transformation Agenda (ATA) of the Federal Government and African Development Bank (AfDB) and the sponsored Support to Agricultural Research and Development to Strategic Crops (SARD-SC) wheat project. However, success of these drives hinges mainly on the development and release of high yielding and good quality wheat varieties. Several, irrigated wheat genotypes had been identified and are currently at prerelease-advanced stage. Nutritional and baking quality tests are mandatory requirements for the release of varieties in Nigeria so as to encourage the production and consumption of Nigerian grown wheat. The aim of this study is to assess the end-use qualities of some advanced irrigated wheat genotypes, and to identify and release those that possess good physical, milling, proximate, baking, sensory, functional, rheological and textural qualities. 2. Materials and Methods Eleven locally grown wheat genotypes were evaluated for grain, flour and bread baking qualities using standard procedures. The imported wheat flour (Hard Red Winter) was obtained from Golden Penny Company, Nigeria as a control. The physical characteristics of wheat grains which includes, grain weight, kernel length and thickness were determined using standard methods (Williams et al., 1986). Flour extraction was performed by Brabender quadrumat senior mill (German model Brabender OHG D47055 Duisburg, type 880200) at Lake Chad Research Institute, Maiduguri. The wet and dry gluten were determined by hand washing method for wet gluten and kept in hot air oven (Gallenkamp BS Oven 250, size 2, Germany) set at 100°C to dry for 24 h for dry gluten. The methods described by AACC (1973), and AOAC (2000) were followed to determine the moisture, crude fat, crude protein and ash contents in the different genotypes. Carbohydrate was determined by difference (Egan et al., 1981). Bread baking quality was done using straight dough, single mixing and fermentation process and resulting loaves were evaluated in terms of the volume, weight, crust and crumb characteristics Sensory quality (consumer acceptability) of the bread samples was done using a panel of 25 trained persons and a 9-point hedonic scale (where 1 = extremely unacceptable and 9 = extremely acceptable) was used, (Iwe, 2010). Attributes evaluated include bread appearance, crust color, crumb color, texture, taste, chewability, flavour and overall acceptability. Keeping quality of packaged bread samples were evaluated on samples kept at ambient conditions for 5days, with microbiology and physical evaluations (weight, moisture, texture) were done at the start and end of the storage period. Resulting data were analyzed using analysis of variance (ANOVA) and mean separation was done using Least Significant Difference (LSD) test, at 5% level of probability (p<0.05), (Duncan, 1955). Arid Zone Journal of Engineering, Technology and Environment, March, 2021; Vol. 17(1):27-34. ISSN 1596-2490; e-ISSN 2545-5818; www.azojete.com.ng Corresponding author’s e-mail address: fatidupli@yahoo.com 29 3. Results and Discussion 3.1 Physical Characteristics of Eleven Genotypes of Irrigated Wheat Table 1 show the results on grain physical characteristics of the fourteen irrigated wheat genotypes. The irrigated wheat genotypes did not differ significantly (P>0.05) with respect to grain physical characteristics (Table 1). Grain physical characteristics correlates very well with flour yield and quality as reported by various workers, Pena, (1995); Nkama and Bijik (2001); Dziki and Laskowski, (2005); Nuttall et al., (2017). The result for the physical properties of the irrigated wheat grains is shown in Table 1. The 1000 grain weight indicated that there were significant differences among samples. It observed that the values ranged from 33.46-38.88g with Florkwa-2 having the highest value while pastor-2 had the lowest grain weight of 33.46g. The grain length indicated that there were significant differences among samples which ranged from 5.96-6.47mm with hubara-2 having the highest value of 6.47mm while Pastor-2 had the lowest length. The grain volume indicated that there were significant differences among samples as the grain volume ranged from 27.24 to 31.13mm3 with Katilla-17 having the highest value of 31.13mm3 while Soonot-5 had the lowest volume. Grain thickness indicated that there were also significant differences among samples which indicated that the thickness width ranged from 3.06mm with Soonot-5 having the lowest thickness while angi-2 had the highest thickness value. The grain density indicated that there were significant differences among samples and these values ranged from 1.20-1.31g/ml with Atilla-7 having the lowest density value while Soonot-5 had the highest value for density with 1.20g/ml. As the result indicates, the values are within the range reported by workers for various physical properties of wheat varieties, (Pomeranz, 1971 and Kent, 1983). Table 1. Physical Characteristics of Eleven Genotypes of Irrigated Wheat Genotype Length Thickness l000-grain weight (g) 1000-kernel volume (mm3) Kernel density Attila-7 6.18 c 3.61a 34.30i 28.54 e 1.20e Hubara-1 6.18c 3.59 a 35.52 h 28.56e 1.24d Pastor-1 6.26bc 3.56a 36.07f 28.57e 1.26c Pastor-2 5.97d 3.59a 33.46 j 27.58f 1.21e Angi-2 6.31b 3.63a 38.16b 30.25c 1.26c Kauz’S’ 6.28bc 3.25b 37.28e 30.16c 1.24d Hubara-2 6.47a 3.30b 37.96c 30.15c 1.26c Florkwa -2 6.18c 3.22b 38.88a 30.64b 1.26c Katila-17 6.28bc 3.25b 38.78a 31.13a 1.24d Hubara-3 6.20bc 3.27b 37.57d 29.26d 1.28b Soonot5 6.28bc 3.06c 35.75g 27.24g 1.31a Values are means of duplicate determinations and values with different superscript along the columns are significantly different (p<0.05) 3.2 Proximate Composition of Eleven Genotypes of Irrigated Wheat The irrigated wheat genotypes expressed significant (P<0.05) differences in flour proximate quality. The result of proximate composition is as shown in Table 2 and the results were within the range reported by various workers, Pomeranz, (1971); Kent, (1984), Nkama, (1995); Dziki and Laskowski, (2005); and Anon, (1982). The result of the crude protein ranged from 11.35% - 10.45%. Kattilla-17 had the highest protein content while Kauz had the lowest protein content. The protein content was significantly higher in Hubara-1 (15.40%), Kauz’s’ (16.35%), and Soonot 5 (15.85%). The quality of wheat flour for bread- making is generally evaluated by the amount of protein and quality of gluten; and wheat is unique among cereals, because it contains gluten which has the characteristic of being elastic when mixed with water and retains the gas developed during dough fermentation (Khatkar et al., 1995). The moisture content ranged from 9.35-11.65% with Atilla-7 having the least moisture content while Angui-2 had the highest Abubakar and Zigla: Nutritional and Quality Assessment of some Irrigated Wheat Genotypes in Nigeria. AZOJETE, 17(1):27-34 ISSN 1596-2490; e-ISSN 2545-5818, www.azojete.com.ng Corresponding author’s e-mail address: fatidupli@yahoo.com 30 moisture content. The crude fibre ranged from 2.90% for Kauz’s’ to 3.10% for Angui1. The ash content ranged from 1.25% for Hubara1 and Katila7 to 1.55% for Pastor. The fat content ranged from 1.00% for Hubara-2 to Hubara1 with 1.30% while carbohydrate content ranged from 67.60% for Hubara-1 to 72.75% for Katila-l7 (Table 2). Table 2 Proximate Composition of Eleven Genotypes of Irrigated Wheat Genotype Moisture Protein Fibre Fat Ash Carbohydrate Attila-7 9.35g 14.65d 2.95ab 1.25ab 1.50a 70.30 c Hubara-1 11.20b 15.40c 3.05ab 1.30 a 1.45ab 67.60i Pastor-1 11.37b 13.45g 3.10a 1.25ab 1.50a 69.33ef Pastor-2 10.50d 15.65bc 2.95ab 1.30a 1.55a 68.05hi Angi-2 11.65a 13.75f 3.10a 1.17abc 1.46a 68.86fg Kauz’S’ 9.70f 16.41a 2.90b 1.15abc 1.30bc 68.53gh Hubara-2 10.70c 14.45de 3.05ab 1.00c 1.25c 69.55de Florkwa -2 10.20e 12.60h 2.95ab 1.00c 1.45ab 71.80b Katila-17 10.50d 11.35i 3.00ab 1.15abc 1.25c 72.75a Hubara-3 10.10e 14.30e 3.10a 1.10bc 1.30bc 70.10cd Soonot5 10.65cd 15.85b 3.00ab 1.20ab 1.45ab 67.85i Values are means of duplicate determinations and values with different superscript along the columns are significantly different (p<0.05) 3.3 Flour Extraction, Wet and Dry Gluten Eleven Genotypes of Irrigated Wheat The result for flour extraction, wet and dry gluten fourteen genotypes of irrigated wheat is shown in Table 3. Similar results have also been reported by Aluko, et al., (1990); Bijik (2001); and Nkama et al. (1998). The result of flour extraction for the irrigated genotypes indicated that there are significant differences among the wheat samples. This could be attributed to the difference in the genetic characteristics and physical quality of each grain and therefore, some wheat grains have higher floury endosperm than other wheat grains. The result of the flour extraction ranged from 66.25% for Angui-2 to 78.55% for Reyna 28. (Table 3). Florkwa-2, Soonot-5, Hubara-3, and Angui-2 are among the irrigated wheat with flour yield above 75% and were the best performing genotypes on the field. These fall within the standard range of flour yield reported by Li and Posner, (1987); Li and Posner, (1989). Milling is very important in wheat processing, and hard and soft wheat with high protein content (>11%) are preferred in wet- milling to co-produce vital gluten and starch (Khatkar et al., 1995; Tronsmo et al., 2003). The flour yield and flour properties are strongly related to wheat kernel properties, especially to the kernel colour, vitreousness, mass, shape, test weight, density, size and size uniformity are taken into consideration during wheat milling value evaluation (Dendy and Dobraszczyk, 2001;Abdulvahit, 2004; Bordes et al., 2008). The wet and dry gluten contents differed significantly among irrigated genotypes. The wet gluten ranged from 18.60% for Pastor2 to 46.40% for Angui2 while the dry gluten content ranged from 10.05% for Angui2 to 14.70% for Florkwa-2 with Angi-2, Florkwa-2 and Hubara-3 having higher gluten content than the other genotypes (Table 3). As the result indicates, the values are within the range reported by workers for various wheat varieties, (Pomeranz, 1971 and Kent, 1983) and also that Nigerian wheat can be comparable to imported wheat. Arid Zone Journal of Engineering, Technology and Environment, March, 2021; Vol. 17(1):27-34. ISSN 1596-2490; e-ISSN 2545-5818; www.azojete.com.ng Corresponding author’s e-mail address: fatidupli@yahoo.com 31 Table 3: Flour Extraction, Wet and Dry Gluten of the Eleven Genotypes of Irrigated Wheat Genotype Flour extraction (%) Wet gluten (%) Dry gluten (%) Attila-7 69.40bcd 36.15a 12.35ab Hubara-1 67.30cd 32.05ab 10.10b Pastor-1 73.65abcd 33.00ab 10.70ab Pastor-2 73.45abcd 18.60b 10.11b Angi-2 66.25d 46.40a 10.05b Kauz’S’ 72.70abcd 40.05a 12.80ab Hubara-2 71.30abcd 41.40a 13.35ab Florkwa -2 78.55a 45.35a 14.70a Katila-17 72.57abcd 43.15a 13.80ab Hubara-3 76.69ab 46.10a 14.60a Soonot5 76.25abc 33.03ab 10.60ab Values are means of duplicate determinations and values with different superscript along the columns are significantly different (p<0.05) 3.4 Bread sensory evaluation Table 4 showed the sensory evaluation of the bread samples from the irrigated wheat and the control. Attributes evaluated include bread appearance, crust color, crumb color, texture, taste, chewability, flavor and overall acceptability. Although the result indicates significant differences among the samples (P<0.05), the values were closely ranged, and the bread samples were all accepted by the panels for all parameters determined. The appearance ranged from 6.70 for Soonot-5 Cettia to 820 for the control. The crust colour ranged from 6.15 for Atilla-7 to 8.20 for the control. The crumb colour ranged from 6.60 Atilla-7 to 8.2 for the control. The taste ranged from 6.95 for Angi-2 to 8.40 for the control. The texture ranged from 6.30 for Angi2 to 7.95 for the control. The chewability values ranged from 6.60 for Angi-2 to 8.25 for the control. The flavor ranged from 6.60 Atilla7 to 8.10 for the control. The overall acceptability ranged from 7.10 for Angi to 8.35 for the control sample. The bread produced from the commercial wheat flour has shown to have better qualities than the Nigerian grown wheat, and this could be attributed to additives in commercial flour that was not added to the locally grown Nigerian wheat test genotypes. Notwithstanding, the results shows that Nigerian grown wheat can perform well as the imported wheat in terms of bread quality. Table 4: Bread sensory evaluation using 9-point hedonic scale of the Eleven Genotypes of Irrigated Wheat flour and the control flour Samples Appearance/ loaf shape Crust colour Crumb colour Taste Texture chewability Flavor Overall acceptability Attila-7 7.10bc 6.15h 6.60c 7.00c 7.10bc 7.00cd 6.60d 7.35bc Hubara-1 7.20bc 6.85cdefg 7.05bc 7.40b 7.00bc 6.90de 7.20b 7.20c Pastor-1 7.05bc 6.70defg 7.05bc 7.15bc 6.60de 6.95cde 7.05bc 7.30bc Pastor-2 6.95bc 6.65efg 7.05bc 7.25bc 6.55de 7.00cd 6.90bcd 7.30bc Angi-2 7.10bc 7.00bcdef 7.10bc 6.95c 6.30e 6.60e 7.20b 7.70b Kauz’S’ 7.20bc 7.30b 7.00bc 7.20bc 6.75cd 7.05bcd 6.80bcd 7.20c Hubara-2 7.25b 7.05bcde 7.20b 6.95c 7.20b 7.40b 7.20b 7.15c Florkwa -2 7.25b 6.50gh 6.65c 7.05c 7.25b 6.90de 7.15bc 7.10c Katila-17 7.00bc 6.60fg 6.80bc 7.00c 7.15b 7.30bc 6.85bcd 7.35bc Hubara-3 7.20bc 7.25bc 6.80bc 6.95c 7.15b 7.00cd 6.75cd 7.25bc Soonot-5 6.70c 7.10bcd 6.65c 7.20bc 7.10bc 7.05bcd 7.15bc 7.10c Control Sample 8.20a 8.20a 8.20a 8.40a 7.95a 8.25a 8.10a 8.35a Abubakar and Zigla: Nutritional and Quality Assessment of some Irrigated Wheat Genotypes in Nigeria. AZOJETE, 17(1):27-34 ISSN 1596-2490; e-ISSN 2545-5818, www.azojete.com.ng Corresponding author’s e-mail address: fatidupli@yahoo.com 32 Values are means of duplicate determinations and values with different superscript along the columns are significantly different (p<0.05) 4. Conclusion This study has shown that wheat can be grown in Nigeria under irrigated conditions in some Northern parts of the country. The sensory evaluation indicated that the bread produced from the Nigerian grown wheat performed well along with the control, but the control sample had a higher rating than the Nigerian grown wheat. This could be attributed to the improved processing conditions of the larger commercial mills and probably due to the addition of additives for the control sample which resulted in bread with higher characteristics. Despite these factors, it could be observed that the Nigerian wheat compared favourably with the imported wheat and can be used to produce baked products especially bread and other wheat products with improved processing technologies similar to the foreign wheat. Therefore, it Nigerian grown wheat should be patronized by both millers and individuals to reduce the importation of wheat into the country Acknowledgement The authors wish to appreciate the the collaborations of ‘Support to Agricultural Research for Development of Strategic Crops’ (SARD-SC) wheat project , African Development Bank, (AfDB), Federal Government of Nigeria, Lake Chad Research Institute, Maiduguri, and Federal Institute for Raw- material Research, Oshodi (FIRRO), Lagos. References AAAC. 1973, 2000. American Association of Analytical Chemist. U.S.A, Washington DC. AACC. 1973. Official Methods of Analysis. 14th Chemists, St. Paul.MN. USA .AACC .Inc. Abdeighafor, RF., Mustafa, AI., Ibrahim, AMH. And Krishnan, PG. 2010. Quality of bread from composite flour of sorghum and hard white wheat. Advanced Journal of Food Science and Technology, 3: 9-15. Abdulvahit S. 2004. Wet milling of wheat flour: industrial processes and small-scale test methods. Lebensm.Wiss, Technologie. 37: 499-105. Aluko, RE., Olugbeu, LB., Orakwe, FC. and Dunmade, VB. 1990. Baking quality of Nigerian wheat. In; Wheat in Nigeria: Production, Processing and Utilization. Edited by AJ. Rayar, BK. Kaigama, JO. Olukosi and AB. Anaso. LCRI, IAR and UNIMAID. Andrae G. and Beckman B. 1985. The Wheat Trap: bread and the underdevelopment in Nigeria. Third World Books, London: Zed Books Ltd, pp. 180. Bijik, EH. 2001. Study on the Baking Quality of Blends of Hard Red Winter Wheat and Local Wheat Flour. M. Sc Thesis. University of Maiduguri, Maiduguri, Nigeria. Bordes, J., Branlard, G., Oury, FX., Charrnet, G. and Balfourier, F. 2008. Agronomic characteristics, grain quality and flour rheology of 372 bread collection. Journal of Cereal Science, 48: 569-579. Butt, MS., Iqbal, J., Naz, A.., Sulerial, HAR., Qayyum, MMN., Saleem, F. and Jahangir, MA. 2011. Effect of flour blending on bread characteristics. Internet Journal of Food, 13: 142-149. Caballero, PA., Gornez, M. and Rosell, CM. 2007. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. Journal of Food Engineering, 18: 42-53. Dendy, DA. and Dobraszczyk, BJ. 2001.Cereals and cereals products. Chemistry and technology . Aspen Publishers Inc., Gaithersburg, Maryland, pp13. Arid Zone Journal of Engineering, Technology and Environment, March, 2021; Vol. 17(1):27-34. ISSN 1596-2490; e-ISSN 2545-5818; www.azojete.com.ng Corresponding author’s e-mail address: fatidupli@yahoo.com 33 Dziki, D. and Laskowski, J. 2005.Wheat kernel physical properties and milling process. Acta Agrophysica 6(l): 59-71. Edema, M., Sanni, L.O. and Sanni, A.I. 2005. Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria. African Journal of Biotechnology, 4(9): 911-918. Egan, H., Kirk, RS. and Sawyer, R. 1981. Pearsons Chemical Analysis of Foods. 8th Edition. Churchill Livingstone, Edinburgh, pp 511- 536. Iwe, MO. 2010. Handbook of Sensory Methods and Analysis. (2nd Edition). Rojoint Communication Services, Enugu, pp. 75-85. Kent, KL. 1983. Technology of Cereals, An Introduction for Students of Food Science and Agriculture. 3rd Edition, Pergamon Press, Oxford, pp13-14 and 23-28. Kent-Jones, DV. and Amos, AJ. 1967. Modern Cereal Chemistry. 6th Edition. Food Tr. Press, London. Khatkar, BS., Bell, AE. and Schofield, JD. 1995. The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality. Journal of Cereal Science, 22: 29-44. Li, YZ. and Posner ES. 1987. The influence of kernel size on wheat millability. Bulletin of the Association of Operative Millers, November: 5089-5098. Li, YZ. and Posner ES. 1989. An experimental milling technique for various flour extraction levels. Cereal Chemistry, 66: 324-328. Maga, JA. 1975. Bread Stalling. Critical Review of Technology. Florida CRC Press, pp. 443. Makwai, BA., Mohmood, Ml., Hassan, HAR. and Ahmed, IAM. 2013. Grain quality characteristics of local wheat (Triticum aestivum) cultivars grown at Khartoum State. Sudan. International Journal of Life Sciences, 7(1): 12-16. Malomo, SA., Eleyinmi, AF. and Fashakin, JB. 2011.Chemical composition, rheological properties and bread making potentials of composite flours from breadfruit, breadnut and wheat. African Journal of Food Science, 5(7): 400-410. Nkama, I. , Negbenebor, CA. and Ezuiloh, FN. 1990. Quality evaluation of some Nigerian wheat cultivars. In Wheat in Nigeria: Production, Processing and Utilisation (AJ. Rayar, BK. Kaigama, JO. Olukosi and AB. Anaso, eds). LCRI, IAR and UNIMAID, Maiduguri. Nkama, I., Danbaba, N., Jarma, M., Aminu-Kano, M. and Ikwelle, MC. 1998. End Uses of Improved and locally produced Wheat Cultivars in Nigeria. In: Wheat in Nigeria.: Prospects and Constraints. (Valencia, JA., Salako, EA., Ikwelle, MC., Aminukano, M., Abubakar, IU., Miko, S. and Jayyum J. Eds). LCRI, IAR and UNIMAID, Maiduguri. Nkama, I., Iliyas, A. and Jato, A. 1995. Studies on the preparation and nutrient composition of kunun gyada - a traditional Nigerian groundnut cereal-based weaning food. Food Nutrition Bulletin, 16: 238 - 240. Nuttall, JG., O’Leary, GJ., Panozzo, JF., Walker, CK., Barlow, KM. and Fitzgerald, GJ. 2017. Models of grain quality in wheat-A review. Field Crops Research, 202: 136-145. Odedeji, JO. and Adeleke, RO. 2010. Pasting characteristics of wheat and sweet potato flour blends. Pakistan Journal of Nutrition, 9(6): 555 - 557. Ohinmain, EI. 2014. The prospects and challenges of composite flour for bread production in Nigeria. Global Journal of Human-Social Science, 14(3): 43-52. Pena, RJ. 1995. Quality improvement of wheat and triticale. In: Wheat breeding at CIMMYT: Commemorating 50 years of research in Mexico for global wheat improvement. Wheat special report Abubakar and Zigla: Nutritional and Quality Assessment of some Irrigated Wheat Genotypes in Nigeria. AZOJETE, 17(1):27-34 ISSN 1596-2490; e-ISSN 2545-5818, www.azojete.com.ng Corresponding author’s e-mail address: fatidupli@yahoo.com 34 No. 29. Mexico, D.F., CIMMYT. Rajaram, S. and Hatel, GP. and Popper, L (eds). VerlagAgriMedia, pp. 193-198. Pomeranz, Y. 1971. Wheat Chemistry and Technology. American Association of Cereal Chemists Inc., St. Paul, Minnesota. Shittu, TA., Raji, AO. and Sanni, LO. 2007. Bread from composite cassava-wheat flour: 1. Effect of baking time and temperature on some physical properties of bread loaf. Food Research International, 40: 280 - 290. Tronsmo, KM., Faergestad, EM., Schofield, JD. and Magnus, S. 2003. Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test. Cereal Science, 38: 205–215. Williams, P., El-Haramein, FJ., Nakkoul, H. and Rihawi, S. 1986. Crop quality evaluation methods and guidelines, publishers. ICARDA, Syria, pp. 1-31.