The Study of some Physical, Chemical and Microbiological Properties of Wheat and Date in Iraq
Engineering and Technology Journal,
2016, Volume 34, Issue 3, Pages 381-387
AbstractDates fruits and wheat flour constitute a large part of the daily diet in both rural and urban population of Iraqi, the present study was conducted to estimate some physical, chemical characterization and microbial contamination for five types of Iraqi dates, (Zahdi, Barhi, Khistawi, Maktoum and khdrawi) and three samples of local wheat, (BB10, BB19 and BB20), beside two imported wheat samples from local markets (Zer and Al-Zahara׳a). Microbial varieties were assessed by using total viable count technique (TVC), as well as some chemical and physical properties for examined samples were recorded such as moisture, total protein, lipids, and gluten for wheat samples, total sugars and gravimetric measurements for date fruits. Findings refer to that BB10 and Khdrawi have highest TVC (1.5×106 and 3.3×106) (CFU/gm) respectively, while Pseudomonas sp. showed in Barhi (2.3×103) CFU/gm, and Staphylococcus sp. recorded highest value in BB19 wheat flour (0.5×104 ) CFU/gm with significant differences at (p≤0.05), E coli gave highest appearance in Barhi (3.5×103) CFU/gm.
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