Physical and chemical characteristics of some Nigerian wheat ( Triticum aestivum L  ) bulgurs

The physical and chemical composition of Nigerian wheat varieties, Florence Aurore 8193, Pavon 76, Siete Cerros and Seri 82 and bulgur made from them were studied. The physical characteristics such as kernel density, test weight, 100-kernel weight, grain hardness were about the same in the wheat varieties. Mineral and vitamin contents in bulgur were higher than in wheat. The protein content of bulgur samples ranged from 10.61 to 10.54% as compared to a range of 12.12 to 12. 69% found in the wheat varieties. Other chemical components (crude fat, crude fibre, ash, simple sugars, total starch) of the different wheat varieties were similar, but there was significant (p< 0.05) reduction in crude fat, crude fibre and ash contents in the bulgur samples due to dehulling. The amylose content of the wheat varieties were similar in the range of 12.25% to - 12.85% but were significantly (p < 0.05) higher in the bulgur samples (16.03% - 16. 28%). The simple sugars content, total starch, carbohydrate and caloric values in the wheat varieties were not significantly different from the values in the bulgur samples made from them. Bulgur is a whole grain product, low in fat, fibre and ash and high in protein.