Evaluation of Fatty Acid Present in Wheat Flour
Student: VICTORIA ABOSEDE ADEOLA (Project, 2025)
Department of Chemistry
Ekiti State University, Ado-Ekiti, Ekiti State
Abstract
This study examines the fatty acid composition of wheat flour, revealing that monounsaturated fatty acids are the most abundant, followed by saturated fatty acids, with polyunsaturated fatty acids present in the lowest proportion. The findings suggest that while wheat flour provides some beneficial fats, it is not a significant source of essential fatty acids such as omega-3 and omega-6. The presence of unsaturated fatty acids, though minimal, makes wheat flour susceptible to oxidation, emphasizing the need for proper storage conditions to maintain its quality. The results also highlight the potential influence of wheat variety and processing methods on fatty acid composition, suggesting that selective breeding and milling techniques could enhance its nutritional profile. Given its low polyunsaturated fatty acid content, wheat-based diets should be complemented with other lipid-rich foods to ensure a balanced intake of essential fatty acids.
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Institutions
- Sokoto State University, Sokoto, Sokoto State 42
- St. Albert The Great Major Seminary, Abeokuta. (affl. To University of Benin) 1
- Sule Lamido University, Kafin Hausa, Jigawa State 4
- Tai Solarin University of Education, Ijagun, Ogun State 18
- Tansian University, Oba, Anambra State 1
- Taraba State University, Jalingo, Taraba State 32
- Temple-Gate Polytechnic, Osisioma, Abia State 1
- The Oke-Ogun Polytechnic, Saki, Oyo State 6
- The Polytechnic, Ibadan, Oyo State 13
- THOMAS ADEWUMI UNIVERSITY, OKO-IRESE, KWARA STATE 1