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.

Keywords
fatty acids wheat flour present composition polyunsaturated essential evaluation examines
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