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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- Covenant Polytechnic, Aba, Abia State 1
- Covenant University, Canaan Land, Ota, Ogun State 4
- Crawford University of Apostolic Faith Mission Faith City, Igbesa, Ogun State 2
- Crescent University, Abeokuta, Ogun State 1
- Cross Rivers University of Technology, Calabar, Cross Rivers State 142
- Delta State Polytechnic, Ogwashi-Uku, Delta State 11
- Delta State Polytechnic, Otefe, Delta State 13
- Delta State University, Abraka, Delta State 139
- Ebonyi State University, Abakaliki, Ebonyi State 17
- Edo University, Iyamho, Edo State 10