The total arabinoxylan (AXt) and water-soluble arabinoxylan (WeAX) contents in meal and flour from eight hard white spring wheat cultivars grown at two distinct locations in Pakistan were examined. AXt and WeAX ranged from 50-79 mg/g & 6.2-11 mg/g in meals and 12-22 mg/g & 3.5-8.2 mg/g in flours with the mean values of 60 mg/g & 8.0 mg/g and 15 mg/g & 5.0 mg/g, respectively. The ANOVA indicated that the wheat cultivars varied significantly in their AX contents and also confirmed the influence of genotype and environment on AX accumulation in Pakistani wheat grain. Overall, the whole meal flour contained ~3.6-4.2 times greater AX contents than white flour.
Saqib Arif, Abid Hasnain, Mubarik Ahmed. (2009) THE CONTENTS OF ARABINOXYLAN (TOTAL AND WATER-SOLUBLE) IN EIGHT PAKISTANI HARD WHITE SPRING WHEAT (TRITICUM AESTIVUM L.) CULTIVARS, , Volume 6, Issue 1 & 2.
