Determination of Iron Content in Wheat Flour of Organized and Unorganized Sector


  • National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Division of Basic and Applied Sciences, Sonipat, Haryana, 131028, India


Wheat (Triticum aestivum L.) is one of the staple cereal crop grown worldwide. In India it is considered as the second important staple food after rice. In this perspective, iron rich wheat flour is important for the eradication of iron deficiency. In this study, the determination of iron content was carried out in different wheat flours of organized sector and unorganized sector using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). The wheat flour were procured from the local market of Sonipat (Haryana), India. The mean of iron content in organized and unorganized sector wheat flour was 3.04±0.54 and 2.31±0.75 mg/ 100 g respectively. The results revealed that the iron content of wheat flour were not significantly different (p<0.05) in the organized and unorganised sector.


Iron content, wheat flour, organized sector, unorganized sector, ICP-OES

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Subject Discipline

Basic and Applied Sciences

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