Chemical Composition and Amino Acid Content in Different Genotypes of Wheat Flour
The purpose of this study was to evaluate the chemical parameters and amino acid content in 10 genotypes of soft Albanian wheat organically grown and collected during the summer seasons of 2014. The thin layer chromatography method was used for the identification the content of amino acids and spectrophotometry was used to determine the concentration of indentified amino acids. The results exhibited high protein content (13.73 % - 17.32 %) and relative high content of total amino acid content (6.3 % - 10.9 %). The most abundant of all amino acids was glutamic acid (in all genotypes) and cysteine (PZA 1, PZA 2, PZA 3, PZA 4, PZA 5, PZA 6, PZA 7, and PZA 10).