Comparative Physicochemical Assessment of Stored Algerian and Imported Soft Wheat Varieties (Triticum aestivum L.) Prior to Milling

Abstract

Abstract

Wheat quality is a critical factor influencing its technological performance, nutritional value, and suitability for processing. In Algeria, both local and imported soft wheat varieties are commonly used, and their quality may be significantly affected by post-harvest handling and storage conditions. The present study aimed to compare three stored soft wheat varieties, including two Algerian local varieties and one imported variety, with respect to their main physicochemical properties, namely protein content, moisture level, water activity, lipid content, specific weight, and thousand-kernel weight, before milling.

Ninety representative samples (1 kg each) were collected from three storage silos, with thirty samples corresponding to each wheat variety. The samples were thoroughly homogenized to ensure uniformity and reduce intra-sample variability prior to physicochemical analyses. Data were subjected to one-way analysis of variance (ANOVA) to evaluate the effect of wheat variety on the measured parameters.

Significant differences (p < 0.05) were observed among the studied varieties for most evaluated traits. Protein content varied significantly between varieties (p < 0.01), with the imported variety exhibiting a protein level approximately 45% lower than those of the local genotypes. Moisture content and water activity also differed significantly among samples (p < 0.05), reflecting variability in storage behavior and grain stability. Likewise, lipid content showed significant variation (p < 0.05), with the imported variety presenting an increase of more than 44% compared to the Ain Abid 01 variety. In contrast, specific weight and thousand-kernel weight did not show significant statistical differences among the studied varieties (p > 0.05).

Overall, the Algerian local varieties exhibited competitive physicochemical characteristics compared to the imported wheat, highlighting their potential for valorization within local food systems.

Keywords

Soft wheat, Triticum aestivum, protein content, water activity, and lipid content, milling.