International Journal of Innovative Approaches in Agricultural Research
Abbreviation: IJIAAR | ISSN (Online): 2602-4772 | DOI: 10.29329/ijiaar

Research article    |    Open Access
International Journal of Innovative Approaches in Agricultural Research Volume 10 (2026)

Nutritional Feasibility of Flour Purification

Ayed Amr, Ayoub Jawaldeh, Mai Abdullah, Mohammad Saleh

pp. 1 - 15   |  DOI: https://doi.org/10.29329/ijiaar.2026.1423.2

Publish Date: March 27, 2026  |   Single/Total View: 1/1   |   Single/Total Download: 1/1

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Abstract

The aim of this work is to calculate the nutrient and economic loss associated with different extract rate (ER) flours for use in the production of flat Arabic bread (Kmaj), and to come up with recommendations for decision makers on the feasibility of raising the ER of the flour used in its production. A review of literature was undertaken through a comprehensive search of pertinent work using keywords: wheat purification, whole wheat bread, white bread, Arabic bread in the databases of PubMed, Scopus and Google scholar. The levels of protein, vitamins, minerals and fiber content of the various ER levels of Hard Red Winter wheat flours, obtained from published literature were tabulated and averaged. Loss of the nutrients based on the nutrient content of this flour was calculated and graphically represented from the tabulated data. Analysis of Variance was performed with means separated by Duncan Multiple Range Test using SPSS program. Correlations between the different variables, and prediction equations of nutrient losses from the extraction rates of this flour were constructed. The review, supported with figures, concluded that using higher ( ER) flour in bread production would result in its improved nutritional value, and in economic savings especially for countries which rely on wheat imports to feed their populations. The millers welcomed the suggestion to increase the ER of the straight grade flour to 80%, while bakers had reservations about the idea citing negative impact of the bran and the resulting consumer rejection of the bread. Based on these results, it is recommended to increase the extraction rate of the flour used in the production of the subsidized flat bread to at least 80%.

Keywords: Whole Wheat Flour, White Flour, Flat Bread, Nutrients, Extraction Rate

How to Cite this Article?

APA 7th edition
Amr, A., Jawaldeh, A., Abdullah, M., & Saleh, M. (2026). Nutritional Feasibility of Flour Purification. International Journal of Innovative Approaches in Agricultural Research, 10(1), 1-15. https://doi.org/10.29329/ijiaar.2026.1423.2

Harvard
Amr, A., Jawaldeh, A., Abdullah, M. and Saleh, M. (2026). Nutritional Feasibility of Flour Purification. International Journal of Innovative Approaches in Agricultural Research, 10(1), pp. 1-15.

Chicago 16th edition
Amr, Ayed, Ayoub Jawaldeh, Mai Abdullah and Mohammad Saleh (2026). "Nutritional Feasibility of Flour Purification". International Journal of Innovative Approaches in Agricultural Research 10 (1):1-15. https://doi.org/10.29329/ijiaar.2026.1423.2
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