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Effect of Nematode Galls on Wheat Flour
Effect of Nematode
Galls on Wheat Flour
Since the nematode galls remain as a
contaminant with wheat grain, it is quite possible that the galls are
also crushed along with the wheat grain at the time of crushing. A
comparison of the crude protein, pelshenke value, etc., of the wheat
flour with nematode gall flour and also in different ratio combinations
of wheat and nematode gall flours has shown that the wheat flour has
11.5 percent protein as against 21.7 in nematode gall flour. When the
wheat flour is mixed with nematode gall flour in the ratios of 4:1, 3:2,
2:2 and
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1:4, the mixtures possess the protein percentages as 13.0, 15.1,
17.4 and 19.2 respectively. Gluten is absent in the gall flour. Toe
Pelshenke value of the wheat flour was 140 but when mixed with the
gall flour in the above ratios, it gradually fell to zero in the
gall flour. In the 'chapati' making test, the wheat flour could
tolerate a contamination with gall flour up to 20 per cent, as far
as handling qualities were concerned. With regard to the baking
qualities (puffing, keeping, appearance, color, texture, smell and
taste;, it could tolerate a contamination only up to 5 per cent (by
weight,!1".
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