The nutritional quality of some Pakistani wheat varieties

Abstract The nutritional quality of some improved wheat varieties grown in pakistan was measured chemically (including amino acid analyses) and biologically in n‐balance experiments with growing rats. the protein content ranged from 12.3 to 16.7%. lysine per 100 g protein varied between 2.46 and 2.90%. the protein of chenab‐70, punjab‐76 and barani‐70 contained 16‐18 % more lysine than the sa‐75 having highest content of protein. iron content was highest in pari‐73. the true protein digestibility (td), biological value (bv), net protein utilisation (npu) and net dietary protein calorie percent (ndp cal %) varied between 91‐94 %, 58‐69 %, 54‐63 % and 7.4‐8.8 %, respectively. available carbohydrate, lysine and biological value were lowered in varieties with a higher content of protein.