Desse, Gulelat (PhD)Gebremedhin, Genet2022-04-012023-11-092022-04-012023-11-092014-06http://10.90.10.223:4000/handle/123456789/31070The effect of wheat flour extraction on nutritional quality of two types of wheat grown in Ethiopia ( hard and soft) was evaluated. Whole wheat flour (lOO% extraction) and white wheat flour (68% extraction) were subjected to proximate, mineral and antioxidant analysis. Results indicated that at low extraction rate (68 %) the value of protein, fat, jibeI', ash, Iron, zinc and phmphorous and antioxidant content of the samples were significantly affected (decreased) (P< 0.05) by milling. The total phenolic content (TPC) of white wheatjlours, which rangedji-om 3.34 to 3.49 mg CAE/g were significantly lower (p<0.005) than those of whole wheat flours (range 7.66 to 8.20 CAE/g). At the concentration of 50 mg/mL used, the scavenging effect of wheat extracts, on the DP PH radical scavenging decreased in the order of soft whole, hard whole, sofl white and hard while wheat flour, which were 90.39, 89.89, 75.80, 57.57%, respectively. Bread was prepared from different levels of substitution of white wheat jlour by 0 to 25 % of wheat bran. The proximate composition, mineral content and sensory properties of the bread were investigated. The results indicated that protein, fat, ash, jiber, iron and zinc contents of the bran supplemented breads increased significantly (P<0.05) with the progressive increase in the bran level of the bread. The highest value for protein, fat, jiber ,ash, iron and zinc was 12.04,2.61,2.48,3.27 g/100g and 4.84 and 2.33 mg/IOOg respectively were found in 25 % bran supplemented bread. The sensory evaluation of bread showed that all level of supplemenlalion had mean score above 4 on over all acceptances. The results indicated that rejined milling at 68% extraction significantly reduce the nutritional and antioxidant activity of wheat flour and Bread of good nutritional and sensory qualities could be produced from 10 % and 20 % bran supplementat ion. Key words: Whole wheat flour, white flour, bran, extraction rate, free radical scavenging activity.enWhole wheat flourwhite flourbranextraction ratefree radical scavenging activityThesis