Determination of proximate compositions of twelve recently released bread and durum wheat varieties in Ethiopia

Abstract

Bread wheat (Triticum aestivum L.) and durum wheat (T. turgidum L., var. durum) constitute the majority of wheat production globally, representing up to 95% of total wheat cultivated. In Ethiopia, the leading wheat producer in Africa, efforts to enhance self-sufficiency have led to intensified breeding programs aimed at developing improved wheat varieties that maximize grain yield, disease resistance, and industrial quality. This study focuses on evaluating the proximate compositions of various wheat varieties released by the Amhara Agricultural Research Institute, employing standardized analytical methods. Significant differences (p < 0.05) were observed across the measured parameters, including protein content (8.4% to 14.8%), starch (64.4% to 67.6%), wet gluten (16.5% to 36.8%), fat