Wheat

Wheat is the main cereal crop in Tanzania. The total area under the crop is about 29.8 million hectares in the country. The nutritional composition of the wheat grain varies somewhat with differences in climate and soil. On average, the kernel contains 12 percent water, 70 percent carbohydrates, 12 percent protein, 2 percent fat, 1.8 percent minerals, and 2.2 percent crude fibers. Thiamine, riboflavin, niacin, and small amounts of vitamin A are present, but the milling process removes most of those nutrients with the bran and germ.

Globally, it is the leading source of vegetable protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals but relatively low in protein quality for supplying essential amino acids.

SPECIFICATIONS:

Moisture

14% max.

Protein content

11,5% min. (N x 5.7 in dry matter)

Hagberg falling number

220 min.

Zeleny index

25 min.

Specific weight

74kg/hl min.

Aflatoxin total

4 microgram/kg max.

Ochratoxin

5 microgram/kg max.

Deoxynivalenol (Vomitoxin)

1250 microgram/kg max.

Presence of Datura seeds and other toxic seeds or traces of tropane alkaloids

Nil

Matter which is not basic cereal of unimpaired quality

10%

Broken grains

Max. 3% grain pieces or grains passing through a sieve with a circular mesh 2.5 mm in diametre

Grain impurities

Max. 5% (shrivelled grains, grains of other cereals, grains damaged by pests, grains in which the germ is discoloured and grains overheated during drying)

Sprouted grains

2.5% max.

Miscellaneous impurities

Max. 1% (weed seeds, damaged grains, extraneous matter, husks, decayed grains, dead insects and insect fragments)

Ergot

0.05% max.

Toxic or harmful grains

0.1% max.

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