Characterization of wheat varieties (triticum spp.) through chemical tests

Wheat (Triticum aestivum L.) is the most staple and second most important food crop after rice in the country, which contributes nearly one-third of the total food grains production. It is consumed mostly in the form of bread as “Chapati”. Wheat straw is used for feeding cattle. Wheat contains more protein than other cereal and has a relatively high content of niacin and thiamine. It is basically concerned in providing the characteristics substance “Glutin” which is very essential for bakers. The area under wheat was increased since the start of Green revolution in 1967 and production and productivity were also increased from 12.8 million hectare in 1966-67 to 257.4 m ha in 2011-12. In this period, production has also increased from 11.4 to 88.3 mt and productivity has gone up 887 kg ha-1 to 3140 kg ha-1 (Maurya et al., 2014).