QUANTIFICATION OF GLUTEN CONTENT IN VARIOUS GRAIN FLOUR SAMPLES FROM YEMEN

This study aimed to quantify the gluten content in a range of grain flour samples, including wheat, whole wheat, and gluten-free grains, collected from Yemen. Gluten content was determined using a standard wet gluten extraction method, and fiber content was analyzed using the AOAC method. The results showed that the white flour samples had the highest gluten content, ranging from 16.9% to 17.8%. In contrast, whole wheat flour samples had relatively lower gluten content (15.0% to 15.8%), but higher fiber levels. The gluten-free grain flours, such as soya, millet, sorghum, and oats, contained no detectable gluten, making them suitable alternatives for individuals with gluten-related disorders. The study also revealed variations in gluten content between different brands of the same flour type, highlighting the importance of product-specific analysis. These findings provide valuable insights into the dietary implications of gluten-containing and gluten-free foods, which can assist healthcare professionals, food manufacturers, and consumers in making informed decisions.