QUANTIFICATION OF GLUTEN CONTENT IN VARIOUS GRAIN FLOUR SAMPLES FROM YEMEN

Nasser M. N. Masood; Nasr Abdulrb Ali; Mokhtar S. S. Al-Salimi; Gamal A. Al-Dahbalid; Ahlam Boraik Munassar; Rodyna Sabri Mohammed; Amani Qaid Ali; Rasha Ahmed Asker; Doa'a Omer Ahmed; Roqea A. Salam Saif; Adel A. Saeed

doi:10.47372/ejua-ba.2025.3.468

Authors

Nasser M. N. Masood Dept. of Chemistry, Faculty of Lawdar Education University of Abyan, Abyan, Yemen
Nasr Abdulrb Ali Dept. of Chemistry, Faculty of Science, University of Aden, Aden, Yemen
Mokhtar S. S. Al-Salimi Dept. of Chemistry, Yafea University College, University of Lahej, Yafea, Yemen
Gamal A. Al-Dahbalid Dept. of Chemistry, Faculty of Lawdar Education University of Abyan, Abyan, Yemen
Ahlam Boraik Munassar Dept. of Chemistry, Faculty of Science, University of Aden, Aden, Yemen
Rodyna Sabri Mohammed Dept. of Chemistry, Faculty of Science, University of Aden, Aden, Yemen
Amani Qaid Ali Dept. of Chemistry, Faculty of Science, University of Aden, Aden, Yemen
Rasha Ahmed Asker Dept. of Chemistry, Faculty of Science, University of Aden, Aden, Yemen
Doa'a Omer Ahmed Dept. of Chemistry, Faculty of Science, University of Aden, Aden, Yemen
Roqea A. Salam Saif Dept. of Chemistry, Faculty of Science, University of Aden, Aden, Yemen
Adel A. Saeed Dept. of Chemistry, Faculty of Science, University of Aden, Aden, Yemen

DOI:

https://doi.org/10.47372/ejua-ba.2025.3.468

Keywords:

Gluten, Grain flour, Celiac disease, Gluten sensitivity, Gluten-free diet

Abstract

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.