Effects of wheat maturation stage and cooking method on dietary fiber and phytic acid contents of firik, a wheat-based local food

Samples of two durum wheat cultivars (cvs. Duraking and Ege 88) at differen t maturation stages (13, 16, 19, 22, 25 days post anthesis) were processed into firik (a wheat-based specialty food) using two different cooking metho ds: roasting (scorching) on flames and boiling at atmospheric pressure. Bot h the acid detergent and neutral detergent fiber contents of the firiks pro duced from two durum wheat samples decreased significantly (p < 0.01) with maturation. Total P contents of the firiks of both cultivars produced by bo th methods showed a significant downward trend within the period of maturat ion while their phytic acid contents showed a significant upward trend (p < 0.01). It was possible to obtain a reduced phytic acid, high fiber product from the wheats harvested at early stages of maturation (13 and 16 days af ter anthesis).