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Analysis of nutrients to develop new or update food composition database is costly and time consuming. An alternate approach is to add the data on nutrients from existing literature using guidelines set by International Network of Food Data Systems (INFOODS). The currently available database for food composition in Pakistan is fairly old (2001) and thus, needs to be updated. In the present study mineral content of various foods from Pakistan was collected from existing literature and scrutinized against a set of criteria for inclusion in updated food composition database of Pakistan. Data for 37 food items with eight minerals (calcium, iron, zinc, phosphorus, magnesium, potassium, sodium and copper) fits under the criteria therefore is included in updated database for foods of Pakistan. Additionally, chromium, cobalt, cadmium, lead, nickel and manganese were also updated for 16 food items. Further, selected mineral content (iron, zinc, phosphorus and calcium) was compared with food composition Table of Pakistan (published in 2001). Comparison results showed that mineral content for most of the foods vary among two databases. The present study demonstrates feasibility of updating food composition databases thorough scientific reports on food products of a particular country.

In the present study, the effect of particle size (PS) on phenolic acid content and proximate composition (moisture, ash, protein, total fat, crude fiber and total carbohydrates) of whole-wheat flour (WWF) was determined. Five different particle size fractions 0.43, 0.30, 0.15, 0.08 mm, and 0.43 mm PS fractions. The maximum moisture content (8.12–8.98 g/100 g) was observed in the two lower PS ( 0.43) i.e. 2.10–2.77 mg/100 g and 10.9–11.8 mg/100 g respectively. The total fat (0.24-0.53 mg/100 g) and crude fiber (0.40-0.59 mg/100 g) were highest in 0.30 PS fraction of all wheat varieties. The average carbohydrates (g/100 g) and energy (kilojoules) were ranged from 77.4-79.9, 1502.0-–1518.8 for Imdad; 79.7-84.3, 1518.8-–1527.2 for Benazir; and 78.4-81.1, 1506.2-–1518.8 for TJ-83 wheat varieties. Pearson correlation showed negative correlation between particle size and carbohydrate and energy content and positive correlation with phenolic acids content. This study concludes that particle size has direct influence on the distribution of phenolic acids, carbohydrate, protein, crude fiber, ash, crude fat and moisture in the three wheat varieties.