American Research Journal of Food and Nutrition

The falling number instrument analyzes viscosity by measuring the resistance of a flour and water paste to a falling stirrer. The level of enzyme activity measured by the falling number test affects product quality. If the falling number is too high, enzymes can be added to the flour in various ways to compensate. If the falling number is too low, enzymes cannot be removed from the flour or wheat, which results in a serious problem that makes the flour unusable. Falling number results were recorded as an index of enzyme activity in a wheat flour sample and the results were expressed in time as seconds. In this study six samples from Arsi Robe, four samples from Bekoji and two samples from Kulumsa were samples with high values of falling number that indicates minimal enzyme activity and sound quality wheat or flour. On the other hand two samples from Arsi Robe, three samples from Bekoji and two samples from Kulumsa were samples with low values of falling number that indicates substantial enzyme activity and sprout-damaged wheat or flour. In short from the total of wheat samples collected from each sampling sites, 67% from Arsi Robe, 44% from Bekoji and 22% from Kulumsa were samples with high falling number values and thus minimal enzyme activity. Similarly, 22% from Arsi Robe, 33% from Bekoji and 22% from Kulumsa were samples with low falling number values and the enzymes activities were substantial