Wheat and its processed products have been among the main staple foods of Europeans, including Albanians. Its nutritional importance stems from its role as a crucial source of microelements and its versatility in making many processed products, including bread, pasta, and pastries. Global marketplaces are concentrating on their quality indicators for safety and security. The study utilized near-infrared spectroscopy to assess the quality of domestically grown wheat by analyzing physicochemical characteristics, including protein, gluten, starch, moisture, and sedimentation index. This study applied NIRS in tandem with machine learning as a sustainable tool for processing and quality assessment of cereals.
Seventy-five samples were gathered from various areas throughout the 2022 harvesting season, either straight from the field or from silos. The protein content varied from 9.6–15.0%, with a mean of 12.7%. The gluten concentration ranged from 19.4% to 37.5%, with a mean of 27.5%. The starch content ranged from 66.3–71.5%, with a mean value of 68.9%. The sedimentation index ranged from 21.1 to 57.8 cm3, with an average of 37.6 cm3. The moisture levels ranged from 9.8% to 12.5%, indicating that all wheat samples remained within the maximum limit of 14.5% stipulated by national and European Union food regulations. The crop quality indicators generated in Albania met the quality criteria established by the EU and state food legislation.
