Chemical Composition and Nutritional Value of Emmer Wheat (Triticum dicoccon Schrank): a Review

Abstract

Cereals represent the most important group of crops in the structure of plant production from the economic and agronomic point of view. Cereals are widely consumed and are a valuable sources of delivering components with biological activity to humans. They are one of the most abundant sources of protein and energy and are consumed as bread -a major staple food -in most countries throughout the world. The cultivated hulled wheats emmer, einkorn, and spelt, are among the most ancient Triticeae cultivated in the world and have long represented a staple food. However, the move in recent years toward more natural foods and sustainable agriculture and the rediscovery of ancient foods and flavours have brought renewed interest in these neglected species. Emmer wheat (Triticum dicoccon Schrank) is rich in resistant starch, minerals, fibre, carotenoids, antioxidant compounds, and poor in fats; it has been recognized as a very healthy cereal and is recommended in the diet for people suffering from allergies, colitis, diabetes and high blood cholesterol. For these reasons, research activities and selection programs are being conducted to assess the genetic, agronomic, nutritional and technological properties of emmer wheat. The main results of studies and the knowledge acquired about the chemical and nutritional composition (protein content, digestible carbohydrates, dietary fibre, lipids, vitamins, and minerals) are reviewed in this paper.

Effect of electromagnetic irradiation of emmer wheat grain on the yield of flattened wholegrain cereal

“…The content of the main grain components is as follows: protein from 12.7 to 25.7 %; starch from 50.0 to 66.2; lipids from 0.9 to 4.9; fiber from 1.0 to 2.17 % [4][5][6][7][8][9]. Emmer wheat grain is qualitatively different from common wheat in terms of nutritional value [6,7,10,11]. Lutein is more found in emmer wheat, which is expressed by a yellow tint of flour.…”

Investigation of the Influence of Uhf Electromagnetic Field on the Output of Rolled Groats of Wheat Spelt

“…Many scientists [4][5][6][7] note the superiority of wheat spelt grains by food value comparing with soft wheat. The biochemical composition of wheat spelt grains is in the wide spectrum.…”

“…Wheat spelt contains more lutein that may be important for preventing vision disorders [12]. Wheat spelt grains contain more iron, selenium, zinc, manganese and copper comparing with soft wheat [7].…”

“…Spelt grains have perfect dietetic properties. As a result of slower assimilation of starch, wheat spelt has a low glycemic index [7,13]. It also contains less allergic substances than soft wheat and spelt.…”

Еffect of the process of flaking of einkorn (Тriticum monococcum L.) on some basic chemical properties and biologically active compounds in the flaked product

“…The einkorn (Triticum monococcum L.) is diploid 2n=2x=14 (Nakov et al, 2016b;Čurná and Lacko-Bartošová, 2017) and it is one of the oldest cereals suitable for organic agriculture. Einkorn and einkorn flour contain large amounts of proteins and mineral substances.…”