NUTRITIONAL CHARACTERISTICS OF EMMER WHEAT VARIETIES

Back to full issue:
February 2015, vol. 4, special issue 3 (Food Sciences)
pages: 95-98
Article type: Food Sciences of Food Sciences
DOI: 10.15414/jmbfs.2015.4.special3.95-98
Abstract: The objective of this study was to evaluate the nutritional compounds (fat, sugars, crude protein, soluble fiber, ash and starch) of four emmer wheat varieties grown under the conditions of organic farming system. The experiment was established on Scientific Research base Dolná Malanta, near Nitra in Slovakia during 2010 – 2011 and 2011 – 2012 growing seasons. Nutritional parameters, except crude protein content, were not influenced by the variety and weather conditions. Agnone variety had the highest content of fat, crude protein and starch but the lowest content of soluble dietary fiber. The lowest values of fat, crude protein had Molise sel Colli variety; Farvento variety had the lowest sugars and starch content. Emmer wheat as ancient wheat has a unique composition in secondary components, such as starch, which may play a role as functional food ingredients.
XMLs: | NLM DTD xml | Copernicus xml |
Full text pdf download link: Issue navigation: February 2015, vol. 4, special issue 3 (Food Sciences):
prev. article |p. 91-94| next article |p. 99-101|
Embed fulltext PDF: