Amino acid composition and in vitro protein digestibility of selected ancient wheats and their end products
2002
Abdel-Aal, E.S.M. | Hucl, Pierre
The total protein, amino acid composition and in vitro protein digestibility of selected ancient wheats and their pasta, breakfast cereal and bread products were determined and compared with those produced from durum and common wheat. The protein values in the whole meals varied among wheats with einkorn and hard spelt having the highest content (17.7%). Slight differences in amino acid composition were observed with einkorn being the lowest in lysine and highest in glutamic acid contents. In vitro protein digestibilities of wheats were similar, averaging 86.7% compared to 97.6% for casein. Milling of ancient wheats into semolinas and flours slightly lowered their lysine content but increased their glutamic acid content. Processing and cooking of semolina into pasta resulted in little reduction in lysine, sulfur-containing amino acids and tryptophan. Flaking the flour slurries on a drum dryer reduced the lysine score by approximately 4 units, while baking of soft spelt and common wheat into pita bread increased the total protein and the lysine score. Drum drying and baking slightly increased protein digestibility of breakfast cereal and pita bread. In general, the proteins in the selected ancient wheats were nutritionally comparable to those of the current wheats, and their amino acid compositions were influenced similarly by milling and processing.
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