Technological and nutritional properties of einkorn wheat

Einkorn (Triticum monococcum L. subsp. monococcum) is an ancient wheat appreciated for its nutritional properties. The potential for human consumption and food preparation was studied through the analysis of chemical composition, technological and pasting properties of several einkorn accessions. Triticum turgidum and Triticum aestivum cultivars were assessed as controls. On average, the einkorn samples had light seeds (25.0 mg/kernel), high protein content (18.2 %), high ash content (2.35 %) and low SDS sedimentation volume (25.6 ml). The pasting parameters studied were peak viscosity (average: 2426 cP), breakdown (765 cP), final viscosity (2788 cP) and setback (1126 cP). Total amylose (25.7 %) and total starch (65.5 %) were also measured. Carotenoids, mostly lutein, averaged 8.4 mg/g dm, while tocols averaged 78.1 mg/g dm. Among the 14 fatty acids detected, linoleic (50.8% of total fatty acids), oleic (24.8) and palmitic (16.6) were the most abundant. Significant differences from the controls and a broad variation for all the traits analysed were observed.