NUTRITIONAL PROPERTIES OF EINKORN WHEAT (TRITICUM MONOCOCCUM L) - REVIEW

Abstract

Cereals are the main source of protein, fat, vitamins, minerals and antioxidants. Einkorn wheat originates from Turkey, but it is also very often found on the Balkan Peninsula. Einkorn wheat contains a large amount of vitamins, minerals and antioxidants, but there are also a number of health benefits.

Full text

55th Science Conference of Ruse University, Bulgaria, 2016
Copyrights© 2016 ISSN 1311-3321 381
FRI-23-1-BFT(R)-02
NUTRITIONAL PROPERTIES OF EINCORN WHEAT
(
TRITICUM MONOCOCCUM L
)
-
REWIE
Gjore Nakov
Department of Biotechnology and Food Technologies
"Angel Kanchev" University of Ruse, Branch Razgrad, BG
E-mail: gore_nakov@hotmail.com
Viktorija Stamatovska
Faculty of Technology and Technical Science
The University “Ss. KlimentOhridski”, Bitola, R. Macedonia
E-mail: vikistam2@gmail.com
Ljupka Necinova
Engineer technology
Veles, R. Macedonia
E-mail: ljupka.necinova@gmail.com
Nastia Ivanova
Department of Biotechnology and Food Technologies
"Angel Kanchev" University of Ruse, Branch Razgrad, BG
E-mail: nivanova@uni-ruse.bg
S. Damyanova
Department of Biotechnology and Food Technologies
"Angel Kanchev" University of Ruse, Branch Razgrad, BG
E-mail: sdamianova@uni-ruse.bg
Abstract: Cereals are the main source of protein, fat, vitamins, minerals and antioxidants. Einkorn wheat
originates from Turkey, but it is also very often found on the Balkan Peninsula. Einkorn wheat contains a large amount
of vitamins, minerals and antioxidants, but there are also a number of health benefits.
Key words: Nutritional Properties, Einkorn, Wheat
INTORDUCTION:
Einkorn (Triticum monococcum) is one of the ancient wheats, and is potential crop for
environmentally friendly organic farming. Compared to common wheat, einkorn is generally more
resistant to diseases and has the ability to withstand drought. Einkorn is still cultivated on poor
soils in Italy, where other wheat types fail. The yield of einkorn, however, is considerably lower
compared to common wheat varieties. Einkorn originated in the mountainous areas of Turkey and
its wild progenitor (T. baeoticum Boiss.) [8].
Presently einkorn wheat is cultivated only marginally in the Mediterranean area but there is
a renewed interest in this crop due to growing sensibility of the public opinion for dietetic-
nutritional aspects, probably influenced by preliminary results which provided that an excellent
flour composition may have a significant role in the prevention of pathologies such as cancer,
diabetes and chronic inflammatory diseases. Indeed, einkorn wheat has high protein, carotenoid,
tocol, micro-element, resistant starch and fibre content. Therefore it has been proposed as a
promising candidate for the development of new foods such as bakery products, baby food or

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382 Copyrights© 2016 ISSN 1311-3321
enriched foods. Furthermore, due to the simplicity of its genome, einkorn wheat has attracted the
interest of the scientific community on nutrition and health aspects in relation to celiac disease [2].
Einkorn wheat (Triticum monococcum ssp.monococcum L.), a diploid hulled wheat
(2n=2x=14) strictly related to durum (Triticum turgidum durum) and bread wheat (Triticum
aestivum), is regarded as a high nutritional value cereal, especially sonsidering its high protein and
antioxidants content [3,4,5].
Compared to other cereals einkorn, wheat flour is characterized by great imbalances of
gliadin and glutenin and very low content of High Molecular Weight Glutenin Subunits (HMW-
GS). Unlike other cereals, the quality of bread made from einkorn wheat is influenced by the
content of the gluten protein [8].
Recently, einkorn was found to be not only a good source of new and useful genes but also
a crop that has good agri-biological properties. It is a small-seeded wheat with high flour protein
and yellow pigment contents. Doughs prepared form einkorn flour to handle, and produced low
bread loaf volumes [1].
EXPLANATORY
Proteins
Triticum monococcum kernels show a protein content sharply superior to that of bread wheat,
averaging 18 g/1000g dry matter and often exceeding 20 g/1000g dry matter. Although part of this
superiority is linked to reduced seed size, the endosperm is also a good source of protein [3].
Sachambula L. et al., (2015) performed studies of different genotypes of wheat einkorn.
They determined amount of protein of 15.8 g [9].
In their own analysis Hidalgo A. et al. (2013) also determined a large amount of proteins
(181g kg-1) [5].
According Lùje H. et al (2003) who studied the physicochemical characteristics of einkorn
wheat (Triticum monococcum L.) the amount of protein was 13.8 ± 3.2% dm [8].
Lipids
Einkorn wheat has a lipid content 50% higher than that of bread wheat (4.2 vs. 2.8 g/100 g
d.m., respectively). The analysis of fatty acid composition distinguishes up to 14 different
compounds [3].
Minerals and Vitamins
Phosphorus, potassium, sulfur, and magnesium were the major mineral components in the
wheats. These analyses were not done on all and locations; rather, a representative sample was
selected. Einkorn, which contained the most ash, was significantly higher in content in phosphorus
and potassium [3].
The concentration of folic acid, and water soluble vitamin B9 is important in preventing the
occurrence of defects of the fetus. Lipophilic (carotenoids and vitamin E) and hydrophilic
(phenols, flavonoids and lignin) antioxidants found in fruits, vegetables and cereal grains
contribute to slowing aging and onset of chronic diseases [3].
Abdel-all E-S.M et al. (1995) identified in einkorn wheat 415 mg / 100 g of phosphorus, 390
mg / 100 g of potassium, 190 mg / 100 g of sulfur, 4.4 mg / 100 g manganese. The presence of:
thiamine (0.50 mg / 100 g), riboflavin (0.45 mg / 100 g), niacin 3.1 mg / 100 g of pyridoxine and
0.49 mg / 100 g. have been found from the group of B vitamins [1].
Antioxidant capacity of Einkorn wheat
Grain and cereal crops are commonly consumed by humans because of their health benefits,
primarily because of the high antioxidant capacity [7].
The antioxidative activity of einkorn wheat is due to the presence of antioxidants who belong
to the group of hydrophilic and lipophilic compounds, such as polyphenols, carotenoids,
phytosterols and selenium [7].

55th Science Conference of Ruse University, Bulgaria, 2016
Copyrights© 2016 ISSN 1311-3321 383
Einkorn wheat contains a large amount of carotenoids that are commonly found in fruits and
vegetables and much more rarely in cereal grains. Carotenoids have medicinal properties that help
in prevention of serious diseases such as cancer [3].
Vitamin E consists of tocopherols and tocotrienols, including four derivatives. The total
content of vitamin E in einkorn wheat is higher than that of bread wheat and durum wheat [3].
Phenolic acids are present in soluble and insoluble bound forms. Insoluble bound forms of
phenols are linked by structural cell wall components such as cellulose, lignin and protein and
more than the soluble forms of phenols. In terms of phenolic compounds, einkorn wheat contains
a very small amount even less than that containing common wheat [3].
Starch and fibers
Endosperm of cereals is a place where the greatest amount of starch commonly accumulates.
In the endosperm of T. monococcum is determined total starch content of 65.5% and in the
endosperm of T. aestivum 68.5%. Of these rates around 26% belong to the amylase that has a role
in improving the characteristics of the flour and the shelf life of bread [3].
The total amount of starch is not digested rapidly during digestion. Part of it, is resistant to
digestion and absorption in the small intestine and is called resistant starch, which has
physiological functions similar to the functions of dietary fiber. All types of Triticum wheat have
a low content of resistant starch, while einkorn wheat contains half the amount of which contains
common wheat, which is used in the production of bread [3].
The amount of starch which determined Sachambula L. et al., (2015) during analyzing
different genotypes of einkorn wheat, was 62% [9].
Lùje H. et al (2003) when analyzing 22 samples of einkorn wheat concluded that the amount
of dietary fiber was 8.7 ± 0.7% dm [8].
Arabinoxylans and β-glucan are constituents of the walls of endosperm in einkorn wheat,
and are in limited quantities [3].
Wheat grains are a good source of dietary fiber, which are resistant to digestion and
absorption in the small intestine, but partially or completely fermented in the colon. All
indigestible carbohydrates are included in dietary fiber. Generally the amount of dietary fiber in
the Einkorn wheat is low [5].
Abdel-Aal E. S. M. et al. (1995) conducted studies on the prevalence of dietary fiber (soluble
and insoluble) in the einkorn wheat. Based on the results it is established that this type of wheat
contains 6.9% dm insoluble dietary fiber and 1.7% dm soluble fiber [1].
Microelements and ashes
Cereal and cereal-based food is widely consumed worldwide and is a major source of iron
and zinc in many countries worldwide. However, grains have naturally low concentration of iron
and zinc. Iron and zinc are responsible for many health problems, including damage to the immune
system, impaired physical growth and mental development, increased rates of anaemia, morbidity
and mortality [3].
O¨zkan et al. (2007) in their examination found that depending on the genotype of einkorn
wheat, the average value of iron was 47.04 mg / kg, 54.81 mg / kg of zinc, 49.29 mg / kg of
manganese and 6.40 mg / kg copper. The total amount of ashes in the einkorn wheat ranges from
21-28 g / kg. In comparison the ash content in the plain wheat flour is less by 2.0% [3].
Upon analyzing 22 samples of einkorn wheat, Lùje H. et al (2003) determined 2.4 ± 0.1%
dm ash [8].
Abdel-Aal E. S. M et al. (1995) concluded that the amount of ashes in the einkorn wheat was
1.85% dm [1].
Technological application
Today einkorn wheat is used to make pasta, flour, bread and animal feed. Einkorn wheat has
a high content of protein, phosphorus and potassium, compared to other types of wheat [6].

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384 Copyrights© 2016 ISSN 1311-3321
The poor quality of baked goods prepared from einkorn wheat are due to the weak gluten
and poor rheological properties of dough. For these reasons, einkorn wheat is suitable for
preparation of classic bread (yeast) and used for the production of cookies, pastries and other
confectionery products [9].
Agnello PD. et al., (2016) directed their studies to formation of protein polymer in the
production of noodles of einkorn (Triticum monococcum) and Semolina Mixtures. Pasta was
obtained by replacing 50% of Semolina Mixtures with einkorn wheat flour, that was characterized
by increased protein polymer in terms of pasta made from other flour. Also, these noodles had
greater adhesion and hardness compared to pasta made from other types of flour [2].
CONCLUSION
Einkorn wheat (Triticum monococcum L.) originates from Turkey, but it is also very often
found on the Balkan Peninsula. It contains a large amount of vitamins, minerals and antioxidants,
but there are also a number of health benefits. Furthermore einkorn wheat has a high content of
protein, phosphorus and potassium, compared to other types of wheat. Einkorn wheat is used to
make pasta, flour, bread and animal feed.
REFERENCES
[1] Abdel-Aal E. S. M, Hucl P., Sosulski W. F., (1995), Compositional and Nutritional
Characteristics of Spring Einkorn and Spelt Wheats, Cereal Chemistry Vol.72, No.6 pp. 621-624.
[2] Agnello P. D., Landriscina L., Schiavulli A., Lamacchia C., (2016), Polymeric Proteins
Formation During Pasta-making with Einkorn (Triticum monococcum) and Semolina Mixtures
and Effects on Cooking Behaviour and Acceptability, Journal of Food Processing & Technology
Vol.7, Issue 2: 548.
[3] Brandolini A., Hidalgo A., (2011), Einkorn (Triticum monococcum) Flour and Bread,
Flours and Breads and their fortification in health and diseace prevention Chapter 8 pp.79-87.
[4] Fogarasi L. A, Kun S., Tanko G., Banyai S. E, Vecseri H. B., (2014), A comparative
assessment of antioxidant properties, total phenolic content of einkorn, wheat, barley and their
malts, Food Chemistry 167, pp.1-6.
[5] Hidalgo A., Brandolini A., (2013), Nutritional properties of einkorn wheat (Triticum
monococcum L.), J. Sci. Food Agric. 94, pp. 601–612.
[6] http://www.einkorn.com/einkorn-nutritional-facts/
[7] Lachman J., Orsák M., Pivec V., Jírů K., (2012), Antioxidant activity of grain of einkorn
(Triticum mono-coccum L.), emmer (Triticum dicoccum Schuebl [Schrank]) and spring wheat
(Triticum aestivum L.) varieties, Plant Soil Environ., 58, (1), pp.15–21.
[8] Lùje H., Mùller B., Laustsen A. M., Hansen A. (2003), Chemical Composition,
Functional Properties and Sensory Profiling of Einkorn (Triticum monococcum L.), Journal of
Cereal Science 37, pp. 231-240.
[9] Sachambula L., Hartman I., Psota V., (2015), Einkorn Wheat Malting Quality,
Sladovnická kvalita pšenice jednozrnky, No.61, pp. 320-325.
About the authors:
Eng. Technology’s Gjore Nakov, Department of Biotechnology and Food Technologies,
University of Ruse “Angel Kanchev”, Branch Razgrad, e-mail: gore_nakov@hotmail.com;
Assoc. Prof. Viktorija Stamatovska, PhD, University St. Kliment Ohridski-Bitola, Faculty
of Technology and Technical Sciences - Veles, Dimitar Vlahov bb, 1400 Veles, Republic of
Macedonia, e–mail: vikistam2@gmail.com;
Eng. Technology’s in Healthy Food by Zegin Ljupka Necinova, DOO Zegin, Naroden front
5/3-1 Skopje, Republic of Macedonia, e-mail: ljupka.necinova@gmail.com.
Assoc. Prof. Nastia Ivanova, PhD, Department of Biotechnology and Food Technologies,
University of Ruse “Angel Kanchev”, Branch Razgrad, e-mail: nastiav2001@yahoo.com;