Nutritional Value of Wheat, Triticale, Barley and Oat Grains

Abstract

Cereals are the main source of carbohydrates in the human diet, providing the major source of energy and contributing significantly to protein intake. Cereals make up the bigger part of crop production. The chemical composition of cereals depends on agrotechnical factors that affect the quality of grain. Naked oat has the highest protein content. The analysis of crude fat in the grain revealed that the highest values were identified for naked oat and the lowest -in the triticale. The study showed the differences in the profile of amino acids of grain of wheat, triticale, barley and oats. The content and composition of dietary fiber are factors determining the quality of cereal and cereal products. The content of different fiber fractions is also varying in each other cereals. Cereal grain is a source of numerous mineral compounds. Consumption of whole grain cereal products is associated with higher diet quality and nutrient-dense foods.

Nutritional, Functional, Physical, and Microstructural Properties of Ethiopian Emmer Wheat (Triticum dicoccum L.) Varieties as Affected by Growing Seasons and Grain Types (Hulled and Dehulled)

“…Piergiovanni et al [40] also showed higher concentration of calcium in emmer wheat (42.2 mg/kg) than wheat (35 mg/kg). Moreover, Biel et al [37] also reported lower calcium concentrations reported in oats (13.1 mg/kg), wheat (3.7 mg/kg), and barley (4 mg/kg) compared to the present study. erefore, the results of our study demonstrated that emmer wheat can be considered as a good source of calcium than wheat and oats.…”

“…Similarly, earlier reports showed differences in ash content among different emmer (0.85% and 2.46%) varieties [3] and significant effect of growing season on ash content [31]. Biel et al [37] reported that the ash content in common wheat grains and triticale is 1.82% and 1.3%, respectively, which is lower than emmer wheat varieties studied. Jocelyne et al [34] also reported that the ash contents of wheat, maize, sorghum, and millet were 1.41%, 1.79%, 4.16%, and 2.16%, respectively.…”

“…Ethiopian emmer wheat varieties were found to be very nutritious loaded with high essential minerals like calcium (707.8 mg/kg), zinc (119.5 mg/kg), and iron (193.4 mg/kg) wheat compared to emmer wheat grown in other parts of the world. Moreover, emmer wheat contains higher concentrations of zinc, iron, phosphorus, magnesium, and copper than wheat [20,43] and can be can be used to alleviate calcium, zinc, and iron deficiency in humans where approximately 1.5 billion people worldwide are facing iron and zinc deficiencies [37].…”

Grain Yield and Total Protein Content of Organically Grown Oats–Vetch Mixtures Depending on Soil Type and Oats’ Cultivar

“…of crude fiber, 60 g kg −1 d.m. of nitrogen-free extract [8][9][10]. The biological value of oat protein is not high, but it contains many valuable amino acids, such as lysine and arginine [10].…”

“…of nitrogen-free extract [8][9][10]. The biological value of oat protein is not high, but it contains many valuable amino acids, such as lysine and arginine [10]. Of all cereals, oats have the most fiber, mainly in their husks, which Agriculture 2021, 11, 79 2 of 21 reduces their digestibility and energy value [11,12].…”