The influence of selected agronomic factors on the chemical composition of spelt wheat (Triticum aestivum ssp. spelta L.) grain

Abstract

The increase of spelt crop area is a result of overproduction of the basic cereals and the introduction of environmentally-friendly cultivation methods. Due to high interest in healthy lifestyle, healthy food and intensive development of organic agriculture, it was necessary to thoroughly examine the newly-formed cereal strains in order to register the best ones as varieties in the future. The experimental factors included: two weed control methods (mechanical and chemical), two sizes of sowing rate (300 and 500 seeds m-2) and the strains of spelt: three new breeding strains (STH 28-4609, STH 28-4614, STH 28-4619) and Oberkulmer Rotkorn cv. The research did not show protein diversity depending on a genotype, mean protein content reached 13% in grain dry mass. The plants weeded mechanically showed significantly highest crude fat content (2% DM). Mean value of crude fibre for all plants equalled 3.3% DM. The increase of neutral detergent fibre, acid detergent fibre and acid detergent lignin fractions was directly proportional to the increase in crude fibre content, which is beneficial for civilisation diseases prophylaxis. The studied agronomic factors did not significantly influence the essential amino acids content or total amino acids. The harrowed plants had grain with significantly increased nutrient content (crude protein, ether extract, crude fibre, ADF, cellulose, sulphur amino acids, leucine, and sum of essential amino acids) which is very important for organic farming.

Do Triticum aestivum L. and Triticum spelta L. Hybrids Constitute a Promising Source Material for Quality Breeding ofNew Wheat Varieties?

“…Dietary deficiencies of minerals, nutrients and vitamins pose a growing problem in human nutrition around the world [42]. The chemical composition of grain is the main determinant of its nutritional value, and it is influenced by both genetic and environmental factors [22]. Despite its unquestioned quality attributes and health benefits, spelt has two main weaknesses; namely, the low threshability of hulled kernels, and considerable susceptibility to lodging [43].…”

“…The interest in spelt wheat (T. spelta) has been recently revived due to the development of alternative farming techniques and efforts aiming to preserve the biodiversity of agricultural ecosystems. The area under spelt has increased in response to the overproduction of the basic cereals, the introduction of environmentally-friendly cultivation methods and the growing demand for new foods with health-promoting properties [22]. According to Kohajdová and Karovicová [23], spelt wheat has high nutritional value on account of its composition and high content of protein, lipids and crude fiber.…”

An Evaluation of Spelt Crosses for Breeding New Varieties of Spring Spelt

“…The above trait was characterized by the highest variation (CV = 14.9%). Winter breeding lines of spelt had a higher average content of crude fiber, i.e., 3.3% DM on average [68].…”

Green grain of spelt (Triticum aestivum ssp. spelta) harvested at the stage of milk-dough as a rich source of valuable nutrients

“…Consumers' interest in functional food and food products with the addition of spelt grain continues to increase, even more so as spelt grain is a source of many valuable nutrients and products made from this grain can be a diet component alternative to other cereal grains. Additionally, apart from its nutritional properties, functional food also has health-promoting properties that result from the presence of biologically active substances (Abdel-Aal and Rabalski, 2008;Świeca et al, 2014;Shewry and Hey, 2015;Biel et al, 2016a;Andruszczak 2017). Spelt grain contains on average from 40% to 68% of starch, from 10% to 16% of protein, and from 1% to 5% of fat (Kwiecińska-Poppe et al, 2011;Escarnot et al, 2012).…”