Nutritional composition in triticales (X. Triticosecale Wittmack) grains and food uses

Nutritional composition of triticales food

Abstract

The need to investigate and evaluate the alternative of producing triticale in Mexico, to later incorporate it into the agri-food chain for human consumption is important, due to its good protein content (around 20 % more than wheat), added to the better balance of amino acids and its grain is richer in phosphorus than wheat grain. The objective of this research was to identify lines of triticales (X. Triticosecale Wittmack) based on the physical and chemical properties of the grain with value for the food industry. Twenty elite lines of spring triticales from the CIMMYT (Centro Internacional de Mejoramiento de Maíz y Trigo) research program were evaluated. The study was carried out in 2018 in Celaya, Guanajuato, Mexico, the experiment was randomized in a completely randomized experimental design with six repetitions, each experimental unit was each line, the variables measured were: thousand grain weight (PMG) hectoliter weight (PH), humidity, ashes, fat, fiber, protein and carbohydrates were determined in the food analysis laboratory of TecNM-Roque. The results showed statistical differences between lines; higher contents of PMG (45.85 g), PH (78.8 Kg hL-1) were found in L-18 and L-20 respectively, in fat, fiber, carbohydrate proteins the lines L-17, L-18 and L-20 obtained higher averages, in ash 75 % of the lines showed values lower than 2.0 %.