Reference Number: 146
Spelt wheat cultivars (cv.) Hercule, Rouquin and Ostro, grown in the Alpine region of Italy, were compared to the common wheat cv. Manital and durum wheat Grazia for protein, ash and dietary fibre contents. The spelt wheat cultivars studied had higher contents of soluble dietary fibre and protein than the standard wheat or the durum wheat. In the bread of spelt wheat (cv. Hercule), there was more rapidly digested starch (RDS) and a higher starch digestion index (SDI) in comparison to wheat bread. The bread made of whole spelt wheat flour (cv. Hercule) had less total starch, more resistant starch and less rapidly digested proteins in comparison to bread made of white spelt wheat flour and white wheat flour (cv. Manital). In pasta and extruded products of whole spelt flours, more protein, ash and dietary fibre was found in comparison to the same products made of white spelt wheat flour.
SIGNIFICANCE OF THIS STUDY
The current study compared the nutritional content of different spelt varieties as well as other wheat varieties such as durum. The nutritional analysis of spelt varieties compared to durum wheat showed wholegrain spelt to serve as an abundant source of protein and dietary fibres lastly compared to products made with durum wheat. Previous studies have shown the influence of dietary fibre in regulating blood sugar responses by lowering the GI index of foods. Therefore, spelt based breads could be a potential alternative to durum wheat based breads as a low GI bread which may help in better regulating blood sugar levels.