Journal of Food, Agriculture and Environment

Vol 9, Issue 3&4,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Composition of essential amino acids in emmer wheat landraces and old and modern varieties of bread wheat


Petr Konvalina 1*, Ivana Capouchová 2*, Zdeněk Stehno 3*, Jan Moudrý jr. 1, Jan Moudrý 1

Recieved Date: 2011-07-20, Accepted Date: 2011-09-12


Tetraploid emmer wheat [(Triticum dicoccum (Schrank) Schuebl] has become a more attractive crop for growing in marginal areas and for the organic farming system. As it provides a lower yield rate and has a specific quality, it is an exclusive food crop. Therefore, the proportion and nutritive quality of particular essential amino acids (threonine, valine, isoleucine, leucine, tyrosine, phenylalanine, lysine, methionine) and the total protein content were studied and evaluated in three-year trials carried out in two different localities. Furthermore, old and modern bread wheat varieties were compared. Results of our research confirmed a high crude protein content in grains of all the landraces of the emmer wheat. The emmer wheat variety contained 5% more crude protein in grain than the control bread wheat. The proportion of particular essential amino acids in the crude protein was same in all the studied and evaluated varieties. Lysine has become the first limiting amino acid in all the varieties. The chemical score varied slightly between 0.37 and 0.39. It means that a human being is not able to use more than 37–39% of the essential amino acids. The total proportion of the amino acids in grains was higher in emmer wheat landraces. Such a high proportion of the amino acids has been provoked by an enhanced protein content in grain. Therefore, the grains and products of the emmer wheat are a valuable dietetic material. As digestibility of the amino acids is the same in the case of the emmer wheat landraces and bread wheat varieties, a higher amount of amino acids is, nevertheless, absorbed from the food (if the number of grains is identical). Above-mentioned characteristics of the emmer wheat make it as a prospective crop for the production of healthy food products.


Triticum dicoccum, Triticum aestivum, landrace, essential amino acid, chemical score

Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 3&4
Category: Agriculture
Pages: 193-197

Full text for Subscribers

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :