Table 1 Composition of Kamut and control wheat
Variable | Kamut (Semolina) | Control (Semolina) | P-value | Kamut (Flour) | Control (Flour) | P-value |
|---|---|---|---|---|---|---|
Protein, % | 16.07±0.05 | 16.89±0.15 | 0.1 | 16.36±0.03 | 13.98±0.38 | 0.05 |
Total fibre, % | 9.78±1.21 | 9.99±1.08 | 0.1 | 8.96±1.62 | 9.64±0.24 | 0.1 |
Total starch, % | 64.74±3.12 | 66.82±2.54 | 0.7 | 71.34±1.71 | 73.50±0.22 | 0.2 |
Amylose, % | 27.16±0.48 | 27.51±0.79 | 0.7 | 34.50±3.69 | 28.12±0.89 | 0.05 |
Amylopectin, % | 72.84±0.48 | 72.49±0.79 | 0.7 | 65.50±3.67 | 71.88±0.89 | 0.05 |
Amylose/amylopectin | 0.372 | 0.397 | 0.7 | 0.530 | 0.391 | 0.04 |
DPPH | 126.52±10.88 | 118.89±10.31 | 0.4 | 115.39±10.74 | 104.07±6.50 | 0.04 |
Fe2+ chelation, % | 59.38±8.63 | 40.63±9.24 | 0.05 | 21.57±4.43 | 8.98±4.72 | 0.03 |
Polyphenols, mg/g DM | 1.62±0.13 | 1.59±0.13 | 0.7 | 1.67±0.16 | 1.21±0.10 | <0.00001 |
Carotenoids, mg/g DM | 14.71±0.24 | 15.09±0.96 | 0.6 | 15.29±2.30 | 6.38±0.32 | 0.008 |
Flavonoids, mg/g DM | 0.46±0.08 | 0.43±0.03 | 0.5 | 0.34±0.03 | 0.20±0.03 | 0.05 |
