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A Review on KAMUT Khorasan Wheat

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A Review on KAMUT Khorasan Wheat International Journal of Food Sciences and Nutrition ISSN: 0963-7486 (Print) 1465-3478 (Online) Journal homepage: http://www.tandfonline.com/loi/iijf20 Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat Alessandra Bordoni, Francesca Danesi, Mattia Di Nunzio, Annalisa Taccari & Veronica Valli To cite this article: Alessandra Bordoni, Francesca Danesi, Mattia Di Nunzio, Annalisa Taccari & Veronica Valli (2017) Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat, International Journal of Food Sciences and Nutrition, 68:3, 278-286, DOI: 10.1080/09637486.2016.1247434 To link to this article: https://doi.org/10.1080/09637486.2016.1247434 © 2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group Published online: 28 Oct 2016. Submit your article to this journal Article views: 2866 View related articles View Crossmark data Citing articles: 4 View citing articles Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=iijf20 INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2017 VOL. 68, NO. 3, 278–286 http://dx.doi.org/10.1080/09637486.2016.1247434 COMPREHENSIVE REVIEW Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat Alessandra Bordonia,b , Francesca Danesia , Mattia Di Nunziob , Annalisa Taccaria and Veronica Vallia aDepartment of Agri-Food Sciences and Technologies, University of Bologna, Cesena, Italy; bInterdepartmental Centre of Agri-Food Research, University of Bologna, Cesena, Italy ABSTRACT ARTICLE HISTORY After WWII, the industrialized agriculture selected modern varieties of Triticum turgidum spp. Received 28 July 2016 durum and spp. aestivum (durum wheat and common wheat) based on higher yields and techno- Revised 8 October 2016 logical characteristics. Nowadays, the use of whole ancient grains and pseudo cereals is consid- Accepted 9 October 2016 ered nutritionally important. How ancient grains have positive effects is not entirely known, the KEYWORDS fragmentation of the scientific knowledge being also related to the fact that ancient grains are VR VR KAMUT khorasan wheat; not a homogeneous category. The KAMUT trademark indicates a specific and ancient variety of ancient grains; whole grain (Triticum turgidum ssp. turanicum, commonly khorasan wheat), and guarantees certain grains; ancient wheat attributes making studies sufficiently comparable. In this work, studies on KAMUTVR khorasan wheat have been systematically reviewed, evidencing different aspects supporting its benefits. Although it is not possible to establish whether all ancient grains share these positive characteris- tics, in total or in part, this review provides further evidences supporting the consumption of ancient grains. Introduction there has been an ever-increasing number of the vari- eties available, for both durum wheat and common Grains are seeds from plants of the Gramineae family wheat, while ancient varieties of this cereal have been (such as wheat, corn, rice, barley, oat and rye) that largely forgotten or lost. have been the basis for human nutrition for thousands Ancient wheat is loosely defined as wheat that was of years. Grains are fundamental for sustenance, both used by ancient civilizations. Usually ancient wheat is for their nutritional value and for their chemical prop- considered to include einkorn, emmer, khorasan and erties that allow for a variety of uses in the food spelt. Another term used to describe wheat commonly industry. Last, but not least, grains can be stored for grown in the period between ancient wheat and modern long periods, and easily transported. wheat is heritage wheat. This wheat consists of varieties Wheat was one of the first domesticated food crops, selected from either ancient wheat or wild wheat. and for about 8000 years it has been the basic staple Ancient wheat and heritage wheat generally consist of food of the major civilizations of Europe, West Asia land races, which mean they were made up of many and North Africa. Today, wheat is grown on more closely related strains. Land races have a huge diversity land area than any other commercial crop and contin- in their populations giving them great advantages in fac- ues to be the most important food grain source for ing extremes in climate fluctuation and disease and humans (Curtis 2002). insect pressure. The reason for this is that this diverse The most commonly used types of wheat, Triticum population contains strains which vary in their suscepti- turgidum ssp. durum (or durum wheat), used to make bility to the aforementioned challenges. Modern wheat, pasta, and Triticum turgidum ssp. aestivum (or com- by contrast is made up of homogeneous strains, which mon wheat), used to make bread, originated thou- are the result of intensive breeding programs generally sands of years ago through naturally occurring starting after WWII. During this period, the industrial- hybridization of their progenitors. In the last 60 years, ization of agriculture began to include high inputs of CONTACT Prof. Alessandra Bordoni [email protected] Campus of Food Science, University of Bologna, Piazza Goidanich, 60-47521 Cesena (FC), Italy ß 2016 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (http://creativecommons.org/licenses/by- nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION 279 V chemicals to help increase yields and a focus on bread Table 1. Chemical composition and energy of KAMUT R khora- in and pasta production, which increased speed and effi- san wheat, common wheat and durum wheat. VR cacy of the process. Especially the size of the loaf of KAMUT Soft Durum khorasan wheat wheat wheat bread was of great importance therefore, one important Water (g/100 g) 11.07 10.42 10.94 goal was to increase the number of loaves of bread from Energy (Kcal/100 g) 337 340 339 each kg of flour used. So pure strains of wheat were Proteins (g/100 g) 14.54 10.69 13.68 Total lipid fat (g/100 g) 2.13 1.99 2.47 developed with greater yield potential and greater loaf Saturated (g/100 g) 0.196 0.368 0.454 volume capacity. Monounsaturated (g/100 g) 0.213 0.227 0.344 “ ” Polyunsaturated (g/100 g) 0.621 0.837 0.978 In the last decade, some of these ancient grains , Cholesterol (mg/100 g) 0 0 0 not subjected to extensive genetic improvements, have Carbohydrate (g/100 g) 70.58 75.36 71.13 Fibres total (g/100 g) 11.1 12.7 n.d. been reintroduced, and the growing awareness regard- Sugars (g/100 g) 7.84 0.41 n.d. ing foods considered natural and healthy have further Vitamin C (mg/100 g) 0 0 0 increased the interest in alternative cereals. This inter- Thiamine (mg/100 g) 0.566 0.410 0.419 Riboflavin (mg/100 g) 0.184 0.107 0.121 est is also associated with the fact that some of them Niacin (mg/100 g) 6.375 4.766 6.738 are reported to be better tolerated by individuals that Vitamin B6 (mg/100 g) 0.259 0.378 0.419 Folic acid (lg/100 g) n.d. 41 43 suffer from intolerance or allergies to modern wheat Vitamin B12 (lg/100 g) n.d. 0 0 (Molberg et al. 2005; Spaenij-Dekking et al. 2005). Vitamin A (lg/100 g) 1 0 0 Vitamin E (mg/100 g) 0.61 1.01 n.d. Ancient grains (khorasan wheat, barley, spelt, rye, Vitamin D (lg/100 g) n.d. 0 0 millet, oat and sorghum) and pseudo cereals (i.e. qui- Vitamin K (lg/100 g) 1.8 1.9 n.d. Calcium (mg/100 g) 22 34 34 noa, amaranth and buckwheat) are considered healthy Iron (mg/100 g) 3.77 5.37 3.52 due to their higher content of certain components Magnesium (mg/100 g) 130 90 144 (Wijngaard & Arendt 2006) and to their common use Phosphorus (mg/100 g) 364 402 508 Potassium (mg/100 g) 403 435 431 as whole grains. Whole grains contain higher amounts Sodium (mg/100 g) 5 2 2 of positive components compared to refined grains. Zinc (mg/100 g) 3.68 3.46 4.16 Most importantly, dietary fiber, vitamins and minerals, United States Department of Agriculture. USDA Food Composition Database. Available from: http://ndb.nal.usda.gov/. but also other bioactive molecules such as omega 3 fatty acids, prebiotic oligosaccharides, phytosterols, ancient variety of grain (Triticum turgidum ssp. tura- V polyphenols, etc., and probably the interaction of all nicum, commonly called khorasan wheat). KAMUT R the components rather than each individual one gives is a registered trademark of Kamut International, Ltd. whole grains their nutritional value (Slavin et al. 2001). (Big Sandy, MT) and Kamut Enterprises of Europe Epidemiological studies have scientifically proven (Oudenaarde, Belgium), bvba, and the trademark that regular eating of whole grains positively affects guarantees certain attributes, mainly a protein content human health, because it reduces the risk of type 2 of 12–18% and a selenium content between 400 and diabetes (Maki & Phillips 2015) and manages obesity (Giacco et al. 2011). It is also linked to both a lower 1000 ppb, and several quality specifications related to cardiovascular mortality rate in the elderly and a growing conditions. For example, the grain must be reduction in colon cancer cases (Truswell 2002; always grown certified organic and never hybridized Sahyoun et al. 2006; Gil et al. 2011). or genetically modified (Quinn 1999).
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