Russian scientists have grown new strains of durum wheat and protein-rich "split" wheat with purple grains thanks to their beneficial compounds, and have begun testing their properties.
According to a source at the Institute of Cytology and Genetics of the Siberian branch of the Russian Academy of Sciences, these strains can be used to produce bulgur, pasta and other whole grain flour products with enhanced antioxidant activity.
The source said: "The research aims to combine increased protein and antioxidant content, disease resistance, and ease of grain processing in a single plant. The first selected strains have already been delivered to specialists for field trials and could form the basis for new varieties and whole grain products."
According to researcher Yelena Gordeyeva, the scientists used purple-grain durum wheat and two types of "spelt" wheat, chosen for their valuable properties, as they contain a high percentage of protein, micronutrients, vitamins and antioxidants, and are more resistant to disease and less sensitive to chemical treatments.
She said: "We didn't just want to give the grains a purple color, but we also sought to transfer disease-resistant genes, along with the beneficial properties inherent in spelt wheat."
According to her, after two years of work in the greenhouse complex, a collection of 25 varieties of purple-grained spring wheat was formed, including varieties with protein content ranging from 18 to 22 percent, and differing in ripening times, grain size, productivity, and antioxidant activity levels.
She added that these strains combine nutritional value, including anthocyanin, protein and antioxidant content, with economically important traits, making them a suitable starting point for further developing durum wheat cultivation and developing varieties specifically for functional food production.
She said: "In the first phase, we focused on studying cereals and porridges made from whole purple grains, including bulgur, which can be included in a healthy diet. In the future, we can also develop varieties that provide local pasta producers with raw materials that are comparable in quality to their foreign counterparts."
