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Review on nutritional benefits of triticale

Author

Listed:
  • Svetlana Kamanova

    (Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan)

  • Yernaz Yermekov

    (Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan)

  • Kamran Shah

    (College of Horticulture, South China Agricultural University, Guangzhou, China)

  • Azigul Mulati

    (Laboratory of Functional Chemistry and Nutrition of Food, College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China)

  • Xuebu Liu

    (Laboratory of Functional Chemistry and Nutrition of Food, College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China)

  • Berdibek Bulashev

    (Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan)

  • Dana Toimbayeva

    (Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan)

  • Gulnazym Ospankulova

    (Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan)

Abstract

Triticale (× Triticosecale Wittmack) is a hybrid cereal prepared by crossing wheat and rye. Triticale grain contains substances that have a positive effect on reducing the risk of cardiovascular disease, obesity, cancer, and type 2 diabetes, as well as increasing body's immune response and intestinal function, which warrants a need for greater attention to research on triticale crop's nutritional composition. This review covers the most recent research on the nutritional composition of triticale grain in comparison to other cereals, its role in the food industry, and its usage as a food, providing a scientific foundation for triticale's further development as a sustainable crop. Due to the wide variety of chemical compounds revealed in triticale grain, it has the potential to be utilised as a substitute cereal for various food and beverages.

Suggested Citation

  • Svetlana Kamanova & Yernaz Yermekov & Kamran Shah & Azigul Mulati & Xuebu Liu & Berdibek Bulashev & Dana Toimbayeva & Gulnazym Ospankulova, 2023. "Review on nutritional benefits of triticale," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 41(4), pages 248-262.
    • Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:4:id:67-2023-cjfs
    DOI: 10.17221/67/2023-CJFS
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    References listed on IDEAS

    as
    1. I. Burešová & I. Sedláčková & O. Faměra & J. Lipavský, 2010. "Effect of growing conditions on starch and protein content in triticale grain and amylose content in starch," Plant, Soil and Environment, Czech Academy of Agricultural Sciences, vol. 56(3), pages 99-104.
    2. Aurelie Chanson-Rolle & Alexandra Meynier & François Aubin & Jenni Lappi & Kaisa Poutanen & Sophie Vinoy & Veronique Braesco, 2015. "Systematic Review and Meta-Analysis of Human Studies to Support a Quantitative Recommendation for Whole Grain Intake in Relation to Type 2 Diabetes," PLOS ONE, Public Library of Science, vol. 10(6), pages 1-14, June.
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