Czech J. Food Sci., 2023, 41(4):248-262 | DOI: 10.17221/67/2023-CJFS

Review on nutritional benefits of triticaleReview

Svetlana Kamanova1, Yernaz Yermekov1, Kamran Shah2, Azigul Mulati3, Xuebu Liu3, Berdibek Bulashev1, Dana Toimbayeva1, Gulnazym Ospankulova1
1 Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical Research University, Astana, Kazakhstan
2 College of Horticulture, South China Agricultural University, Guangzhou, China
3 Laboratory of Functional Chemistry and Nutrition of Food, College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China

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.

Keywords: cereals; carbohydrates; proteins; phenolics; polysaccharides

Received: April 27, 2023; Revised: June 13, 2023; Accepted: July 5, 2023; Prepublished online: August 7, 2023; Published: August 29, 2023  Show citation

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Kamanova S, Yermekov Y, Shah K, Mulati A, Liu X, Bulashev B, et al.. Review on nutritional benefits of triticale. Czech J. Food Sci. 2023;41(4):248-262. doi: 10.17221/67/2023-CJFS.
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