Tritordeum: A New Alloploid of Potential Importance as a Protein Source Crop1

Abstract

Promising allohexaploids derived from macaroni wheat (Triticum turgidum conv. durum Desf. em. M.K.) ✕ a wild barley (Hordeum chilense Roem. et Schulz.), named tritordeum were produced. Primary tritordeums have small, but well filled, plump seeds. They have been field tested for 5 y (sixth and seventh generations) after chromosome doubling. Compared with advanced bread wheat (T. aestivum L. em. Thell.), tritordeums yielded 20 to 40% of the average wheat yield. Tritordeum matures later, is shorter, and has more spikelets per spike than its wheat parent. Protein content (17.6 to 25.2% on dry matter basis) is consistently higher than that of wheat and triticale (X Triticosecale Wittmack). In regard to other nutritional characteristics, such as in vitro digestibility, neutral and acid detergent fiber, lignin, cellulose, hemicellulose, ether extract, N free extract, and amino acid profile, tritordeum is similar to other cultivated cereals.