Black Wheat Research Articles

Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: physicochemical properties, mixed flour quality, steamed bread quality, and flavor

Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: physicochemical properties, mixed flour quality, steamed bread quality, and flavor

A study on development and standardization of energy bar using with germinated black wheat incorporated with Ragi and Bajra

A study on development and standardization of energy bar using with germinated black wheat incorporated with Ragi and Bajra

GC-MS and ICP-OES Analysis of Secondary Metabolites from Selected Wheat Varieties in India

Triticum aestivum L. serves as a major global commodity with annual trade volumes reaching around 150 million tons. Wheat varieties including Sharbati, Black Wheat, Chawal Keti, and Sonamoti are extensively cultivated across many regions in India. Besides its nutritional value, wheat has medicinal importance especially for diabetic, cancer, and cardiac patients. These medicinal values are because of the presence of phytochemicals, which are natural compounds that offer health benefits, including antioxidant properties. This study focuses on the qualitative and quantitative assessment of phytochemicals from selected wheat varieties using standard protocols and analyzed with their ICP-OES and GC-MS reports.

Physicochemical and sensory properties of black wheat products cookies

Physicochemical and sensory properties of black wheat products cookies

The Impact of Lighting Treatments on the Biosynthesis of Phenolic Acids in Black Wheat Seedlings.

Light, as a crucial environmental determinant, profoundly influences the synthesis of secondary metabolites in plant metabolism. This study investigated the impacts of the red light combined with ultraviolet-A (UV-A) and ultraviolet-B (UV-B) treatments on phenolic acid biosynthesis in black wheat seedlings. The results demonstrate that the red light combined with UV-A and UV-B treatments significantly enhanced the levels of phenolic acids in black wheat seedlings, at 220.4 μg/seedling and 241.5 μg/seedling, respectively. The content of bound phenolic acids in black wheat seedlings increased by 36.0% under the UV-B treatment. The application of the UV-A/UV-B treatments markedly enhanced the activities of phenylalanine ammonia-lyase, 4-coumarate CoA ligase, and cinnamate 4-hydroxylase in black wheat seedlings while also promoting the expression levels of genes related to phenolic acid synthesis. The expression levels of fructose-1,6-bisphosphate aldolase and NADP-malic enzyme related to photosynthesis were significantly upregulated. This resulted in an augmentation in the chlorophyll content, thereby enhancing photosynthesis in black wheat seedlings. Nevertheless, the UV-A and UV-B treatments also had a significant constraining effect on the growth and development of black wheat seedlings. In addition, the UV-A and UV-B treatments increased the activity and gene expression levels of antioxidant enzymes while significantly increasing the contents of total flavonoids and anthocyanins, activating the antioxidant system. The findings reveal that light-source radiation serves as an effective method for promoting the biosynthesis of phenolic acids in black wheat seedlings.

Evaluation of anthocyanin-enriched wheat varieties (black, blue, purple) for enhanced antioxidant content and premium biscuit quality

The anthocyanin-enriched wheat varieties were explored for their health benefits and development of antioxidant-rich biscuits. In the present study, around 35 advanced lines, showcasing different colors (7 white, 9 purple, 11 black, 8 blue), and robust yield potential under local climatic conditions were selected. The wheat lines were screened for yield, grain hardness, protein, dough quality, biscuit baking and sensory quality attributes. The two advanced black wheat lines (black-1 and black-6) showed low grain hardness indices (49.8 and 32.4) and protein content (9.1 and 8.2%). The dough obtained from these wheat lines exhibited excellent parameters including low hardness and high springiness. The black-1 (soft texture) and black-6 (very soft texture) lines exhibited superior biscuit-making quality with a high spread ratio (13.2 and 14), mirroring the positive controls {white-6 (vs)-15}, and surpassing the average (8.9) and negative controls {white-C3 (7.7) and white-C4 (8.4)}. Despite a reduction in anthocyanin content during baking, both lines demonstrated a 1.3-fold higher antioxidant activity compared to the control. These black wheat lines present significant potential for commercialization, offering an avenue to enhance the quality and nutritional profile of biscuits in the food industry.

Effect of integrated nutrient management on growth, yield attributes and yield of black wheat (Triticum aestivum L.) under late sown condition

Effect of integrated nutrient management on growth, yield attributes and yield of black wheat (Triticum aestivum L.) under late sown condition

Effect of 3D printing and traditional molding on phenolic compounds and antioxidant activity in steamed bread

The production process of fermented black wheat steamed bread is closely related to the overall quality and nutritional content. In this study, we investigated the accuracy, product texture profile and antioxidant activity of fermented black wheat steamed bread samples produced by piston and spiral three-dimensional (3D) printers. The steaming process generally increased the total phenolic content and flavonoid content of the samples. The spiral 3D printer obtained samples with higher accuracy, total phenolic content up to 1960.43 Mg GAE/kg, and higher cellular antioxidant activity (CAA) content. The samples printed by the piston 3D printer showed higher total flavonoid content (575.75 Mg QE/kg), 2, 2′-azobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) values and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) values. This study shows that antioxidant-rich health foods can be prepared using 3D printed black wheat flour. The choice of 3D printing method affects the overall quality and nutritional content of the final product.

Impact of ultrasonication on physicochemical, morphological, thermal, pasting, and pasta quality attributes of black wheat starch

Impact of ultrasonication on physicochemical, morphological, thermal, pasting, and pasta quality attributes of black wheat starch

Next-Generation Biofertilizers: Nanoparticle-Coated Plant Growth-Promoting Bacteria Biofertilizers for Enhancing Nutrient Uptake and Wheat Growth

Contemporary agricultural practices rely heavily on synthetic fertilizers to provide essential nutrients for crops, contributing to diminished soil fertility and environmental pollution. An innovative solution lies in the strategic combination of nanoparticles and biofertilizers, as a unique and environmentally friendly technology, enhancing soil enzyme activity and the availability of essential plant nutrients. The goal of this study was to show the efficacy of this technology and identify the best combination of nanoparticles and PGPB for plant growth promotion, nutrient uptake, and soil health. This study investigated the efficacy of nanobiofertilizers generated by combining two plant growth-promoting bacteria (PGPB), (Bacillus sp.) CP4 and AHP3, along with mesoporous silica nanoparticles (MS NPs), zinc oxide nanoparticles (ZnO NPs), and copper oxide nanoparticles (CuO NPs) in different combinations. A greenhouse study employing two wheat varieties, NABI MG11 (black wheat) and HD3086, was conducted. There were 15 treatments, including treatments consisting of only bacteria, treatments consisting of the combination of nanoparticles and nanobiofertilizers, and 1 control treatment, and each treatment had three replicates. In evaluating plant growth characteristics, the synergy between ZnO NPs and CP4 demonstrated the most favorable outcomes in terms of overall plant growth and various traits. Similarly, MS NPs, in conjunction with both PGPB, exhibited enhancements in plant growth traits, including fresh weight, chlorophyll content, proline levels, and nitrogen content. Over half of the combination treatments with nanoparticles and PGPB did not show a significant improvement in plant growth promotion traits and soil health when compared to nanoparticles alone. The findings of this study underscore the potential of nanobiofertilizers as an innovative and robust tool for promoting sustainable agriculture.

Influence of Crop Geometry and Nitrogen Levels on Growth and Yield of Black Wheat (Triticum aestivum L.)

To evaluate the influence of crop geometry and nitrogen levels on growth and yield of black wheat (Triticum aestivum L.) a field experiment was conducted during Rabi season of 2022-23 at research area of cereal and pulses section, at Agricultural Research Farm of United University, Prayagraj-211012, Uttar Pradesh, India. The experiment consisted of three, doses of nitrogen (@75, @100, @125 kg/ha) and three spacing (15 cm x 10 cm, 20 cm x 10 cm, 25 cm x 10 cm). The experiment was arranged in a statistical design of Randomized Block Design (RBD) with three replications. Report of study indicate that, among different nitrogen levels the application of Nitrogen @125 kg/ha + 25 cm x 10 cm spacing produced significantly superior plant height (103.55 cm) and plant dry weight (30.55 g). However, the application of Nitrogen @125 kg/ha + 25 cm x 10 cm spacing was found to be significantly maximum number of effective tillers/plant (19.400), spike length (10.88 cm), test weight (37.60 g) and number of grain/spike (58.93), grain yield (8.55 t/ha), straw yield (9.61 t/ha) and harvest index (46.98%) was produced by the application of Nitrogen @125 kg/ha + 25 cm x 10 cm spacing. Thus the application of the RDF + 25 cm spacing helped in increase in yield over control.

Quality Assessment and Evaluation of Amino Acid Profile of Black Wheat Supplemented Noodles

Background: Functional foods are a topic of ongoing industrial use and research. Currently, coloured grain is being prioritized more in research since it is a source of neutraceutical chemicals. Black colored wheat is known for its anthocyanin content. Black wheat therefore has the potential to offer extra health advantages over those that standard wheat cultivars typically offer. Noodles are most popular products widely consumed throughout the world and represents second in global consumption to bread. The present study was undertaken to evaluate effect of processing on loss of amino acids content in black wheat supplemented noodles and control white noodles. Methods: In the present study, High performance liquid chromatography was used for the quantification of amino acids in Black and Netravati white colored wheat flour and prepared black wheat supplemented noodles and control white noodles samples prepared by extrusion. Result: Black wheat flour and Black wheat supplemented noodles samples had higher total amino acid content, Essential amino acid content and per cent essential amino acid score in comparison Netravati white flour and control noodles samples prepared from whole Netravati white wheat flour, while content of lysine was more in Netravati white wheat flour and control noodles samples. The noodles samples prepared exhibited average percent reduction in amino acid content in black and Netravati white wheat were 1.06 and 2.63%, respectively. Black wheat flour and black wheat supplemented noodles were rich in anthocyanins also rich in amino acids in comparison to Netravati white wheat flour. Minimum losses in amino acid content were observed in Black wheat supplemented noodles, while maximum losses were observed in Netravati white wheat control noodles samples.

Metal nanoparticles to improve the heat resilience in wheat (Triticum aestivum L.)

This study evaluated the efficacy of phytogenic silver and zinc nanoparticles in improving heat resilience in various wheat varieties. The silver and zinc nanoparticles were synthesized using plant leaf extract and characterized using various techniques. Four wheat varieties (DBW187, Black Wheat, DBW 50, and PBW 621) were subjected to field trials. The random block design was used, and nanoparticles in different concentrations were applied at various growth stages and morphologically, and yield parameters were recorded. UV–vis spectroscopy spectral analysis showed peaks for Ag nanoparticles at 420 nm wavelength and Zn nanoparticles at 240 and 350 nm wavelength, depicting the preliminary confirmation of nanoparticle synthesis. Electron microscopic analysis (TEM and SEM) provided morphological insights and confirmed synthesis of fine-sized particle mostly in a range between 10 and 60 nm. Energy dispersive x-ray analysis confirmed the elemental composition of the synthesized nanoparticles, with Ag and Zn elements detected in their respective samples. It also confirmed the oxide nature of synthesized ZnNPs. Dynamic light scattering analysis provided size distribution profiles, indicating average sizes of approximately 61.8 nm for Ag nanoparticles and 46.5 nm for Zn nanoparticles. The concentrations of Ag and Zn nanoparticles in the samples were found to be 196.3 ppm and 115.14 ppm, respectively, through atomic absorption spectroscopic analysis. Fourier transform infrared spectroscopy analysis revealed characteristic functional groups present in the nanoparticles. The results of field experiments established that Ag nanoparticles at 75 ppm concentration exhibited the most significant enhancements in plant growth. Conversely, Zn nanoparticles at a 100 ppm concentration demonstrated the most substantial improvements in the growth and yield of heat-stressed wheat varieties. The study concludes that optimized concentrations of silver and zinc nanoparticles can effectively improve heat stress resilience in wheat. These findings are promising to enhance abiotic stress resilience in crops.

Assessment of acceptability of black wheat flour products and factors affecting it among Anganwadi beneficiaries and workers: A mixed-method prospective observational study.

Malnutrition is very common in India and black wheat might be an acceptable solution to this problem. The aim of the study was to assess acceptability of black wheat flour products and factors affecting it among Anganwadi beneficiaries and workers. This was a mixed-method prospective observational study. All the family members enrolled for supplementary nutrition and Anganwadi workers/helpers of three randomly selected Anganwadi centers were taken in the study. For qualitative data, in-depth interview was done, and for quantitative data, 9-point hedonic scale was administered. Braun and Clarke's six-phase data analysis framework was used for qualitative data. A total of 16 pregnant females, 14 lactating females, 16 children, 2 Anganwadi workers, and 3 Anganwadi helpers participated in the study. Thematic analysis of the data revealed five significant themes. It included characteristics of black wheat flour, the process of making the product (experience of making the product), family acceptability, availability, and hygiene. Participants expressed that the black color appearance is one of the negative influencers in the acceptability of black wheat flour. Most of the participants liked the taste as well as the texture. However, kneading, rolling, and puffing were more challenging than traditional wheat flour. On the hedonic scale, the mean rank of acceptability is lowest for color (3.03), followed by puffing (3.49) and highest for texture (4.87) and taste (4.60). Our study results revealed that black wheat is acceptable to the Anganwadi beneficiaries and workers.

Preference and Nutritional Content of Black Wheat Snack Bar with Hibiscus Flavor

The development of snack bar products using black wheat as the base ingredient and hibiscus flavoring is expected to yield new variations of snack bar products. This study aimed to: Determine the preference levels for the color, aroma, texture, and taste of black wheat snack bars with hibiscus flavor; 2 Determine the carbohydrate, fat, and fiber content of snack bars that are accepted by consumers. The research employed experimental methods, sensory evaluation, and laboratory testing. Three experimental designs were used, involving the addition of hibiscus powder at 5%, 10%, and 15% of the weight of black wheat flour. Data obtained from sensory evaluations were analyzed descriptively, while data from nutritional content test were compared with Recommended Dietary Allowances (RDAs). The research results indicated that the black wheat snack bar with 15% hibiscus powder addition was the most preferred product among the panelists, with 60% of panelists choosing this product. The nutritional content per 30g serving of the black wheat snack bar with hibiscus flavor included 21.9g of carbohydrates, 4.4g of fat, and 1.6g of fiber. Therefore, by consuming this snack bar, 7% of the RDA for carbohydrates, 7% of the RDA for fat, and 5% of the RDA for fiber can be met. In conclusion, this product can be recommended to individuals who want to maintain their health despite frequent snack consumption.

Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality

In this study, the non-treated and lacto-fermented (with Lacticaseibacillus paracasei LUHS244) wholemeal of new breed lines of colored wheat (blue 8558-1 and black 8472-5) and traditional wheat "Silva", was evaluated for the lactic acid bacteria (LAB) viable count, acidity, color parameters, amino acid (AA) profile, gamma-aminobutyric acid (GABA), and biogenic amine content. The addition of 50, 100, 150, 200, and 250 g of tested wheat wholemeal was used for biscuit preparation. The chromaticity characteristics of the dough and biscuits, dough pH, acrylamide concentration, overall acceptability, and volatile compounds (VC) were examined. In most cases, fermentation increased the AA and GABA contents in wheat wholemeal. The main biogenic amines in tested wholemeal were putrescine and spermidine. Wheat wholemeal, fermented for 48 h, was selected for biscuit preparation due to its lower pH and higher LAB viable counts. The acrylamide concentration showed correlations with individual VCs. In conclusion, wheat biscuits prepared with 200 and 250 g of non-fermented “Silva” wheat wholemeal, 50 and 100 g of non-fermented and fermented blue wheat wholemeal, as well as 50, 100, and 150 g of non-fermented black wheat wholemeal can be recommended for achieving appropriate acrylamide concentration reduction without impairing the sensory acceptability of the product.

Nitrogen Application Can Optimize Form of Selenium in Soil in Selenium-Rich Areas to Affect Selenium Absorption and Accumulation in Black Wheat.

The composition and form of selenium in the soil have significant effects on the selenium content of crops. In this study, we investigated the selenium absorption pathway in plants by studying the interaction between nitrogen fertilizer and soil selenium. Our results showed that the selenium concentration enrichment factors (CEF) varied within the same region due to nitrogen fertilizer application, where they ranged from 1.33 to 5.02. The soil selenium flow coefficient (mobility factor, MF) increased with higher nitrogen application rates. The sum of the MF values for each soil layer treated with nitrogen application rates of 192 kg hm-2 and 240 kg hm-2 was 0.70, which was 64% higher than that for the control group with no nitrogen application. In the 0-20 cm soil layer, the highest summed water-soluble and exchangeable selenium and relative percentage of total selenium (12.45%) was observed at a nitrogen application rate of 240 kg hm-2. In the 20-40 cm soil layer, the highest relative percentage content of water-soluble and exchangeable selenium and total selenium (12.66%) was observed at a nitrogen application rate of 192 kg hm-2. Experimental treatment of black wheat with various concentrations of sodium selenite showed that selenium treatment at 50 μmol L-1 significantly increased the reduced glutathione (GSH) levels in the leaves and roots of seedlings, where the GSH contents increased by 155.4% in the leaves and by 91.5% in the roots. Further analysis of the soil-black wheat system showed that nitrogen application in selenium-rich areas affected the soil selenium flow coefficient and morphological composition, thereby changing the enrichment coefficient for leaves (0.823), transport capacity from leaves to grains (-0.530), and enrichment coefficient for roots (0.38). These changes ultimately affected the selenium concentration in the grains of black wheat.

Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle-making potential.

Comparative studies were conducted on physicochemical and technological properties of two black wheat (BW) varieties (cultivated in Shanxi Agricultural University) and their noodle-making potential. Whole-grain BW noodles showed acceptable cooking loss (≤10%) and strong antioxidant capacity. However, their textural quality remains to be enhanced. Regarding refined flour (RF) of the two BW varieties, Yunhei 14207 showed more anthocyanins, brighter color, and greater thermal stability (as reflected by the higher pasting temperature). 16W16 resulted in greater gluten content and better gluten quality of flour and higher dough stability, which contributed to the lower cooking loss and stronger tensile property of noodles. RF noodles of Yunhei 14207 displayed brighter appearance, although they had weaker tensile property. The stronger gluten network in noodles of 16W16 protected phenolics from release and degradation during drying, cooking, and steaming. Despite phenolics loss, RF noodles of Yunhei 14207 showed antioxidant capacity up to 14.97mg TE/100g. This research would promote understanding of characteristics of BW varieties. Considering the stronger gluten network of 16W16, its fortification in common wheat noodles at high proportion (>50%) may be promising to develop antioxidant noodles with further improved sensory quality.

Predation and theft: the standing threats of the scavenging chicken production system

Indigenous Village Chickens (IVCs) obtain most of their feed from a scavenging feed resource base. Free roaming makes IVCs express their instincts at will, which could enhance their welfare. Free-ranging has also endowed IVCs with excellent explorative behavior. However, predators might have also co-evolved, which necessitates special interference from smallholder farmers to reduce the adverse impact of predators. This study identified the main predators of IVCs and the evading strategies adopted by smallholder farmers. This cross-sectional study involved a general interview with 119 smallholder farmers. The prevalence of enset, Ensete ventricosum (Welw.) Cheesman, around the farmer's backyard can impose a significant threat because it shelters terrestrial predators. Smallholder farmers evade predators through patrolling, guarding dogs, fencing, confinement, and, in rare cases, killing. An unplanned conversation made with an informant revealed that men with some clerical ability but no priesthood title incantate on whole grains of black wheat. When the chicken is fed this grain, reportedly, the aerial predator becomes weak and cannot catch the chicken. The agroecological zone has a statistically significant impact on the proportions of predators encountered and the types of evading strategies adopted by smallholder farmers. This association entails the need for developing agroecology-based predator-evading methods. Predators' evading methods, however, need to be refined further to reduce the recurrent losses of chickens. The threats associated with predators' challenges must be thoroughly investigated to advance their evading strategies. Another problem that leads to the significant loss of family poultry is theft. In addition to the strategies used to avoid predators, which may also apply to controlling theft, the legal system must be well-organized to punish such misdeeds.

Evaluation of anthocyanin rich color wheat lines (black, blue, purple) for their cake making quality

India mainly produces hard wheat suitable for good chapatti, and uses the same for cake making using additives. Recently, anthocyanin rich colored wheat (Black, Blue and Purple) has attracted attention. The study aimed to develop good cake making colored wheat line. A set of 37 colored wheat lines {9 white (W1-W9), 9 purple (P1-P9), 11 black (Bk1-Bk11), 8 blue (B1-B8)} were developed and screened for yield, grain, dough, flour, cake baking and sensory parameters. Two black wheat lines (Bk10 and Bk11) showed high yield and low grain hardness. The physicochemical characteristics of grain, flour, milling parameters and cake baking of Bk10 and BK11 {low protein 9.9% and 9.8% compared to control W9 (13.7%), high volume index 14 and 12.1 compared to control W9 (11.8), and low crumb hardness 1041.3 and 977.1g, compared to control W9 (1378.6 g)} confirmed suitability of these lines for cake making. These values were close to commercial premix (PM) control with added starch, emulsifiers and stabilizers that has low protein content (10.6%), high volume index 13.1 and low crumb hardness 806.1g. Despite baking, colored wheat cakes had 1.4 fold higher antioxidant activity than the control. Thus, Bk10 and BK11 have good commercial potential for exploitation and scale-up.