Black Wheat Research Articles

Effects of Co-Modification by Extrusion and Enzymatic Hydrolysis on Physicochemical Properties of Black Wheat Bran and Its Prebiotic Potential.

Black wheat bran (BWB) is an important source of dietary fiber (DF) and phenolic compounds and has stronger nutritional advantages than ordinary WB. However, the low content of soluble dietary fiber (SDF) negatively influences its physicochemical properties and nutritive functions. To obtain a higher content of SDF in BWB, we evaluated the impact of co-modification by extrusion and enzymes (cellulase, xylanase, high-temperature α-amylase, and acid protease) on water extractable arabinoxylan (WEAX) in BWB. An optimized co-modification method was obtained through single-factor and orthogonal experiments. The prebiotic potential of co-modified BWB was also evaluated using pooled fecal microbiota from young, healthy volunteers. The commonly investigated inulin served as a positive control. After co-modification, WEAX content was dramatically increased from 0.31 g/100 g to 3.03 g/100 g (p < 0.05). The water holding capacity, oil holding capacity, and cholesterol adsorption capacity (pH = 2.0 and pH = 7.0) of BWB were increased by 100%, 71%, 131%, and 133%, respectively (p < 0.05). Scanning electron microscopy demonstrated a looser and more porous microstructure for co-modified BWB granules. Through in vitro anerobic fermentation, co-modified BWB achieved a higher content of Bifidobacterium and Lactobacillus than inulin fermentation. In addition, co-modified BWB induced the highest butyric acid production, indicating high potential as prebiotics. The results may contribute to improving technologies for developing high-fiber-content cereal products.

A comparative study of colored wheat lines across laboratories for validation of their phytochemicals and antioxidant activity

With aim of assessing inter-laboratory variations, phytochemical and antioxidant analysis of seventeen wheat lines were carried out in three well-equipped Indian laboratories viz- National Agri-Food Biotechnology Institute (NABI), Punjab, Central Institute of Post-Harvest Engineering & Technology (CIPHET), Punjab, and National Institute of Nutrition (NIN), Telangana. Protocols were rigorously discussed among laboratories, re-formulated, and uniformly executed for estimating anthocyanins, phenolics, flavonoid content and antioxidant activity measured by colorimetric assays (DPPH, ABTS, FRAP & MC). Compiled data complement each other, with minor inter-laboratory variations. Colored wheat lines show higher antioxidant activity and phytochemical profile than white wheat lines across the laboratories. Within colored wheat lines, black wheat lines have the best nutraceutical profile across the laboratories, with an observed order of black > blue > purple > white. Within black wheat varieties, one of the studied lines, Bk2, consistently outperformed across the laboratories and had highest antioxidant activity, mean anthocyanin content (150.19 mg/kg), phenolic content (277.67 mg/kg), flavonoid content (17.76 mg/kg). The factors that may contribute to the evaluation process include differences in the human resources involved, type and company of solvent, instrument model, and weather and humidity conditions during the measurement. This study validates the higher phytochemicals and antioxidant property of colored wheat through a multi-laboratory analysis.

Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12

Beer is the world’s third most popular fermented beverage. It is typically made from malted barley. Tropical countries must import barley from temperate countries for brewing, which is an expensive process. Therefore, it is critical to investigate alternative possible substrates for beer production in order to meet the growing demand for high-nutritional-quality beer. The current study involves the creation of a fermented beverage from anthocyanin-rich black wheat with the help of yeast, Saccharomyces cerevisiae CMS12, isolated from fruit waste. Characterization (UV, HPLC, NMR, FTIR, and ICPMS) was then performed, as well as a comparative study with white (amber) wheat beer. Further, process parameters optimization included initial sugar concentration, inoculum size, and pH. Black wheat wort contained 568 mg GAE/L total phenolic content, 4.67 mg/L anthocyanin concentration, 6.8% (v/v) alcohol content, and a pH of 4.04. The sensory analysis revealed that black wheat beer was more acceptable than white wheat beer. The developed fermented beverage has enormous commercialization potential.

PREPARATION OF VALUE-ADDED CUPCAKES BY USING OF BLACK WHEAT FLOUR, FINGER MILLET FLOUR AND ASHWAGANDHA POWDER TO COMBAT MALNUTRITION

Cupcake are enjoyed by all age people and hence they can act as a very good source for providing nutrients. Black wheat is high in iron and fiber. Ashwagandha powder is used to treat various disease. The present study was carried out with the objectives to prepare healthy and nutritious cupcake remaining the beneficial proportion of black wheat flour, finger millet flour, ashwagandha powder to assess the acceptability of developed product and to find the nutritive value. Refined flour, black wheat flour, finger millet flour and ashwagandha powder were mixed in the ratio of 30:46:20:4 (T1), 20:50:25:5 (T2), 9:55:25:6 (T3) and 100% refined flour (control). Sensory analysis indicated that value added cupcake (T2) were liked very much by the panelists. The nutritional composition of the best product T2 increased with the incorporation of black wheat, finger millet, ashwagandha powder, refined flour in Cupcake the Moisture and Ash content was found to be 4.28 percent and 1.5/100g, Protein content is 14.89g, Fat-9.24g, Fibre- 2.7g and Carbohydrate- 70.69 g, Iron- 8.45 mg, Calcium- 74mg, Antioxidant- 49.37percent and Energy 420.08 (kcal). The cost of the Cupcake T0 (16.6 Rs.), T1 (22.72 Rs.), T2 (23.84 Rs.) and T3(25.02Rs.). Cupcake should be recommended for all age groups as it helps to boost immunity, maintain blood sugar level, high blood pressure. Therefore, it can be concluded that black wheat flour in combination with finger millet flour and ashwagandha powder can be successfully incorporated for the development of nutritious bakery product.

Utilization of black wheat flour, finger millet flour and ashwagandha powder to develop value added Panjiri

Utilization of black wheat flour, finger millet flour and ashwagandha powder to develop value added Panjiri

Health Benefits of Black Wheat: A Review

Abstract: Black wheat, instead of a whole grain, is a type of seed that is consumed as food. Their specialty is that they do not grow on grass like other cereals. These are included in the group of other common pseudocellular grains quinoa and amaranth. Even though people often do not like the color of chapati made from black wheat flour due to being dark brown in appearance, but it is much more nutritious than ordinary wheat and it is kept equal to the fruit called Blueberries. Black wheat is very beneficial for diabetes, blood pressure and heart patients. Compared to normal wheat, where it has more anti-glucose elements, due to which it is beneficial for sugar patients, while it also maintains normal blood circulation, which also keeps the heart healthy. Black wheat has a high amount of anthocyanin pigment, due to which it appears black. The amount of anthocyanin in white wheat is 5 to 15 ppm while in black wheat its amount is 40 to 140 ppm. Anthocyanin (a natural anti-oxidant and antibiotic) is found in abundance in black wheat, which proves to be very effective in diseases like heart attack, cancer, diabetes, mental stress, knee pain, anemia. Black wheat contains more antioxidants than regular wheat which keep up the immune system and is also effective in protecting eyes from vision loss and any damage due to free radicals.

Effect of extrusion on phenolics from Jizi439 black wheat bran: The profile, structure, and bioactivities

The effect of extrusion on the profile, structure, and bioactivities of phenolics from Jizi439 black wheat bran was investigated in this study. Extrusion process was carried out at 110 °C, 25% feed water content and 140 rpm screw speed. Total phenolic contents (TPCs) together with the levels of ferulic acid, vanillin, and apigenin that analyzed by HPLC were drastically elevated by extrusion (p < 0.05). Their corresponding derivatives including vanillin 4-O-β-D-glucoside, ferulic acid 4-O-β-D-glucoside, apigenin-4’-(3-O-(p-(E)-coumaroyl)-β-d-glucopyranoside), etc. were identified by UPLC-QTOF-MS/MS for the first time in black wheat. Furthermore, antioxidant, anti-diabetic, as well as anti-cancer activities were compared before and after extrusion. Results showed that extrusion could significantly improve the antioxidant activity of the phenolic extracts (p < 0.05). Both α-amylase and α-glucosidase treated with extracted phenolics at 50–1000 μg/mL from extruded black wheat bran showed a dose-dependent increase in their inhibitory rations. Significantly higher amount of Caco-2 cells were arrested at S-phase (p < 0.05) that leading to a higher percentage of apoptotic cells (p < 0.01) in extruded bran. Taken together, our study elucidated the changes in the profile, structures, and bioactivities of Jizi439 black wheat bran phenolics by extrusion, suggesting an efficiency approach for obtaining functional phenolics from the wheat milling by-products to improve their comprehensive utilization in food industry.

Combining the genes of blue aleurone and purple pericarp in the genotype of spring bread wheat Saratovskaya 29 to increase anthocyanins in grain

Anthocyanins have health-promoting properties and are used to treat many diseases. Purple, blue and black wheat variety contain large quantities of anthocyanins in the outer kernel layers. Anthocyanins in wheat grains accumulate either in the pericarp, under the control of Pp genes, or in the aleurone layer (Ba genes). In black-grained (or deep purple) wheat, anthocyanins can be found in both the pericarp and the aleurone layer. Two lines of Saratovskaya 29 (S29) variety with a black grain color have been created to combine Pp and Ba genes controlling anthocyanins accumulation in one genotype. The lines have been obtained as a result of crossing near isogenic line i:S29Pp1Pp3PF and i:S29Pp1Pp3P with a blue-grain substituted line s:S294E(4B), and subsequent visual selection of plants with black grain coloring in the progeny F4-5. The presence of both pigments in the pericarp and aleurone layer was assessed using light microscopy. The total anthocyanin content in the bran fraction of the new obtained black-grained lines ranged from 145.5 to 241.3 μg/g compared to 135 μg/g of the blue-grain line s:S294E(4B), and 79.4 μg/g – i:S29Pp1PpP and 81.5 μg/g – i:S29Pp1PpPF. The developed lines may be of interest in breeding programs to increase anthocyanins in commercial varieties.

Effect of processing on the phytochemicals and quality attributes of vermicelli developed from colored wheat

Biofortified colored wheat is rich in anthocyanin and phenolic acid compounds that have demonstrated positive physiological effects in humans and animals. This study aimed to develop vermicelli from black and purple colored wheat and compared it with non-colored white wheat. Vermicelli (roasted and unroasted) was developed from various colored wheat. Both roasted and unroasted versions were examined for the effect of processing on the quality characteristics such as cooking quality, shelf life, sensory parameters, macronutrients, anthocyanins, phenolics, flavonoids and antioxidant activity. The order of relative content of protein, anthocyanins, phenolics and flavonoids in both the forms was black > purple > white. Higher flour solubility and higher cooking losses in the soup gave black wheat a better texture and taste. Extrusion and roasting reduced anthocyanins, flavonoids, and soluble phenolics but enhanced insoluble phenolics and antioxidant activity. Three-month storage did not affect its quality attributes. Major anthocyanin in black wheat flour and its products was delphinidin-3-o-rutinoside. Several new anthocyanins, including coumaric acid derivatives were identified through MS/MS analysis. Anthocyanin stability followed the trend of peonidin-3-o-glucoside > cyanidin-3-o-glucoside > malvidin-3-o-glucoside > peonidin-3-rutinoside > delphinidin-3-o-galactoside > cyanidin-3-o-rutinoside. Thus, black wheat vermicelli with good shelf life was found to be best in terms of antioxidant activity, protein content, taste, and sensory attributes.

Metabolite identification in fresh wheat grains of different colors and the influence of heat processing on metabolites via targeted and non-targeted metabolomics

Phenolic antioxidants are phytochemical components in wheat grains that provide a variety of potential health benefits. The metabolites and antioxidant activity of fresh, mature, and heat-treated, wheat grains with black, blue, purple, and white grain coats were identified by targeted and non-targeted metabolomics. The total phenolic (TPC) and flavonoid contents (TFC) and antioxidant activity (AOA) increased with the darkening of grain color, the general trend being black > purple > blue > white. Purple and black wheat are rich in rutin (3916 µg/kg and 3066 µg/kg, respectively) and peonidin-3-O-glucoside chloride (2595 µg/kg and 1740 µg/kg, respectively), while blue wheat is rich in luteolin (2076 µg/kg). In most cases, TPC, TFC, and AOA had the greatest values in fresh grains and the lowest values in mature grains. Using non-targeted metabolomics, a total of 866 metabolites were identified in the tested fresh wheat grains, 106 flavonoids and 39 phenolic acids. In total, the relative abundance of flavonoids in purple and black wheat was higher than in blue wheat, indicating a higher nutritional value of fresh black and purple grains. After heat processing, the content of most metabolites decreased in heat-treated purple grain, whereas heat treatment significantly increased the content of peonidin-3-O-glucoside chloride (2.27-fold) and cynaroside (12.01-fold). This study clarifies that seed coat color and processing treatments impact the metabolite contents and antioxidant activity of wheat grains, providing valuable information for improving the nutritional quality of food during processing.

Comparison and Optimization of Different Extraction Methods of Bound Phenolics from Jizi439 Black Wheat Bran.

Diet rich in phenolics would potentially associate with multiple health benefits. Response surface methodology (RSM) was introduced to optimize the process of ultrasound- and microwave-assisted extraction of bound phenolics from the bran of a newly developed black wheat breeding line Jizi439 and then compared with the traditional alkaline method. The optimum conditions were found to be 66 °C, 48 min, and power 240 W for ultrasound-assisted extraction (UAE), and 120 s, power 420 W for microwave-assisted extraction (MAE), respectively. Total bound phenolic contents (TBPCs), determined by Folin-Ciocalteu reagent, were 8466.7 ± 240.9 μg gallic acid equivalents per gram (μg GAE/g) bran for UAE and 8340.7 ± 146.7 μg GAE/g bran for MAE under optimized conditions, which were both significantly higher than that of the traditional method (5688.9 ± 179.6 μg GAE/g) (p < 0.05). Antioxidant activities (AAs) were determined by DPPH and ABTS methods. UAE extracts showed the highest DPPH scavenging activity (77.5 ± 0.9%), while MAE extracts showed the highest ABTS scavenging activity (72.1 ± 0.6%). Both were significantly higher than that of the traditional method (69.6 ± 1.1% for DPPH and 65.9 ± 0.5% for ABTS) (p < 0.05). Total bound phenolics (TBPs) profiles were further analyzed by HPLC, and results indicated that ferulic acid was dominant, followed by vanillic acid and p-coumaric acid. The contents of each identified individual phenolics were significantly increased by ultrasound and microwave. In conclusion, UAE and MAE were comparable with each other in TBP yields and AAs; however, when taking operation time and energy consumption into consideration, MAE was more efficient than UAE. Our study suggested efficiency extraction methods for further use of bound phenolics as a healthy food ingredient.

Effect of Hemp Seed Oil Addition on the Rheological Properties of Dough and Bread

The aim of the study was to determine the influence of hemp seed oil on the rheological properties of the dough and the properties of white and black wheat flour bread. In this work, the dough was obtained from wheat flour types 550, 650, and 1350 to which hemp seed oil was added in percentages ranging from 0–15% (flour-based). The empirical and fundamental rheological properties of the dough were characterization using an alveograph test and a rotational rheometer. The rheological properties determined by the alveograph test indicated a correlation between the dough extensibility index and the bread volume. The obtained results led to the conclusion that the addition of oil in the dough, at a maximum percentage of 15%, modifies rheological properties by decreasing the modulus of viscosity and elasticity. Textural properties were used to determine hardness, springiness, cohesiveness, and adhesiveness. The hardness and softness of the bread decreased as the percentage of added oil increased and the elasticity of the bread samples increased with the addition of more oil. Supplementing bread with oil has led to improved textural features and sensory scores. Generally, the best quality was obtained at the optimum usage level of 5–10% hemp oil.

Contarinia (black wheat midge)

Contarinia (black wheat midge)

ANTHOCYANINS IN COLORED WHEAT GRAINS – A NEW SOURCE OF HEALTH-PROMOTING FOOD

Background. In addition to the long-known white and red varieties of common wheat, colored forms of wheat have emerged in recent decades, characterized by purple, blue and black grains. The anthocyanins they contain belong to the flavonoid group and are responsible for the color of grains. Purple wheat grain contains anthocyanins in the pericarp layer, blue wheat in the aleurone layer, and black wheat has anthocyanins distributed in both layers. Anthocyanins are bioactive components that can act as a functional component of foods or shape their functional characteristics, protecting against diabetes, hypertension and dyslipidemia. Colored wheat is also a good source of phenolic compounds other than anthocyanins, carotenoids, minerals, especially iron and zinc, and vitamins. Results and conclusion. Colored wheat is a good technological raw material, not dissimilar to the previously used varieties of bread wheat and durum wheat. It is suitable for the production of bread, pastries, snack products and pasta, and even beer, soy sauce or vinegar. The stability of anthocyanins from colored wheat is reduced when high temperatures are used, but the overall antioxidant content of the resulting products is still high. Nutritional studies have confirmed the beneficial effects of food products obtained from colored wheat on consumer health. It is expected that products made from colored wheat varieties may become fashionable functional foods in many countries. The key challenge of large-scale commercialization is to generate market and consumer awareness. The purpose of this article was to present the current state of knowledge on anthocyanins found in colored wheat grains and their importance in potential food applications of this cereal.

Physiological and molecular response of colored wheat seedlings against phosphate deficiency is linked to accumulation of distinct anthocyanins

Anthocyanin rich colored wheat with additional health benefits has created interest among breeders, consumers and policy makers to address the prevailing malnutrition in the vulnerable population. Researchers are exploring how colored wheat could perform under different nutrient conditions for the maintenance of growth and development. The present study was aimed to investigate the differential response of phosphorous (Pi) deficiency at the seedling stage using hydroponics. Our results showed that Pi-deficiency triggered typical response in the wheat along with the changes in the plant root morphology, total biomass, micronutrient concentration and distinct anthocyanin accumulation. Our physiological and biochemical data revealed that these parameters were positively altered under stress in the colored wheat and the adaptation followed the trend of white < blue <purple < black. Our results also confirmed that stress induced accumulation of distinct anthocyanins including derivatives of cyanidin, delphinidin and peonidin in a genotype dependent manner. Differential expression pattern visualized for the transcripts encoding phosphate transporters, anthocyanin biosynthesis, putative transporters and regulators may be one of the underlying factors. Altogether, our data showed that the black wheat genotype with highest anthocyanin content could able to adapt better with the P stress. This study will help in identifying suitable colored wheat adapting the stress condition and have potential for influence on the future agricultural cultivation practices.

Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum)

Present study investigated the effect of sand, pan and microwave roasting on physico-chemical, functional and rheological properties of yellow (YW), purple (PW), and black wheat (BW). All roasting methods enhanced the browning index (BI), water absorption capacity (WAC) and oil absorption capacity (OAC) roasted wheat flour. Microwave roasting showed significantly higher impact on BI (58.61% for YW, 131% for BW and 83.85% for PW) and WAC (47.93% for YW, 44.63% for BW and 32.09% for PW). However, the decrease in density, emulsifying capacity (EC), foaming capacity (FC), total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC), and antioxidant activity was observed on roasted wheat flour. Roasting also affected the pasting properties of wheat flours and peak, trough, breakdown and final viscosity decreased.

BLACK WHEAT BRAN AS A PROMISING SOURCE OF FOOD FIBRES WITH AN EXPANDED SPECTRUM OF FUNCTIONALITIES

Modern requirements of nutritiology determine the enrichment of a person’s daily diet with food fibres. Dietary supplements and cereal-based ingredients are widely used to achieve this goal. Wheat as a food crop traditionally occupies a leading position in food production. Currently, new varieties of wheat with colored grains are being given increasing attention as a source of high-activity phytochemical compounds, which can initiate a positive synergistic physiological effect in the complex. The black-grain wheat of the domestic variety "Chornobrova" belongs to the functional species among the new valuable colored varieties of wheat. It contains an increased amount of biologically active components concentrated in the husk and germ of the grain. At grain processing plants by-products are formed in the production of flour and cereals, among which the hard shells of grain release in the form of bran, that have a rich source of dietary fibres. The paper describes the breaking bran and grinding bran of black-grained wheat "Chornobrova". They contain up to 78.0% of polysaccharides, among which hemicelluloses and cellulose predominate. Both types of black wheat bran are protein-rich (13.0-15.3%), and the crude fat content does not exceed 2.1%. The non-hydrolyzed residue, represented primarily by lignin, reaches 3.8%. Bran is rich in phenolic compounds – powerful antioxidants with the mass fraction 310.0 mg/100 g. Both types of bran have a water retention and sorption capacity towards toxicants (phenol, Pb2+), cholic acid, methylene blue. As a result of acid treatment of bran, dietary fibre concentrates were obtained, in which non-starch polysaccharides predominate. They are characterized by modified physicochemical properties, namely improved water holding capacity, sorption activity against Pb2+, not inferior to bran in terms of the ability to bind cholic acids and methylene blue. "Chornobrova" wheat bran and dietary fibre concentrates are highly active enterosorbents with antioxidant activity, which can be considered as dietary supplements and food ingredients that should be included in recipes in the development of new functional foods.

Aggregation, carbon, nitrogen, and natural abundance of 13C and 15N in soils under no-tillage system fertilized with injection and surface application of pig slurry for five years

Injection of pig slurry (PS) into soils under no-tillage system (NTS) is more efficient for improving soil chemical and physical attributes, and reducing C and N emissions, than surface applications. This study evaluated the effect of using injection and surface application of PS, compared to NPK and control treatments, on the soil aggregate, C and N contents, and isotopes 13C and 15N. The NTS consisted of rotations of summer (maize) and winter (black oat and wheat) grasses from 2011 to 2015. The treatments were PS injected into the soil (PSI), PS applied on the soil surface (PSS), chemical fertilization (NPK), and control (CTRL). The following soil properties were evaluated in the 0–5, 5–10, and 10–20 cm layers: aggregate stability (geometric mean diameter – GMD; aggregate mass distribution); total organic carbon (TOC) and total nitrogen (TN) in macroaggregates (8.0–0.25 mm), microaggregates (<0.25 mm), and bulk soil (<2.0 mm); and isotopes 13C and 15N in macro and microaggregates. The application of PSI improved the soil physical attributes, presenting higher GMD (0–5 cm) than the PSS, NPK, and CTRL treatments. In the 5–10 cm layer, the PSI treatments were more efficient in increasing the GMD and macroaggregate mass than the NPK. PSI also was more efficient in increasing TOC and TN when compared to PSS, and generated a higher GMD, which are protectors of these elements in the soil. The natural abundance of 15N denoted the lower soil organic matter decomposition in the PSI treatment when compared to the PSS. The natural abundance of 13C showed less-negative values in macroaggregates than in microaggregates, denoting that the soil management practices and crops used (grasses) affected positively the abundance of 13C. After seven applications of PS in maize-oat-wheat rotation in NTS, the application of PSI was more efficient in improving the soil physical and chemical attributes than the application of PSS.

Effect of crop rotation on common bean cultivars against bacterial wilt caused by Curtobacterium flaccumfaciens pv. flaccumfaciens

A crop rotation system can reduce phytopathogen inoculum, and consequently reduce the incidence and severity of disease. Bean bacterial wilt is an important disease and several crops can act as inoculum sources for Curtobacterium flaccumfaciens pv. flaccumfaciens (Cff). The aim was to evaluate the influence of crop rotation systems on 10 common bean cultivars against bacterial wilt. Experiments were located in two different areas in Brazil (2012), cultivated under a no-tillage system and with a history of the disease. The evaluated rotation systems were black oat, wheat and fallow followed by common bean. After harvest, 10 dry bean cultivars were sown, together with a fallow area. Disease incidence and severity were assessed at 45, 60 and 80 days after sowing. Also evaluated were four agronomical parameters: pod numbers, grain numbers, total weight of grains per plant and weight of 100 grains. Epiphytic and endophytic colonization by Cff was evaluated in black oat and wheat, and in crop debris. The rotation systems significantly influenced the incidence and severity of bacterial wilt in common bean cultivars in both areas and negatively affected the four agronomic parameters. The cultivars BRS Campeiro, BRS Estilo, IPR Tuiuiu, IPR Tangara and IPR Campos Gerais presented low severity and incidence of the disease and higher productivity. Cff strains were recovered from black oat, wheat and crop debris. Our results reinforce the importance of planting non-Cff host crops in rotation systems with common bean, as well as planting cultivars with a level of resistance to bacterial wilt.

Possibilities for obtaining pellets by single-screw extrusion of biomass from black pine (Pinus nigra Arn.)

The aim of the present study was to investigate the possibilities for obtaining pellets by single-screw extrusion of black pine (Pinus nigra Arn.) biomass. Two fractions of black pine needles – 1) with dp ≥ 500 μm and bulk density ρn = 0.243 g/cm3 and 2) black pine twigs with d ≥ 500 μm and ρn = 0.297 g/cm3, were obtained. Wheat bran with dp ≥ 500 μm and bulk density ρn = 0.258 g/cm3 in a ratio of 1:1 was added to the obtained fractions. The experiments showed that getting pellets by single-screw extrusion of biomass from twigs and needles of black pine was possible when mixing them in a 1:1 ratio with wheat bran. The addition of wheat bran improved the smoothness and homogeneity of the produced pellets and increased their density. High-density pellets with a low sectional expansion index were produced during extrusion. The productivity of extruding mixtures of black pine twigs with wheat bran was 30% higher than that made from a mix of black pine needles and wheat bran. The pellets obtained after mixing biomass from black pine and wheat bran had over 13% higher density than those produced entirely from wheat bran. The presence of black pine biomass increased the quality of the final product while at the same time having a positive effect on both productivity and specific energy consumption.