COMPOSITIONAL AND NUTRITIONAL CHARACTERISTICS OF SPRING EINKORN AND SPELT WHEATS

One einkorn and five spring spelt accessions were grown at five and fo ur locations in 1992 and 1993, respectively, and evaluated for their c ompositional and nutritional properties compared to common hard red sp ring (HRS) and durum wheats. Einkorn and two spelt accessions, SK0021 and PGR8801, were higher in soluble sugars, protein, and ash, whereas spelt accessions SK0505, SK0263, and RL5407 were higher in starch and fat. The accessions contained less total and insoluble dietary fiber t han did common HRS, while soluble fiber was similar among the wheat sp ecies. Einkorn was significantly higher in phosphorus level, and all a ccessions exceeded the HRS wheat in potassium level. Einkorn tended to be high in riboflavin and pyridoxine compared with other wheats, wher eas einkorn and spelt SK0263 and RL5407 were richer in beta-carotene a nd retinol equivalent than was common HRS wheat. Einkorn and spelt SK0 021 and PGR8801 flours had higher protein contents than did common HRS flour. The gluten content of all wheat species was similar and consti tuted about 77% of total flour protein. The gliadin to glutenin ratios were 2:1 for einkorn; 1:1 for spelt SK0021 and PGR8801 and common HRS ; and 0.8:1 for durum and spelt SK0505, SK0263, and RL5407 wheat flour proteins.