Assessment of Kamut® wheat quality
| Published date | 26 July 2012 |
| Date | 26 July 2012 |
| Pages | 194-203 |
| DOI | https://doi.org/10.1108/20425941211250543 |
| Author | Amal M.H. Abdel-Haleem,Henar A. Seleem,Wafaa K. Galal |
| Subject Matter | Public policy & environmental management,Environmental technology & innovation |
Assessment of Kamut
s
wheat quality
Amal M.H. Abdel-Haleem, Henar A. Seleem and Wafaa K. Galal
Crops Technology Department, Food Technology Research Institute, Giza, Egypt
Abstract
Purpose – The purpose of this paper is to investigate the potential quality of Kamut
s
(triticum
turgidum turanicum) as an ancient relative of modern durum wheat for food preparation and Egyptian
consumption.
Design/methodology/approach – The methodology included in this paper is based on quality
evaluation of Kamut wheat of the Dashure-Fayume geographical origin physically, chemically and
technologically compared to Beni Suef 1, Beni Suef 3 and Suhag 3, the most dominant durum varieties
in Egypt. After that, producing a specific end product (traditional couscous) regarded the critical
quality aspects in Kamut wheat.
Findings – The results obtained showed that Kamut grains had higher physical properties indicating
higher milling yield potential. Besides, Kamut flour was remarkable with higher protein and oil
content. The use of a farinograph for assessing the rheological properties of Kamut dough has proven
a useful quality for its measured characteristics compared to the Egyptian durum varieties. The good
physical and rheological properties, coupled with high protein content, validated that Kamut is a
valuable addition to the Egyptian diet and suited for the production of pasta and/or couscous. The
sensory attributes of traditionalcouscous were significantly (po0.05) highly acceptable to the panelists.
Originality/value – These results lead to valuable addition and improvement of the Egyptian diet
which consider The Sustainable Agricultural Development Strategy (SADS) towards 2030 in Egypt
based on achieving higher rates of food security in strategic goods in regard to improve food quality
and safety, especially Kamut wheat which produces high quality grains without artificial fertilizers
and pesticides.
Keywords Kamut, Beni Suef 1, Beni Suef 3, Suhag 3, Durum wheat quality, Physical, Chemical,
Rheological properties, Traditional couscous, Egypt, Wheat
Paper type Research paper
Introduction
Current trends toward low-impact and sustainable agriculture as well as an increase
in the utilization of “biological” and “functional” products led to the development of
new specialty foods based on grain blends. Components of such foods are often
so-called “ancient wheats” which were never the subject of modern plant bre eding
programs (Grausgruber et al., 2005; Brandolini et al. , 2008). “Ancient grains” or
“primitive grains,” have origins that date back to pre-historic times. These grains
include einkorn, emmer (farro), spelt and K amut
s
(Stallknecht et al., 1996).
Kamut brand grain is an ancient relative of modern durum wheat Kamut is not the
name of a grain it is a trademarked word used to market a grain which contains certain
guaranteed attributes (The Kamut, 2008).
The real history of the Kamut brand grain has been as elusive as its taxonomic,
most scientists believe it probably survived the years as an obscure grain kept alive
by the diversity of crops common to small peasant farmers perhaps in Egypt, or Asia
Minor. It is thought to have evolved contemporary with the free threshing tetraploid
wheats. Scientists from the USA, Canada, Italy, Israel, and Russia have all examined
the grain and have reached different conclusions regarding its identification. All agree
that it is a Triticum turgidum (AABB), which also includes the closely related durum
The current issue and full text archive of this journal is available at
www.emeraldinsight.com/2042-5945.htm
WorldJour nal of Science, Technology
and Sustainable Development
Vol. 9 No. 3, 2012
pp. 194-203
rEmeraldGroup Publishing Limited
2042-5945
DOI 10.1108/20425941211250543
194
WJSTSD
9,3
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