Medicinal traits found in 'Khapli' wheat - Emmer wheat
According to Dr R R Hanchinal, Vice-Chancellor, University of Agricultural Sciences-Dharwad, looking at the importance of this species, the university has initiated a programme in development of newer semi-dwarf, management responsive varieties in the background of local species (quality attributes).
Emmer wheat is grown in an area of 0.2 million hectare with an approximate production of 0.5 million tonnes and is traditionally cultivated in Karnataka, southern Maharashtra, Sourashtra region of coastal Gujarat, parts of Tamil Nadu and Andhra Pradesh.
Emmer wheat, due to hard and vitreous nature of its grains, milling quality is very superior especially for semolina preparation. Semolina of dicoccum wheat needs less cooking time and has more cooking tolerance.
"Products of this variety are softer, tasty, and have high satiety value. These nutritional and functional qualities make emmer wheat more suitable than durum wheat for the manufacture of dense foods and other local semolina products and are also more suitable as therapeutic food," explained Dr Hanchinal.
Complete article in the link below
http://www.thehindubusinesslinPosted by: Ravi Narasimhan <ravi.narasimhan.in@gmail.com>
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