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Volume 7, Issue 3 (Suppl) J Nutr Disorders Ther, an open access journal
ISSN: 2161-0509
Page 77
JOINT EVENT
&
July 27-29, 2017 Rome, Italy
Advances in Natural Medicines Nutraceuticals & Neurocognition
14th International Conference on Clinical Nutrition
13th International Congress on
Nutritional characterization of Sicilian durum wheat for cuccia preparation
Rosaria Bognanni, Antonella Pagliaro, Salvatore Scandurra and Maria Grazia Melilli
University of Foggia, Italy
Statement of the Problem: In recent years, cereals have been rediscovered by the consumers and with them, local dishes such
as cuccia, a Sicilian durum wheat soup, representing a good source of nutraceuticals and oligoelements are also discovered.
In fact the use of whole grains of wheat allows the inclusion in the diet of protein, carbohydrates, dietary fiber, vitamins and
minerals. The aim of the work was the chemical characterization of Sicilian durum wheat cultivars to be allocated for the
production of cuccia.
Methodology &Theoretical Orientation: The whole kernels of 4 varieties of durum wheat (2 modern Simeto and Archangel
and two traditional Russello and Timilia), were subjected to chemical analysis: ashes, proteins, fat, carbohydrates, mineral
content (Na, Fe K, Ca, Mg, Mn) vitamins A and E content.
Findings: On average of the 4 accessions, the ash content was equal to 1.68, the proteins and fats 12.9 and 1.98 g 100 g-1 DM.
The content in Vitamin A was 0.5 µg 10-2 g DM and Vitamin E 60.7 µg 10-2 g DM. The cv Russello showed the highest content
in protein (13.6 g 100 g-1 DM), manganese (62.5 mg Kg-1 DM) and Vitamin A (0.6 µg 10-2 g DM).
Conclusion & Significance: The cuccia is a good source of vitamins and minerals. Among the accessions “Russello”, different
from modern varieties, could be devoted for cuccia preparation. It also important to note the difference in the nutritional
composition between the whole wheat grains, used for the preparation of Cuccia, and semola, purified fraction used for the
preparation of bread and/or pasta without the biomolecules naturally occurring in the pericarp and in aleuronic fraction of
the kernel.
Biography
Rosaria Bognanni is a Food Technologist with a PhD in Science and Technology (formerly Food Biotechnology) with title of dissertation: "Durumwheat: compositional,
nutritional and technologic aspects for innovative food production”. Since 2004, she has been working as Researcher at the Stazione Consorziale Sperimentale
di Granicoltura per la Sicilia, a Governmental Institute of Agronomic Research, mainly working with modern and ancient grains. Currently, she is working at the
CNR–ISAFOM to research an innovative method to produce fortified bread made with antioxidant and lowering-cholesterol activities, using typical plants of the
Mediterranean basin, known for its beneficial effects on human health.
Rosaria Bognanni et al., J Nutr Disorders Ther 2017, 7:3(Suppl)
DOI: 10.4172/2161-0509-C1-007