Studies on the Preparation and Nutrient Composition of Bulgur From Triticale

Bulgur of acceptable quality was prepared from two commercially available cultivars of triticale by boiling 10 min and cooking for 3 min or 10 min at 15 psi and 120°C. Moisture contents of 32‐41% were needed to achieve a desirable level of gelatinization of starch. Compared to triticale whole meal, bulgur had almost similar amounts of protein, amino acids and gross energy but lower amounts of crude fat, thiamine, riboflavin, folic acid, vitamin E, calcium, iron, copper, phosphorus, manganese, zinc, potassium, sodium and magnesium.