The content and distribution pattern of chemicals and bioactive compounds of triticale grains

Summary There is accumulating evidence that triticale‐based foods have potential health benefits. Herein, we milled triticale grains into five components (break flour, reduction flour, coarse bran, fine bran and whole flour) and analysed their nutritional profiles. Our findings revealed that triticale flour has higher content of minerals (2.04 g 100 g −1 ), insoluble dietary fibre (14.58 g 100 g −1 ), polyunsaturated fatty acids (1055.3 μg g −1 ) and vitamin B 9 (0.031 mg 100 g −1 ) and lower levels of lipids and total essential amino acids than wheat flour. All milling fractions showed higher amounts of unsaturated than saturated fatty acids. Coarse bran and fine bran had the highest mineral and vitamin B content. Break flour has significant amounts of total and essential amino acids, whereas reduction flour has significant amounts of starch and amylose. Break and reduction flour have high mineral bioaccessibility. Thus, milling fractions have unique nutritional properties, which is important for the comprehensive utilisation of triticale.