Nutritional and Functional Properties of Black Wheat Compared to Normal Wheat

Black wheat (Triticum aestivum L.), rich in anthocyanins, is emerging as a functional food due to its enhanced nutrition and health benefits. This study compared the proximate composition of black wheat flour and normal wheat flour and evaluated the nutritional value, physical characteristics, and sensory properties of flatbread developed from both flours. Results indicated that black wheat flour contained, significantly higher levels of crude protein (14.65%), crude fibre (3.19%), and anthocyanins (93.29 mg/kg) compared to normal wheat flour (10.22%, 2.77%, and 9.32 mg/kg, respectively). FTIR analysis confirmed the presence of anthocyanins and polyphenols, indicating strong antioxidant potential. After processing, black wheat flatbread retained its nutritional properties,exhibitins significantly greater levels of protein (12.29% and fibre (2.11%, than normal wheat flatbread. It also maintained a substantially higher anthocyanin content (37.68 mg/kg) than normal wheat flatbread (4.27 mg/kg). However, sensory evaluation revealed lower aceptability for black wheat flatbread due to its darker colour, negatively influencing consumer perception. Despite this, its high nutritional value suggests promising applications Thealth-focused food formulations. Incorporating black wheat with normal wheat or other cereal grains may enhance consumer acceptance while maintainingits functionabenefits. Future research should explore formulation strategies to optimize both sensory attributes and nutritional advantages.