Triticale

Triticale is a man-made cross between rye and wheat, which was developed in the late nineteenth century. Europe had the largest area and production under triticale cultivation followed by Asia and America in the year 2021. On a global level, Poland is the leading country covering the largest area under triticale cultivation (33.45%) with a production share of 36.03%. Triticale is a highly useful crop with multiple uses for fodder, food grains, and higher adoption to adverse environmental conditions. Triticale resembles more similar to wheat in composition than rye being a good source of carbohydrates, protein (lysine rich), and dietary fiber (insoluble and soluble) with antioxidant potential (alkylresorcinols, proanthocyanidin). It also includes good amounts of phenolic acids, flavonoids, vitamins with bioactive qualities besides the presence of various polysaccharides (arabinoxylans, fructan, β-glucan, and cellulose) which are exhibiting many health benefits. Its elevated lysine concentration, improved protein digestibility, and mineral balance make it a suitable replacement or supplement in human and animal diets. Triticale products like whole berries, flakes, and flour are available for human consumption, often in specialty health stores. Despite all, triticale grains are still underutilized and consumed very less than other major grains, which may be due to lack of detailed information on their physicochemical and nutritional aspects or less awareness related to potential benefits which are highlighted in this chapter in detail.