Table 1. Composition of Kamut and control wheat.

Variable	Kamut (Semolina)	Control (Semolina)	P-value	Kamut (Flour)	Control (Flour)	P-value
Protein, %	16.07±0.05	16.89±0.15	0.1	16.36±0.03	13.98±0.38	0.05
Total fibre, %	9.78±1.21	9.99±1.08	0.1	8.96±1.62	9.64±0.24	0.1
Total starch, %	64.74±3.12	66.82±2.54	0.7	71.34±1.71	73.50±0.22	0.2
Amylose, %	27.16±0.48	27.51±0.79	0.7	34.50±3.69	28.12±0.89	0.05
Amylopectin, %	72.84±0.48	72.49±0.79	0.7	65.50±3.67	71.88±0.89	0.05
Amylose/amylopectin	0.372	0.397	0.7	0.530	0.391	0.04
DPPH	126.52±10.88	118.89±10.31	0.4	115.39±10.74	104.07±6.50	0.04
Fe2+ chelation, %	59.38±8.63	40.63±9.24	0.05	21.57±4.43	8.98±4.72	0.03
Polyphenols, mg/g DM	1.62±0.13	1.59±0.13	0.7	1.67±0.16	1.21±0.10	<0.00001
Carotenoids, mg/g DM	14.71±0.24	15.09±0.96	0.6	15.29±2.30	6.38±0.32	0.008
Flavonoids, mg/g DM	0.46±0.08	0.43±0.03	0.5	0.34±0.03	0.20±0.03	0.05

Abbreviation: DPPH, 2,2-diphenyl-1-picrylhydrazyl.

Data are reported as mean±s.d.