Crop wild relatives (CWR) are a good source of useful alleles for climate change adaptation. Here, 19 durum wheat, 24 barley, and 24 lentil elites incorporating CWR in their pedigrees were yield tested against commercial checks across 19 environments located in Morocco, Ethiopia, Lebanon, and Senegal. For each crop, the combined analysis of variance showed that genotype (G), environment (E), and genotype x environment (G×E) effects were significant for most of the traits. A selection index combining yield potential (G) and yield stability (G×E) was used to identify six CWR-derived elites for each crop matching or superior to the best check. A regression analysis using a climate matrix revealed that grain yield was mostly influenced by the maximum daily temperature and soil moisture level during the growing stages. These climatic factors were used to define five clusters (i.e., E1 to E5) of mega-environments. The CWR-derived elites significantly outperformed the checks in E1, E2, and E4 for durum wheat, and in E2 for both barley and lentil. The germplasm was also assessed for several food transformation characteristics. For durum wheat, one accession (Zeina) originating from T. araraticum was significantly superior in mixograph score to the best check, and three accessions originating from T. araraticum and T. urartu were superior for Zn concentration. For barley, 21 accessions originating from H. spontaneum were superior to the checks for protein content, six for Zn content, and eight for β-glucan. For lentil, ten accessions originating from Lens orientalis were superior to the check for protein content, five for Zn, and ten for Fe concentration. Hence, the results presented here strongly support the use of CWR in breeding programs of these three dryland crops, both for adaptation to climatic stresses and for value addition for food transformation.

An important research target is improving the health benefits of traditional Mediterranean, durum wheat-based foods using innovative raw materials. In this study, we characterised wholemeal flours obtained from a traditional durum wheat cv. Svevo, two innovative durum wheat varieties (Svevo-High Amylose and Faridur), the naked barley cv. Chifaa and the elite lentil line 6002/ILWL118/1-1, evaluating them for targeted phytochemicals, untargeted metabolomics fingerprints and antioxidant capacity. To this aim, individual phenolic acids, flavonoids, tocochromanols and carotenoids were identified and quantified through HPLC-DAD, and the antioxidant capacities of both the extracts and whole meals were detected by ABTS assays. An untargeted metabolomics fingerprinting of the samples was conducted through NMR spectroscopy. Results showed that the innovative materials improved phytochemical profiles and antioxidant capacity compared to Svevo. In particular, Svevo-HA and Faridur had higher contents of ferulic and sinapic acids, β-tocotrienol and lutein. Moreover, Chifaa is a rich source of phenolic acids, β-tocopherols, lutein and zeaxanthin whereas lentil of flavonoids (i.e., catechin and procyanidin B2). The NMR profiles of Svevo-HA and Faridur showed a significant reduction of sugar content, malate and tryptophan compared to that of Svevo. Finally, substantial differences characterised the lentil profiles, especially for citrate, trigonelline and phenolic resonances of secondary metabolites, such as catechin-like compounds. Overall, these results support the potential of the above innovative materials to renew the health value of traditional Mediterranean durum wheat-based products.

Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on developing high-β-glucan flat bread (bazlama) with a relatively lower GI. A bread wheat (cv. Tosunbey) flour was enriched with the flour of a high-β-glucan-content hull-less barley (cv. Chifaa) flour (15, 30, 45 and 60%) to develop a functional bazlama. The nutritional and technological properties of bazlama samples enriched with barley flour were compared with the ones produced from bread wheat. All of the barley flour-enriched bazlama samples had higher yellowness values (b*) than the control (both crumb and crust), which is generally preferred by the consumers. Texture results indicated that bazlama samples became harder with the increase in barley flour supplementation level. The results showed that 3 g of β-glucan can be provided from the barley flour-enriched bazlama samples (at 45 and 60% levels), and this is the limit to carry health claims. The bazlama samples enriched with barley flour were richer in Mg, K, Mn, Fe, and Zn minerals than the control (100% Tosunbey flour). While the glycemic index (GI) of commercial bread wheat and Tosunbey bazlama samples were high (88.60% and 79.20%, respectively), GI values of the bazlama samples enriched with 60% (64.73) and 45% barley flour (68.65) were medium. The lower GI values of barley flour-enriched bazlama samples are probably due to the higher β-glucan contents of the bazlama samples. Additionally, as the barley flour supplementation level of the bazlama samples increased, the phenolics and antioxidant capacities of free and bound extracts increased compared to bread wheat bazlama. The results indicated that hull-less barley (cv. Chifaa) with high β-glucan content may be utilized at relatively higher levels (45 and 60%) to produce bazlama with improved nutritional properties.

Barley is one of the oldest domesticated crops in the world and is mainly used for feed and malt and to a lesser extent as food. The use of barley as food is a tradition in communities in some countries of North Africa, Europe, and Asia. However, due to the health-promoting properties of barley grain, there is an increasing interest in such use. The International Center for Agricultural Research in the Dry Areas (ICARDA) has a global mandate for barley improvement and holds rich in-trust collections of cultivated and wild Hordeum species. The present study aims to evaluate 117 accessions of Hordeum spontaneum for their contents of β-glucan and microelements for breeding new varieties with enhanced nutritional value. The bulked seed accessions of Hordeum spontaneum were grown over two seasons, and the single plant derived seeds from these accessions were compared to 36 elite lines and varieties of cultivated barley in the second season in Morocco. The results showed large differences in β-glucan and microelements in both the bulk and the single plant seed accessions. The contents of β-glucans ranged from 1.44 to 11.3% in the Hordeum spontaneum accessions and from 1.62 to 7.81% in the cultivated barley lines. Large variations were found for the microelements content, but no differences were noticed between the wild and the cultivated species. However, some accessions of Hordeum spontaneum had higher combined contents of Iron, Zinc, and Selenium. Such accessions are used in interspecific crosses to develop biofortified barley germplasm and varieties.