PROTEIN QUALITY AND CHEMICAL COMPOSITION OF BRKULJA TRADITIONAL WHEAT

This study evaluated the protein content chemical composition and polyphenolic profile of the traditional wheat landrace Brkulja cultivated in Bosnia and Herzegovina, BiH and Montenegro, ME. Grain samples were collected from Kneževo (BiH) and Bijelo Polje (ME). Protein content was determined using a modified Kjeldahl method, while individual polyphenolic compounds were identified and quantified by RP-HPLC. Distinctness, uniformity and stability (DUS) testing confirmed that Brkulja wheat from Kneževo is a stable and distinct spring wheat variety. Protein content averaged 15.3% in Brkulja from Kneževo and 14.0% in Brkulja from Bijelo Polje, indicating a relatively high protein level compared to modern bread wheat. Fourteen polyphenolic compounds were detected, with quercetin, naringin and dihydrocaffeic acid as dominant constituents. The results demonstrate that Brkulja wheat possesses valuable nutritional and functional properties, supporting its conservation and potential use in sustainable and quality-oriented food systems.