Abstract: The nutritional characteristics and cooking quality of Xinong Heidasui black wheat, a big ear-type black wheat cultivar bred by Northwest A & F University, were studied by comparison with those of Xinong Heiyou cultivar (bred also by the university). It was found that the 1000-grain weight of Xinong Heidasui was 50.81 g, which was higher than that of Xinong Heiyou. Xinong Heidasui was also higher in the contents of ash, protein and total amino acids than Xinong Heiyou, which were 2.38%, 16.49% and 13.12%, respectively. Noodles and steamed breads processed from Xinong Heidasui scored 84.63 and 78.07 in sensory evaluation, respectively. This study suggests that Xinong Heidasui has excellent suitability for producing noodle and can be seen as a promising new resource for black foods.

Key words: Heidasui black wheat, nutritional property, quality evaluation