Durum wheat was made artificially and is the hardest wheat of all types of grain. By hard, I mean it has more quantity of resistant starch.

Resistant starch is that content of foods that are resistant to digestion. All the carbohydrates(fruits, vegetables, wheat made products) we eat do not digest, some of it skips the metabolism and pass out as it is. Many studies have shown the benefits of durum wheat.

Durum wheat on adding water forms a dough that is called semolina. Semolina is later used to make spaghetti, pasta and vermicelli.

But semolina is a soft dough that is why you can use for flour purposes.
Instead of white flour made pasta and macaroni, durum wheat can give so many benefits like:
• Durum wheat has a higher content of protein (17%) than the usual kind of grain (14%).
• Durum wheat can be a big help to diabetic and cardiovascular patients due to its high content of resistant starch.
• You can use durum made products for those who want to lose weight.
Long story short, durum wheat can be a substitute for white flour. I use it to make bread and other pastries for my family.
Durum wheat flour is rich in B-complex vitamins, especially the foliate and thiamine. In general, B-complex vitamins needed for healthy skin, hair, eyes and liver.
-Durum wheat is also a good source of essential minerals, such as selenium and iron.
-Products made from durum flour digest slowly. It helps you feel full longer and prevent you from overeating. Eating slices of white bread or a bowl of spaghetti give your entirely different feeling of satiety
Products made from durum wheat are becoming increasingly popular – not surprising since they are much better alternatives to the ones made from white flour. However many people don’t know the benefits of durum wheat, and what is the difference between durum and other types of flour?
At first glance, durum wheat is not different from ordinary wheat. Why should you choose the dishes made from durum flour instead of others?
Unlike any other wheat, durum is high in fibre and rich in essential vitamins (such as A, B and E vitamins) and minerals, its protein content is higher too, due to this high protein content pasta made from durum wheat is flexible – that’s why it is an essential ingredient in the Italian gastronomy.

Durum wheat is your thing if you
• *have diabetes: unlike ordinary wheat, the durum wheat has less impact on blood glucose level since the digestion of its starch is slower. In this case, you can add products made from durum wheat to your diet in small portions.
• *play sports regularly: products made from durum wheat have higher protein content than the ones made from white flour. They can contribute to providing your recommended daily protein intake.
• *are having trouble with your cholesterol level, or you are allergic to eggs: pasta from durum wheat is flexible enough without adding eggs.
• *are dieting or merely eating consciously: due to its low glycemic index and high protein content, durum wheat is the perfect choice for you.
What can you make from durum flour?
Especially in Mediterranean countries, pasta made from durum wheat. Durum pasta is not only healthier than ordinary pasta, but it also can be cooked faster – it is ready in a few minutes. During this time it can retain its shape as well. You can use durum flour in sweet cakes and other bakery products. In Italy, bread was made from durum wheat hundreds of years ago.

How to make Semolina Banana and veggie loaf
Ingredients

5 fingers of bananas (pounded)
½ cup of chopped runner beans
1 cup of chopped carrot
2 cups of semolina/semovita
1 cup of seeded green bell pepper
5 cloves of garlic
1 medium sized onion ( finely chopped)
½ teaspoon of all spice
½ of black pepper (or to taste)
½ teaspoon of cinnamon
½ teaspoon of salt
½ tablespoon of dry yeast
1 cup of water (warm)

Method
1. Place the dry yeast in a clean cup and add the warm water and leave the yeast to live.
2. Stir fry the runner beans, carrot, green bell pepper, crushed garlic, onions, all spice, black pepper, cinnamon and salt in a skillet pan or nonstick pan for 2minutes
3. Place the semolina and pounded bananas in a clean mixing bowl and mix till it combines evenly
4. Make a well at the centre and pour the living yeast and mix.
5. Dust a placing surface with extra semolina and knead the dough very well.
6. Place in a bowl that is well oiled and allow it to rise for about 40 minutes.
7. Place on the dusted surface and knead again
8. Now kneed the veggies with it and rubbed very well
9. Roll it into a ball and place it in a baking pan and allow it to rise.
10. Bake for about 30 minutes at 3500C
11. Remove from the pan after baking and place it on a wire rack to cool down completely.
12. Your bread is ready to ear.

By: Tobi Ayodele Keeney
Managing Director of Quincy Herbals
Phone: +2348074949825
Email: tobi@quincyherbals.com