Scientists investigate health benefits of ancient super grain

Scientists investigate health benefits of ancient super grain

RMIT food scientists are collaborating with Edlyn Foods to explore how best to harness the benefits of Greenwheat Freekeh.

Freekeh is a traditional Middle Eastern cereal made from early harvested wheat.

One legend of freekeh's creation describes Meditarranean villagers around 2,300 BCE who harvested their wheat early in anticipation of an attack. In another version, an attack led to fields of green wheat being burnt, which they later discovered could still be eaten.

Whatever its origin, the science behind freekeh and its potential as a superfood is now beginning to be understood. 

A major review led by RMIT in collaboration with Edlyn Foods – published in top peer-reviewed nutrition journal Critical Reviews in Food Science and Nutrition – found that freekeh was a strong and agriculturally sustainable alternative to common household grains like rice.

The review compiled findings of more than 100 studies, with results showing freekeh was high in dietary fibre, essential minerals and antioxidants.

RMIT study lead author Dr Mahsa Majzoobi said there was evidence of the grain's multiple health benefits.

“In the long term it will support healthy ageing, helping you maintain health and function later in life,” she said.

Dr Mahsa Majzoobi is helping food producers and consumers better understand functional grains. Dr Mahsa Majzoobi is helping food producers and consumers better understand functional grains.

Yet despite its popularity across menus, knowledge of how to best harness the benefits of freekeh remain largely under-researched.

“This publication is an important step forward in elevating the conversation around functional grains,” said Majzoobi, who is a Vice-Chancellor's Senior Research Fellow in RMIT’s School of Science.

"Our collaboration with Edlyn Foods builds on the outstanding groundwork of PhD researcher Supuni Aluthge, whose dedication has been key to advancing our green-harvest grain research."

Collaboration the key to success

Edlyn Foods is the leading producer of freekeh in Australia.

Head of Innovation at Edlyn Foods, Aida Golneshin, said the RMIT partnership was not only helping to validate the foods they supply, but also shaping the way they’re understood and used by chefs, operators and manufacturers. 

“This work helps inform future product development and ensure the products we bring to market are grounded in something more than trend cycles,” she said.

The joint RMIT/Edlyn Foods team, including RMIT's Dr Mahsa Majzoobi, Professor Asgar Farahnaky, Professor Sylvia Urban, Professor Charles Brennan and Professor Peter Torley. The joint RMIT/Edlyn Foods team, including RMIT's Dr Mahsa Majzoobi, Professor Asgar Farahnaky, Professor Sylvia Urban, Professor Charles Brennan and Professor Peter Torley.

Majzoobi has led projects across the food supply chain with various government and food industry partners.

Her work helps the food industry solve technical and operational problems related to food manufacturing, reduce food waste, develop new products and create better understanding of consumer sensory experiences and behaviours.

"My research is driven by strong industry collaboration, bridging scientific innovation with real-world application," she said.

"Working closely with industry partners allows us to translate research on grains, starch, and plant-based ingredients into sustainable, high-impact solutions that benefit both consumers and the environment."

'Green wheat Freekeh: evolution from traditional cereal to sustainable future food' was published in Critical Reviews in Food Science and Nutrition (DOI: 10.1080/10408398.2025.2528741)

 

Story: Eliza Cain and Michael Quin

09 October 2025

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