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Buckwheat is an important pseudocereal crop from Polygonaceae family known to promote agricultural sustainability as it grows in a wide range of environments and possesses well-balanced amino acid and nutritional composition. An investigation was conducted to assess morphological variation, trait association and genetic diversity within and among the 36 accessions of two buckwheat species (18 of Fagopyrum esculentum and 18 of F. sagittatum) collected from different agro-ecological sites of Kashmir and Ladakh Himalayan regions. Traditionally different species of buckwheat is being cultivated at upper Himalayan regions of Kashmir and Ladakh predominantly in the Gurez, Kargil and Leh districts. These are high altitudinal regions having extreme environmental conditions, where species of buckwheat grown exhibits good adaptability, desirable nutritional and functional characteristics. The trait descriptors suggested by IPGRI and NBPGR were used in this study to assess the extent of variation present in the accessions of buckwheat species. Analysis of variance revealed significant differences both within and among the accessions of two buckwheat species based on 14 quantitative and 9 qualitative trait descriptors. A reasonable extent of the relationship between geographical origin and genetic variation was observed. Trait association analysis indicated a highly significant and positive correlation among most of the traits studied. PCoA and cluster analysis grouped 36 accessions of two buckwheat species into four major clusters each. Cluster-IV of F. esculentum and cluster-III of F. sagittatum could be used to improve the buckwheat germplasm through conventional and non-conventional crop improvement breeding programmes.

Background The increasing importance of plant-based proteins in the food sector makes a reliable compositional analysis of plant-based high-protein ingredients a necessity. Specifically, the quantification of short-chain carbohydrates is relevant for multiple areas, including food product development, food labelling and fundamental food chemistry and food technology research. Commonly used extraction procedures for subsequent high-performance liquid chromatographic separation and quantification of short-chain carbohydrates have been discussed controversially regarding a range of complications that can potentially lead to inaccurate sugar determination. The present study compares the sugar levels in wheat flour and wholemeal wheat flour determined with different aqueous and ethanolic extraction procedures. These procedures included measures to prevent enzyme activity and microbial growth, which represent two of the most relevant challenges in sugar extraction from food samples. Results Differences in sugar levels (sum of sucrose/maltose, glucose and fructose) as high as 1.8% dry matter (wheat flour) were observed between the employed extraction procedures. Ethanolic extraction (80% ethanol in ultrapure water) with the use of the antimicrobial agent sodium azide but without Carrez clarification was identified as most promising for sugar determination in plant-based high-protein ingredients. Conclusion A screening of high-protein ingredients derived from cereals (wheat gluten), pseudocereals (quinoa, amaranth, buckwheat) and legumes (soy, pea, lupin, lentil, carob, chickpea, faba bean) concerning their levels of sucrose, maltose, glucose and fructose confirmed the applicability of the chosen extraction procedure. © 2021 Society of Chemical Industry.

Flake is consumed in many parts of the world. Flakes are majorly prepared from cereals. However, most flakes are deficient in protein and some other healthful substances. High-protein soymeal is rich in protein, mineral, amino acids, antioxidants, and other healthful substances. Formulating flakes with high-protein soymeal would improve the health status of consumers. This work investigated consumer-ready flake from amaranth, high-protein soymeal, and modified corn starch produced under the optimized condition and characterized with the aim to develop models that would give a healthful consumer-ready flake. Amaranthus viridis, corn, and soybean grains were sorted, wet-cleaned, and dried. Soybean grains were processed into high-protein soymeal, starch was extracted from corn grains while A. viridis grains were processed into flour. Formulated flour mixtures were developed into flakes using three-level factorial categoric factor design of response surface methodology. The flakes were analyzed using standard procedures. Optimal flour mixtures of high-protein soymeal (34.78 g/100 g), amaranth (56.52 g/100 g), and modified corn starch (8.70 g/100 g) were established. Results showed the optimized flakes contained per 100 g: 29.05 g protein, 6.00 g fat, 4.10 g fibre, 3.84 g ash, 8.96 g moisture, 249.74 mg calcium, 272.35 mg magnesium, 12.08 mg iron, 618.42 mg phosphorus, 6.41 mg niacin, 4.85 mg pyridoxine, 0.21 g tannin, 1.85 mg phytate, 2.96 mg alkaloids, 908.24GAE total phenolics and 12.75mgRE flavonoids with good quality characteristics in amino acids. The study illustrated the feasibility of formulating quality consumer-ready flakes from amaranth, high-protein soymeal, and modified corn starch. The production process is scalable and could be employed for both domestic and industrial purposes. Graphical abstract

Infants are vulnerable consumers and highly depend on dietary proteins for growth and development during their first months of life. Infant formula (IF) and follow-on formula (FOF) have been developed to meet these requirements, although few protein sources are currently allowed to be used. At the same time, allergies to these available protein sources are becoming more frequent. There is thus a need to explore alternative protein sources for infant nutrition. One alternative could be quinoa, which is a pseudocereal that is naturally free from gluten and has a high protein content and quality. This review assessed the composition, nutritional properties, and applicability of quinoa proteins for IF and FOF as well as the legal framework for their use in the European Union (EU). The protein quality of isolated quinoa proteins (IQPs) is relatively high compared with other plant-based proteins like rice. Besides, during the protein isolation process, unfavorable compounds are mostly removed, ensuring that the final product can comply with the maximum residue concentrations allowed. Overall, IF and FOF are strictly regulated under the Foods for Specific Groups (FSG) Regulation (EU) No 609/2013 and more research is needed before the introduction of IQP in such products is considered, but this review shows it has several promising features that warrant further investigation., Statement of Significance: Quinoa is increasingly recognized as an excellent gluten-free protein source for a wide range of consumers, including infants, and isolated quinoa proteins are therefore a promising source of proteins for IF and FOF. This perspective provides new insights, using a multidisciplinary approach, on the composition, nutritional properties, and applicability of quinoa proteins, as well as the legal framework of IF and FOF in the EU.

Pasta is a popular staple food around world. This makes pasta a great vehicle for delivering functional ingredients. This article reviews the popular functional ingredients - cereals, pseudocereal, legumes and vegetables, that are used to enrich pasta. The influence of these functional ingredients, additives and cooking process on pasta's nutritional, technical and sensory properties is summarized. This article focusses on the effects of different forms of these ingredients on the quality of cereal foods. Such as carrot juice pasta has a superior technical quality than carrot flour pasta. As far as can be established there are very few articles examining the effects of different forms of ingredients on pasta. Puree or liquid form raw vegetable materials offfers a better option than conventional powder form to add to semolina to produce functional pasta with superior technical quality and improved nutritional value.

Öğütmenin amacı; tohumu meydana getiren başlıca kısımları, öğütme yöntemine göre ayırarak, gıda endüstrisi veya diğer endüstrilerde kullanmaktır. Öğütme, genel olarak kuru ve ıslak öğütme olarak sınıflandırılabilir. Islak öğütmede amaç; nişasta, protein, besinsel lif ve ham yağ gibi tohumun başlıca kimyasal bileşenlerini ayırmak iken; kuru öğütmede amaç tanenin anatomik kısımları olan endosperm, ruşeym ve kepeği ayırmaktır. Islak öğütmede her bileşen mümkün olan en saf haliyle ayrılırken; kuru öğütmede, yüksek kalitede rafine veya tam tane unu elde edilir. Islak öğütme, tahıl veya pseudo-tahılların temel bileşenlerini fiziksel, kimyasal, biyokimyasal ve mekanik işlemler ile ayıran endüstriyel bir işlemdir. Islak öğütme, ıslatma işlemi ile başlar, ardından mekanik ayırma işlemi gelir. Islak öğütme işlemi sanayide, çoğunlukla buğday ve mısıra uygulanırken, sorgum, arpa, yulaf ve pirinç gibi tahıllara da uygulanmaktadır. Karabuğday, kinoa ve amarant pseudo-tahıllarının ıslak öğütmesi ile ilgili çalışmalar henüz laboratuvar ölçeğindedir. Tahıl veya pseudo-tahılların ıslak öğütme koşulları tamamen nişasta verimini ve fizikokimyasal özelliklerini etkilemektedir.

Pseudocereals, namely, amaranth, buckwheat and quinoa are gluten-free grains with high bioactive components and antioxidant properties. Differential sieving is a common pre-processing technique to obtain coarse and fine flours for specific uses. The present study aimed at determining the content and activity of antioxidant components extracted in acidified methanol and aqueous media in differentially sieved pseudocereal flours. Further, the antioxidant components were characterized and measured in each flour fraction. Buckwheat grain and its fractions showed the highest total phenolic and flavonoid content. Overall, the bioactive compounds were majorly present in fine flour fraction followed by whole and coarse flour. Free radical scavenging activity and ferric reducing antioxidant power was highest in quinoa flour fractions. Ferulic acid was predominant in amaranth and buckwheat, whereas for quinoa, it was gallic acid and catechin. The pseudocereal flours were rich sources of antioxidant components and showed considerable antioxidant activity, though there were wide variations in each of the flour fractions. Differential sieving influenced the antioxidant properties significantly and finer fractions appeared to be richer in antioxidant components. Quantification of phenolic compounds in this study describes the compositional distribution in flour fractions of pseudocereals along with assessment of their antioxidant potential using multiple assays. This would help in better understanding of antioxidant properties of pseudocereals and their potential utilization for development of products with improved nutritional profile. The pseudocereal flours can serve as functional food ingredients for development of novel products.

Background The fortification of cereal foods, like pasta, with pseudocereal and legume ingredients promises a substantial improvement of their nutritional quality. However, partial replacement of wheat by pseudocereals and legumes in pasta formulations bears challenges regarding the products' technological and sensory quality. This study investigates the partial replacement of wheat semolina by a combination of high-protein ingredients (HPIs) from buckwheat, faba bean and lupin to reach a protein level of 20% of calories provided by protein. This high-protein hybrid pasta (HPHP) formulation was subjected to a thorough evaluation of technological quality characteristics and compared to regular wheat pasta and pasta formulations containing the single HPIs. Additionally, descriptive sensory profiling was performed to compare organoleptic properties of HPHP with regular wheat pasta. Results The quality of pasta formulations containing single HPIs was significantly reduced with regard to at least one of the determined quality characteristics. For the HPHP formulation containing all three HPIs, the technological quality was found to be equal to regular wheat pasta. No significant differences were detected for the most indicative quality characteristics cooking loss, firmness and stickiness. This was attributed primarily to compensating effects of the HPIs with respect to different quality characteristics. Sensory analysis revealed only slightly inferior overall quality of HPHP in comparison to regular wheat pasta, especially promoted by similar textural properties. Conclusion The combination of selected HPIs offers the opportunity to produce high-protein hybrid pasta with technological and sensory quality similar to regular wheat pasta at a level of wheat semolina replacement of 25%. © 2020 Society of Chemical Industry.

17 Pág. Departamento de Medio Ambiente y Agronomía​ (INIA), In a circular economy framework, waste valorization in crop production promotes sustainability in the agricultural sector. Buckwheat (BW; Fagopyrum esculentum Moench) has promising nutritional and economic value. Its sustainable production can be promoted by applying organic fertilizers. Aimed at determining the effect of a bio-stabilized municipal solid waste (MSW) amendment on BW, a greenhouse experiment was performed combining two different soils (clay and sandy) with three previous fertilization treatments (no fertilizer, mineral fertilizer, or MSW fertilizer) from the precedent faba bean crop and three present fertilization treatments (no fertilizer, mineral fertilizer, or MSW fertilizer) from the precedent wheat crop. The present fertilizer treatments followed the same procedure and fertilization rates (7.9 g/kg clay soil and 6.7 g/kg sandy soil of MSW amendment and 0.14 g/kg clay soil and 0.12 g/sandy soil of mineral fertilizer) as the previously fertilized treatments to study the effects on BW crop and soil. Results indicated a positive response of biomass production (on average 34.4 g/plant) and seed yield (on average 10.6 g/plant) to direct organic fertilization, obtaining comparable results with respect to the mineral fertilization treatments. Additionally, organic fertilization significantly enhanced seed quality and nutrient content compared to mineral fertilization, which resulted in a higher chlorophyll content. The findings revealed that the residual effect from the previous bio-stabilized MSW amendment was not sufficient to provide the total nutrients necessary for BW potential growth and biomass production, although slight tendencies toward increase were observed. Soil properties, such as organic matter and nitrogen content, as well as soil nutrient concentrations, were positively affected by organic fertilization, presenting adequate levels of heavy metals (Cu, Zn, Pb, Ni, Cr, and Cd). The insights of this study are valuable to determine the effects of reusing waste by-products for BW crop fertilization to reduce or substitute for chemical fertilizers., This research was funded by the company URBASER S.A., CAM (AGRISOST-CM S2018/BAA-4330 project) and Structural Funds 2014–2020 (ERDF y ESF).

This article consists of a study of the literature and an assessment of available data on the production of gluten-free beer and its constituents. The article shows how the FAO/WHO Codex Alimentarius Commission for Nutrition and Foods for Special Dietary Uses defines celiac disease, gluten-free products, and gluten-free beer. It describes diet-dependent diseases, which require a gluten-free diet, and groups of potential consumers of gluten-free beer. This article describes the use of oats as a raw material for the production of brewing malt and its usefulness in the production of beer. It specifies how the technological process of standard beer production needs to be modified so that the product meets the requirements of patients with celiac disease. The article also provides an overview of literature data on the production of gluten-free beer from pseudocereal malts, such as sorghum malt, buckwheat malt, amaranth malt, and quinoa malt.

This study investigated the effects of different levels of buckwheat bran inclusion onto the physicochemical, pasting properties and in vitro starch digestibility of buckwheat flour gels. Total phenolic content and antioxidant activities (DPPH radical-scavenging activity and ferric reducing/antioxidant power) were also measured. Total starch content per 100 g of gel ranged from 64.45 to 75.66, and the percentage of resistant starch ranged from 1.36% to 1.75%, while protein ranged from 12.07% to 12.93%. The results showed that the amount of bran addition decreased total starch and slightly reduced protein content, but increased resistant starch content. The level of bran addition increased the total phenolic content and antioxidant activity of the gels, while it reduced the blood sugar response. As the bran levels increased, the glucose released decreased (95.17, 84.08, 69.80, 60.23 mg glucose/g sample, respectively). The results showed that the bran of buckwheat (a pseudocereal) has nutritional value and can be used in the development of buckwheat products.

Background Quinoa (Chenopodium quinoa Willd) is an Andean original pseudocereal with high nutritional value. During quinoa processing, large amounts of saponin-rich husks byproducts are obtained. Quinoa saponins, which are biologically active, could be used for various agriculture purposes. Silver nanoparticles have increasingly attracted attention for the management of crop diseases in agriculture. In this work, silver nanoparticles are synthesized by a sustainable and green method, using quinoa husk saponin extract (QE) to evaluate their potential for application in agriculture as biostimulants. Results Quinoa extract was obtained and characterized by liquid chromatography with tandem mass spectrometry (LC-MS/MS). Sixteen saponin congeners were successfully identified and quantified. The QE obtained was used as a reducing agent for silver ions to synthesize silver nanoparticles (QEAgNPs) under mild conditions. The morphology, particle size, and stability of Ag nanoparticles were investigated by transmission electron microscopy (TEM), ultraviolet-visible spectroscopy (UV-visible), energy-dispersive X-ray (EDS), zeta potential, and Fourier transform infrared spectroscopy with attenuated total reflection (FTIR-ATR). Ultraviolet-visible spectroscopy measurements confirmed the formation of silver nanoparticles in the presence of QE, with estimated particle sizes in a range between 5 and 50 nm. According to the zeta potential values, highly stable nanoparticles were formed. The QE and QEAgNPs (200-1000 μg/mL) were also tested in radish seed bioassay to evaluate their phytotoxicity. The seed germination assays revealed that QEAgNPs possessed a phytostimulant effect on radish seeds in a dose-dependent manner, and no phytotoxicity was observed for both QE and QEAgNPs. Conclusion Silver nanoparticles obtained by a so-called 'green' method could be considered as good candidates for application in the agricultural sector for seed treatment, or as foliar sprays and plant-growth-promoters. © 2020 Society of Chemical Industry.

Amaranth is a pseudocereal of Andean origin, and compared to other crops, its seeds have a higher content of proteins, lipids and bioactive compounds of nutraceutical relevance. The goal of the present work is to study the chemical composition, antioxidant activity and biological value of the protein of an advance line Amaranthus cruentus L. seed flour (ACRU), compared with the same flour subjected to thermal treatment (90 oC, 1 h). Regarding the proximal chemical composition, the protein and lipid contents stand out, reaching values of 19.59 g % and 7.47 g %, reflecting an increase of 17% and 50% in the treated sample, respectively. A significant increase (p

Quinoa (Chenopodium quinoa Willd.) is attracting worldwide attention due to its nutritional and biological properties. Nowadays, this pseudocereal is cultivated worldwide in different environmental conditions. This work evaluates the nutritional profile, polyphenol content and antioxidant capacity of five quinoa cultivars (Negra Collana, Chullpi Real, Salcedo Inia, Pasankalla and Kancolla) from Spain and from the Andean region, looking for the key factor of quinoa composition. Nutritional profile was similar for the same cultivar among the locations but, protein and iron contents were higher (p < 0.05) in Spanish seeds compared to the Andean ones. PCA and Pearson correlation coefficient reveal that the darkest quinoa cultivars, Negra and Pasankalla, had the best bioactive profile because the greater dietary fiber, polyphenol content, and antioxidant capacity (p < 0.05), regardless of origin zone. Concluding, the genetic variability seems to have a higher influence than the geographic factors on the nutritional and antioxidant composition of quinoa.

Diet-induced obesity is often associated with gut microbiota dysbiosis, lipid metabolism disorders, and chronic inflammation. Consumption of the pseudocereal Amaranthus mangostanus has multiple nutritional benefits. We investigated the effects of dietary amaranth on lipid metabolism and gut microbiota in high-fat (HF) diet-fed mice. C57BL/6J mice were provided either a control diet, HF diet, or HF diet containing 10% amaranth powder (Ama) for 8 weeks. Ama supplementation significantly reduced the levels of triglycerides, total cholesterol, and phospholipids in the liver. Moreover, Ama supplementation downregulated the expression of lipogenesis-related genes including Hmgcr, Fdt1, and Sgle in the liver. The gut microbiota analysis showed that Ama supplementation reversed HF diet-induced reduction in bacterial diversity and richness. Additionally, beta diversity analysis of the inter-group variability in community structure showed a clear separation between the HF and Ama groups. Linear discriminant analysis effect size analysis revealed that 11 taxa were enriched in the Ama group, whereas 9 taxa were increased in the HF group. We found that family Porphyromonadaceae and unclassified S24-7 showed a strong positive and negative correlation with the lipid parameters, respectively. Taken together, these results indicated that dietary Ama may attenuate HF diet-induced deterioration of gut microbiota structure and hepatic lipid metabolism.

Most protein concentrates used by the food industry are derived from soybean or wheat, but a pseudocereal like quinoa is gaining interest worldwide. The aim of this study is the characterization of the emulsification properties of two quinoa protein concentrates obtained through alkaline extraction (pH 9 (Q9) and 11 (Q11)), followed by precipitation at an acidic pH value. Interfacial rheological measurements point out that Q11 form stronger protein films adsorbed on the interface, which finally results in emulsions with smaller droplet sizes. However, Q9 shows greater interfacial activity due to its more compact structure which results in a lower interfacial tension. An increase in the quinoa content in the emulsion formulation is paired with a reduction in the droplet size diameter as well as a greater stability during quiescent storage. These results prove the feasibility of using a quinoa concentrate as an ingredient in commercial food emulsions.

Pseudocereals are recently positioned at the forefront of interest, as they are eminent sources of several beneficial bioactive components, such as flavonoids. Noodles of specific composition comprising buckwheat and amaranth have been involved in this research. The aim of presented study was to provide authentic tools in order to estimate the actual behaviour of polyphenols of the special noodles throughout the digestion process. In vitro and in vivo digestion models studies were performed with wheat flour noodles fortified with antioxidant rich pseudocereals. Five noodle variants were prepared with supplementation of different flours of amaranth and buckwheat with wheat flour ranging from 5 to 30%. To reveal the effect of human consumption on polyphenols uptake and real biological impacts, in vitro and in vivo experiments were carried out. Different assays were applied to monitor the release of antioxidants in each gastrointestinal phase. Fortification didn’t change the cooking quality of noodles, but slightly affected the colour and improved the total polyphenol content (597–920 mg GAE/kg), and the antioxidant capacity (3.47–7.23 mM Fe2+/kg) of the noodles. It was established that total polyphenol content and antioxidant capacity exhibited continuous increase in the whole gastrointestinal tracts, due to their gradual release from food matrix. Most pronounced antioxidant capacity was observed in noodles with 30% buckwheat fortification. In vivo model-experiments confirmed the presence of polyphenols in plasma as well, thus their absorption might be accomplished. Therefore, the biological values of these samples were enhanced during digestion. Supplementation prepared pseudocereal resulted in products with improved nutritional properties.

Quinoa (Chenopodium quinoa Willd.) is an Andean pseudocereal that has acquired a commercial interest in recent decades, partly due to its nutritional characteristics and lack of gluten. Controlled seed germination has been used to improve the nutritional value of different species for human consumption, besides reducing anti-nutritional factors. Polyunsaturated fatty acids are important in a balanced diet, particularly ω-3 fatty acids whose ratio to ω-6 fatty acids has been reported to be increased by germination. However, the fatty acid profile of the seeds of each species and variety behaves differently during germination, and few studies have addressed quinoa and its different cultivars. In this study, four Peruvian quinoa cultivars from Puno and Cusco were germinated in the dark at 25 °C and analysed for their fatty acid profile after 24 and 48 h by GC-FID. The lipids were extracted by a mixture of hexane/isopropanol and the determination of tocopherols was performed by HPLC with a fluorescence detector. The content of lipids and tocopherols was carried out until 72 h. A slight increase in lipid content was found in three of the cultivars, which may be because of better extractability of quinoa seed lipids caused by germination. The highest average lipid content was presented by INIA 415 ‘Roja Pasankalla’ (5.89%, db), which did not vary significantly during germination the first 48 h of germination. The lipid content of the quinoa seeds tested did not vary between 48 and 72 h. With regard to the fatty acid profile, linoleic, oleic and palmitic acids were predominant for all cultivars. The INIA 420 ‘Negra Collana’ cultivar had the highest content of linoleic acid (56.24 ± 2.22%, on average). The PUFAs content increased mostly during germination and the ω-6/ω-3 ratio improved for all cultivars, even for ‘Roja Pasankalla’ which showed the slightest variations in its fatty acid profile. The increase of the concentration of ω-3 benefited notably INIA 420 ‘Negra Collana’, although the cultivar with the best ratio ω-6/ω-3 and α-tocopherol was ‘Amarilla de Marangani’ after 48 h of germination. Only the ‘Blanca de Juli’ white seed cultivar show a decrease in total tocopherol content at the end of germination (from 1354 to 1011 ppm). The germination of quinoa seeds for 48 h has improved the profile of fatty acids and α-tocopherol content, although it is necessary to investigate the effect of storage on the metabolism of each fatty acid to understand new ways of optimising this process.

BACKGROUND Pseudocereals are nutrient‐rich grains with high mineral content but also phytate content. Phytate is a mineral absorption inhibitor. The study's aim was to evaluate phytate degradation during spontaneous fermentation and during Lactobacillus plantarum 299v® fermentation of quinoa, canihua, and amaranth grains and flours. It also aimed to evaluate the accessibility of iron, zinc, and calcium and to estimate their bioavailability before and after the fermentation of flours with starter culture. Lactic acid, pH, phytate, and mineral content were analyzed during fermentation. RESULTS Higher phytate degradation was found during the fermentation of flours (64–93%) than during that of grains (12–51%). Results suggest that phytate degradation was mainly due to endogenous phytase activity in different pseudocereals rather than the phytase produced by added microorganisms. The addition of Lactobacillus plantarum 299v® resulted in a higher level of lactic acid (76.8–82.4 g kg−1 DM) during fermentation, and a relatively quicker reduction in pH to 4 than in spontaneous fermentation. Mineral accessibility was increased (1.7–4.6‐fold) and phytate : mineral molar ratios were reduced (1.5–4.2‐fold) in agreement with phytate degradation (1.8–4.2‐fold) in fermented flours. The reduced molar ratios were still above the threshold value for the improved estimated mineral bioavailability of mainly iron. CONCLUSION Fermentation proved to be effective for degrading phytate in pseudocereal flours, but less so in grains. Fermentation with Lactobacillus plantarum 299v® improved mineral accessibility and estimated bioavailability in flours. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The aims of this study were determine (1) the chemical composition (2) the physico-chemical properties (3) the fatty acid profile (4) the techno-functional and (5) the antioxidant properties of flours obtained from house cricket (Acheta domesticus) using two different methods of drying. In thermal drying cricket flour (TDCF) and lyophilized cricket flour (LCF) high content of protein (62.68–67.48%, respectively) and fat (24.91–19.32% respectively) was found. This content was higher than found in several cereal or pseudocereal flours such as wheat, oat or quinoa. Both types of flours showed good techno-functional properties (water and oil holding capacity, Swelling capacity, emulsion and foam capacity and stability) with higher values in LCF than TDCF. The values obtained for techno-functional properties were similar to those found for several flours obtained from cereal or pseudocereal of fruits coproducts. In LCF and TDFC the main fatty acid detected were linoleic, oleic and palmitic acids. LCF showed stronger radical scavenging (7.18–2.82 mg Trolox equivalent/g, respectively), reducing (0.24–0.15 Trolox equivalent/g, respectively) and chelating capacity (43.78–32.23 µg EDTA/g, respectively) than TDCF. Due to the protein and fat content, the good techno-functional and antioxidant properties the flours obtained from house cricket could be used as food ingredient in the development of novel foods.

With the purpose of valuing the species Chenopodium quinoa Willd (quinoa), as well as encouraging the consumption of its grains, this study aimed at providing a detailed evaluation of the nutritional value and chemical composition of several quinoa grains of different colour varieties (black, red and white) from different origins. The results demonstrated an excellent composition, namely in the presence of many compounds of interest, such as organic acids, tocopherols and unsaturated fatty acids, as well as a very favourable nutritional profile, with carbohydrates and proteins being the prominent macronutrients. Regarding the different varieties, statistical analysis showed that there were no significant differences in studied parameters, with the exception of proteins, carbohydrates, oxalic acid, γ-tocopherol and total tocopherols content. Thus, this pseudocereal takes a position of nutritional excellence, compared to others cereals more commonly consumed, thereby representing a promising ingredient for many uses in the food industry. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013), L. Barros and U. Gonzales-Barron contracts. info:eu-repo/semantics/publishedVersion

Cornelian cherry tarhana (CCT), which is a traditional, cereal based powder product for making soup, has a geographical mark in Turkey. CCT is quite different than the traditional fermented tarhana...

Background Sand rice (Agriophyllum squarrosum) is an underutilized pseudocereal bearing edible seeds. In this study, the phenolics and antioxidant activity of sand rice seeds after cooking and in vitro digestion were extensively investigated. Results Total phenolic content (TPC) of the sand rice seeds was slightly increased whereas total flavonoid content (TFC) decreased after boiling. Furthermore, nine compounds were detected in the uncooked seeds, with hyperoside (169.19 ± 6.59 µg g-1 dry weight (DW)), protocatechuic acid (167.46 ± 7.21 µg g-1 DW), and rutin (83.15 ± 3.26 µg g-1 DW) as the major components. Apart from the bioaccessible phenolics in the aqueous fraction, these compounds retained in the solid residue of the porridge were released to varying degrees during simulated digestion. In addition, these phenolic extracts also exerted considerable antioxidant potency, which was positively correlated with their corresponding TPC, TFC, and phenolic profiles. Conclusion These results indicated that both boiling and in vitro digestive treatments could considerably enhance the release of bioactive compounds and thus contribute antioxidant properties to sand rice porridge. These findings suggest that sand rice seed is a potential functional food and an excellent natural antioxidant source. © 2019 Society of Chemical Industry.

Physical barriers hinder about 20–25% of the protein from being extracted from whole meal. Heat-induced denaturation and aggregation of protein in quinoa seeds and in whole meal was investigated. Maximally 37% of the protein in seeds covalently aggregate when boiling for 15 min. Although embryonic cell walls surrounding protein bodies remain intact during boiling of seeds, protein aggregation is not hindered. 11S Globulin monomers first dissociate into their acidic and basic subunits which further assemble into large (> 500 kDa) mainly disulfide-linked aggregates. 2S Albumins are not involved in covalent aggregation but partially leach during seed boiling. The presence of disrupted food matrix constituents in whole meal delays denaturation and causes less aggregation of protein in whole meal than in seeds. Globulins still dissociate into their subunits but less and mainly small covalent aggregates (ca. 100–500 kDa) are formed. These novel insights allow developing new quinoa-based food products.

The increase in food intolerances, allergies, and food-based lifestyle choices has dramatically increased the consumer demand for healthy foods characterized by pleasant sensory traits. In such a context, innovative cereal-based beverages are characterized by high nutritional value, pleasant palatability, and potential healthy properties. In the present study, a pool of 23 lactic acid bacteria strains was preliminary assayed as monocultures for the fermentation of three ad hoc formulated cereal- (red rice and barley) and pseudocereal (buckwheat) -based substrates. Eight strains with the best performance in terms of acidification rate were selected for the formulation of three multiple strain cultures to be further exploited for the manufacture of laboratory-scale prototypes of fermented beverages. The compositional and microbiological features of the three experimental beverages highlighted their high biological value for further exploitation.

Research groups have put significant emphasis on the evaluation of nutritional, health-promoting, and other biological activities of secondary metabolites from buckwheat. Among these phytochemicals, phenolic and lipophilic antioxidants, particularly, phenolic acids, flavonoids, and tocopherols, have been the focus of the latest studies since antioxidant activity has recently been associated with the possibility of inhibiting fungal growth and mycotoxin biosynthesis. The mycotoxin contamination of cereal and pseudocereal grains caused primarily by Fusarium, Penicillium, and Aspergillus species poses a significant hazard to human health. Therefore, efforts to examine the involvement of plant antioxidants in the biosynthesis of mycotoxins at the transcriptional level have emerged. In addition, hydrophobic interactions of buckwheat phenolics with cell membranes could also explain their capacity to reduce fungal development. Eventually, possibilities of enhancing the biological activity of cereal and pseudocereal phytochemicals have been studied, and sourdough fermentation has been proposed as an efficient method to increase antioxidant activities. This effect could result in an increased antifungal effects of sourdough and bakery products. This review reports the main advances in research on buckwheat phenolics and other antioxidant phytochemicals, highlighting possible mechanisms of action and processes that could improve their biological activities.

Quinoa (Chenopodium quinoa Willd.) is a pseudocereal celebrated for its excellent nutritional quality and potential to improve global food security, especially in marginal environments. However, minimal information is available on how genotype influences seed composition, and thus, nutritional quality. This study aimed to provide a baseline for nutritional quality of Washington grown quinoa and test the hypothesis that these samples contain adequate amounts of essential amino acids to meet daily requirements set by the World Health Organization (WHO). One hundred samples, representing commercial varieties and advanced breeding lines adapted to Washington State, were analyzed for content of 23 amino acids, as well as crude protein, ash, moisture, and crude fat. Mean essential amino acid values for Washington grown quinoa met the daily requirements for all age groups for all essential amino acids, except for the amount of leucine required by infants. We found that only nine genotypes met the leucine requirements for all age groups. A total of 52 and 94 samples met the lysine and tryptophan requirements for all age groups, respectively. Mean values for isoleucine, leucine, lysine, tryptophan, valine, and the sulfur and aromatic amino acids are higher for Washington grown samples than those reported previously reported in the literature. Our results show that not all Washington grown quinoa samples meet daily requirements of essential amino acids, and we identify limiting amino acids for the germplasm and environments investigated. This study provides the first report of leucine as a limiting amino acid in quinoa. Additional research is needed to better understand variation in quinoa nutritional composition, identify varieties that meet daily requirements, and explore how genotype, environment, and management interactions influence nutritional quality.

The effect of red quinoa seed extract obtained by soxhlet (RQ-S) on scopolamine (SCP)-induced memory deficits in the object recognition task in mice was evaluated, as well as the involvement of oxidative stress and AChE activity. Four quinoa extracts were obtained: two from white quinoa and two from red quinoa, extracted by soxhlet or shaking. The content of total phenolic compounds (TPC), total flavonoids (TF) and antioxidant activity was determined in the four extracts. The RQ-S showed the highest TPC and TF content and antioxidant activity compared with the others quinoa extracts. The administration of RQ-S prevented memory deficit, changes of AChE activity and oxidative stress indicators (SOD, catalase, TBARS and ROS) induced by SCP, in the hippocampus and partially in the cerebral cortex. These results provide evidence that RQ-S is an alternative to protect SCP-induced memory deficits in mice, and suggest the involvement of oxidative stress and AChE activity.

In alignment with Hippocrates’ aphorisms “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to offer consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of different fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and different probiotic bacteria, providing protection to ensure that their viability is in the range of 106–107 CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome.

The effect of consuming breads made with wheat flour and Amaranth (Amaranthus dubius Mart. ex Thell.) wholemeal flour on Sprague Dawley rats with hyperlipidaemia and hyperglycaemia induced through feeding was studied. Four diets were provided: control (CD: Ratarina&reg, ), commercial bread (CBD), bread with 100 g&middot, kg&minus, 1 (ABD10) and 200 g&middot, 1 (ABD20) amaranth flour. Zoometric and blood chemistry parameters were measured before and after consuming the diets. A completely random factorial design of 2 &times, 4 &times, 2 was used. The factors were blood lipids and glucose level (normal, N and elevated, E), diet (CD, CBD, ABD10 and ABD20) and sex (female, F and male, M). The rats consuming ABD10 and ABD20 diets presented the lowest glucose values, although with no differences (p &gt, 0.05) between the groups of elevated blood lipids and glucose rats (E). Triglyceride concentrations decreased in ABD10 and ABD20 treatments in comparison with CD, elevated blood lipids and glucose (E) rats, while ABD10 rats showed lower total cholesterol level than normal (N) rats. The high-density lipoprotein cholesterol values increased in the ABD10 and ABD20 groups (p &lt, 0.05), while it did lower for very low-density lipoprotein cholesterol and cardiac risk index (p &lt, 0.05). In ABD10 and ABD20 treatments, the abdominal circumference decreased in both sexes (p &lt, 0.05) between weeks 23 and 31. In conclusion, consumption of bread with amaranth improved lipid profiles of rats and could help to prevent metabolic and cardiovascular diseases.

Exopolysaccharides (EPS) are known for their positive contribute to the technological properties of many foods, including bakery products. These molecules can be obtained performing piloted fermentation with lactic acid bacteria (LAB). In order to select strains able to produce EPS, a screening test in agar medium containing sucrose, fructose or glucose as carbohydrate source was performed on 21 LAB strains. Results allowed to select 8 Weissella cibaria, 2 Weissella confusa and 2 Leuconostoc spp. strains as EPS producers only in the presence of sucrose. A further screening in liquid medium enriched with sucrose (10%) (mMRS_S) indicated the W. cibaria strain C43-11 as the higher EPS producer. The selected strain was used to develop liquid sourdoughs (LSs) with dough yield (DY) 500, fermented for 15 h and based on wheat flour and wheat gluten or pseudocereals (quinoa or amaranth) in ratio 1:1, in the presence or not of sucrose at 3% (w/w, LS weight), in comparison to Lactobacillus plantarum ITM21B, a strain not producing EPS in mMRS_S. Results indicated that the use of pseudocereals favored the EPS production. Formulations were optimized by modifying DY (500 or 250), sucrose concentration (3 or 6%) and flour ratio. LSs were characterized for the content of organic acids (lactic, acetic, phenyllactic, OH-phenyllactic), pH, TTA, EPS, viscosity, total protein degradation and protein pattern. The highest EPS production (20.79 g/Kg) and viscosity (1168 mPa s) were obtained in LS (DY 250, sucrose 6%) based on quinoa flour and started with C43-11 strain. The LS was characterized by the presence of phenyllactic and OH-phenyllactic acids, protein degradation by 51.7% and proteins in the range 14-80 kDa. In these conditions, also strain ITM21B was able to produce EPS at level of 4.61 g/Kg and to degrade proteins by 53.8% in LS based on wheat and quinoa flours (1:1) (DY250 and sucrose 3%). Therefore, results demonstrated that the use of selected conditions (flour type, DY, sucrose) can stimulate specific attributes of strains making them suitable for production of short fermented (15h) liquid sourdoughs which can be used as bread improvers.

The ingestion of bioactive compounds has revealed health benefits, namely in the prevention and/or treatment of several diseases. This work aims to characterize the phenolic profile of three colour varieties of Chenopodium quinoa Willd. grains (black, red and white), and also evaluate their cytotoxic and antimicrobial activity. All varieties revealed the presence of phenolic compounds, namely, quercetin and kaempferol derivatives. In this study, quinoa grains did not reveal any anti-proliferative capacity in tumour cell lines, and, as expected, they were devoid of any toxicity. All of the analysed extracts possessed antibacterial and antifungal activities (inhibitory and bactericidal/fungicidal) against the microbial strains considered, exhibiting promising values of minimum bactericidal concentrations (mean MBC 0.153–0.916 mg/mL) and minimum fungicidal concentrations (mean MFC 0.211–0.884 mg/mL). Quinoa varieties represent a good source of bioactive compounds, interfering beneficially in the organism, specifically as antimicrobial agents. Thus, these extracts could be used in the development of bioactive ingredients. The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E and TRANSCoLAB 0612_TRANS_CO_LAB_2_P; and L. Barros, R. Calhelha, and Gonzales-Barron thank the national funding by FCT, P.I., through the institutional scientific employment program contract. This work has also been supported by the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/200007). info:eu-repo/semantics/publishedVersion

In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (Cicer arietinum, Phaseolus vulgaris, Vicia faba, Lupinus angustifolius, Pisum sativum, Glycine max; Avena sativa, Secale cereale, Triticum aestivum, Triticum durum, Sorghum bicolor; and Chenopodium quinoa, respectively) of the agrifood sector. Furthermore, the current knowledge regarding the in vivo health effects of fermented foods is examined, and the critical points of fermentation technology from the health and food safety point of view are discussed.

Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many traditional, ethnic, ancient and modern fermented cereals and beverages, as the analysed literature covers 40 years. The results reveal that the functional aspects of LAB fermented foods are due to significant molecular changes in macronutrients during LA fermentation. Through the action of a vast microbial enzymatic pool, LAB form a broad spectrum of volatile compounds, bioactive peptides and oligosaccharides with prebiotic potential. Modern applications of this ancient bioprocess include the industrial production of probiotic sourdough, fortified pasta, cereal beverages and “boutique” pseudocereal bread. These goods are very promising in broadening the daily menu of consumers with special nutritional needs.

Knowledge of bulk handling properties of food powders is essential in the design of industrial equipment and selection of appropriate powder handling operations. The objectives of this study were to determine the physical and flow properties of plant-based regular and protein-rich flours to establish relationships between powder physical and bulk handling properties as influenced by protein enrichment. A number of physical properties (bulk density, flowability, wall friction and compressibility) were assessed for 11 regular- and protein-rich flours from pseudocereals (amaranth, buckwheat, quinoa) and cereals (rice and maize). Relevant physicochemical properties such as particle size distribution, microstructure and water sorption behaviour were also studied. The protein-rich pseudocereal flours had irregular-shaped, rough surfaces with mean particle diameters ranging from 96.5 to 215 μm. The compressibility indices (42.6–51.4%) were higher for the former compared to the regular protein content powders and they displayed lesser tendency to uptake water with increasing relative humidity. Analysis of the flow behaviour showed the protein-rich flours to be more cohesive with higher wall friction angle values than the regular protein content powders. The new information obtained in this study is critical in optimising the processing, stability and applications of these value-added high-protein pseudocereal ingredient powders.

Nowadays, consumers are more conscious of the environmental and nutritional benefits of foods. Pseudocereals grains, edible seeds belonging to dicotyledonous plant species, are becoming a current trend in human diets as gluten-free (GF) grains with excellent nutritional and nutraceutical value. Pseudocereals are a good source of starch, fiber, proteins, minerals, vitamins, and phytochemicals such as saponins, polyphenols, phytosterols, phytosteroids, and betalains with potential health benefits. The present review aims to summarize the nutritional quality and phytochemical profile of the three main pseudocereal grains: quinoa, amaranth and buckwheat. In addition, current evidence about their health benefits in animal models and human studies is also provided in detail. Based on the accumulating research supporting the inclusion of pseudocereals grains in the diet of celiac persons, this review discusses the recent advances in their application for the development of new GF products. Future directions for a wider cultivation and commercial exploitation of these crops are also highlighted., This work has received financial support from the Ministry of Science and Innovation, Spain(MINECO, Spain) through projects AGL2015-66886-R, AGL2015-67598-R, and AGL2017-83718-R (AEI/FEDER, UE).

In recent years, quinoa (Chenopodium quinoa Willd), an ancestral crop of the Andean region of South America, has gained worldwide attention due to its high nutritional value. This grain is a good source of several vitamins and minerals; however, their bioavailability is decreased by the presence of antinutritional factors such as phytic acid. These compounds can be reduced using lactic acid bacteria (LAB), that have a GRAS (Generally Recognized as Safe) status and have traditionally been associated with food fermentation due to their biosynthetic capacity and metabolic versatility. The objective of this study was to evaluate the effectiveness of a pasta made with quinoa sourdough fermented by L. plantarum strains producing vitamins B2 and B9 and phytase to prevent vitamins and minerals deficiency using an in vivo mouse model. The results showed that the pasta fermented with the mixed culture containing L. plantarum CRL 2107 + L. plantarum CRL 1964 present increased B2 and B9 levels in mice blood. Likewise, higher concentrations of P, Ca+2, Fe+2, Mg+2 (18.75, 10.70, 0.37, 4.85 mg/dL, respectively) were determined with respect to the deficient group (DG) (9.85, 9.90, 0.26, 3.34 mg/dL, respectively). Hematological studies showed an increase in hemoglobin (14.4 ± 0.6 g/dL), and hematocrit (Htc, 47.0 ± 0.6%) values, compared to the DG (Hb: 12.6 ± 0.5 g/dL, Hto: 39.9 ± 1.1%). Furthermore, histological evaluations of the intestines showed an increase of the small intestine villi length in this latter group. The results allow us to conclude that bio-enrichment of quinoa pasta using LAB could be a novel strategy to increase vitamin and minerals bioavailability in cereal/pseudocereal – derived foods. Fil: Carrizo, Silvana Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: de Moreno, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Rollan, Graciela Celestina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina

Resumen del trabajo presentado a la 1st International Electronic Conference on Food Science and Functional Foods, celebrada del 10 al 25 de noviembre de 2020 (Foods - Online)., L.M. Paucar-Menacho, acknowledges the financial support of the Proyecto Concytec— Banco Mundial, through its executing unit the Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (Fondecyt).

The amaranth plant is a resistant, fast-growing pseudocereal that was used as the main crop by the Aztecs in Mexico, and cultivated by other Mesoamerican civilizations. Amaranth is rich in fiber, magnesium, calcium, protein, and lysine. It is a productive crop with nutritious potential for both developing and industrialized countries. In addition, amaranth seeds contain approximately 5.7%–9% oil, showing a high degree of unsaturation. This oil contains 25% oleic acid, 50% linoleic acid, and 1% linolenic acid. Other reported lipid fractions are phospholipids, glycolipids, sterols, and squalene. Amaranth oil contains between 6% and 11.2% squalene, considerably more than the amount in other cereal oils, and is a 30-carbon polyunsaturated, triterpenic hydrocarbon (2,6,10,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaene) with various valuable nutritional, cosmetic, pharmaceutical, and medical applications. Amaranth oils have been shown to possess multiple advantages, such as superior antioxidant, nutraceutical, antiaging, antiinflammatory, antimicrobial, and emollient properties. Most plant oils are obtained by mechanical pressing or by chemical extraction with organic solvents. Nonetheless, chemical solvents and application of heat are generally used to extract oil from seeds, but trans-fatty acids are generated during this process. In order to avoid the use of toxic solvents like hexane and exposure of the oil to high temperatures for long periods, “green extraction technology” is currently preferred, such as cold pressing, supercritical fluid extraction, and ultrasound-assisted extraction, among others. Oils extracted in this way are characterized by a higher content of native substances than refined oils. The aim of this chapter is to review the recent advances in extraction (cold pressing) and functionality of lipids’ bioactive compounds found in cold pressed amaranth oil, focusing mainly on their composition, physicochemical characteristics, organoleptic attributes, nutritional quality, and food applications, as well as functional and health-promoting traits.

Pseudocereals are important as gluten-free crops that could be utilized as functional foods. They contain proteins with high biological value and also bioactive compounds such as phenolic compounds, flavonoids, vitamins, and minerals that can possess positive health effects on the body. Three types of pseudocereals (amaranth, buckwheat, and quinoa) were evaluated for polyphenols and antioxidant activity. Spectrophotometric methods were used for the determination of free phenols amount with Folin-Ciocalteu reagent, and total antioxidant capacity (TAC) with DPPH and ABTS reagents. Free phenols, the predominant part of polyphenols, were in pseudocereals in the range from 12.4 to 678.1 mg GAE.100g-1. The highest content of FP was found in buckwheat products (146.8 - 678.1 mg GAE.100g-1); quinoa and amaranth products reached much lower values (up to 226.1 mg GAE.100g-1). Antioxidant activity was in an agreement with the FP amounts order, the highest TAC values were again for buckwheat products (167.3 - 473.9 and 876.9 - 3524.8 mg TE.100g-1), followed by quinoa (78.2 - 100.6 and 738.9 - 984.5 mg TE.100g-1) and amaranth ones (25.0 - 69.7 and 118.2 - 431.4 mg TE.100g-1). A high positive correlation between FP amount and TAC values was evaluated for analyzed pseudocereals. The highest content of free phenols and the best antioxidant potential showed buckwheat wholemeal flour, so buckwheat could be characterized as a great source of free phenols with high antioxidant activity. © 2020 Potravinarstvo Slovak Journal of Food Sciences, Licence.

The aim of this work was to investigate how sprouting process may affect the indigenous lactic acid bacteria (LAB) and yeasts of wheat, barley, quinoa, lentil and chickpea flours. LAB and yeasts inhabiting the raw and sprouted flours were described by culture-dependent and -independent approach. Based on community-level catabolic profiles, the sprouting process led to a strong increase of the Shannon's diversity and substrate richness indices. Compared to raw flours, the highest ability to consume carbohydrates, polymers, amines, carboxylic acid and amino acids sources was found for the microbial communities of wheat, chickpea and lentil sprouted flours. Except for LAB detected in quinoa, sprouting process caused significant (P 0.70; FDR This study demonstrated that the sprouting process of wheat, barley, quinoa, lentil and chickpea grains modifies the microbial metabolic activities and composition of the lactic acid bacteria and yeasts of the resulting flours.

Quinoa is a pseudocereal that has high protein quality and sorghum has phenolic compounds that give it a higher antioxidant capacity, however, its protein quality is low. Thus, this study aimed to evaluate the effect of the obtaining mixture of sorghum and quinoa flours on protein quality and antioxidant capacity in Wistar rats. The animals were allocated into five groups (n = 8): protein-free, control (casein) and experimental groups: sorghum flour, quinoa flour, and mixed sorghum/quinoa flour. At 21 days of the experiment, animals from the control and experimental groups received sodium fluoride (NaF) water for seven days to induce oxidative stress. The groups fed with sorghum, quinoa, and mixed flour sorghum/quinoa had, respectively, PER values of 0.23, 2.0, 1.5; NPR 1.82, 3.36, 2.88 and TD 60.22, 81.46, 66.82 and weight gain 1.75, 20.84 and 15.92. The total antioxidant capacity of serum increased in sorghum and mixed sorghum/quinoa flour groups, probably due to the higher amount of phenolic compounds. There was no change in the activities of the antioxidant enzymes superoxide dismutase, catalase, and the biomarker malondialdehyde. Thus, the mixed flour of sorghum/quinoa is an excellent alternative for the elaboration of products with better protein quality and high antioxidant capacity. Made available in DSpace on 2022-05-25T17:48:25Z (GMT). No. of bitstreams: 1 Mixed-sorghum.pdf: 887126 bytes, checksum: ec9906c61e98b6e37a881c310be4b60e (MD5) Previous issue date: 2020

Kancolla is a pseudocereal of Andean origin. It is a native sweet cultivar of quinoa (Chenopodium quinoa Willd., Amaranthaceae) obtained by Massal selection from traditional landraces' groups, characterized by its tolerance of adverse climate and soil conditions and an average yield of 1200 kg/ha. The nutritional value of its grains is due to high-quality protein, carbohydrate, fat, mineral, and vitamin content. It differs from other quinoa varieties, mainly in fiber and mineral contents. Kancolla seeds are also considered a good source of polyphenols, betaines, triterpenoids, and ecdysteroids important to exert positive effects on different body systems, helping to promote human health and to reduce chronic disease risk factors. Kancolla seeds are gluten-free, so it can be consumed by people who have celiac disease, as well as by those who are allergic to wheat.

The aim of this study was to develop a fermented huauzontle-based beverage by incubating a herbal infusion at 37 °C for 24 or 48 h, prepared with either fresh or dried huauzontle and inoculated with different huauzontle-autochthonous Lactiplantibacillus plantarum strains (Lp22, Lp24, Lp39). A ranking test made with 60 non-trained subjects was conducted for all prepared beverages. The beverage with the highest extent of preference was selected to determine composition, bacterial cell viability, total phenolics content, as well as in vitro antioxidant (AOx) and anti-inflammatory activities. A fermented beverage prepared with dried inflorescence, Lp22 and incubated 48 h exhibited the highest preference (ca. 31%). The preparation showed a viable cell count up to 8.6 Log CFU/mL, and AOx activity of 351.80 and 856.21 μM Trolox equivalent by ABTS and ORAC, respectively. No relationship (p > 0.05) between AOx activity and total phenolics content (15 μg/mL) was found. Results revealed that the selected beverage displayed inhibition of heat-induced hemolysis (ca. 29%), protein denaturation (ca. 39%), and proteinase (ca. 40%) and lipoxygenase (ca. 32%) activities. Our results evidence for the first time the significant role of huauzontle-autochthonous bacteria in the suitability of huauzontle to prepare a fermented beverage with potential health-promoting properties.

Amaranth is a pseudocereal sparsely commercialized at extensive levels. Its grain is characterized by having a high-protein content of good nutritional quality. Recently, the obtainment of biologic...

Buckwheat (Fagopyrium esculentum) is a pseudo-cereal which has spread troughout the world and nowadays it represents cultural, economic and nutritionally important pseudocereal. It´s enviromentally friendly, characterized by high fiber, routine, protein and B vitamins, and is general-purpose. The goal of the present study was to analyze 17 genotypes of buckwheat by using 7 SCoT markers. In total, 52 fragments were detected, of which 38 were polymorphic. The average number of polymorphic fragments was 5.43. The most polymorphic fragments were detected in SCoT 26 and SCoT 29 markers, and the average percentage of polymorphism was 73.36 %. SCoT 29 reached the highest percentage of polymorphism (87.5 %) and SCoT 36 was lowest (60 %). The DI values ​​ranged from 0.625 (SCoT 36) to 0.887 (SCoT 26) and the average DI value was 0.749. The average PIC value was 0.729 with PIC values ranging from 0.386 (SCoT 36) to 0.831 (SCoT 26). To determine the genetic diversity of 17 genotypes of the buckwheat, a dendrogram was created using the hierarchical cluster analysis. The genotypes were divided into two major clusters (I and II). Cluster I was divided into three other subgroups. Sixteen genotypes were included in cluster I and the genotype of Madawaska (USA) was genetically the farthest in cluster II. Genetically the closest were the varieties of Ballada (Russia) and Bamby (Austria). Used SCoT markers were sufficiently polymorphic, were able identify and differentiate chosen set of buckwheat genotypes.

Quinoa (Chenopodium quinoa Willd.) has been nutritionally highlighted when compared to other grains. In recent years the research on this pseudocereal has increased. In this work, six quinoa samples were studied: three from Peru, one from Brazil and two commercial samples. The samples were physically and physicochemically characterized, including macro- and micronutrient analysis, phenolic compounds content and antioxidant activity. Black, red and white samples showed as main difference the size, weight, ashes and dietary fibre content. Black samples were the smallest and lightest and had the lowest starch content but presented the highest levels of ashes and dietary fibre. The protein content (16.9 %) in the white Brazilian variety was higher than the others. Red and black samples had the highest levels of most minerals analysed. The antioxidant capacity measured by the DPPH method was higher for black and red samples in comparison with the white ones. However, the white Brazilian variety showed a significantly higher antioxidant capacity measured by the ABTS assay. With regard to the phenolic content, a difference was found between the samples which ranged from 55.5 to 95.5 g GAE 100 g−1. The colour of the grain was found as not related to a higher content of phenolic compounds. Because their compositions are generally similar to light-coloured grains, and in some parameters such as dietary fibre and content of some micronutrients are superior, the grains of dark-coloured quinoa varieties (RPP, BCP) would have to be explored to develop foods that take advantage of this colour diversity.

Quinoa (Chenopodium quinoa Willd.) has gained popularity worldwide largely due to the attractive nutritional profile. It also has much potential for food security due to the great genetic diversity. Starch is the main component of quinoa grain and makes up to 70% of the dry matter. The starch plays a crucial role in functional properties of quinoa and related food products. The starch granules are rather small (∼1-3μm) with relatively low amylose contents as compared with most of the other starches. Quinoa amylopectin has significant amounts of short chains and super-long chains. These unique features have generated research interest in using the starch for food and other applications such as creating Pickering emulsions. This review summarizes the present knowledge of the isolation, composition, granular and molecular structures, physicochemical properties, modifications, and applications of quinoa starch. It becomes obvious that this starch has great potential for food and nonfood applications.