Search

Main conclusion: This review ascertains amaranth grains as a potent crop for food security and sustainable food systems by highlighting its agricultural advantages, health benefits and applications in the food, packaging, and brewing industry. The global population surge and rapidly transitioning climatic conditions necessitate the maximization of nutritional crop yield to mitigate malnutrition resulting from food and nutrition insecurity. The modern agricultural practices adopted to maximize the yield of the conventional staple crops are heavily contingent on the depleting natural resources and are contributing extensively to the contamination of these natural resources. Furthermore, these agricultural practices are also causing detrimental effects on the environment like rising emission of greenhouse gasses and increased water footprints. To address these challenges while ensuring sustainable nutrient-rich crop production, it is imperative to utilize underutilized crops like Amaranthus. Amaranth grains are gluten-free pseudo-cereals that are gaining much prominence owing to their abundance in vital nutrients and bio-active components, potential health benefits, resilience to adverse climatic and soil conditions, minimum agricultural input requirements, potential of generating income for small holder farmers as well as various applications across the sustainable value chain. However, due to the limited awareness of these potential benefits of the amaranth grains among the consumers, researchers, and policymakers, they have remained untapped. This review paper enunciates the nutritional composition and potential health benefits of the grains while briefly discussing their various applications in food and beverage industries and accentuating the need to explore further possibilities of valorizing amaranth grains to maximize their utilization along the value chain. [ABSTRACT FROM AUTHOR]

Societal Impact Statement Summary Alternative crops are a promising approach to address the global food shortage that is exacerbated by climate change and wealth disparities. Some of these alternative crops are traditional food plants that have been widely traded for centuries, whereas others have only recently become more popular. Chía is a traditional native “superfood” that is the fruit of three distinct mint species. Chía (Salvia hispanica) is commercially cultivated and shares nutritional properties with California thistle sage (Salvia carduacea) and desert chía (Salvia columbariae). These wild relatives of S. hispanica are adapted to arid conditions and have potentially valuable genetic variation for the development of chía agricultural varieties. The development of nutritious, drought‐tolerant crops such as chía will increase the resilience of people to the impact of climate upheaval.In the Spanish language, the word chía refers to the nutlet fruits of several Salvia species native to Mesoamerica. The process of domestication of S. hispanica altered several traits, including the absence of shattering fruits, which makes harvest easier and mechanizable. S. hispanica is commercially cultivated in Mexico, South America, Australia, and less so in Europe and Africa. Other edible chía species are not commercially cultivated, including S. carduacea, and S. columbariae. These Californian chías are traditionally harvested by hand since the fruiting calices shatter and release the nutlets. Here we compare these three edible chía species, review their uses by native peoples, describe their morphology, summarize their natural distributions and cultivation, and provide an identification key. Native peoples in North America have traditionally used chías for food, medicine, and oil. S. hispanica naturally occurs throughout areas of Mexico that receive summer monsoonal rains. As such, it is a summer annual with an erect habit and cauline, simple leaves. In contrast, the Californian chía species are distributed through areas of the Mojave and Sonoran deserts that receive winter rains. They are winter annuals and their rosettes of lobed, pubescent leaves are typical adaptations to arid conditions. Nutlets in these chía species are similar when dry, but cultivated S. hispanica nutlets produce extensive mucilage when wetted, while the other chía produce mucilage to a lesser extent. As consumer interest grows in superfoods like chía, crop breeders may use wild chía to breed varieties appropriate for areas affected by drought or in desert agroecological systems. [ABSTRACT FROM AUTHOR]

Quinoa, a globally cultivated "golden grain" belonging to Chenopodium in the Amaranthaceae family, is recognized for being gluten-free, with a balanced amino acid profile and multiple bioactive components, including peptides, polysaccharides, polyphenols, and saponins. The bioactive compounds extracted from quinoa offer multifaceted health benefits, including antioxidative, anti-inflammatory, antimicrobial, cardiovascular disease (CVD) improvement, gut microbiota regulation, and anti-cancer effects. This review aims to intricately outline quinoa's nutritional value, functional components, and physiological benefits. Importantly, we comprehensively provide conclusions on the effects and mechanisms of these quinoa-derived bioactive components on multiple cancer types, revealing the potential of quinoa seeds as promising and effective anti-cancer agents. Furthermore, the health-promoting role of quinoa in modulating gut microbiota, maintaining gut homeostasis, and protecting intestinal integrity was specifically emphasized. Finally, we provided a forward-looking description of the opportunities and challenges for the future exploration of quinoa. However, in-depth studies of molecular targets and clinical trials are warranted to fully understand the bioavailability and therapeutic application of quinoa-derived compounds, especially in cancer treatment and gut microbiota regulation. This review sheds light on the prospect of developing dietary quinoa into functional foods or drugs to prevent and manage human diseases. [ABSTRACT FROM AUTHOR]

Amaranth is a pseudocereal that has a potentially greater role to play in reducing malnutrition and promoting animal feed security because of its high quality and ability to adapt to environmental stresses. We review the nutrient content and its value for poultry feeding, as well as uses in industry and for human food that might impact on its availability for poultry. Wit effective processing to detoxify antinutritive components by extrusion or autoclaving, it can be incorporated at up to 40% in the diet of broiler chickens without loss of productivity. Its nutritional value is high, in terms of protein, oil, mineral and antioxidant content, as well as its excellent amino acid balance. Amaranth is likely to be most beneficial as feed grain for poultry in extreme climatic regions, such as those that are drought prone, as long as effective processing can be incorporated into the feed production system. [ABSTRACT FROM AUTHOR]

B vitamins, which are water soluble, organic nutrients, play roles in energy, immunity, neural system, cell division and homocystein metabolisms. Wholegrain cereals are rich of B1, B2, B3, B5, B6, B9 vitamins. B vitamins are available in the germ, seed coat and aleurone layers of cereals. Recommended dietary allowance of B vitamins are in the range of 0.1-20 mg/day. It is reported that cereal processing methods influence the vitamin contents of cereals. B vitamins are referred nutrient compounds in the prevention of malnutrition. Bioaccessibility is defined as releasing of nutrient from the food matrix with enzyme hydrolysis in the gastrointestinal system and available in small intestine to be absorbed. Bioavailability is defined as transportation of nutrients liberated from foods through the blood stream after absorption from the epithelial cells of small intestine. Quinoa, amaranth and buckwheat are gluten-free pseudocereals. It was indicated that pseudocereals are good sources in terms of B vitamin contents. Cereal products are fortified for enrichment of B vitamins. Biofortification is a new method practiced recently in order to increase B vitamin contents of cereals. The aim of this review is to investigate bioaccessibility and bioavailability of B vitamins available in cereal and pseudocereals according to recent scientific works. [ABSTRACT FROM AUTHOR]

Quinoa is a highly nutritious crop with diverse applications in the food industry. The study assessed the impact of various processing techniques, including microwaving, boiling, roasting, steaming, flaking, and germination, on the crude protein content (CP), total phenolic content (TPC), antioxidant activity (AA), and 12 phenolic compounds in quinoa. CP was significantly affected by the heat treatments. Boiled quinoa flakes exhibited the highest average CP, boiling and roasting the lowest. Microwaving strongly enhanced the TPC and the content of six bioactive compounds (CFA, KMP, NAR, QCE, RUT, SA), while boiling and steaming had the most adverse effect. Germination improved the overall nutritional profile of quinoa. The most pronounced increase in the bioactive metabolites occurred between the third and fifth day of germination in a genotype-dependent manner. Six metabolites (NAR, SA, 4BA, IQ, PC, IH) were detected in germinated quinoa for the first time. The results emphasize the substantial influence of processing techniques and type of sample on quinoa nutritional quality and underscore the importance of proper consideration of those factors to obtain nutritionally optimal food products. [ABSTRACT FROM AUTHOR]

This work aimed to study and characterize a product based on vegetable extract of quinoa (WVEQ) fermented with water kefir grains. The effect of sucrose concentration (SC), inulin concentration (IC), and xanthan gum (XG) concentration were evaluated using a central composite design (CCD) 23. They were subsequently characterized regarding cellular growth of the grains, beverage yield, pH, soluble solids, carbon dioxide (CO2) production, lactic acid, and ethanol production. Therefore, for the final stage, two formulations (F1 and F8) of the CCD were chosen to be characterized in terms of proximate composition, microbiological composition of the kefir culture, analysis of organic compounds, sensory analysis, and enzymatic and microbiological characterization before and after simulation of in vitro gastrointestinal digestion. In the two chosen products, one can see that fermentation optimized the bioavailability of proteins due to the high proteolytic activity of the microorganisms in kefir and the increase in lipid content. In identifying microorganisms, there was a prevalence of Saccharomyces sp. yeasts. In the sensory analysis, the F8 formulation showed better results than the F1 formulation. In vitro, gastrointestinal digestion showed reduced lactic acid bacteria and yeast and increased acetic acid bacteria in the liquid phase for both formulations. In the enzymatic profile, there was a reduction in all enzymes analyzed for both formulations, except for amylase in F1, which went from 14.05 U/mL to 39.41 U/mL. Therefore, it is concluded that using WVEQ as a substrate for the product appears to be a viable alternative with nutritional and technological advantages for serving a specific market niche. [ABSTRACT FROM AUTHOR]

Quinoa, a globally cultivated “golden grain” belonging to Chenopodium in the Amaranthaceae family, is recognized for being gluten-free, with a balanced amino acid profile and multiple bioactive components, including peptides, polysaccharides, polyphenols, and saponins. The bioactive compounds extracted from quinoa offer multifaceted health benefits, including antioxidative, anti-inflammatory, antimicrobial, cardiovascular disease (CVD) improvement, gut microbiota regulation, and anti-cancer effects. This review aims to intricately outline quinoa’s nutritional value, functional components, and physiological benefits. Importantly, we comprehensively provide conclusions on the effects and mechanisms of these quinoa-derived bioactive components on multiple cancer types, revealing the potential of quinoa seeds as promising and effective anti-cancer agents. Furthermore, the health-promoting role of quinoa in modulating gut microbiota, maintaining gut homeostasis, and protecting intestinal integrity was specifically emphasized. Finally, we provided a forward-looking description of the opportunities and challenges for the future exploration of quinoa. However, in-depth studies of molecular targets and clinical trials are warranted to fully understand the bioavailability and therapeutic application of quinoa-derived compounds, especially in cancer treatment and gut microbiota regulation. This review sheds light on the prospect of developing dietary quinoa into functional foods or drugs to prevent and manage human diseases.

Consumers are more than ever in search of novel and exciting beer choices, and brewers are, therefore, continuously experimenting to adapt their product portfolio. One interesting way to naturally incorporate novel flavors and tastes is by using alternative adjuncts, but this is not always an easy and straightforward process. In this study, a 40% unmalted alternative adjunct (einkorn, emmer, spelt, khorasan, quinoa, amaranth, buckwheat, sorghum, teff, and tritordeum) or reference (barley malt, unmalted barley, and unmalted wheat) was added to 60% barley malt, after which three different laboratory mashing processes (Congress mash, Congress mash with pre-gelatinization of the adjunct, and Evans mash) were performed, and their behavior during mashing and the resulting wort characteristics were investigated in detail. Overall, the extraction process of all 10 unmalted alternative adjuncts was not complete for all three laboratory mashing processes, whereby Congress mashing resulted in the highest extract and fastest filtration, whereas Evans mashing resulted in the lowest extract and slowest filtration. Pre-gelatinization of the unmalted was generally only beneficial for adjuncts with high onset starch gelatinization temperatures. This process also inactivated endogenous enzymes in the unmalted adjuncts, which had an adverse effect on the mashing process. [ABSTRACT FROM AUTHOR]

Pseudocereal proteins are attracting lot of attention due to the presence of high-quality essential amino acids. However, due to their limited functional profile, commercial use of these crucial protein sources is still a long way off which restricts their application in a number of food products. From a technological viewpoint, protein functional characteristics are very critical. Modification approaches alter the conformational characteristics of proteins and can impart desirable functional properties particularly required in different food systems. Knowledge about the functionality, structure and modification of pseudocereal proteins is very scarce. Herein, this review aims to provide an up-to-date information about the functionality and latest approaches used to alter the conformation which in turn can enhance the functionality of pseudocereal proteins thereby increasing their potential use in a number of food products. The research summarized in this review reveals that different modificational approaches like physical, chemical and enzymatic have subsequently altered the conformational characteristics followed by denaturation of different pseudocereal proteins which in turn have significantly improved their physicochemical, functional and nutritional characteristics of these proteins. Pseudocereal proteins having essential amino acid profile coupled with improved functional properties can be used in place of animal and cereal proteins in the future. [ABSTRACT FROM AUTHOR]

In the present study, the colour and C:N ratio of quinoa flours pigmented with M. purpureus supplemented with monosodium glutamate and sodium chloride were evaluated during 14 days of fermentation. The best values of L*, a* and b* corresponded to the eighth day. This research showed that the pigmented flour produced by solid state fermentation of quinoa by M. purpureus showing variations in the colour red along with the C:N ratio during the fermentation time, resulting in a product with good visual sensory attributes that can be used to develop new naturally pigmented products with potential functional characteristics. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of pre-germination treatments on the nutritional and anti-nutritional values of buckwheat and quinoa during germination. Pre-germination method was effective on the chemical composition and phenolic profile of buckwheat and quinoa samples (p

Background: The growing popularity of nutrient-rich foods, among which is quinoa, is due to the increasing demand for healthier choices. Oils and hydrolyzed proteins from these foods may help prevent various health issues. The objective of this work was to perform extraction from the endosperm of the grain from high-protein quinoa flour by physical means via a differential abrasive milling process and extracting the oil using an automatic auger extractor at 160°C, as well as characterizing extracted oil. Methods: Quinoa oil extraction and physicochemical characterization were carried out. Chemical and physical quality indexes of quinoa oil were established, and both characterizations were conducted based on international and Columbian standards. Thermal properties were evaluated by differential scanning calorimetry, and rheological and interfacial properties of the oil were evaluated using hybrid rheometers and Drop Tensiometers, respectively, to determine its potential for obtaining functional foods. Results: The result was 10.5 g of oil/ 100 g of endosperm, with a moisture content of 0.12%, insoluble impurities of 0.017%, peroxide index of 18.5 meq O 2/kg of oil, saponification index of 189.6 mg potassium hydroxide/g of oil, refractive index of 1.401, and a density of 0.9179 g/cm 3 at 20°C. Regarding contaminating metals, it presented 7 mg of iron/kg of oil, a value higher than previously established limits of 5 mg of iron/kg of oil. The oil contained 24.9% oleic acid, 55.3% linoleic acid, and 4% linolenic acid, demonstrating antioxidant capacity. Quinoa oil showed thermal properties similar to other commercial oils. Conclusions: The interfacial and rheological properties were suitable for the stabilization of emulsions, gels, and foams, which are important in various industrial applications and could facilitate the development of new products. The extracted quinoa oil presented similar characteristics to other commercial oils, which could make it a potential product for commercialization and application in different industries.

Amaranths (Amaranthus L.) are multi-use crop species renowned for their nutritional quality and their tolerance to biotic and abiotic stresses. Since the soil salinity of croplands is a growing problem worldwide, we tested the salinity tolerance of six grain and two leaf cultivars of Amaranthus cruentus L. The plants were grown for 53 days under hydroponic conditions at 0, 50 and 100 mM NaCl. We investigated the growth rate, photosynthetic activity, mineral content, pigments and biochemical compounds involved in oxidative stress. Although 100 mM NaCl always decreased biomass production, we highlighted Don Leon and K91 as tolerant cultivars under moderate salt stress (50 mM NaCl). Under salinity, sodium accumulated more in the shoots than in the roots, particularly in the stems. Sodium accumulation in the plants decreased the net photosynthetic rate, transpiration rate and stomatal conductance but increased water use efficiency, and it decreased chlorophyll, betalain and polyphenol content in the leaves. It also decreased the foliar content of calcium, magnesium and potassium but not the iron and zinc content. The physiological parameters responded differently to sodium accumulation depending on the cultivar, suggesting a different relative importance of ionic and osmotic phases of salt stress among cultivars. Our results allowed us to identify the morpho-physiological traits of the cultivars with different salt tolerance levels. [ABSTRACT FROM AUTHOR]

Purpose: Evaluating the protein and saponin content in quinoa genotypes is an important practice to define their production purpose and to be able to be marketed in markets that demand, for example, bitter or sweet quinoa. For this reason, this study aimed to determine the content of these components in 30 quinoa genotypes produced in the central coast of Ecuador. Methodology: For this purpose, a completely randomized experimental design was used with thirty treatments and three replications, evaluating variables such as: height of the foam column (cm), saponin content (%) and protein content (%). The methodology used to obtain data on saponin content was the Koziol foam method and the Kjeldahl method was used for protein. Results: As for the results obtained, the highest saponin content was recorded in treatments T19 and T30 with 0.86 and 0.78%, respectively, while the treatments with the lowest saponin content were T23 and T26, both with 0.00%. In terms of protein content, the treatments with the highest protein content were T26 and T28 with 19.82 and 18.65%, respectively, and on the other hand, the treatments with the lowest protein content were T20 with 12.23 and T5 with 13.54%. Conclusion: Finally, it was concluded that 76.67% of the genotypes were classified as bitter and 23.3% as sweet. Meanwhile, in relation to protein, a general average of 16.19% was recorded for all genotypes, which in terms of quality is relatively acceptable. [ABSTRACT FROM AUTHOR]

Las barras de cereal (BC), se comercializan como un snack saludable, no obstante, su calidad nutricional es baja. Una alternativa para mejorar esto, es la incorporación de ingredientes como pseudocereales, germinados y subproductos de fruta. Objetivo. Evaluar el contenido nutricional y propiedades tecnofuncionales de una barra de cereal formulada a partir de pseudocereales, germinados de soya y subproductos del procesamiento de frutas. Materiales y Métodos. Se desarrollaron 6 formulaciones (F0-F5). Se determinó el contenido de proteína y fibra cruda, se seleccionó la formulación que presentó el mayor contenido de estos componentes. A la BC seleccionada se le determinó la digestibilidad in-vitro de la proteína, las propiedades tecnofuncionales potencial prebiótico y actividad inhibitoria de ECA-I. Resultados. La formulación seleccionada fue F1 (13,6 g/100 g p.s. proteína y 13,1 g/100 g p.s. fibra cruda). La digestibilidad de la proteína fue del 69 %, el cual es cercano a valores reportados para algunos componentes de la BC. La capacidad de hinchamiento y retención de agua fue 2,55 ml/g; 12,74 %, respectivamente. El crecimiento de L. brevis en medio MRS modificado con BC no presentó diferencias estadísticas con el medio control, indicando el potencial prebiótico presente en la BC. La barra de cereal tuvo un 39% de actividad inhibitoria de ECA-I, demostrando la acción de los compuestos bioactivos posiblemente liberados durante la digestión de la BC. Conclusión. La formulación desarrollada presenta propiedades funcionales importantes y podría generar beneficios para la salud.

Amaranthus caudatus is a nutrient-rich Andean pseudocereal with wide genetic variability. Six productive varieties (Oscar Blanco, Pucara, Tomina, Cotahuasi, Barbechos, and Guindo Criollo) were compared by proximate, mineral, and fatty acid composition. The proximal content showed certain singularities in the varieties. Barbechos and Guindo Criollo stood out for their fat content (9.50% and 9.01%, respectively), while Tomina stood out for their carbohydrate content (72.6%), and Pucara and Oscar Blanco for their fiber content (4.59% and 4.48%, respectively). The mineral content presented differences, highlighting the Ca content for Pucara (108 mg/100 g), and Tomina with micro-minerals (Zn, Mn, Fe, and Cu, 4.67, 5.90, 9.13 and 1.03 mg/100 g, respectively). All varieties showed high tricosanic acid (C23:0) content, and Cotahuasi was highlighted for its high linoleic acid (C18:2) content. Multivariate analysis showed negative correlations between proteins and carbohydrates, and between fat and fiber in their proximal content, as well as between Fe and Na for their mineral content, and C18:1 and C18:2 for the fatty acids. Although certain differences were found, the total nutritional composition tended to have minor differences between the investigated varieties.

This study aimed to select higher-yielding and drought-tolerant quinoa (Chenopodium quinoa Willd.) lines suitable for cultivation in the U.S. Midwest, where water scarcity poses a common challenge for crop production. Quinoa, known as a superfood and climate-smart crop, is rich in nutrients, possesses resilience to abiotic stress, and is ideal for sustainable food production and supporting nutritional security in the face of changing climate conditions. To achieve this goal, 128 quinoa germplasms, collected from the USDA-ARS-GRIN, were evaluated. Among those lines, ten quinoa lines were selected for further assessment and evaluated at four different locations in Missouri, United States. Evaluations were conducted under three environments: irrigated, rainfed, and drought stress, over 2 years (summer of 2021 and 2022). Two of the selected ten lines, Ames13746 and PI614927, produced higher yields across various locations and environments. Remarkably, these lines demonstrated significantly higher grain yields under drought stress compared to irrigated and rainfed conditions. However, there was no significant difference in grain yield between irrigated and rainfed environments. Notably, despite the presence of moisture stress, the concentration of essential amino acids remained unaffected, while there was a slight decrease in the total protein content under drought-stress conditions. These research results and selected genotypes can potentially facilitate quinoa production in the U.S. Midwest regions prone to water stress, contributing to food security and sustainable agricultural practices.

The objective of this study was to evaluate the addition of quinoa flour (HQ) in wheat flour (HT) cookies with oats, its effect on physicochemical, textural and sensory properties. The properties such as water absorption (CAA) and oil (CAAc) of the flour mixtures for the preparation of cookies were also analyzed. Three treatments with different levels of Oat flakes and HQ were evaluated, T0: 15% and 0%, T1: 10% and 5% and T2: 5% and 10%. It was found that the HQ and Oats affect the CAA of the flours, since T1 (186.62 ± 3.25%) and T2 (184.71 ± 3.62%) decrease with respect to the control sample (194.23 ± 3.57%), while the CAAc benefits, T2 presented the maximum value (169.05 ± 7.84%) with respect to the control sample (147.79 ± 4.68%), and the humidity of the mixtures presented significant differences (5.36 ± 0.38%, 6.42 ± 0.24% and 6.13 ± 0.07%). In the biscuits, differences were found in the moisture content of T0 (0.47 ± 0.03%) and T1 (0.42 ± 0.02%) compared to T2 (0.62 ± 0.05%). evidenced significant differences in water activity for all treatments; No differences were found in the extension ratio and the evaluated textural properties are affected by the addition of HQ, mainly hardness. Significant differences were also found in color, mainly the L* and a* parameters for the T1 and T2 treatments. Finally, in the sensory evaluation carried out by a panel of 56 people, the accepted treatment was T1 (73% preference). The nutritional composition of the cookies demonstrated a high protein content compared to other products, generating possibilities for the development of baked products with high nutritional value. [ABSTRACT FROM AUTHOR]

Context: Considering the importance of bread as a staple food in many countries around the world, including Iran, Objectives: This study aimed to assess the nutritional values (i.e., protein content, fat content, carbohydrates, vitamins, minerals, and antioxidant activity) of quinoa-wheat bread compared to simple wheat bread. Methods: A search was conducted in electronic databases, including PubMed, Scopus, and Web of Science, as well as Google Scholar search engine. After screening the title and full-text of the articles, data were extracted by two independent researchers; a third researcher interfered in case of disagreement. Keywords, including "Chenopodium quinoa", "Quinoa", and "bread", were obtained from the MeSh database and the manuscripts of related articles. All papers written in English language, which were published before March 2022, were selected for this review. Results: Among 159 initially extracted articles, 38 were selected by screening the titles and removing duplicates and irrelevant papers. Eleven articles were finally included in this review. Overall, the results showed significantly higher protein, fat, and fiber content in quinoa-wheat bread compared to simple wheat bread. Conclusions: Based on the results, the addition of quinoa flour could promote the health benefits of bread by increasing the protein, lipid, fiber, and micronutrient contents. It is suggested to optimize the nutritional value of the Iranian's staple food by adding quinoa flour to wheat bread. [ABSTRACT FROM AUTHOR]

This work aimed to evaluate the feasibility of fortifying Pepino marmalade containing erythritol and amaranth flour (1, 2, and 3%) as the source of antioxidants, dietary fiber, and polyphenols in yogurt for increasing nutritional value and improving storability. Both Pepino marmalade and amaranth flour increased the phenolic content, citric acid value, viscosity, and WHC of the yogurt samples. The diphenyl-1 picrylhydrazyl scavenging activity (DPPH), radical cation (ABTS*+) scavenging assay, oxygen radical absorption capacity (ORAC), and ferric-reducing antioxidant capacity (FRAP) were found to be in the range of 4.5–46.6%, 166.2–1022 µg AAE/g, 2.61–4.49 µmol Trolox/g, and 4.9–23.88 µmol Fe2+/g respectively. As the concentration of marmalade and amaranth flour increased, the samples showed higher b* and lower a* and L* values. In addition, the panelists stated that they enjoyed the yogurt samples with Pepino marmalade and amaranth flour. [ABSTRACT FROM AUTHOR]

Amaranthus caudatus is a nutrient-rich Andean pseudocereal with wide genetic variability. Six productive varieties (Oscar Blanco, Pucara, Tomina, Cotahuasi, Barbechos, and Guindo Criollo) were compared by proximate, mineral, and fatty acid composition. The proximal content showed certain singularities in the varieties. Barbechos and Guindo Criollo stood out for their fat content (9.50% and 9.01%, respectively), while Tomina stood out for their carbohydrate content (72.6%), and Pucara and Oscar Blanco for their fiber content (4.59% and 4.48%, respectively). The mineral content presented differences, highlighting the Ca content for Pucara (108 mg/100 g), and Tomina with micro-minerals (Zn, Mn, Fe, and Cu, 4.67, 5.90, 9.13 and 1.03 mg/100 g, respectively). All varieties showed high tricosanic acid (C23:0) content, and Cotahuasi was highlighted for its high linoleic acid (C18:2) content. Multivariate analysis showed negative correlations between proteins and carbohydrates, and between fat and fiber in their proximal content, as well as between Fe and Na for their mineral content, and C18:1 and C18:2 for the fatty acids. Although certain differences were found, the total nutritional composition tended to have minor differences between the investigated varieties. [ABSTRACT FROM AUTHOR]

Dietary fiber is an important food component found mostly in grains and fruits and vegetables. Although different classifications are used for dietary fibers, the most frequently one used is according to their solubility. Although dietary fibers are also found in fruits and vegetables, they are especially abundant in cereals (wheat, barley, oats, rice, rye, etc.) and pseudocereals (chia, quinoa, buckwheat, amarant, etc.). Today, increasing health problems and consumers' tendency to functional products increase the interest in dietary fiber day by day. Epidemiological studies show that soluble and insoluble dietary fibers found in cereals and pseudocereals reduce the risks of coronary heart diseases, type 2 diabetes, obesity, and various types of cancer. In this study, dietary fibers in cereals and pseudocereals and their effects on health are investigated. [ABSTRACT FROM AUTHOR]

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Consumers are more than ever in search of novel and exciting beer choices, and brewers are, therefore, continuously experimenting to adapt their product portfolio. One interesting way to naturally incorporate novel flavors and tastes is by using alternative adjuncts, but this is not always an easy and straightforward process. In this study, a 40% unmalted alternative adjunct (einkorn, emmer, spelt, khorasan, quinoa, amaranth, buckwheat, sorghum, teff, and tritordeum) or reference (barley malt, unmalted barley, and unmalted wheat) was added to 60% barley malt, after which three different laboratory mashing processes (Congress mash, Congress mash with pre-gelatinization of the adjunct, and Evans mash) were performed, and their behavior during mashing and the resulting wort characteristics were investigated in detail. Overall, the extraction process of all 10 unmalted alternative adjuncts was not complete for all three laboratory mashing processes, whereby Congress mashing resulted in the highest extract and fastest filtration, whereas Evans mashing resulted in the lowest extract and slowest filtration. Pre-gelatinization of the unmalted was generally only beneficial for adjuncts with high onset starch gelatinization temperatures. This process also inactivated endogenous enzymes in the unmalted adjuncts, which had an adverse effect on the mashing process.

In the present study, the colour and C:N ratio of quinoa flours pigmented with M. purpureus supplemented with monosodium glutamate and sodium chloride were evaluated during 14 days of fermentation. The best values of L*, a* and b* corresponded to the eighth day. This research showed that the pigmented flour produced by solid state fermentation of quinoa by M. purpureus showing variations in the colour red along with the C:N ratio during the fermentation time, resulting in a product with good visual sensory attributes that can be used to develop new naturally pigmented products with potential functional characteristics.

Cereal grains have historically played a critical role in sustaining the caloric needs of the human population. The major cereal crops, wheat, rice, and maize, are widely cultivated and have been subjected to biofortification to enhance the vitamin and mineral nutrient content of grains. In contrast, grains of several other cereals as well as non-grass pseudocereals are naturally rich in micronutrients, but have yet to be explored for broad-scale cultivation and consumption. This mini review focuses on the micronutrient and phytochemical profiles of a few emerging (pseudo)cereals and examines the current constraints of their integration into the global food system. Prospects of leveraging whole genome sequence information and modern breeding technologies to promote the breeding and accessibility of these crops are also discussed.

Amaranths (Amaranthus L.) are multi-use crop species renowned for their nutritional quality and their tolerance to biotic and abiotic stresses. Since the soil salinity of croplands is a growing problem worldwide, we tested the salinity tolerance of six grain and two leaf cultivars of Amaranthus cruentus L. The plants were grown for 53 days under hydroponic conditions at 0, 50 and 100 mM NaCl. We investigated the growth rate, photosynthetic activity, mineral content, pigments and biochemical compounds involved in oxidative stress. Although 100 mM NaCl always decreased biomass production, we highlighted Don Leon and K91 as tolerant cultivars under moderate salt stress (50 mM NaCl). Under salinity, sodium accumulated more in the shoots than in the roots, particularly in the stems. Sodium accumulation in the plants decreased the net photosynthetic rate, transpiration rate and stomatal conductance but increased water use efficiency, and it decreased chlorophyll, betalain and polyphenol content in the leaves. It also decreased the foliar content of calcium, magnesium and potassium but not the iron and zinc content. The physiological parameters responded differently to sodium accumulation depending on the cultivar, suggesting a different relative importance of ionic and osmotic phases of salt stress among cultivars. Our results allowed us to identify the morpho-physiological traits of the cultivars with different salt tolerance levels.

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. [ABSTRACT FROM AUTHOR]

The aim of the study was to evaluate the effect of the addition of Fagopyrum esculentum Moench buckwheat sprouts modified with the addition of Saccharomyces cerevisiae var. boulardii to an atherogenic diet on the metabolism of sterols and fatty acids in rats. It was noticed in the study that the group fed with modified sprouts (HFDPRS) had a greater amount of sterols by 75.2%, compared to the group fed on an atherogenic diet (HFD). The content of cholesterol in the liver and feces was lower in the HFDPRS group than the HFD group. In the serum of the HFDPRS group, a more significant amount of the following acids was observed: C18:2 (increase by 13.5%), C20:4 (increase by 15.1%), and C22:6 (increase by 13.1%), compared to the HFDCS group. Regarding the biochemical parameters, it was noted that the group fed the diet with the addition of probiotic-rich sprouts diet had lower non-HDL, LDL-C and CRP ratios compared to the group fed the high-fat diet. The obtained results indicate that adding modified buckwheat sprouts to the diet by adding the probiotic strain of the yeast may have a significant impact on the metabolism of the indicated components in the organism. [ABSTRACT FROM AUTHOR]

Quinoa (Chenopodium quinoa) is an Andean pseudocereal produced in countries such as Bolivia, Peru, Ecuador and southern Colombia, with more than 3,000 varieties, distinguished by their nutritional properties and adaptation to different agro-ecological zones. Quinoa's nutritional profile stands out for its protein, carbohydrate, lipid and gluten-free content; it is rich in vitamins; and it is an excellent source of minerals, such as calcium, magnesium, iron and phosphorus. It is one of the few foods that have in its composition all the essential amino acids, standing out from other cereals such as rice or wheat. It is an excellent source of bioactive compounds, which have antioxidant, cytotoxic, antidiabetic and anti-inflammatory properties. With respect to quinoa leaves, several studies have indicated that they have higher protein content than grains, as well as inorganic nutrients such as calcium, phosphorus, iron and zinc. In addition, they can potentially serve as a rich source of phenolic compounds and carotenoids. Conventional heat treatments greatly or slightly affect the composition of the food, including bioactive compounds and antioxidant capacity. Germination provides the product with greater bioavailability and an increase in bioactive compounds. The purpose of this work was to document research on quinoa and its leaves, the effect of thermal treatments and germination on its bioactive compounds, in order to promote the creation and innovation of products based on its bioactive compounds, thus combating malnutrition in our population. [ABSTRACT FROM AUTHOR]

In this study, three beverages formulated with quinoa and chickpea flour blends were fermented using Lactobacillus acidophilus LA-5 to assess the effect of lactic acid fermentation on the degree of hydrolysis of plant-based proteins. Additionally, the impact of quinoa and chickpea blends on the protein content and protein solubility in the beverages was evaluated. Fermentation was completed within 10 h, resulting in a decrease in the pH (<4.3) and an increase in titratable acidity and lactic acid (>0.37 % and > 1.7 g/L), respectively. SDS-PAGE and the O-phthalaldehyde method revealed hydrolysis of quinoa and chickpea proteins. A quinoa-to-chickpea ratio of 50 % exhibited the highest protein content (>2 %), solubility (43.6 %), and hydrolysis (35.9 %) after fermentation, indicating that an increase in chickpea improved these parameters in the prepared PBBs. Overall, fermentation using Lactobacillus acidophilus increased plant protein hydrolysis, and legume addition improved the protein content and the nutritional value of plant-based beverages., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

La quinua (Chenopodium quinoa) es un pseudocereal andino que se produce en países como Bolivia, Perú, Ecuador y en el sur de Colombia, cuenta con más de 3000 variedades, distinguiéndose entre ellas por sus propiedades nutricionales y adaptación en las diversas zonas agroecológicas. Destaca en la quinua su perfil nutricional, sobresaliendo su contenido proteico, carbohidratos, lípidos y por no poseer gluten; es rico en vitaminas; y es una excelente fuente de minerales, como calcio, magnesio, hierro y fósforo. Es uno de los pocos alimentos que poseen en su composición todos los aminoácidos esenciales, sobresaliendo de otros cereales como el arroz o el trigo. Es una excelente fuente de compuestos bioactivos, que poseen propiedades antioxidantes, citotóxicas, antidiabéticas y antiinflamatorias. Con respecto a las hojas de quinua, varios estudios han indicado que presentan mayor contenido proteico que los granos, así como nutrientes inorgánicos como calcio, fósforo, hierro y zinc. Además. pueden servir potencialmente como una fuente rica de compuestos fenólicos y carotenoides. Los tratamientos térmicos convencionales afectan en gran o pequeña medida a la composición del alimento, incluyendo los compuestos bioactivos y la capacidad antioxidante. La germinación proporciona al producto mayor biodisponibilidad y un aumento en sus compuestos bioactivos. El propósito de este trabajo fue documentar investigaciones referentes a la quinua y sus hojas, el efecto de los tratamientos térmicos y la germinación sobre sus compuestos bioactivos, con el fin de fomentar la creación e innovación de productos con base de sus compuestos bioactivos, logrando así combatir la desnutrición de nuestra población.

ABSTRACT The aim of this study was to characterize buckwheat flours produced using different processing methods, including with or without tegument removal and sieving with different mesh sizes. Flour A was produced by milling clean grains without husks or any other waste derived from peeling and separation processes and by sieving using 0.21-mm sieves. Flour B was a by-product of flour A, with grain size measuring 0.21–0.25 mm. Flour C was produced by milling whole grains, which after grain separation using 0.21-mm sieves resulted in a fine, whole-grain flour. Flour D was produced from what remained in the 0.21-mm sieves after sieving flour C and was processed using 0.25-mm sieves. Flours were assessed regarding water content, water activity, pH, acidity, color, microscopic characteristics, and protein and ash content. The study design was completely randomized, and differences were tested using an analysis of variance and comparison-of-means tests. Milling and separation procedures changed most quality parameters, except for water activity. Flour D contained the largest proportion of crude protein (19.87%) and showed high solubility and darker coloration than the other flours. The results of this study may be of relevance for consumers and for commercial buckwheat processing to optimize processing methods for food manufacturing.

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. [ABSTRACT FROM AUTHOR]

Quinoa (Chenopodium quinoa Wild.) is an Andean crop that originated from the Andes of South America, with great agronomic, industrial, pharmaceutical potential and also a great capacity to tolerate adverse environmental factors. In Colombia, more accurately in the Department of Nariño, Cauca, Cundinamarca and Boyacá. Shows great genetic variation, both molecular and morphological, which organization remains poorly documented. In Boyacá, there are few studies on the morphological characterization of cultivated materials, and there is no certified planting material, with farmers planting a mixture of materials. Qualitative and quantitative descriptors and principal component and cluster analyses were used to characterize the structure of the intra-population phenotypic variation in Blanca de Jericó quinoa materials grown in the Department of Boyacá. The principal component analysis explained more than 70 % of the observed variation, with the AP, LP, DP, LHS, and AHS characteristics being more variable. The cluster analysis showed grouping by characteristics, such as AP, panicle color, and the presence of pigmented axillae. Results show that the variance in morpho-phenological traits was concentrated at the intra-population, due to high variation at the inter-individual level. A more efficient selection process should be carried out to find materials or "pure" varieties with higher yields, resistance to biotic and abiotic factors, and adaptation to local conditions, which make quinoa an economically profitable crop in the Boyacá department.

Modern agriculture is facing multiple and complex challenges and has to produce more food and fiber to feed a growing population. Increasingly volatile weather and more extreme events such as droughts can reduce crop productivity. This implies the need for significant increases in production and the adoption of more efficient and sustainable production methods and adaptation to climate change. A new technological and environment-friendly management technique to improve the tolerance of quinoa grown to maturity is proposed using native microbial biostimulants (arbuscular mycorrhizal fungi; AMF) alone, in the consortium, or in combination with compost (Comp) as an organic matter source under two water treatments (normal irrigation and drought stress (DS)). Compared with controls, growth, grain yield, and all physiological traits under DS were significantly decreased while hydrogen peroxide, malondialdehyde, and antioxidative enzymatic functions were significantly increased. Under DS, biofertilizer application reverted physiological activities to normal levels and potentially strengthened quinoa's adaptability to water shortage as compared to untreated plants. The dual combination yielded a 97% improvement in grain dry weight. Moreover, the effectiveness of microbial and compost biostimulants as a biological tool improves grain quality and limits soil degradation under DS. Elemental concentrations, particularly macronutrients, antioxidant potential (1,1-diphenyl-2-picrylhydrazyl radical scavenging activity), and bioactive compounds (phenol and flavonoid content), were accumulated at higher levels in biofertilizer-treated quinoa grain than in untreated controls. The effects of AMF + Comp on post-harvest soil fertility traits were the most positive, with significant increases in total phosphorus (47%) and organic matter (200%) content under drought conditions. Taken together, our data demonstrate that drought stress strongly influences the physiological traits, yield, and quality of quinoa. Microbial and compost biostimulation could be an effective alternative to ensure greater recovery capability, thereby maintaining relatively high levels of grain production. Our study shows that aboveground stress responses in quinoa can be modulated by signals from the microbial/compost-treated root. Further, quinoa grains are generally of higher nutritive quality when amended and inoculated with AMF as compared to non-inoculated and compost-free plants. [ABSTRACT FROM AUTHOR]

Currently, no herbicide is registered for grain amaranth in Europe, the United States and South America. Hence, weed control must be addressed with alternative methods. Field trials were conducted in 2018 and 2019 in Central Italy by comparing some mechanical weed control treatments in grain amaranth (Amaranthus cruentus L.). In 2018, the five treatments were: untreated control (T118), cutter hoeing (T218), flat share cuts and one central duck foot tine (T318), flat share cuts and two central duck foot tines (T418), and three duck foot tines (T518). In 2019, the five treatments were: untreated control (T119), three duck foot tines (T219), flex tine harrowing (T319), flex tine harrowing plus finger weeding with red fingers (T419), and finger weeding with red fingers (T520). In 2018, amaranth was a successful competitor against weeds from 40 days after emergence (10 true leaf stage, corresponding to BBCH code 15). The competitive ability was showed by excellent seed yields averaging 1.2 t ha-1, for all treatments. This feature was also confirmed to some degree in 2019. However, seed yield in 2019 was more strongly influenced by treatment as well as by the lower emergence of plants. All the mechanical methods employed can be effectively used for weed control in grain amaranth. Treatments with the flex tine harrower and finger weeder negatively affected the plant density at harvest, necessitating further optimization. However, combined mechanical strategies proved the most effective, especially in controlling dicot weeds. There is a need to optimize strategies, with mechanical equipment, to anticipate and improve the ground cover of amaranth. These strategies include selecting optimal plant density and the correct distancing between the rows for easier mechanical control. [ABSTRACT FROM AUTHOR]

Fagopyrum esculentum é muito nutritivo por conter proteínas com alto valor biológico e alto teor de fibras, a propriedade mais relevante dele é a atividade antioxidante, devido à presença de flavonoides. É um pseudocereal importante na agricultura, produção animal e alimentação humana. O objetivo desse trabalho foi avaliar a produção de grãos e de flavonoides em cultivares de Fagopyrum esculentum em função da saturação por bases. O experimento foi realizado em casa de vegetação em delineamento inteiramente casualizado, com quatro repetições. Os tratamentos foram as cultivares IPR 91 e IPR 92 e cinco saturações por bases (9, 31, 53, 75 e 97 %), em esquema fatorial (2 × 5). Foram avaliados atributos agronômicos e teor e produção de flavonoides totais e de rutina. Posteriormente os dados foram submetidos a análises estatísticas. Para a produção de flavonoides, a saturação por bases não influencia nos resultados. Porém, para a produção de matéria seca da parte aérea (produção máxima aos 62,0 % de saturação por bases) e para a produção de grãos da IPR 92 (produção máxima aos 9,00 %), a saturação por bases influencia. A cultivar de maior produção é a IPR 92. Esse é o primeiro relato científico de saturação por bases da espécie.

Modern agriculture is facing multiple and complex challenges and has to produce more food and fiber to feed a growing population. Increasingly volatile weather and more extreme events such as droughts can reduce crop productivity. This implies the need for significant increases in production and the adoption of more efficient and sustainable production methods and adaptation to climate change. A new technological and environment-friendly management technique to improve the tolerance of quinoa grown to maturity is proposed using native microbial biostimulants (arbuscular mycorrhizal fungi; AMF) alone, in the consortium, or in combination with compost (Comp) as an organic matter source under two water treatments (normal irrigation and drought stress (DS)). Compared with controls, growth, grain yield, and all physiological traits under DS were significantly decreased while hydrogen peroxide, malondialdehyde, and antioxidative enzymatic functions were significantly increased. Under DS, biofertilizer application reverted physiological activities to normal levels and potentially strengthened quinoa’s adaptability to water shortage as compared to untreated plants. The dual combination yielded a 97% improvement in grain dry weight. Moreover, the effectiveness of microbial and compost biostimulants as a biological tool improves grain quality and limits soil degradation under DS. Elemental concentrations, particularly macronutrients, antioxidant potential (1,1-diphenyl-2-picrylhydrazyl radical scavenging activity), and bioactive compounds (phenol and flavonoid content), were accumulated at higher levels in biofertilizer-treated quinoa grain than in untreated controls. The effects of AMF + Comp on post-harvest soil fertility traits were the most positive, with significant increases in total phosphorus (47%) and organic matter (200%) content under drought conditions. Taken together, our data demonstrate that drought stress strongly influences the physiological traits, yield, and quality of quinoa. Microbial and compost biostimulation could be an effective alternative to ensure greater recovery capability, thereby maintaining relatively high levels of grain production. Our study shows that aboveground stress responses in quinoa can be modulated by signals from the microbial/compost-treated root. Further, quinoa grains are generally of higher nutritive quality when amended and inoculated with AMF as compared to non-inoculated and compost-free plants.

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.

The aim of the study was to evaluate the effect of the addition of Fagopyrum esculentum Moench buckwheat sprouts modified with the addition of Saccharomyces cerevisiae var. boulardii to an atherogenic diet on the metabolism of sterols and fatty acids in rats. It was noticed in the study that the group fed with modified sprouts (HFDPRS) had a greater amount of sterols by 75.2%, compared to the group fed on an atherogenic diet (HFD). The content of cholesterol in the liver and feces was lower in the HFDPRS group than the HFD group. In the serum of the HFDPRS group, a more significant amount of the following acids was observed: C18:2 (increase by 13.5%), C20:4 (increase by 15.1%), and C22:6 (increase by 13.1%), compared to the HFDCS group. Regarding the biochemical parameters, it was noted that the group fed the diet with the addition of probiotic-rich sprouts diet had lower non-HDL, LDL-C and CRP ratios compared to the group fed the high-fat diet. The obtained results indicate that adding modified buckwheat sprouts to the diet by adding the probiotic strain of the yeast may have a significant impact on the metabolism of the indicated components in the organism.

Quinoa (Chenopodium quinoa Willd.) is an ancestral species from the Andean region, which is considered as a staple food for its populations. In Colombia, the crop has been gaining economic importance despite little information related to the varietal purity of cultivated materials. The department of Boyacá has a diversity of quinoas with potential for use, which can be an alternative for more productive crops. Thus, the objective of this research was to evaluate the yield and phenological aspects of 30 quinoa genetic materials in Boyacá and establish a selection index to differentiate them according to their yield. It was determined that the phenological cycle of the 30 genetic materials ranged between 144 and 189 days, the estimation of the yield components showed that the variables that contributed the most to the observed phenotypic variation were the panicle length, yield, seed diameter, and weight of 1000 seeds. Through the selection index, it was determined that the materials Quinua Primavera, Amarilla de Maranganí and Quinua Peruana, have the potential to increase productivity, since they present high yield, semi-late phenological cycle, large grain size and weight of 1000 seeds between 0.3 and 0.4 g. This research showed that phenotypic variables can be useful for the design of selection tools, oriented to the characteristics of agronomic importance and determined their usefulness to increase the efficiency of quinoa improvement programs. [ABSTRACT FROM AUTHOR]

Buckwheat consumption is associated with positive health effects in humans. Buckwheat has diverse nutrients with biological functions. Buckwheat storage protein is gluten free and is a major bio-factor responsible for the functions. The protein can be a source of allergens. It is important to understand the biological properties and food uses of buckwheat protein to develop buckwheat as a "healthy" grain. This review summarizes diverse biological activities of proteins and peptides from both common and Tartary buckwheat seeds. Strategies to reduce the symptoms of buckwheat protein allergy are discussed. The properties of the proteins and peptides in relation to the quality of buckwheat based products are also reviewed. Research gaps in better understanding and using buckwheat proteins and peptides for food applications are identified. The protein isolates from buckwheat have been hydrolyzed into a range of peptides. These peptides showed diverse biological activities in vitro and in vivo. They include trypsin inhibition, antiaging, modulating gut microbiota, prevention of cardiovascular diseases, blood pressure lowering, immunomodulatory, antidiabetic, antimicrobial, anticancer and antioxidant capacities. Buckwheat has been processed into a range of products such as vinegar, beverages and breads. The quality of these products can be significantly affected by the protein and peptide properties. Overall, buckwheat proteins and peptides have potential to be developed into functional food products. • Buckwheat protein is gluten free but is also a source of allergens. • Buckwheat peptides are antimicrobial, antihypertensive, antidiabetic and antiaging. • There are diverse strategies to reduce the allergenicity of buckwheat proteins. • Buckwheat peptides and proteins showed similar bio-functions to other peptides. • Buckwheat proteins and peptides have many potential food applications. [ABSTRACT FROM AUTHOR]

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.

The purpose of the milling is to separate the main fractions of the grain due to milling method and is to use them for food or other industries. The milling can be classified as dry and wet milling. The purpose of the wet milling is to separate the main chemical constituents of the grain, such as starch, protein, dietary fibre and crude oil; the purpose of the dry milling is to separate the endosperm, germ and bran parts of the grain. All constituents can be separated with the highest purity in the wet milling; on the contrary the principle of the dry milling is to obtain the refine or wholegrain flour with the highest quality. The wet milling, which is an industrial process, separates the essential fractions of cereal or pseudo-cereals using physical, chemical, biochemical and mechanical processes. The wet milling starts with steeping process, and then the grain constituents are separated with mechanic splitting. The wet milling process is mostly applied to wheat and corn, besides it is also employed for some cereals like sorghum, barley, oat and rice. The wet milling of pseudo-cereals such as buckwheat, quinoa and amaranth is still carried out in a laboratory scale. The wet milling conditions of cereal/pseudo-cereals completely affect the starch yield and its physicochemical properties. [ABSTRACT FROM AUTHOR]

Quinoa has great capacity to diversify agricultural production, due to its characteristics as functional food, rich in protein and fibers, besides having drought tolerance and high phenotypic plasticity. The objective of this study was to evaluate the effects of population arrangements and crop year on seed production and physiological potential of BRS Piabiru quinoa cultivar. The experiments were conducted in the experimental area of the Plant Science Department of the Federal University of Ceará, at the Pici Campus, in Fortaleza, CE, Brazil, for two agricultural years (2014/2015 and 2015/2016) under irrigated regime. The treatments resulted from a 3x3 factorial scheme (3 spacings between rows: 20, 40 and 60 cm, and 3 planting densities within the row: 10, 15 and 20 cm), and these treatments were distributed in four randomized blocks. The physiological tests of the seeds were carried out in the seed laboratory of the same institution. The 1000-seed weight, M%, GSI, MGT, G%, accelerated aging, panicle length and yield were evaluated. The seeds produced in the different planting arrangements showed high physiological quality, and the agricultural year was determinant. Increasing planting density reduced panicle size and increased yield of quinoa during the two cycles. [ABSTRACT FROM AUTHOR]