The objective of the current study was to analyse the total phenolic concentration (TPC), total flavonoid concentration (TFC), individual phenolic compound concentration and DPPH′ radical scavenging activity of four buckwheat (raw, roasted, white and dark) flour samples obtained from the Latvian market, in comparison to those of wheat flour, which is the most common ingredient in production of cereal products. TPC, TFC, and DPPH′ radical scavenging activity values were determined using spectrophotometric methods. Phenolic compounds were determined based on the high performance liquid chromatographic method (HPLC). All buckwheat flour samples had significantly higher TPC and TFC than wheat flour. The highest TPC (974.74 mg GAE·100 g−1 DW) and TFC (495.31 mg CE·100 g−1 DW) was found in raw buckwheat flour (p < 0.05). Buckwheat flour samples demonstrated similar DPPH′ radical scavenging activity, which ranged from 21.067 to 22.644 mM TE·100 g−1 dry matter, and was significantly higher (p < 0.05) than in wheat flour (0.731 mM TE·100 g−1 of dry matter). Dark buckwheat flour contained the highest level of rutin (4.613 mg·100 g−1), whereas raw buckwheat flour displayed the highest level of 3.5-dihydroxybenzoic acid (6.356 mg·100 g−1), sinapic acid (0.947 mg·100 g−1) and epicatechin (2.608 mg·100 g−1).

Lipids compose a small part of buckwheat seed, but they play an important role in the quality of food. The aim of this study was to evaluate the composition and content of fatty acids in different buckwheat flours (raw, roasted, white, black and germinated) and their extruded products. Fatty acids were quantified by gas chromatography according to the BIOR-T-012-131-2011 method. The prevalence of unsaturated fatty acids was determined which varied between 78.7 and 82.0 g 100 g-1 of fat in buckwheat samples. Linoleic and oleic acids were the most abundant unsaturated fatty acids, whereas palmitic acid was the main saturated fatty acid in buckwheat flours and their extruded products. Unsaturated/saturated fatty acid ratio was determined within 3.69 and 4.56, whereas linoleic/α-linolenic acid ratio was between 13.54 and 16.04. No trans-fatty acids in buckwheat flours and their extruded products were observed. The results showed that germination and extrusion of buckwheat flours did not have any effect on the content and composition of fatty acids (p>0.05).

The onset of the COVID-19 pandemic required not only the reorientation of learning to remote form but also a change in the form of state-funded school lunches. One of the forms of school catering allowance was food packs, which obligated parents to prepare a warm lunch for the pupil from products included in food packs. As the responsibility for providing a warm lunch for the pupil was transferred to the parents, it was important to understand the parents’ experience. The survey was used to gather parents’ experiences of school catering allowance received during the pandemic using survey administration software—Google forms; 5166 respondents from different regions of Latvia took part in the survey. The school catering allowance in the form of food packs (83.7%) can be considered successful as over 70% of respondents rated it as positive, giving a rating of 7 (good) or above. Parents from Vidzeme and Latgale had the most positive experience with food packs. The parents appreciated the support they received, stating that it provided a certain sense of security during the crisis. Parental dissatisfaction was related to the composition of food packs, lack of local products and unacceptable products, such as canned meat and fish.

Bifidobacteria are one of the most important probiotics in dairy products. They have positive effects on human health. Nutritional benefits of bifidobacteria are genetically determined and can be promoted with addition of prebiotics. The aim of the present study was to examine the properties of Bifidobacterium lactis in dairy products. Pasteurised milk, freeze-dried starter culture Bb-12 (Bifidobacterium lactis, Chr. Hansen, Denmark), syrup of lactulose (Duphalac®, the Netherlands), and inulin (“Raftiline®HP”, ORAFI, Belgium) were used in the experiments. The optimal concentrations of lactulose (2%) and inulin (4%) were established in preliminary studies, based on quality indices and nutritional value of fermented dairy products (Beitane, 2008). Amino acids, carbohydrates, such as lactose, lactulose and inulin, as well as cholesterol were determined during the study using appropriate analytical procedures. The enzymatic activity of bifidobacteria determines nutritional value of the fermented dairy products. Addition of 2% lactulose resulted in significant increase of some amino acid concentrations, such as leucine, phenylalanine, lysine and arginine concentrations (P < 0.05), compared with those in other treatments. The presence of prebiotics caused a decrease of cholesterol level by 35% and lactose content by 31% in fermented milk samples. The enzymatic activity of bifidobacteria should be promoted with addition of lactulose and inulin to increase nutritional value of functional dairy products.

Micronutrient (Fe, Zn etc.) malnutrition is a major public health problem in the most parts of the world. The attempt to solve micronutrient malnutrition could be to increase the consumption of nutri-dense products, like pseudo-cereals or legumes. This study was carried out to determine the mineral (P, K, Ca, Mg, S, Fe, Mn, Zn, Cu, Mo and B) and vitamin (B1 and B2) content of pea (conventional and organic) and buckwheat (raw, roasted, white and dark) flour. Conventional and organic pea flour (PF) was naturally rich in Fe (36.0 mg kg-1 and 64.0 mg kg-1 , respectively). Iron content in buckwheat flour (BF) ranged from 7.2 mg kg-1 (white-BF) to 260 mg kg-1 (dark-BF). Zinc content of BF was between 7.0 mg kg-1 (white-BF) and 24 mg kg-1 (raw-and roasted-BF) while that of pea flour ranged from 20.0 mg kg-1 in organic-PF to 24.0 mg kg-1 in conventional-PF. There were small differences in the content of P, K, Ca, Mg, S, Fe, Mn, Cu, Mo and B between raw-and roasted-BF. Ca : P ratio in PF and BF revealed a high concentration of phosphorus compared to calcium. This ratio was less than 1.0. The pea and buckwheat flour showed a good content of vitamins B1 and B2. The highest quantity of vitamins B1 and B2 was observed in roasted-BF under buckwheat flour samples (1.39 mg 100 g-1 and 1.35 mg 100 g-1 , respectively) and in conventional-PF under pea flour samples (1.11 mg 100 g-1 and 0.71 mg 100 g-1 , respectively).