Proximate nutritional composition and heat-induced changes of starch in selected grains and seeds ♣

Abstract

Grains are cultivated worldwide and comprise a big percentage of the world’s daily meals being at the base of the Food Guide Pyramid. Whole grains provide a wide range of nutrients and phytochemicals that optimize health. In the present study commercially available samples of eight grain and seed species (chia, common oat, proso millet, amaranth, quinoa, buckwheat, linseed, and einkorn) were studied in respect of their nutritional composition – dry matter, ash, macro-and microelement content, crude protein and fatty acid composition. The dry matter content in the grains ranged from 87.91% to 94.39%, whereas the ash was from 1.24 % to 3.29 %. The analysis of the mineral content shows the predominant content of K, Mg, P and Ca. The palmitic acid, stearic acid, oleic acid, linoleic acid and arachidic acid were the most abundant fatty acids of the evaluated ones. The crude protein content varied between 12.73% in common oat and 23.72% in chia. The established ash content among the investigated grains ranged from 1.24% to 3.29%. The results obtained revealed the nutritional content and the potential health effects of selected commercially available grains and pointed out their possible application in culinary. The consumption of a variety of whole grains ensures more health-promoting nutrients, as well as makes meals more attractive.
 ♣ Abstract has been published in the 3rd International Congress on Food Technology; October 10-12, 2018 Nevşehir/Turkey

Arbuscular mycorrhizae inoculation of einkorn wheat affects fatty acid, nutrient and mineral concentrations

“…The levels of CA observed in the present study were greater than those observed in previous studies of einkorn wheat (e.g. Abdel-Aal & Hucl, 2014;Şanal, 2018;Ertop, 2019;Vrancheva et al, 2019), in which the average CA content was 2.2%. Luje et al (2013) found the CA content of einkorn wheat was only slightly higher than was observed in the previously mentioned studies at 2.3 -2.8%.…”

“…Abdel-Aal et al (1995), Gabrovská et al (2002), Grain Nutrition Comparison (2009, and Şanal (2018) observed that the K content of einkorn wheat was approximately 390 -400 mg 100 g -1 . Hidalgo and Brandolini (2014) observed a range of values for the K content of einkorn wheat from 390 to 466 mg 100 g -1 , and Ertop and Atasoy (2019) and Vrancheva et al (2019) found K levels in einkorn wheat of 496.3 and 420.1 mg 100 g -1 , respectively. The contents of Zn, Cu, and Na in the einkorn wheat in this study were not affected by AM+.…”

“…. Čurna and Lacko-Bartošová (2017) reported it was between 3.82 and 5.55 mg 100 g -1 (4.59 on average), and Vrancheva et al (2019) found it was 4.80 mg 100 g -1 . In contrast, Ertop and Atasoy (2019) observed that wheat had a higher Fe content of 7.31 mg 100 g -1 .…”

Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop

“…Proso millet starch has been shown to undergo complex formation with lipids more than pearl millet, but similar to finger millet (Annor, Marcone, Corredig, Bertoft, & Seetharaman, 2015). The extent of complexation with linoleic acid was higher than for the other tested fatty acids, which coincidentally is also the main fatty acid in proso millet lipids (Bora, Ragaee, & Marcone, 2019a; Shen et al., 2018; Vrancheva, Krystev, Popova, & Mihaylova, 2019), similar to other cereal grains including some other millet types such as foxtail (Bora et al., 2019a). Moreover, addition of linoleic acid to cooked starch pastes also significantly decreased RDS and SDS, and increased the ReS, underlining the effect of complex formation on starch hydrolysis kinetics (Annor et al., 2015).…”

Effects of chia seed on chemical properties and quality characteristics of regular and low-fat crackers

“…Contrary to the general myth, protein from plant sources can meet human protein needs. The high protein content can be used to strengthen diets as a step towards a more sustainable diet (Vrancheva et al, 2019). In terms of the protein content of the crackers, by the CS addition, there was a slight increase in the crackers; however, when they Food and Agriculture Organization (2003).…”