Ancient Wheats and Pseudocereals for Possible use in Cereal-Grain Dietary Intolerances

Békés, F.; Schoenlechner, Regine; Tömösközi, Sándor

doi:10.1016/b978-0-08-100719-8.00014-0

Cited by 19 publications

(16 citation statements)

References 140 publications

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“…The reduction in pH is related to the formation of organic acids, mainly lactic acid, during the metabolism of the microorganisms. The differences in the availability of nutrients such amino acids and sugars in pseudocereals can affect microorganism growth; it has been reported that canihua has a higher free sugar content, which could favor microorganism growth during fermentation . It has also been reported that saponins in quinoa may have an inhibitory effect on microorganisms; thus, they need more time to adapt to the new environment .…”

Section: Discussionmentioning

confidence: 99%

“…Pseudocereals are nutrient‐rich grains, which belong to the Amaranthaceae family . Quinoa ( Chenopodium quinoa ), amaranth ( Amaranthus caudatus ), and canihua ( Chenopodium pallidicaule ) originated in the Andean region of South America . The main quinoa producers are Peru, Bolivia, and Ecuador .…”

Section: Introductionmentioning

confidence: 99%

“…All three pseudocereals are good sources of macro‐ and micronutrients, with protein contents comparable to conventional cereals and excellent nutritional properties connected to the high quality of the protein . Pseudocereals are also particularly good sources of minerals, with iron, zinc, calcium, magnesium, manganese, and copper content that is higher than conventional cereals .…”

Section: Introductionmentioning

confidence: 99%

“…1 Quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and canihua (Chenopodium pallidicaule) originated in the Andean region of South America. 1,2 The main quinoa producers are Peru, Bolivia, and Ecuador. 3 These grains have three main parts: the seed coat or pericarp, which is formed by cellulose, hemicellulose, some proteins, minerals, and lignin; the embryo, which contains lipids, proteins, and minerals; and the endosperm, which contains starch and proteins.…”

Section: Introductionmentioning

confidence: 99%

“…4 All three pseudocereals are good sources of macro-and micronutrients, with protein contents comparable to conventional cereals and excellent nutritional properties connected to the high quality of the protein. 1 Pseudocereals are also particularly good sources of minerals, with iron, zinc, calcium, magnesium, manganese, and copper content that is higher than conventional cereals. 4,5 Like cereals, however, pseudocereals also contain mineral absorption inhibitors such as phytate (myo-inositol hexakisphosphate, IP6), 5,6 which is the main phosphorous storage compound in mature grains.…”

Section: Introductionmentioning

confidence: 99%

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Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

et al. 2019

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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.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

et al. 2019

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The Major Cereal Grains: Corn, Rice, and Wheat

Wrigley

Nirmal

2017

Kirk-Othmer Encyclopedia of Chemical Technology

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Corn (maize), rice, and wheat are each produced annually to the extent of 700–1000 million tonnes. Other significant cereal species are barley, rye, triticale, oats, sorghum, and the millets. Altogether, cerealgrain production totals nearly 3 billion tonnes annually, thus providing a major food source for humans, feed for animals and sources of starch, protein, oil, and fiber for industrial processing. Each grain species has its specific value addition chain, extending from breeder and grower, via harvest, storage, and transport, to processing and retail, to the consumer. Products include baked goods, beverages, food ingredients, vehicle fuels, and many nonfood products. The grain chain can also be seen in biochemical terms, initially as the interaction of genotype (the genome) with the growth and storage conditions, followed by the chemical changes that occur during processing. Attention to all these stages requires appropriate intervention to optimize product quality.

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Processing Technologies for Healthy Grains

Pojić

Tiwari

2020

Innovative Processing Technologies for Healthy Grains

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Ancient Wheats and Pseudocereals for Possible use in Cereal-Grain Dietary Intolerances

Cited by 19 publications

References 140 publications

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

The Major Cereal Grains: Corn, Rice, and Wheat

Processing Technologies for Healthy Grains

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