Global nutritional challenges and opportunities: Buckwheat, a potential bridge between nutrient deficiency and food security

Jha, Rintu; Zhang, Kaixuan; He, Yuqi; Mendler-Drienyovszki, Nóra; Magyar-Tábori, Katalin; Quinet, Muriel; Germ, Mateja; Kreft, Ivan; Meglič, Vladimir; Ikeda, Kiyokazu; Chapman, Mark A.; Janovská, Dagmar; Podolska, Grażyna; Woo, Sun-Hee; Bruno, Studer; Georgiev, Milen I.; Chrungoo, Nikhil; Betekhtin, Alexander; Zhou, Meiliang

doi:10.1016/j.tifs.2024.104365

Cited by 16 publications

(2 citation statements)

References 143 publications

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“…In a previous study, enhanced Ca and Mg were found in white buckwheat flour [33]. Another paper emphasizes that buckwheat is used as a "smart food" because it is high in nutrients and minerals such as Ca (110 mg/100g), Mg (231-390 mg/100g), and P (330-347 mg/100g) [34].…”

Section: Study Of the Chemical Composition Of Rice Maise Buckwheat Flourmentioning

confidence: 99%

Assessment of the physicochemical profile of gluten-free flour and pasta products

Sagyntay,

Iztaev,

Borankulova

et al. 2024

Potr. S. J. F. Sci.

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The production of food products that do not contain gluten is being actively developed since it is not recommended for certain medical reasons, such as celiac disease. Therefore, developing high-quality and highly nutritional gluten-free (GF) pasta products is crucial. A shortage of domestic gluten-free food products characterises the consumer market of Kazakhstan. Buckwheat, rice, and corn flour are widely used to make gluten-free pasta. The results of the study showed that buckwheat flour contains significantly higher amounts of protein (11.9%), ash (1.54%), iron (2.47%), calcium (38.53%), magnesium (56.11%), phosphorus (267.55) and lower carbohydrate content (67.99%) compared to rice and corn flour. Moreover, pasta made from buckwheat flour also showed higher protein 9.39%, Ca (28.80 mg/100g), Mg (48.28 mg/100g), Fe (2.28 mg/100g), Na (5.50 mg/100g), P (196.45 mg/100g) content. Also, amino acids, such as lysine, tyrosine, alanine, valine, etc., were elevated in buckwheat flour-based pasta. Taken together, these data hint that buckwheat has the potential to become a nutrient-rich GF paste ahead of corn and rice. However, further research is needed to determine the cooking qualities and consumer acceptability.

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Section: Study Of the Chemical Composition Of Rice Maise Buckwheat Flourmentioning

confidence: 99%

Assessment of the physicochemical profile of gluten-free flour and pasta products

Sagyntay,

Iztaev,

Borankulova

et al. 2024

Potr. S. J. F. Sci.

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“…Global climate change and burgeoning human populations threaten food and nutritional security. Despite increased agricultural productivity, over 820 million people globally suffer from food insecurity, and at least 2 billion face nutritional insecurity ( Jha et al., 2024 ). Approximately 3 billion people in Asia, Africa, and Latin America face micronutrient deficiencies, particularly zinc (Zn) and iron (Fe) ( Welch and Graham, 2004 ; Darnton-Hill et al., 2006 ), crucial for optimal growth and development ( Brown et al., 2002 ; Welch, 2002 ).…”

Section: Introductionmentioning

confidence: 99%

Unlocking the nutritional potential of chickpea: strategies for biofortification and enhanced multinutrient quality

Jha,

Nayyar,

Thudi

et al. 2024

Front. Plant Sci.

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Chickpea (Cicer arietinum L.) is a vital grain legume, offering an excellent balance of protein, carbohydrates, fats, fiber, essential micronutrients, and vitamins that can contribute to addressing the global population’s increasing food and nutritional demands. Chickpea protein offers a balanced source of amino acids with high bioavailability. Moreover, due to its balanced nutrients and affordable price, chickpea is an excellent alternative to animal protein, offering a formidable tool for combating hidden hunger and malnutrition, particularly prevalent in low-income countries. This review examines chickpea’s nutritional profile, encompassing protein, amino acids, carbohydrates, fatty acids, micronutrients, vitamins, antioxidant properties, and bioactive compounds of significance in health and pharmaceutical domains. Emphasis is placed on incorporating chickpeas into diets for their myriad health benefits and nutritional richness, aimed at enhancing human protein and micronutrient nutrition. We discuss advances in plant breeding and genomics that have facilitated the discovery of diverse genotypes and key genomic variants/regions/quantitative trait loci contributing to enhanced macro- and micronutrient contents and other quality parameters. Furthermore, we explore the potential of innovative breeding tools such as CRISPR/Cas9 in enhancing chickpea’s nutritional profile. Envisioning chickpea as a nutritionally smart crop, we endeavor to safeguard food security, combat hunger and malnutrition, and promote dietary diversity within sustainable agrifood systems.

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Nutritional profile, bioactive properties and potential health benefits of buckwheat: A review

Sonawane,

Shams,

Dash

et al. 2024

eFood

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The present review focuses on the physico‐chemical properties of buckwheat (BW) and shows that its incorporation makes food more nutritious. The bioactive substances included in BW, including vitamins, proteins, flavonoids, phenolic acids, dietary fibre, and fagopyrins are effective in treating chronic illnesses. It is also a rich source of protein of excellent quality as it contains balanced amino acids. Various bioactive compounds like phenolics, flavonoids including orientin, quercetin, rutin, vitexin, isovitexin and isoorientin, tannins and steroids help in providing therapeutic benefits. It has a number of beneficial impacts on health, including anti‐inflammatory, anti‐hemorrhagic, cardiovascular, antioxidant, and blood vessel protective properties. The food sector has experienced an increased interest in producing items based on BW, which boasts advantageous flavor profiles and technical attributes while offering health benefits and accommodating those with gluten sensitivity. BW is a beneficial ingredient for bread, rice, soup, cakes, noodles, cookies, and gluten‐free beer due to its functional properties. This review also emphasizes on the BW as a functional food in numerous industries including agriculture, food, pharmaceutical and as animal fodder. It provides researchers knowledge that could be useful for developing future plans, such as selecting BW as promising bioactive ingredients for functional foods.

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Global nutritional challenges and opportunities: Buckwheat, a potential bridge between nutrient deficiency and food security

Cited by 16 publications

References 143 publications

Assessment of the physicochemical profile of gluten-free flour and pasta products

Assessment of the physicochemical profile of gluten-free flour and pasta products

Unlocking the nutritional potential of chickpea: strategies for biofortification and enhanced multinutrient quality

Nutritional profile, bioactive properties and potential health benefits of buckwheat: A review

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