Teosinte (Dioon mejiae) Flour: Nutritional and Physicochemical Characterization of the Seed Flour of the Living Fossil in Honduras

Abstract

Teosinte (Dioon mejiae) is a dioecious tree native to Honduras, whose seeds are used to make flour for the preparation of traditional foods and beverages. The objective was to evaluate the nutritional and physicochemical composition of teosinte flour for the first time. Using diverse techniques, teosinte flour was found to be a high-calorie food rich in total carbohydrates and mainly composed of starch, with an amylopectin:amylose ratio of 2:1 and a concentration of resistant starch greater than 50%. Its proteins were similar to other cereals in which the essential amino acids glutamic acid, leucine, and especially lysine were the most important. Some 75% of its total dietary fiber was insoluble. The fatty acid profile was characterized by a high unsaturated fatty acid content in which oleic acid (C18:1) and linoleic acid (C18:2) predominated. As for minerals, teosinte flour had higher iron content, lower sodium concentration, and similar zinc, calcium, and phosphorus content to other cereal flours. We highlight that teosinte flour has nutrients and qualities that convert it into flour with excellent nutritional abilities and health benefits; it is also a very good industrial and technological alternative to be mixed mainly with types of flour from other sources.

Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour

“…Kadan et al [26] found that rice bread had a lower specific volume than wheat bread; in our study the addition of TF to BRF resulted in a greater specific volume. According to Bastias-Montes et al [11], protein and total starch contents were 9.67 ± 0.08% and 67.90 ± 0.68% in teosinte The crumb color pattern was different from the crust pattern. The lightness of the bread crumb (Figure 2F) was lowest with the use of TF alone, which might be due to the natural, brownish pigments in the seeds [33].…”

“…Kadan et al [26] found that rice bread had a lower specific volume than wheat bread; in our study the addition of TF to BRF resulted in a greater specific volume. According to Bastias-Montes et al [11], protein and total starch contents were 9.67 ± 0.08% and 67.90 ± 0.68% in teosinte flour, and Aleman et al [27] found that high-protein brown rice flour had 12.2 ± 0.14% protein and 65.4 ± 0.5% starch, while high-protein white rice flour had 10.23 ± 0.26% protein and 75.15 ± 0.20% starch [28]. The specific volume is directly related to water absorption of the network, which affects bread quality, and bread with greater starch content tended to have a greater specific volume [29].…”

“…Minor cereals occur only in a few parts of the world, that is why their use on a large scale is not common. In addition to Teosinte, other plants including teff, millet (pearl, proso, finger, foxtail, and Kodo), fonio (black and white), jungle rice, and Job's tears are in this category [11][12][13][14]. Teosinte seeds are locally used in the preparation of flour as well as other traditional foods and drinks.…”

Effects of Teosinte Flour (Dioon mejiae) on Selected Physicochemical Characteristics and Consumer Perceptions of Gluten-Free Cocoa Cookies Formulated with Mung Bean (Vigna radiata) Flour

“…These alternative ingredients offer the potential to increase protein content and beneficial dietary fiber and provide a range of essential vitamins and minerals. The inclusion of such ingredients aligns with the growing demand for healthier gluten-free snack options and can contribute to diversifying the cookie market with innovative and nutritionally enriched offerings [ 6 , 7 , 8 ].…”

“…Teosinte holds a significant cultural and historical importance to Honduras, where it has been utilized since ancient times and is widely distributed in the northeastern regions [ 6 ]. This cycad plant serves a dual purpose in the region, serving as a vital food source for over 30,000 Hondurans and playing a role in ceremonial ornamentation across numerous communities throughout the country [ 7 ].…”