The Nutritional Evaluation of Underutilized Cereals and Buckwheat

Abstract

We evaluated the nutritional factors of underutilized cereals (spelt, emmer, einkorn, millet, foxtail millet, semiperennial rye, naked oat, and naked barley) and buckwheat. The basic food components as well as minor nutrients were determined. The analyses included dry matter, ash, protein, dietary fiber, fat, fatty acids, amino acids, minerals, and lipophilic and hydrophilic vitamins. Rutin was also determined in buckwheat. We hope to offer new recipes for the healthy food production and for special dietary use (diabetes, celiac disease, phenylketonuria diet, etc.). Use of the germinated seeds is also suggested. The examples of some healthy food products in the Czech Republic are mentioned.

Prebiotic effect of soluble fibres from modern and old durum‐type wheat varieties on Lactobacillus and Bifidobacterium strains

“…As an example, Ragaee et al 37 reported lower RS values (2 g kg −1 DW) in hard wheat, but the determinations were carried out on refined flours. Several studies have shown that whole grains contain higher concentrations of dietary fibre compared with wheat flours and would enhance dietary fibre intake 30, 38, 39…”

Nutritional properties of einkorn wheat (Triticum monococcum L.)

“…In general, the total dietary fibre content of T. monococcum is low (Table ). Values inferior to 100 g kg −1 DM are reported by Abdel Aal et al , Grausgruber et al and Løje et al ; Gebruers et al state a mean value of 110 g kg −1 DM and a variation from 93 to 128 g kg −1 DM, while Gabrovská et al describe a 104 g kg −1 DM content. The total dietary fibre of other hulled wheats is similar (emmer, 98 g kg −1 DM; spelt, 120 g kg −1 DM), but that of free‐threshing wheats is higher, as reported by Gebruers et al (durum wheat, 134 g kg −1 DM; bread wheat, 147–152 g kg −1 DM) and Andersson et al (bread wheat, 134 g kg −1 DM).…”

“…From a nutritional perspective, protein quality depends on amino acid content, proportion of essential amino acids, susceptibility to hydrolysis during digestion and rate of physiological utilization after absorption; food processing and interaction with other components of the diet modify their availability. Wheat storage proteins are low in some amino acids essential to the human diet, and T. monococcum is no exception, as its seed proteins are low in lysine and high in glutamic acid and proline . In general, the amino acid composition of einkorn kernels is thus very similar to that of polyploid wheats (Table ).…”

Studies on distribution of protein and allergen in graded flours prepared from whole buckwheat grains

“…Buckwheat has become more popular in many countries as a new healthy foodstuff (Fujimura, Minami, Watanabe, & Tadera, 2003;Gabrovska et al, 2002;Kreft, Strukelj, Gaberscik, & Kreft, 2002;Rapala, Ostrowska, Bednarczyk, Dulinski, & Kozik, 2003), but the occurrence of buckwheat allergy is also increasing in Asia and Europe (Kim et al, 2003;Nakamura & Yamaguchi, 1974;Wieslander et al, 2000), so authors have taken it up as the focus of this study. Many cases of buckwheat allergic subjects have been reported, and buckwheat might cause occupational asthma in noodle makers, bakers and packing workers (Davidson, Passero, & Settipan, 1992;De Maat-Bleeker & Stapel, 1998;Gö the, Wieslander, Ancker, & Forsbeck, 1983;Nakamura & Yamaguchi, 1974;Park & Nahm, 1996;Schumacher, Schmid, & Wü thrich, 1993;Takahashi, Ichikawa, Aihara, & Yokota, 1998;Wü thrich & Trojan, 1995).…”