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Nutritional Importance and Processing Aspects of Pseudo-Cereals

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Nutritional Importance and Processing Aspects of Pseudo-Cereals Journal of Agricultural Engineering and Food Technology p-ISSN: 2350-0085; e-ISSN: 2350-0263; Volume 6, Issue 2; April-June, 2019, pp. 155-160 © Krishi Sanskriti Publications http://www.krishisanskriti.org/Publication.html Nutritional Importance and Processing Aspects of Pseudo-cereals Priyanka Thakur1 and Dr. Krishan Kumar2 1Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101 2Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101 E-mail: [email protected], [email protected] Abstract—Pseudo-cereals are considered very nutritious grains gluten-free formulations. Pseudocereals are rich sources of because of the presence of numerous bioactive components and high high quality protein, fiber, minerals and also have bioactive nutraceutical potential. The three well-known pseudocereal grains and health promoting effects [1]. In human diet, cereals, include quinoa (Chenopodium quinoa subsp. quinoa; pseudo-cereals and legumes are important sources of proteins, Chenopodiaceae), amaranth (Amaranthus caudatus; A. cruentus; A. lipids, carbohydrates, vitamins and minerals. In addition to hypochondriacus; family: Amaranthceae) and buckwheat (Fagopyrum esculentum; Polygonaceae). These comprise a wide these facts, probiotic strains are used in cereals and pseudo- range of essential amino acids mainly lysine, methionine, tryptophan, cereals for the fermentation process and develop new arginine, and sulphur-containing amino acids in higher amounts than functional food products. These fermented food products are in other cereals. In amaranth and quinoa, amylopectin is present in a the rich source of the functional compounds such as higher amount and is responsible for the greater viscosity, good antioxidants, dietary fibre, minerals, probiotics and vitamins freeze-thaw stability, higher swelling power, and higher water- [2]. binding capacity. These are major sources of different bioactive components comprising polyphenols, phytosterols, fagopyritols, In food processing industries, development of new functional saponins and many essential minerals. But, the bioavailability of foods is the attractive trend. Functional foods exert specific these nutrients gets decreased because of the presence of certain health benefits beyond their nutritional properties because of anti-nutrients like phytates and tannins. The content of these anti- presence of nutraceutical components. Nutraceuticals are nutrients can be decreased by subjecting pseudocereals to various nutritional components having medicinal properties and play processing treatments like soaking, fermentation, puffing, important role in maintaining well-being, enhancing health, germination and cooking so as to improve their organoleptic and nutritional characteristics. These processing treatments improve the modulating immunity and prevention of lifestyle diseases [3]. nutritional value of pseudo-cereals by decreasing the amount of anti- Functional foods impart great interest concern to the society nutrients and increasing the bio-availability of nutrients. Seeds of and prevent or delay the number of age related problems such amaranth also known as "Inca wheat" are used as popped, toasted, as osteoarthritis, Alzheimer’s disease and diabetes [4]. sprouted, baked, ground into flour and cooked as porridge. Quinoa is Because of presence of numerous nutraceutical components, rich in protein, fat, and fiber, with a good balance of essential amino these have high nutritional, medicinal and functional qualities acids and is processed by cooking, soaking and fermentation and have great potential to be utilized for the development of techniques. Buckwheat is usually milled into grits for breakfast food functional foods and prevention of various lifestyle diseases in or consumed in roasted, boiled, steamed or baked form. Their flour different sections of society. This paper will reveal the brief or processed products can be utilized by the persons suffering from gluten allergy or celiac disease due to the absence of gluten in knowledge of Nutritional importance and processing aspects pseudo-cereals. Because of their high nutritional, medicinal and of Buckwheat (Fagopyrum tartaricum L.), Amaranth functional qualities, these have great potential to be utilized for the (Amaranthus caudatus L.) and Quinoa (Chenopodium quinoa development of functional foods and prevention of various lifestyle L.) as well as their utilization for development of functional diseases in different sections of society. food products. Keywords: Pseudo-cereals, nutritive value, bioactive components, 2. BIOACTIVE COMPONENTS PRESENT IN anti-nutrients, processing treatments. PSEUDO-CEREALS 1. INTRODUCTION Buckwheat, quinoa and amaranth are rich source of compounds which include: flavonoids, phenolic acids, trace Pseudocereals are the class of dicotyledonous plants that elements, fatty acids and vitamins which have known effects resemble in function and composition with true cereals. These on human health like prevention and reduction of many have no gluten content and therefore have wide application in degenerative diseases [5-8]. Fagopyritols, a type of soluble 156 Priyanka Thakur and Dr. Krishan Kumar carbohydrates is widely present in buckwheat seeds. (78.2 ± 2.65 and 68.9 ± 2.73 mg kg−1) and similar proportions Fagopyritol is a major source of D-chiro-inositol, a compound of Fe2+ (15% and 18%). The main chelating agents for Fe in having valuable effects in patients with non-insulin dependent Tartary buckwheat material were phytate and citrate. Phytate diabetes by improving glycemic control [9]. was present in lower amount in sprouts, thereby increasing the bioavailability. Buckwheat grains contain a variety of nutrients, the main compounds being: proteins, polysaccharides, dietary fibre, Carciochi, Galván-D’Alessandro [20] studied the influence of lipids, rutin, polyphenols, micro- and macroelements [10] fermentation and germination time on the levels of antioxidant these are a rich source of TDF (total dietary fibre), soluble compounds (tocopherol isomers, ascorbic acid and phenolic dietary fibre (SDF), and are utilized for prevention of obesity compounds) and antioxidant activity of quinoa seeds. and diabetes [11]. Buckwheat grains comprise abundant Fermentation was carried out naturally by the microorganisms nutraceutical compounds and they are rich sources of B group present in the seeds or by inoculation with two Saccharomyces vitamins [12]. cerevisiae strains (used for baking and brewing). Total tocopherol and ascorbic acid contents were significantly Amaranth, containing huge amount of crude fiber, protein, increased (p ≤ 0.05) after 72 h of germination process in tocopherols, squalene with cholesterol-lowering function, is a comparison with raw quinoa seeds whereas fermentation particularly important crop for developing countries [13]. caused considerable decrease in both types of compounds. Quinoa is the only available grain with natural amino acid Phenolic compounds and antioxidant capacity were found to balance in its protein. Its high quality is expressed by the be improved using both type of bioprocesses, and this effect content of histidine, isoleucine, leucine, phenylalanine, more noticeable for germination process. Therefore, threonine, tryptophan, valine and mostly, lysine and fermentation and germination proved to be the most methionine, the essential amino acids [14]. These grains are appropriate techniques for producing ingredients enhanced rich in minerals (K, Ca, P, Mn, Zn, Cu, Fe and Na), dietetic with health-promoting antioxidant compounds by natural fibers and vitamins C and E [15]. processes. Quinoa seeds are also an ample source of flavonoids, 3.2 Popping consisting primarily glycosides of the flavonols, kaempferol and quercetin [15]. Main phenolic compounds found in Amare, Mouquet-Rivier [21] evaluated the effect of popping amaranth seeds are ferulic acid, caffeic acid and p- and fermentation on protein quality of three different varieties hydroxybenzoic acid [16]. Pseudocereal lipids an important of amaranth grains cultivated in Ethiopia. Amaranth grains group of biologically active components termed as have higher methionine, cysteine and lysine content than other phytosterols are present in pseudocereals. These cannot be cereals and legumes. Total essential amino acid, excluding absorbed in the human intestine and inhibit intestinal tryptophan was 43% - 49%, which was higher than WHO cholesterol absorption due to very similar structure to reference pattern (31%). In-vitro protein digestibility cholesterol thereby lowering total and low-density lipoprotein decreased after popping by 8.3% - 17.1% and after (LDL) cholesterol levels in plasma [17]. Quinoa seeds contain fermentation by 4.8 - 7.5%. saponins at significant level. These are strongly bitter tasting, surface active compounds with a structure consisting of a Lara and Ruales [22] studied the popping of amaranth grain steroid or triterpenoid aglycone and one or more sugar chains. (Amaranthus csaudatus L.) and its effect on the functional, Saponin levels vary within the range 0.01-4.65% with a mean nutritional and sensory properties. By the use of different value of 0.65% in different quinoa varieties [18]. treatments, content of total starch, available and resistant starch were same. In starch, enzymatic degradation when 3. PROCESSING TREATMENTS carried out with α‐amylase was 65% within 5–15 min. After treatments,
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