Proximate nutritional composition and heat-induced changes of starch in selected grains and seeds ♣

  • Radka Vrancheva Department of Analytical chemistry and Physical chemistry, University of Food Technologies, 26, Maritsa Blvd., 4002, Plovdiv, Bulgaria
  • Loutcian Krystev Center for Research Projects and Transfer of Technologies, University of Food Technologies, 26 Maritza Blvd., Plovdiv, 4002, Bulgaria
  • Aneta Popova Department of Catering and tourism, University of Food Technologies, 26, Maritsa Blvd., 4002, Plovdiv, Bulgaria
  • Dasha Mihaylova Department of Biotechnology, University of Food Technologies, 26, Maritsa Blvd., 4002, Plovdiv, Bulgaria

Abstract

Grains are cultivated worldwide and comprise a big percentage of the world’s daily meals being at the base of the Food Guide Pyramid. Whole grains provide a wide range of nutrients and phytochemicals that optimize health. In the present study commercially available samples of eight grain and seed species (chia, common oat, proso millet, amaranth, quinoa, buckwheat, linseed, and einkorn) were studied in respect of their nutritional composition – dry matter, ash, macro-and microelement content, crude protein and fatty acid composition. The dry matter content in the grains ranged from 87.91% to 94.39%, whereas the ash was from 1.24 % to 3.29 %. The analysis of the mineral content shows the predominant content of K, Mg, P and Ca. The palmitic acid, stearic acid, oleic acid, linoleic acid and arachidic acid were the most abundant fatty acids of the evaluated ones. The crude protein content varied between 12.73% in common oat and 23.72% in chia. The established ash content among the investigated grains ranged from 1.24% to 3.29%. The results obtained revealed the nutritional content and the potential health effects of selected commercially available grains and pointed out their possible application in culinary. The consumption of a variety of whole grains ensures more health-promoting nutrients, as well as makes meals more attractive.


♣ Abstract has been published in the 3rd International Congress on Food Technology; October 10-12, 2018 Nevşehir/Turkey

Keywords: grains, seeds, nutritional composition, health-promoting nutrients
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