Abstract
Ancient grains were known for special nutritional values along with gluten free qualities. Amaranth, quinoa, teff, and buckwheat flours were evaluated for pasting properties, water holding capacities, phenolic contents, and antioxidant activities (free and bound). They all had higher water holding capacities than wheat flour. Amaranth, quinoa, and teff showed higher pasting viscosities than wheat flour. Buckwheat flour had the highest free, bound and total phenolic contents among the flours in all aqueous extracts. The bound phenolic contents were higher than the free phenolic contents regardless of the solvents with the exception of water extraction of quinoa and buckwheat. The free phenolic compounds for all four flours were highest in water extract, and least in 100% ethanol. Bound antioxidant activities were much higher than the free antioxidant activities regardless of solvents for all products. The free antioxidant activities from water and 50% ethanol were higher than 100% ethanol. In contrast, more bound phenolics were extracted with 100% ethanol than water and 50% ethanol. Our study suggested that the total phenolic contents and antioxidant activities of grains could be underestimated in the literature without considering the bound phenolic compounds. These ancient grains have nutrition, antioxidants, and textural qualities suitable for functional foods.
Highlights
Amaranth, quinoa, teff and buckwheat have received considerable interest because of their gluten-free uniqueness
Our study suggests that the total phenolic contents and antioxidant activities of grains could be underestimated in the literature if not including the bound phenolic compounds
The bound phenolic contents and antioxidant properties were higher than the free phenolic contents and antioxidant activates regardless of the ethanol concentrations
Summary
Quinoa, teff and buckwheat have received considerable interest because of their gluten-free uniqueness. Quinoa starch has useful physicochemical properties, such as viscosity and freeze stability [8] Another ancient crop, teff (Eragrostis tef), has an attractive nutrition profile, being high in dietary fiber with significant levels of the minerals phosphorus, magnesium, aluminum, iron, copper, zinc, boron and barium, and thiamin [3]. Teff is high in proteins with an excellent amino acid composition including all 8 essential amino acids for humans It is higher in lysine than wheat or barley along with its high carbohydrates and fiber contents [9]. Amaranth, quinoa, buckwheat, and teff flour have been used in food products to replace wheat flour. The objective of this research was to compare the nutrition of amaranth, quinoa, teff and buckwheat, and study their physical and chemical properties including water holding capacity, pasting properties, phenolic content, and antioxidant activities. This study will provide information for developing new functional gluten free products for health concerned consumers
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