Chemical Composition and Nutritional Profile of Quinoa Sourdough Enriched with Quinoa Malts.

Soluble and Insoluble Dietary Fiber Contents of Various Breads, Pastas, and Rye Flours on the Finnish Market, 1990–1991

Quinoa is an Andean grain, classified as pseudocereal and the exploitation of its nutritional profile is of great interest for the cereal-based industry. The germination of quinoa seeds (white and red royal) was tested at 20 °C for different times (0, 18, 24 and 48 h) to select the best conditions for improving the nutritional quality of their flours. Changes in proximal composition, total phenolic compounds, antioxidant activity, mineral content, unsaturated fatty acids and essential amino acids profiles of germinated quinoa seeds were determined. In addition, changes in structure and thermal properties of the starch and proteins as consequence of germination process were analyzed. In white quinoa, germination produced an increase in the content of lipids and total dietary fiber, at 48 h, the levels of linoleic and α-linolenic acids and antioxidant activity increase, while in red quinoa, the component that was mostly increased was total dietary fiber and, at 24 h, increased the levels of oleic and α-linolenic acids, essential amino acids (Lys, His and Met) and phenolic compounds; in addition, a decrease in the amount of sodium was detected. On the basis of the best nutritional composition, 48 h and 24 h of germination were selected for white and red quinoa seeds, respectively. Two protein bands were mostly observed at 66 kDa and 58 kDa, being in higher proportion in the sprouts. Changes in macrocomponents conformation and thermal properties were observed after germination. Germination was more positive in nutritional improvement of white quinoa, while the macromolecules (proteins and starch) of red quinoa presented greater structural changes. Therefore, germination of both quinoa seeds (48 h-white quinoa and 24 h-red quinoa) improves the nutritional value of flours producing the structural changes of proteins and starch necessary for obtaining high quality breads.

Background and objectivesQuinoa (Chenopodium quinoa Willd.) is a promising nutritious cereal known for its rich nutrition and diverse physiological activities. In order to further investigate the profiles and physiological activities of phenolic compounds from quinoa, the composition of free and bound phenolic extracts from white, red, and black quinoa were analyzed, as well as their antioxidant, anti‐inflammatory, and antitumor activities.FindingsTotal phenolic content (TPC) and total flavonoid content (TFC) ranged from 514.03 to 1,409.54 mg gallic acid equivalent (GAE)/100g and 177.49 to 407.75 mg rutin equivalent (RE)/100 g, respectively. TPC existed mainly in bound form in red and black quinoa, but free form in white quinoa. Eight individual phenolic acids were detected, with the total acids amount ranging from 86.21 to 188.76 µg/g. Protocatechuic acid was the dominant phenolic acid both in red and black quinoa. Red quinoa showed the highest TPC and TFC, while black quinoa had the highest phenolic acids concentration. Red quinoa also showed the best ABTS and DPPH radical scavenging activities. Positive correlations were found among antioxidant activity and phenolic components. Besides, phenolics from red and black quinoa showed better anti‐inflammatory and antitumor activity by down‐regulating the NO production and inhibiting the proliferation of MCF‐7 cells.ConclusionsQuinoa seed is rich in phenolic components, especially the red and black one. Higher phenolic contents in red and black quinoa can be responsible for their superior antioxidant, anti‐inflammatory, and antitumor activities. With potential health benefits, quinoa phenolics may be used as ingredients for functional food.Significance and noveltyFindings of this study revealed useful information on phenolics and bioactivity of quinoa for its cultivation and breeding with functional oriented purpose. The results could be also applied in health food industry for quinoa material selection and processing.

Wet-milled quinoa fibres show strong potential as ingredients in nutritionally enhanced food products, offering a valuable strategy to address dietary fibre deficiencies. In this study, white, red, and black Royal Bolivian quinoa were wet-milled to produce fibre-rich fractions and assess their nutritional and techno-functional properties. All fibre-rich fraction samples showed a marked increase in dietary fibre content compared to whole grain flours—about six-fold in white quinoa and eight-fold in red and black. Insoluble fibre remained predominant, increasing by approximately eight to ten times, with the highest increase observed in red quinoa, while soluble fibre increased by two to three times, likely due to partial solubilisation during processing, reaching its maximum in black quinoa. A 5 g serving of these fractions could supply 10–14% of the WHO’s daily fibre recommendation (25 g), compared to only 2% from whole quinoa flour. Fibre recovery was highest in black quinoa, followed by white and red. Calcium and iron contents increased in the isolated fibres, while zinc decreased, especially in red and black varieties. Phytate content, a mineral absorption inhibitor, was significantly reduced (by 45–85%), which can enhance mineral bioavailability. Notably, the black variety showed favourable phytate-to-mineral molar ratios, indicating no inhibition of calcium or zinc absorption. Functionally, red quinoa fibre exhibited better water and oil retention and higher swelling capacity, properties desirable in bakery and meat product formulations, while black quinoa fibre stood out for its high total fibre content. Overall, wet-milled quinoa fibres offer promising potential as functional, fibre-rich ingredients for healthier food formulations.Supplementary InformationThe online version contains supplementary material available at 10.1007/s11130-025-01409-5.

Influence of nutritional and antinutritional components on dough rheology and in vitro protein & starch digestibility of minor millets

Quinoa (Chenopodium quinoa Willd.) cultivars that produce black grains are thought to be more nutritious and contain powerful antioxidant properties, but little is known about the chemical foundation and the genetic mechanism behind this trait. In this research, widely-targeted metabolome and transcriptome analyses were employed to unveil the chemical and genetic differences between black and white quinoa cultivars. A total of 157 differentially expressed metabolites were found in the black and white quinoa cultivars. The tannins and flavonoids were present at high levels in the black quinoa grains. The tannins comprised 13 proanthocyanins, all of which could barely be detected in white grains. Proanthocyanidins are suggested to cause the black grain trait in Arabidopsis thaliana and Brassica species and are thought to produce the black grain trait, while contributing to antioxidant activity, in black grain quinoa. A total of 4620 differentially expressed unigenes were identified in the black and white quinoa grains. Structural genes associated with proanthocyanin biosynthesis, particularly DFR, LAR, LDOX and ANR, were more highly expressed in black than white grains. Genes involved in the betalain biosynthetic pathway, which competes with anthocyanin biosynthesis, showed relatively lower levels of expression in black grains. Two MYB and one MYC transcription factor related to the phenylpropane metabolic pathway displayed higher expression levels in black grains, while BvMYB1, associated with betalain biosynthesis, was not detected. This study suggested that the accumulation of proanthocyanins produces the black grain trait in quinoa, and the activation of transcription factors triggers the proanthocyanidin biosynthesis pathway.

Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA

Effect of germinating quinoa flour on wheat noodle quality and changes in blood glucose

Oat (Avena sativa L.) is one of the world’s most important cereal crops, owing to its use as an important source of essential nutrients for both humans and animals. In the present study, the main nutritional components of 975 oat germplasm accessions were investigated. Crude fiber content ranged from 0.08 to 6.79%, with a mean of 2.14%, whereas total dietary fiber content ranged from 5.32 to 17.59%, with a mean of 11.01%, β-glucan content ranged from 1.02 to 6.33%, with a mean of 3.05%, and lipid content ranged from 1.41 to 8.72%, with a mean of 4.73%. Furthermore, most of the germplasm accessions exhibited 1-3% crude fiber content in the range of 1-3%, 9-12% total dietary fiber content, 2-4% β-glucan content, and 4-5% lipid content. Both the crude fiber and total dietary fiber contents were significantly but weakly correlated with β-glucan content, and the nutritional contents of germplasm accessions from different countries varied significantly. The highest mean crude fiber, total dietary fiber, β-glucan, and lipid contents were exhibited by the germplasm accessions collected from Canada, the UK, the Netherlands, and Turkey, respectively, and the accessions that exhibited the highest crude fiber (n=4), total dietary fiber (n=7), β-glucan content (n=5), and lipid (n=12) contents were identified. These findings provide valuable information for breeding programs aiming to improve the nutritional value of already existing high-yielding oat cultivars.

Effects of variety and origin on the metabolic and texture characteristics of quinoa seeds based on ultrahigh-performance liquid chromatography coupled with high-field quadrupole-orbitrap high-resolution mass spectrometry

Effect of pig faecal donor and of pig diet composition on in vitro fermentation of sugar beet pulp

Effects of alkaline treatment on the structure of phosphorylated wheat starch and its digestibility

Total dietary fiber content of polished, brown and bran types of Japonica and Indica rice in Taiwan: Resulting physiological effects of consumption

Dietary fibres are known to provide health benefit and protect against degenerative chronic diseases. Thus, the present study reports the total dietary fibre (TDF) content of sixty-nine selected ethnic and unconventional vegetables and fruits growing in Bangladesh. The samples were collected from different locations of Bangladesh and mixed together to ensure sample representativeness. Dietary fibre assay kit according to the AOAC method was utilized for the analysis of TDF in selected vegetables and fruits. In the ethnic varieties, the TDF content ranged from 1.02 ± 0.16 to 7.16 ± 0.16 g for leafy (LV), 0.18 ± 0.01 to 6.71 ± 0.49 g for non-leafy vegetables (NLV) and 1.21 ± 0.12 to 5.29 ± 0.20 g for fruits per 100 g edible portion (EP). In the unconventional items, it arrayed from 3.08 ± 0.34 g to 7.75 ± 0.13 g for LV and 1.02 ± 0.06 to 8.82 ± 0.40 g for NLV per 100 g EP. Among the analysed samples, the highest and lowest content of TDF was found in Orohordal and Mairabokong, respectively. The unconventional vegetables contained much higher content of TDF than the ethnics and the commonly consumed similar varieties. Data on TDF content in underutilized vegetables and fruits of Bangladesh is sparse. Thus, the finding of this study would fill up the data gap in the existing food composition table of Bangladesh and also would aware the people to take vegetables and fruits rich in fibres.

The effect of harvest time and storage on dietary fibre content and composition was investigated in six cultivars of white cabbage (Brassica oleracea var capitata). Three cultivars were of early maturity type (SW Nordpol, Rolly and Balbro) and three of late maturity type (Predikant, Hanna and Lion). The average total dietary fibre (TDF) content was 241 g kg−1 dry matter (DM) (CV = 13), of which approximately 25% was soluble (CV = 15). The main dietary fibre components were glucose (37%), uronic acid (32%), arabinose (12%) and galactose (8%) residues. Early cultivars generally had a lower TDF content than late maturity types, due to a lower amount of both insoluble (arabinose, galactose and glucose) and soluble (arabinose) polymers. An early cultivar, Rolly, had the highest solubility, 33%, versus 25 ± 4% for the other cultivars. The early cultivar SW Nordpol had a similar TDF content and proportion of soluble dietary fibre (SDF) to the late cultivar Hanna, but the dietary fibre composition was different, with the early cultivar having a lower proportion of arabinose residues. Storage for 6 weeks had minor effects on the dietary fibre. After further storage of the late maturity cultivars, there was an increase in insoluble dietary fibre (IDF) (glucose and uronic acid residues) and a decrease in SDF (arabinose and galactose residues). As a consequence the solubility of TDF decreased from 29 to 19% on average. Harvesting before physiological maturity was reached resulted in a somewhat lower content of TDF and IDF for two cultivars (Predikant and Hanna), while SDF was more or less unaffected for all cultivars. Long‐term storage had fewer effects on cabbage harvested prior to maturity than when harvested at the right physiological maturity. It is concluded that the observed differences between cultivars and after long term storage are of such magnitude that they may affect nutritional properties of the dietary fibre.© 2002 Society of Chemical Industry