Buckwheat, quinoa and amaranth: Good alternatives to nutritious food
The purpose of this paper is to characterize the amino acid profiles of wholegrain buckwheat, quinoa and amaranth proteins. The content and protein quality of these pseudocereals were compared mutually and with those of wholegrain wheat as a widespread cereal in human nutrition. Amaranth seeds showe...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2019-01-01
|
| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2019/1821-44871903113Q.pdf |
| _version_ | 1828096715107860480 |
|---|---|
| author | Škrobot Dubravka Milovanović Ivan Jovanov Pavle Pestorić Mladenka Tomić Jelena Mandić Anamarija |
| author_facet | Škrobot Dubravka Milovanović Ivan Jovanov Pavle Pestorić Mladenka Tomić Jelena Mandić Anamarija |
| author_sort | Škrobot Dubravka |
| collection | DOAJ |
| description | The purpose of this paper is to characterize the amino acid profiles of wholegrain buckwheat, quinoa and amaranth proteins. The content and protein quality of these pseudocereals were compared mutually and with those of wholegrain wheat as a widespread cereal in human nutrition. Amaranth seeds showed the highest total amino acid (TAA) content, followed by wholegrain buckwheat and quinoa, which showed the lowest TAA content compared to the other two pseudocereals (180.85, 162.46 and 125.37 g per 100 g protein, respectively). The protein digestibility, protein efficiency ratio, protein chemical score and essential amino acid index of the pseudocereals under consideration ranged from 79.25 - 84.58 %, 2.9 - 6.17 %, 16.24 - 47.59, and 45.68 - 68.36, respectively. The results obtained indicate that buckwheat, quinoa and amaranth are promising raw materials that can meet the daily requirements of most essential amino acids, and can be used for the development of a range of value-added bakery products. |
| first_indexed | 2024-04-11T07:34:45Z |
| format | Article |
| id | doaj.art-f9bd6a7c4c51435ea312e7739b9cae7c |
| institution | Directory Open Access Journal |
| issn | 1821-4487 2956-0195 |
| language | English |
| last_indexed | 2024-04-11T07:34:45Z |
| publishDate | 2019-01-01 |
| publisher | National Society of Processing and Energy in Agriculture, Novi Sad |
| record_format | Article |
| series | Journal on Processing and Energy in Agriculture |
| spelling | doaj.art-f9bd6a7c4c51435ea312e7739b9cae7c2022-12-22T04:36:46ZengNational Society of Processing and Energy in Agriculture, Novi SadJournal on Processing and Energy in Agriculture1821-44872956-01952019-01-0123311311610.5937/JPEA1903113Q1821-44871903113QBuckwheat, quinoa and amaranth: Good alternatives to nutritious foodŠkrobot Dubravka0Milovanović Ivan1Jovanov Pavle2https://orcid.org/0000-0002-6225-2655Pestorić Mladenka3https://orcid.org/0000-0003-4178-0798Tomić Jelena4Mandić Anamarija5University of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaUniversity of Novi Sad, Institute of Food Technology, Novi Sad, SerbiaThe purpose of this paper is to characterize the amino acid profiles of wholegrain buckwheat, quinoa and amaranth proteins. The content and protein quality of these pseudocereals were compared mutually and with those of wholegrain wheat as a widespread cereal in human nutrition. Amaranth seeds showed the highest total amino acid (TAA) content, followed by wholegrain buckwheat and quinoa, which showed the lowest TAA content compared to the other two pseudocereals (180.85, 162.46 and 125.37 g per 100 g protein, respectively). The protein digestibility, protein efficiency ratio, protein chemical score and essential amino acid index of the pseudocereals under consideration ranged from 79.25 - 84.58 %, 2.9 - 6.17 %, 16.24 - 47.59, and 45.68 - 68.36, respectively. The results obtained indicate that buckwheat, quinoa and amaranth are promising raw materials that can meet the daily requirements of most essential amino acids, and can be used for the development of a range of value-added bakery products.https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2019/1821-44871903113Q.pdfbuckwheatquinoaamaranthproteinamino acid |
| spellingShingle | Škrobot Dubravka Milovanović Ivan Jovanov Pavle Pestorić Mladenka Tomić Jelena Mandić Anamarija Buckwheat, quinoa and amaranth: Good alternatives to nutritious food Journal on Processing and Energy in Agriculture buckwheat quinoa amaranth protein amino acid |
| title | Buckwheat, quinoa and amaranth: Good alternatives to nutritious food |
| title_full | Buckwheat, quinoa and amaranth: Good alternatives to nutritious food |
| title_fullStr | Buckwheat, quinoa and amaranth: Good alternatives to nutritious food |
| title_full_unstemmed | Buckwheat, quinoa and amaranth: Good alternatives to nutritious food |
| title_short | Buckwheat, quinoa and amaranth: Good alternatives to nutritious food |
| title_sort | buckwheat quinoa and amaranth good alternatives to nutritious food |
| topic | buckwheat quinoa amaranth protein amino acid |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2019/1821-44871903113Q.pdf |
| work_keys_str_mv | AT skrobotdubravka buckwheatquinoaandamaranthgoodalternativestonutritiousfood AT milovanovicivan buckwheatquinoaandamaranthgoodalternativestonutritiousfood AT jovanovpavle buckwheatquinoaandamaranthgoodalternativestonutritiousfood AT pestoricmladenka buckwheatquinoaandamaranthgoodalternativestonutritiousfood AT tomicjelena buckwheatquinoaandamaranthgoodalternativestonutritiousfood AT mandicanamarija buckwheatquinoaandamaranthgoodalternativestonutritiousfood |