Nutrititive value of alternative grains

A recent study looked at the nutritional content of these grains and compared breads made from these grains to gluten-free breads made from rice flour and potato starch and breads made from wheat.

Method

In this study seven breads were produced using a range of different grains (see table 1). Each of the breads was made with the grain and equal amounts of additional ingredients (yeast, sunflower oil and water). Micronutrient analysis was carried out on the seeds and each of the breads.

Results

Table 1

The table below shows the percentage of protein, fat, total starch and dietary fibre in the different breads. (data from a % dry weight ± standard deviation)

• This study did not compare the breads made from alternative grains with gluten-free breads currently on the market.  Manufacturers will use a range of ingredients and many of the gluten-free breads available are fortified.

Table 2

The table below shows the percentage of protein, fat, total starch and dietary fibre in the different seeds. (data from a % dry weight ± standard deviation)

Benefits of alternative grains

Protein

Quinoa breads (and quinoa and amaranth seeds) are higher in protein in comparison to the gluten-free control and wheat control (see table 1 and 2). Amaranth, quinoa and buckwheat also have a better amino acid profile than the common grains, for example wheat. The alternative grains are higher in arginine, lysine, threonine and tryptophan, but lower in proline and glutamic acid.  As expected as proline and glutamic acid are prominent in gluten.

Fat

The fat content of quinoa and amaranth seeds was twice the fat content of the wheat control (see table 2). The fats in quinoa, amaranth and buckwheat seeds have a high ratio of unsaturated fats to saturated fats. They also have high levels of n-3 fatty acid (α linolenic acid) in comparison to n-6 fatty acid (linoleic acid) (see table 3). Diets higher in monounsaturated fats and with high n-3/ n-6 ratios have been found to be beneficial for cardiovascular and cancer risk.

Table 3

Fibre

The fibre content of the amaranth, quinoa and buckwheat seeds is higher than the gluten-free and wheat-free controls. Following a gluten-free diet can mean that many people with coeliac disease may have a low fibre and wholegrain intake due to the removal of the cereals wheat, rye and barley from the diet. Alternative grains are a good source of fibre in the gluten-free diet. There are also many gluten-free fibre and multigrain breads and bread mixes available from manufacturers that make prescription products and those available commercially.

Summary

This research supports the findings that amaranth, quinoa and buckwheat seeds, besides being important energy sources due to their starch content, provide good quality protein, dietary fibre and lipids rich in unsaturated fats. In addition, these grains contain adequate levels of important micronutrients such as calcium, magnesium, iron and other minerals such as magnesium and phosphorus.

Amaranth, buckwheat and quinoa products are listed in the 2010 Food and Drink Directory on page 6 as suitable gluten-free grains. Some naturally gluten-free grains are milled with wheat, barley or rye. It is important to make sure that naturally gluten-free ingredients are free-from contamination.

Further research is required to compare gluten-free breads currently on the market with breads made from alternative grains.

Alarez-Jubete L, Arendt EK et al (2009) Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. International journal of food sciences and nutrition 240-257