Nutritional properties of non-traditional seeds

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43896934" target="_blank" >RIV/60461373:22330/14:43896934 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Nutritional properties of non-traditional seeds
Original language description
Chemical composition, nutrition benefits and fortification possibility of amaranth, quinoa, lupin, hemp, teff and chia in form of seed or flour were explored. The highest dietary fibre content was found in lupin and both chia seed samples (39.4; 30.2 and30.6%, respectively). Lupin (36.9%) and all 5 types of hemp flour (23.7-32.8%) are rich in protein. In comparison to wheat flour, significantly higher amount of ash was found in all hemp samples (6.44-8.05%). Independently to plant source, resistant starch rate was determined in small amounts only (from 0.1 to 0.7%). All studied samples could be recommended as valuable recipe components for wheat flour fortification.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/QI111B053" target="_blank" >QI111B053: New procedures in utilisation of agricultural products improving food quality, safety, competitiveness and consumer?s nutritional and health benefit.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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