Properties of pseudocereals, selected specialty cereals and legumes for food processing with special attention to gluten-free products / Verarbeitungseigenschaften von Pseudogetreide, ausgewählten Spezialitätengetreide und Leguminosen mit speziellem Fokuss auf glutenfreie Produkte

Class	Monocotyledonae

Order	Poales

Family	Poaceae

Subfamily	Pooidae				Oryzoideae	Panicoideae	Andropo-gonodeae

Tribus	Triticeae			Avenae	Oryzeae	Paniceae	Zeeae

Genus	Triticum (wheat)	Secale (rye)	Hordeum (barley)	Avena (oat)	Oryza (rice)	Pennisetum (millet)	Zea (maize)

Quinoa field in Peru (yellow quinoa varieties)
Abbildung 1. Quinoafeld in Peru (gelbe Quinoa-Sorten)

Table 2

Botanical classification of pseudocereals (Amaranth, Quinoa, Buckwheat)

Tabelle 2. Botanische Einteilung von Pseudogetreide (Amaranth, Quinoa, Buchweizen)

Class				Dicotyledoneae

Subclass				Caryophyllidae

Order			Caryophyllales			Polygonales

Family		Amaranthaceae		Chenopodiaceae		Polygonaceae

Genus		Amaranthus		Chenopodium		Fagopyrum

Species			more than 250 species, e.g.: Ch. quinoa
	at least 60 species, e.g.:		WILLD. (quinoa)		F. tartaricum
	A. caudatus		Ch. pallidicaule AELLEN		(bitter buckwheat)
	A. cruentus		(kanigua, canihua)		F. esculentum MOENCH
	A. hypochondriacus		Ch. nuttalia SAFFORD		(sweet buckwheat)

Table 3

Production of cereals worldwide in the year 2014 (latest available data; FAOSTAT, 2016)

Tabelle 3. Weltweite Getreideproduktion im Jahr 2014 (letzte verfügbare Daten; FAOSTAT, 2016)

Item	World production (mt) 2014	% of total production
Maize	1038.28	36.85
Rice, paddy	728.97	25.87
Wheat	740.96	26.30
Barley	144.33	5.12
Sorghum	67.87	2.41
Millet	27.83	0.99
Oat	22.97	0.82
Triticale	15.34	0.54
Rye	17.07	0.61
Cereals, nes	3.74	0.13
Mixed grain	6.87	0.24
Buckwheat	2.06	0.07
Fonio	0.66	0.02
Canary seed	0.20	0.01
Quinoa	0.19	0.01

Sum	2817.33	100

Table 4

Production of pulses (legumes) worldwide in the year 2014 (latest available data; FAOSTAT, 2016)

Tabelle 4. Weltweite Produktion von Körnerleguminosen im Jahr 2014 (letzte verfügbare Daten; FAOSTAT, 2016)

Item	World production (mt) 2014	% of total production
Beans, dry	25.09	32.34
Chick peas	14.24	18.35
Peas, dry	11.33	14.60
Cow peas, dry	5.59	7.20
Lentils	4.89	6.30
Pigeon peas	4.86	6.26
Broad beans, horse	4.30
beans, dry		5.54
Pulses, nes	5.15	6.64
Lupines	0.98	1.26
Vetches	0.88	1.14
Bambara beans	0.29	0.37

Sum	77.60	100

Table 5

Chemical composition of selected cereals (Souci et al., 2013) (values given in g/100g dry matter)

Tabelle 5. Chemische Zusammensetzung von ausgewählten Getreidearten (Souci et al., 2013) (Werte in g/100g Trockenmasse)

	Wheat	Spelt wheat	Rye	Triticale	Barley	Rice (not polished)	Oat (de-husked)	Maize	Millet	Sorghum	Amaranth	Quinoa	Buckwheat
Protein (N × 5.8)	12.20	17.64	10.22	14.12	11.84	8.31	11.52	9.51	11.19	11.62	17.49	15.74	11.04
Fat	2.11	1.89	1.97	2.85	2.39	2.53	9.18	4.35	4.43	3.61	10.56	6.16	1.97
Carbohydratesa	68.49	67.31	70.32	73.14	72.05	85.24	64.74	73.53	78.24	78.62	68.06b	66.73	80.82
Dietary fiber	15.31c	11.12c	15.29d	7.74e	11.16d	2.54c	11.24c	11.12c	4.32d	4.17c	11.14f	12.88f	8.62f
Ash	1.90	2.04	2.20	2.15	2.56	1.38	3.31	1.49	1.82	1.97	3.89	3.80	1.96

a Estimated by the difference method: 100 - (water + protein (N × 5.8) + fat + minerals + total dietary fiber)

b Sum starch + sucrose + maltose

c Modified AOAC method (no further information given, but assumable AOAC 985.29)

d Method of Meuser, Suckow and Kulikowski (“Berliner Methode”) (Meuser et al., 1983)

e Method unknown

d Method of Meuser, Suckow and Kulikowski (“Berliner Methode”) (Meuser et al., 1983)

c Modified AOAC method (no further information given, but assumable AOAC 985.29)

d Method of Meuser, Suckow and Kulikowski (“Berliner Methode”) (Meuser et al., 1983)

c Modified AOAC method (no further information given, but assumable AOAC 985.29)

f Own measurements: AOAC 985.29 (total dietary fiber)

Table 6

Chemical composition of selected legumes (Souci et al., 2008) (values given in g/100g dry matter)

Tabelle 6. Chemische Zusammensetzung von ausgewählten Leguminosenarten (Souci et al., 2013) (Werte in g/100g Trockenmasse)

Component	Bean, drya	Chickpea, dry	Pea, dry	Cow pea, dry	Lentil, dry
Protein (N × 5.8)	24.82	21.32	27.00	28.36	27.49
Fat	1.90	6.78	1.70	1.71	1.88
Carbohydratesb	41.21	50.77	48.57	40.46	47.70
Dietary fiberc	27.55	17.76	19.57	25.18	19.97
Ash	4.51	3.37	3.16	4.28	2.95

a Phaseolus vulgaris

b Estimated by the difference method: 100 - (water + protein (N × 5.8) + fat + minerals + total dietary fiber)

c Modified AOAC method (no further information given, but assumable AOAC 985.29)

Commercially available steam cooked legumes (chickpeas, kidney beans, white beans)
Abbildung 2. Kommerziell verfügbare dampfgegarte Körnerleguminosen (Kichererbsen, Kidneybohnen, Weiße Bohnen)

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DOI: https://doi.org/10.1515/boku-2016-0019 | Journal eISSN: 2719-5430 (formerly 0006-5471) | Journal ISSN: 0006-5471

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Language: English, German

Page range: 239 - 248

Submitted on: Oct 13, 2016

Accepted on: Dec 9, 2016

Published on: Dec 30, 2016

Published by: Universität für Bodenkultur Wien

In partnership with: Paradigm Publishing Services

Publication frequency: Volume open

Keywords:

pseudocereals,

legumes,

gluten-free,

chemical composition,

nutritional properties

Related subjects:

Life sciences,

Ecology,

Life sciences, other

© 2016 Regine Schoenlechner, published by Universität für Bodenkultur Wien
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 67 (2016): Issue 4 (December 2016)