Latin-American Seeds: Agronomic, Processing and Health Aspects

Description

In the last few years, the Latin-American seeds have gained increased importance (also due to the increased demand for gluten-free foods). Worldwide demand for Latin-American seeds and grains has risen in a high proportion. In parallel, seeds and grains' research from this region in all relevant fields has been intensified. Latin-American Seeds: Agronomic, Processing and Health Aspects summarizes the recent research on Latin-American crops regarding agronomic and botanical characteristics, composition, structure, use, production, technology, and impact on human health. Latin-American cultivars studied here are included in the groups of cereals, pseudo-cereals, oilseeds, and legumes that are used in a great variety of innovative and traditional foods. The main crops that are covered in this book are Latin-American maize (Zea mays), amaranth (Amaranthus spp), quinoa (Chenopodium spp), kañiwa (Chenopodium pallidicaule), chia (Salvia hispanica), sacha inchi (Plukenetia volubilis) and legumes such as black turtle and common beans (Phaseolus vulgaris) and tarwi (Lupinus mutabilis). Key Features Contains updated information about recent research works on Latin-American crops Includes a variety of Latin-American plant species that are used in a great variety of innovative and traditional foods Addresses a wide range of topics related to agronomy, plant physiology, and nutritional and technological properties, processing, fractionation and development of new products for human health Cover Half Title Series Information Title Page Copyright Page Table of Contents Series Preface Preface About the Editors List of Contributors Chapter 1 Agronomical Characterization of Latin-American Crops 1.1 The Importance of Agro-Biodiversity 1.2 The Andean Region of Latin America 1.3 Ancient Techniques for Improving Food Security 1.4 Limitations of Andean and Other Latin American Crops 1.5 Selected Crops With Massive Potential for the Future 1.5.1 Quinoa (Chenopodium Quinoa Willd.) 1.5.1.1 Introduction 1.5.1.2 Limitations – Breeding 1.5.1.3 Future Potential 1.5.2 Kañawa (Chenopodium Pallidicaule Aellen) 1.5.2.1 Introduction 1.5.2.2 Limitations – Breeding Needs 1.5.2.3 Future Potential 1.5.3 Andean Lupine (Lupinus Mutabilis Sweet) 1.5.3.1 Introduction 1.5.3.2 Limitations 1.5.3.3 Future Potential 1.5.4 Common Bean (Phaseolus Vulgaris L.) 1.5.4.1 Introduction 1.5.4.2 Limitations 1.5.5 Chia (Salvia Hispanica L.) 1.5.5.1 Introduction 1.5.5.2 Limitations 1.5.5.3 Future Potential 1.5.6 Andean Maize (Zea Mays Ssp. Mays L.) 1.5.6.1 Introduction 1.5.6.2 Limitations 1.5.6.3 Future Potential 1.5.7 Sacha Inchi (Plukenetia Volubilis L.) 1.5.7.1 Introduction 1.5.7.2 Limitations and Breeding Opportunities 1.5.7.3 Future Potential 1.6 General Discussion References Chapter 2 Genotype and Environment as Key Factors Controlling Seed Quality in Latin-American Crops 2.1 Latin American Crops 2.2 Major Abiotic Stresses Affecting Seed Quality 2.2.1 Drought 2.2.2 High Temperatures 2.2.3 Salinity 2.3 Genotype and Environment Interaction On Crop Productivity and Seed Quality 2.3.1 Chenopodium Pallidicaule and Chenopodium Quinoa 2.3.2 Amaranthus Ssp. 2.3.3 Phaseolus Vulgaris 2.3.4 Zea Mays 2.3.5 Salvia Hispanica 2.3.6 Plukenetia Volubilis 2.3.7 Lupinus Mutabilis 2.4 Perspectives of Crop Production Under Stress Conditions Acknowledgments References Chapter 3 The Outlook for Latin-American Crops: Challenges and Opportunities 3.1 Introduction 3.2 Quinoa (Chenopodium Quinoa Willd) 3.2.1 Quinoa Production and Market 3.2.2 Present and Future Uses of Quinoa 3.3 Amaranthus: Kiwicha (Amaranthus Caudatus L.), and Amaranth (A. Cruentus L. and A. Hypochondriacus L.) 3.3.1 Present and Future Uses of Amaranthus 3.3.2 New Regions of Cultivation 3.4 Chia (Salvia Hispánica L.) 3.4.1 State of the Art in Chia Crops 3.4.2 New Regions of Cultivation 3.4.3 Present and Future Uses of Chia 3.5 Tarwi (Lupinus Mutabilis) 3.6 Sacha Inchi (Plukenetia Volubilis L.) 3.7 Maize (Zea Mays L., Variety Purple) 3.8 Kaniwa (Chenopodium Pallidicaule Aellen) 3.9 Common Bean (Phaseolus Vulgaris) 3.10 Conclusions Acknowledgments References Chapter 4 Structure and Composition of Latin-American Crops 4.1 Introduction 4.2 Gross Structural Features 4.3 Physical Properties 4.4 Kernel Structures 4.5 Chemical Composition of Kernels 4.5.1 Proteins 4.5.2 Carbohydrates 4.5.3 Lipids 4.6 Conclusions Acknowledgments References Chapter 5 Latin-American Crops in Gluten-Free Applications 5.1 Introduction 5.2 Andean Grains 5.2.1 Processing of Quinoa 5.2.2 Processing of Kañiwa 5.2.3 Processing of Kiwicha 5.2.4 Processing of Tarwi 5.2.5 Gluten-Free Products 5.3 Maize 5.3.1 Processing of Maize 5.3.1.1 Nixtamalization 5.3.1.2 Milling 5.3.1.3 Extrusion 5.3.1.4 Toasting 5.3.2 Gluten-Free Products 5.4 Sacha Inchi and Black Turtle Bean 5.4.1 Methods of Processing and Industrial Applications 5.4.2 Baked Goods Application 5.4.3 Gluten-Free Products 5.5 Chia 5.5.1 Processing Chia Seeds 5.5.2 Gluten-Free Foods With Chia 5.5.2.1 Bread Products 5.5.2.2 Biscuits, Cookies, Cakes and Snacks 5.5.2.3 Pasta Products 5.6 Conclusions Acknowledgments References Chapter 6 Fractionation of Seeds Or Grains 6.1 Quinoa and Kañiwa 6.1.1 Milling 6.1.1.1 Dry Milling 6.1.1.2 Wet Milling 6.1.2 Oil Extraction 6.1.2.1 Solvent Extraction 6.1.2.2 Cold Extraction 6.1.3 Protein and Fiber Isolation 6.1.3.1 Protein Isolation Methods 6.1.3.2 Fiber Extraction Methods 6.1.3.3 Techno-Functional Properties of Proteins 6.1.4 Physicochemical, Thermal and Rheological Properties of Starch 6.2 Maize 6.2.1 Grain Characteristics 6.2.2 Starch and Lipid Extraction 6.2.3 Protein Fractions 6.2.4 Fiber 6.2.5 Techno-Functional Properties of Flours, Proteins, Starch and Fiber 6.2.5.1 Physico-Chemical, Thermal and Rheological Properties of Maize Starch 6.3 Amaranth 6.3.1 Milling 6.3.2 Oil Extraction 6.3.3 Fiber Extractions 6.3.4 Protein Isolation 6.3.5 Techno-Functional Properties of Amaranth Flour and Proteins 6.3.6 Physico-Chemical, Thermal and Rheological Properties of Amaranth Starches 6.3.6.1 Modification of Amaranth Starches 6.4 Chia 6.4.1 Seed Conditioning and Oil Extraction 6.4.1.1 Conventional Processes: Cold Pressing and Solvent Extraction 6.4.1.2 Non-Conventional Processes: Supercritical Carbon Dioxide Extraction (CO2-SE) 6.4.1.3 Residual Flours 6.4.2 Protein and Fiber Isolation 6.4.2.1 Protein Rich Fraction 6.4.2.2 Protein Isolates 6.4.3 Fiber Rich Fraction 6.4.3.1 Mucilage: Extraction and Characterization 6.4.4 Techno-Functional Properties of Residual Flours, Proteins and Soluble Fiber (Mucilage) 6.4.4.1 Water-Holding Capacity, Absorption and Adsorption Capacity 6.4.4.2 Oil Holding, Absorption and Adsorption Capacities, and Absorption Capacity of Organic Molecules 6.4.4.3 Emulsifying Properties, Foaming Capacity and Foam Stability 6.5 Sacha Inchi 6.5.1 Decapsulation and Seed Conditioning 6.5.2 Oil Extraction Processes 6.5.2.1 Conventional Processes 6.5.2.2 Non-Conventional Processes 6.5.2.3 Residual Flour 6.5.3 Isolates and Protein Hydrolysates 6.5.4 Techno-Functional Properties of Sacha Inchi Cake Flour 6.6 Tarwi 6.6.1 Alkaloid Extraction 6.6.2 Oil Extraction 6.6.2.1 Characterization of Residual Flour 6.7 Black Turtle Bean 6.7.1 Milling Process 6.7.2 Protein Concentrates and Isolates 6.7.3 Oil Extraction 6.7.4 Techno-Functional Properties of Flours, Protein Concentrate, Oil and Fiber 6.8 General Conclusions Acknowledgments References Chapter 7 Food Uses of Selected Ancient Grains 7.1 Introduction 7.2 Bakery and Bread Products 7.3 Biscuits, Cookies and Cakes 7.4 Pasta Products 7.5 Snacks and Breakfast Mixtures 7.6 Drinks and Fermented Beverages 7.7 Infant Foods 7.8 Traditional Foods 7.9 Haute Cuisine 7.10 Conclusions Acknowledgments References Chapter 8 Nutritional Composition, Bioactive and Anti-Nutritional Compounds of Latin-American Crop Grains 8.1 Nutritional Composition of Latin-American Grains of Interest 8.2 Macronutrient Content 8.3 Fatty Acids Profile 8.4 Amino Acids Profile 8.5 Vitamins and Minerals 8.6 Bioactive Compounds 8.7 Anti-Nutritional Compounds In Latin-American Grains Of Interest 8.8 Effects of Different Technological and Culinary Procedures On Nutritional Composition 8.9 Changes in Nutritional Value and Modifications of Bioactive Compounds Content Through Processing 8.10 Conclusions Acknowledgments References Chapter 9 Contributions From Latin-American Grains to Nutrition and Health 9.1 Introduction 9.2 Noncommunicable Diseases: Diabetes Mellitus, CardIovascular Risk Factors and Obesity 9.2.1 Diabetes Mellitus 9.2.2 Cardiovascular Risk Factors 9.2.3 Obesity 9.3 Cancer 9.4 Celiac Disease 9.5 Prebiotic Effect and Microbiota Modulation 9.5 Conclusions Acknowledgments References Chapter 10 Ingredients of High Nutritional Value Obtained From Latin-American Crops Through Biotechnology 10.1 Introduction 10.2 Fermentation 10.2.1 Lactic Fermentation of Latin-American Grains 10.2.2 Production of Vitamin and Antioxidant Compounds Through Lactic Fermentation 10.2.3 Reducing Antinutritional Factors Through Fermentation 10.2.4 Traditional Beverages Through Maize Fermentation 10.2.5 Impact of Fermentation On Matrix Structural Changes 10.3 Germination 10.3.1 Germination Conditions 10.3.2 Changes in Nutritional Profile During Germination 10.3.2.1 Protein Content, Amino Acids Profile and Protein Digestibility 10.3.2.2 Lipid Content and Fatty Acids’ Profile 10.3.2.3 Carbohydrates Profile 10.3.3 Antioxidant Content and Antioxidant Capacity 10.3.4 Antinutrients and Mineral Bioavailability 10.3.5 Technological, Thermal and Sensory Changes During Germination 10.3.5.1 Rheological and Textural Characteristics 10.3.5.2 Thermal Behaviors 10.3.5.3 Sensory Characteristics 10.4 Bioactive Peptide Production 10.4.1 Enzymatic Hydrolysis 10.4.2 Physiological Functions 10.4.2.1 Antioxidant Activity 10.4.2.2 Cytotoxicity 10.4.2.3 Anti-Inflammatory Activity 10.4.2.4 Antihemolytic Activity 10.4.2.5 Antimicrobial Activity 10.4.2.6 Antiadipogenic Activity 10.4.2.7 Antidiabetic Activity 10.4.2.8 Antithrombotic Activity 10.4.2.9 Anticancer Activity 10.4.2.10 Immunomodulatory Activity 10.4.3 In Silico Approach and Molecular Docking 10.5 Conclusions Acknowledgments References Chapter 11 Current Position of Legislation On Latin-American Grains and Its Regional Socioeconomic Impact 11.1 Agro-Economic Context in Latin and Mesoamerica 11.2 Production Systems and Farmers’ Situations 11.3 Diet Shifts and Food System Transformation 11.4 Access to Land and Gender Equity 11.5 Impact of Globalization On Economic Growth and the Modernization of Production Chains: The Quinoa Boom 11.6 Nagoya Protocol 11.7 Food Legislation: The Global Situation 11.8 Crops’ Legal Framework in Latin and Mesoamerican Countries 11.9 Latin and Mesoamerican Crops’ Legal Framework in Importing Countries Conclusions Acknowledgments References Index