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
Article Category: Research Article
Published Online: Dec 30, 2016
Page range: 239 - 248
Received: Oct 13, 2016
Accepted: Dec 09, 2016
DOI: https://doi.org/10.1515/boku-2016-0019
Keywords
© 2016 De Gruyter, www.degruyter.com/view/j/boku
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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, dry | 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 |
| Carbohydrates Estimated by the difference method: 100 - (water + protein (N × 5.8) + fat + minerals + total dietary fiber) | 41.21 | 50.77 | 48.57 | 40.46 | 47.70 |
| Dietary fiber Modified AOAC method (no further information given, but assumable AOAC 985.29) | 27.55 | 17.76 | 19.57 | 25.18 | 19.97 |
| Ash | 4.51 | 3.37 | 3.16 | 4.28 | 2.95 |
Botanical classification of cerealsTabelle 1. Botanische Einteilung von Getreide
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 |
| Carbohydrates Estimated by the difference method: 100 - (water + protein (N × 5.8) + fat + minerals + total dietary fiber) | 68.49 | 67.31 | 70.32 | 73.14 | 72.05 | 85.24 | 64.74 | 73.53 | 78.24 | 78.62 | 68.06 Sum starch + sucrose + maltose | 66.73 | 80.82 |
| Dietary fiber | 15.31 Modified AOAC method (no further information given, but assumable AOAC 985.29) | 11.12 Modified AOAC method (no further information given, but assumable AOAC 985.29) | 15.29 Method of Meuser, Suckow and Kulikowski (“Berliner Methode”) ( | 7.74 Method unknown | 11.16 Method of Meuser, Suckow and Kulikowski (“Berliner Methode”) ( | 2.54 Modified AOAC method (no further information given, but assumable AOAC 985.29) | 11.24 Modified AOAC method (no further information given, but assumable AOAC 985.29) | 11.12 Modified AOAC method (no further information given, but assumable AOAC 985.29) | 4.32 Method of Meuser, Suckow and Kulikowski (“Berliner Methode”) ( | 4.17 Modified AOAC method (no further information given, but assumable AOAC 985.29) | 11.14 Own measurements: AOAC 985.29 (total dietary fiber) | 12.88 Own measurements: AOAC 985.29 (total dietary fiber) | 8.62 Own measurements: AOAC 985.29 (total dietary fiber) |
| 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 |
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 | |||
| more than 250 species, e.g.: | ||||||
| at least 60 species, e.g.: | WILLD. (quinoa) | |||||
| (bitter buckwheat) | ||||||
| (kanigua, canihua) | ||||||
| (sweet buckwheat) | ||||||
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 |
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 |