Dietary micronutrient content in pea (Pisum sativum L.) and buckwheat (Fagopyrum esculentum Moench) flour
2017
Beitane, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Nutrition | Krumina-Zemture, G., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
Micronutrient (Fe, Zn etc.) malnutrition is a major public health problem in the most parts of the world. The attempt to solve micronutrient malnutrition could be to increase the consumption of nutri-dense products, like pseudo-cereals or legumes. This study was carried out to determine the mineral (P, K, Ca, Mg, S, Fe, Mn, Zn, Cu, Mo and B) and vitamin (B1 and B2) content of pea (conventional and organic) and buckwheat (raw, roasted, white and dark) flour. Conventional and organic pea flour (PF) was naturally rich in Fe (36.0 mg kgE-1 and 64.0 mg kgE-1, respectively). Iron content in buckwheat flour (BF) ranged from 7.2 mg kgE-1 (white-BF) and 24 mg kgE-1 (raw- and roasted-BF) while that of pea flour ranged from 20.0 mg kgE-1 in organic-PF to 24.0 mg kgE-1 in conventional-PF. There were small differences in the content of P, K, Ca, Mg, S, Fe, Mn, Cu, Mo and B between raw- and roasted-BF. Ca : P ratio in PF and BF revealed a high concentration of phosphorus compared to calcium. This ratio was less than 1.0. The pea and buckwheat flour showed a good content of vitamins B1 and B2. The highest quantity of vitamins B1 and B2 was observed in roasted-BF under buckwheat flour samples (1.39 mg 100 gE-1 and 1.35 mg 100 gE-1, respectively) and in conventional-PF under pea flour samples (1.11 mg 100 gE-1 and 0.71 mg 100 gE-1, respectively).
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