Latin-American Seeds: Agronomic, Processing and Health Aspects

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