Ancient Grains
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Introduction:
Current trends in todays nutritional habits are tending more towards healthier and natural foods. Rather than the “carbohydrate-phobic” tendencies of yesteryears, the consumers these days are being “carbohydrate selective”. It is, in part, due to the emphasis on a minimum of three daily servings of whole grains by the 2005 USDA Dietary Guidelines and MyPyramid. This has led to a renewed awareness about whole grains. (Brannon, 2007). Examples can be seen in products like Ready-To-Eat (RTE) cereals and cereal bars. Since the FDA has approved of the health claims relating to oats, soy and whole grains, manufacturers have forayed into previously unexplored grains. These include ancient grains such as millet, quinoa, farro, amaranth, spelt, buckwheat, kamut etc., which along with having taste profiles which are different from commonly used grains, are also high in vitamins, minerals, fiber, iron, trace minerals and proteins. (Brandt, 2000) They are also popular with the health conscious or weight loss desiring segment of the population, who look for high protein, high fiber, low carbohydrate and low glycemic index foods. (Archibald and Amanda, 2005)
A number of recent studies have shown the need for gluten-free food products. The reason for this is that a number of people are sensitive to gluten found in more commonly used grains such as wheat, barley and rye. Diseases such as the Celiac Disease (CD), which is an autoimmune enteropathy triggered by the ingestion of gluten-containing grains such as wheat, barley and rye, in genetically susceptible individuals. Consumption of gluten in individuals with a history of CD causes damage to the intestinal mucosa, rendering its functionality impaired. Grains like amaranth, quinoa and buckwheat are naturally gluten free, while being nutritionally dense, and thus, are a very good source of nutrients for gluten sensitive individuals. (Alvarez-Jubete, Arendt and Gallagher, 2010)
Table 1: Comparative Nutrition data of gluten free grains (Pagano,2006)
Grain Fiber Calcium Iron Magnesium Zinc Thiamine Riboflavin Niacin Folate
(1 cup raw) (g) (mg) (mg) (mg) (mg) (mg) (mg) (mg) (mcg)
Amaranth 18 298 14.8 519 6.2 0.16 0.41 2.5 96
Buckwheat 17 31 3.7 393 4.1 0.17 0.72 11.9 51
Millet 17 16 6.0 228 3.4 0.84 0.58 9.4 170
Oats 16.5 54 7.4 276 6.2 1.19 0.22 1.50 87
Rice, brown 6.5 63 3.4 272 3.8 0.79 0.08 8.19 38
Quinoa 10 102 15.7 357 5.6 0.34 0.67 5.0 83
Sorghum 12 54 8.5 n/a n/a 0.46 0.27 5.6 38
Teff 11 331 12 342 8.8 0.70 0.20 2.7 135
Wild rice 9.9 34 3.1 283 9.5 0.18 0.42 10.8 152
Compare to Wheat:
Wheat, durum n/a 65 6.7 276 8.0 0.80 0.23 12.9 83
Some of these grains, namely amaranth, quinoa and buckwheat, are not cereals in the true sense, i.e. their structure does not resemble that of grains like rice, wheat, and barley. The difference lies in the fact that they are dicotyledonous, as compared to commonly used grains such as the ones stated above, which are monocotyledonous. However, the functions and composition of their seeds resembles those of the cereals, and hence, they are referred to as pseudocereals. . (Alvarez-Jubete, Arendt and Gallagher, 2010)
Characteristics:
Described below are the main characteristics of some of the ancient grains which are gaining popularity today. In this review, a short overview of some of the commonly used ancient grains and their major producers is given, but the emphasis is placed on quinoa and its characteristics.
Amaranth: It is grown mainly in the Andean region of South America. It closely resembles plants from the Chenopodiaceae family, such as pigweed, spinach, beets etc. Both its seeds and young leaves can be used. It is a very good source of high-quality protein, fiber, calcium, magnesium, iron, copper, phytosterols and amino acids such as lysine, methionine, and cysteine. It is used mainly by gluten sensitive people, as well as those with heart diseases and diabetes. Amaranth products consist of organic flour, instantaneous flour, popped amaranth with a variety of coatings such as chocolate, honey etc., and breakfast cereal. Some of its important producers/distributors are Nu-World amaranth, Health Valley Natural Foods, Irupana Andean Organic Foods etc. Nu-World Amaranth recently reported that the sales have gone up 300%. (Brannon,2007)
Kamut: Kamut is considered to be an ancient relative of modern durum wheat. Kamut production in the U.S. is determined through exclusive contracts with Montana Flour and Grains, Big Sandy. All contracts require organic certification of the crop and agronomic practices for production are outlined by Montana Flour and Grains. Kamut grains are considered to be among specialty cereal product lines available, and marketing is done primarily through health food outlets. Kamut products include whole grain flour, breads, hot and cold cereals, pastas, and chips, in addition to a green plant dehydrated product. Kamut products are regulated by the Kamut Association of North America (KANA) and the Kamut Association of Europe (KAME).(Stallknecht, Gilbertson and Ranney, 1996)
Buckwheat: Buckwheat, like amaranth and quinoa, is not a true cereal. However, unlike amaranth and quinoa, which originated in South America, buckwheat originated in Asia. Tartary buckwheat and common buckwheat are the species used for human consumption. It has a high fiber, riboflavin, niacin,