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Pseudocereals as alternative sources for high folate content in staple foods

Schoenlechner, Regine, Wendner, Manuela, Siebenhandl-Ehn, Susannne, Berghofer, Emmerich
Journal of cereal science 2010 v.52 no.3 pp. 475-479
barley, bran, breads, buckwheat, cookies, flour, folic acid, oats, pasta, rye, staple foods, wheat
Total folate content was determined in the pseudocereals amaranth (four varieties), quinoa and buckwheat in comparison to four cereal species (eight wheat varieties, four barley varieties, one oat variety, one rye variety). Amaranth and quinoa were found to possess very high total folate contents: in amaranth, total folate ranged from 52.8 to 73.0 and in quinoa it was 132.7 μg/100 g dm, about ten times as much as in wheat. The bran fractions contained on average 124% of total folate, while only 57% on average was present in the flour fractions. Staple foods (bread, pasta and cookies) were produced from pseudocereals and total folate content and its losses were determined in these products as well as in flours stored for three months. Average loss of total folate in flour after storage was 34%, 51% in bread, 24% in noodles and 16% in cookies. Despite these losses, total folate content was 17–98 μg/100 g dm in noodles, 18–62 μg/100 g dm in cookies and 26–41 μg/100 g dm in breads. Quinoa products were characterised by the highest total folate content. The data underpin pseudocereal (in particular amaranth and quinoa) based products as offering a substantial alternative for folate intake.