Nutritional, physicochemical and quality profiles of organically sweetened gluten-free breakfast meal from quinoa (Chenopodium quinoa willd) and tigernuts (Cyperus esculentus)

Abstract This study aimed to synergistically harness the natural bioactive compounds embedded in quinoa and tigernuts by formulating an organically sweetened breakfast meal from them. When compared to commercial sample, all formulations had higher protein and fat contents. The meals contained little starch, and most significantly, over 35% of this starch was non-digestible. The main minerals found in the meals were potassium (481.81 - 592.47 mg/100 g), phosphorus (231.75 - 257.20 mg/100 g), magnesium (152.34 - 176.29 mg/100 g), and calcium (257.45 - 266.61 mg/100g, with the Na/K molar ratio < 1.0 advantageous for those with high blood pressure. Regarding overall phenol and flavonoid contents, the meals outperformed the commercial product with remarkable antioxidant capacities when tested against different assays (FRAP, ABTS, and DPPH). The meals' reasonable inhibition of both carbohydrate-hydrolyzing enzymes is noticeably higher than that of the commercial product. Regardless of the amount of quinoa or tigernuts in each blend, the inhibitory performance was satisfactory (α-amylase 26.98 - 60.18%; α -glucosidase 19.47 - 40.02%). Similarly, chemical properties of the meals as influenced by its higher protein, fats, dietary fibre, and low sugar modulated its functional properties in a unique way. In terms of sensory assessment, the panelists ranked the meals similar and sometimes above the commercial ones with respect to all the organoleptic parameters considered.