Nutritional and Functional Properties of Gluten-Free Flours

This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, plantain) for their nutritional functional properties. For all GF investigated, starch was the major component, except nut with lower content (<45%), but higher fiber (8.8–35.4%). The amount of calcium, magnesium, zinc, potassium, phosphorus, similar values iron sodium in makes this flour a good alternative to chickpea or other develop healthier food products. Amaranth had high protein digestibility, while millet were less digestible. Gram, oat fulfilled amino acids recommendation daily adult intake showing no limiting acid. Total polyphenolic antioxidant capacity showed followed by quinoa maize flours. are candidates improve health conditions due saturated fatty acid content. findings provide useful insights into may contribute development novel products like bread, cookies, pasta.