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Volume 10
Issue 4
10.3390/agronomy10040481
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Article

Teosinte (Dioon mejiae) Flour: Nutritional and Physicochemical Characterization of the Seed Flour of the Living Fossil in Honduras

by
José-Miguel Bastias-Montes
1,*,
Laura-Elena Flores-Varela
1,
Onán-Alonso Reyes-Calderón
2,
Carla Vidal-San-Martín
1,
Ociel Muñoz-Fariña
3,
Roberto Quevedo-León
4 and
Sergio-Miguel Acuña-Nelson
1,*
1
Department of Food Engineering, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile
2
School of Biology, Universidad Nacional Autónoma de Honduras, Tegucigalpa 11101, Honduras
3
Institute of Food Sciences and Technology, Universidad Austral de Chile, Valdivia 5090000, Chile
4
Department of Aquaculture and Agrifood Resources, Universidad de Los Lagos, Osorno 5290000, Chile
*
Authors to whom correspondence should be addressed.
Agronomy 2020, 10(4), 481; https://doi.org/10.3390/agronomy10040481
Submission received: 2 March 2020 / Revised: 24 March 2020 / Accepted: 25 March 2020 / Published: 1 April 2020
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Abstract

Teosinte (Dioon mejiae) is a dioecious tree native to Honduras, whose seeds are used to make flour for the preparation of traditional foods and beverages. The objective was to evaluate the nutritional and physicochemical composition of teosinte flour for the first time. Using diverse techniques, teosinte flour was found to be a high-calorie food rich in total carbohydrates and mainly composed of starch, with an amylopectin:amylose ratio of 2:1 and a concentration of resistant starch greater than 50%. Its proteins were similar to other cereals in which the essential amino acids glutamic acid, leucine, and especially lysine were the most important. Some 75% of its total dietary fiber was insoluble. The fatty acid profile was characterized by a high unsaturated fatty acid content in which oleic acid (C18:1) and linoleic acid (C18:2) predominated. As for minerals, teosinte flour had higher iron content, lower sodium concentration, and similar zinc, calcium, and phosphorus content to other cereal flours. We highlight that teosinte flour has nutrients and qualities that convert it into flour with excellent nutritional abilities and health benefits; it is also a very good industrial and technological alternative to be mixed mainly with types of flour from other sources.
Keywords: Dioon mejiae; teosinte; flour; physicochemical composition; nutritional composition Dioon mejiae; teosinte; flour; physicochemical composition; nutritional composition

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MDPI and ACS Style

Bastias-Montes, J.-M.; Flores-Varela, L.-E.; Reyes-Calderón, O.-A.; Vidal-San-Martín, C.; Muñoz-Fariña, O.; Quevedo-León, R.; Acuña-Nelson, S.-M. Teosinte (Dioon mejiae) Flour: Nutritional and Physicochemical Characterization of the Seed Flour of the Living Fossil in Honduras. Agronomy 2020, 10, 481. https://doi.org/10.3390/agronomy10040481

AMA Style

Bastias-Montes J-M, Flores-Varela L-E, Reyes-Calderón O-A, Vidal-San-Martín C, Muñoz-Fariña O, Quevedo-León R, Acuña-Nelson S-M. Teosinte (Dioon mejiae) Flour: Nutritional and Physicochemical Characterization of the Seed Flour of the Living Fossil in Honduras. Agronomy. 2020; 10(4):481. https://doi.org/10.3390/agronomy10040481

Chicago/Turabian Style

Bastias-Montes, José-Miguel, Laura-Elena Flores-Varela, Onán-Alonso Reyes-Calderón, Carla Vidal-San-Martín, Ociel Muñoz-Fariña, Roberto Quevedo-León, and Sergio-Miguel Acuña-Nelson. 2020. "Teosinte (Dioon mejiae) Flour: Nutritional and Physicochemical Characterization of the Seed Flour of the Living Fossil in Honduras" Agronomy 10, no. 4: 481. https://doi.org/10.3390/agronomy10040481

APA Style

Bastias-Montes, J.-M., Flores-Varela, L.-E., Reyes-Calderón, O.-A., Vidal-San-Martín, C., Muñoz-Fariña, O., Quevedo-León, R., & Acuña-Nelson, S.-M. (2020). Teosinte (Dioon mejiae) Flour: Nutritional and Physicochemical Characterization of the Seed Flour of the Living Fossil in Honduras. Agronomy, 10(4), 481. https://doi.org/10.3390/agronomy10040481

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