Ancient Whole Grain Gluten‐Free Egg‐Free Teff, Buckwheat, Quinoa and Amaranth Pasta

This report demonstrates innovative ancient whole grain, gluten‐free, egg‐free pasta (no chemicals added) made using a kitchen counter‐top appliance. Whole grain, fusilli pasta was prepared with teff, buckwheat, quinoa and amaranth flours. These ancient grains are called “<em style=”mso‐bidi‐font‐style: normal;”>Super Foods” due to their ideal essential amino acids and mineral profiles. Dough formulations contained 95% whole grain flour and 5% guar gum. Taste panels of 62 in‐house volunteers judged amaranth pasta significantly (p 蠄 0.05) higher in color/appearance than other pastas tested. Odor/aroma of buckwheat pasta and texture/mouth feel of teff pasta were significantly better than quinoa and amaranth pasta. Acceptance and taste/flavor of teff and buckwheat pasta were similar and significantly higher than quinoa and amaranth pasta (teff = buckwheat > quinoa > amaranth). The USDA food guide recommends that at least ½ of all the grains eaten should be whole grains. The FDA allows food Health Claim labels for food containing 51% whole gains and 11 g of dietary fiber per serving. Novel health promoting whole grain, good source of protein, gluten‐free, egg‐free (no chemicals added) pasta had teff 87%, buckwheat 82%, quinoa 61% and amaranth 15% acceptance. Amaranth pasta needs improvement in several sensory attributes by fortification and/or processing for the desired results. Ancient whole grain, gluten‐free, egg‐free pasta would increase whole grain consumption and offer a healthy option to vegetarians as well as to gluten sensitive individuals.