Nutritional, Bio and Techno-Functional Characterization of Whole-Grain Flours From Native Pigmented Maize From the Province of Jujuy, Argentina

Abstract

In Jujuy, Argentina, there is a wide races of native Andean maize. Although these races are highly valued as a staple food, the full nutritional and functional potential of its pigmented races remains largely underutilized and underexplored. The objective of this study was to characterize whole grain maize flours from three pigmented maize races (Purple, Red, and Garrapata) for their nutritional composition and antioxidant and technofunctional properties. Proximal composition was determined by AOAC methods, minerals by Atomic Absorption Spectrometry (AAS), and phenolic compounds/anthocyanins by spectrophotometry. Technofunctional properties were evaluated using the Rapid Visco Analyser (RVA). Results showed that Red maize flour had the highest protein (12.89±0.06%) and lipid (5.86±0.09%) content. The flours from the Garrapata race stood out for their content of macrominerals K, P, and Mg. The Purple race stood out for its high content of polyphenols (1450±131 mg GAE/100 g), anthocyanins (310.7±2.96 mg CGE/100 g) and total flavonoids (2241.12 mg QE/100 g) and high antioxidant activity, in DPPH (37.06±0.60% inhibition), ABTS (184.03±0.60 µmol TE/g sample) and FRAP (7.59±0.54 µmol AA/g sample). The Garrapata and Purple races have high peak viscosity and low pasting temperature, making them suitable for use in pasta and baked goods. Conversely, Red maize flour, due to its low breakdown and setback viscosity, could be added as an ingredient to improve the stability of sauces and purees. The results demonstrate that these three races are valuable not only as staple foods but also as functional ingredients with specific applications, highlighting the importance of valorizing regional agricultural biodiversity.