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NOA seeds: make flour for celiacs and vegans

A teacher from the UNSA, with an NOA seed project and added value, won the Molinos Innova award in Buenos Aires.


Carolina Curti is a nutritionist and professor at the National University of Salta. Won the Windmills Contest It innovates by the creation of a mother mass with native seeds of the NOA. His project, Andean Flours, is notable for its innovation. The process of elaboration makes it have nutritional values and is suitable for celiacs and vegan. It is achieved from the germination and fermentation of seeds of the NOA.

Curti summed up all the experience lived: “The experience was wonderful.” She traveled to the Autonomous City of Buenos Aires with her project of making a dough through seeds originating in northern Argentina. The teacher and researcher worked with local producers and with this she generated data for the faculty. Through these data, they discovered that an added value could be given to production through the seeds of the NOA.

The project aims to make breads and pasta, giving them a nutritional value. The product obtained is considered suitable for celiacs and can also be consumed by vegans. The seeds used as raw material for the dough are amaranth, quinoa, cañihua and tarwi. These are germinated, fermented and converted into powder for insertion in the industry.

The work team

The scientist has been working for 13 years with Andean crops. The team includes researchers Paula Costas Czarnecki, nutritionist and teacher at UNSA, and Ramiro Curti, researcher at the CONICET. Researchers from Brazil and the National University of the Litoral also collaborate. All were protagonists in determining the value of NOA seeds to produce flour for the consumption of celiacs and vegans.

The teacher of UNSA said: “I work with Andean crops from my undergraduate thesis and I'm about to receive my doctorate.” Curti is in charge of food technology, while Costas Czarnecki deals with social development and direct link with producers. His brother, Ramiro Curti, works in the whole sector related to agronomy.

The scientist said that this development of NOA seeds means “launching an indigenous product to the country so that they can know and use it.” The teacher at UNSA warned that, in Argentina, we need to take advantage of what we have in our region to generate a circuit between industry, product and consumer.

Source: The Triben

Publication Date: 28/11/2019

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