NUT AND NON-DAIRY COMPONENTS HAVING REDUCED TRACE ELEMENT CONTENT, COMPOSITIONS COMPRISING THEM AND PROCESSES FOR THEIR PRODUCTION

Abstract

The invention provides non-dairy, plant-based components, having reduced trace element contents, food products and nutritional compositions comprising them and methods for their preparation.

Claims

1. A plant-based component having trace element content that is reduced than its content in the corresponding natural occurring plant-based component.

2. A plant-based component according to claim 1, wherein said trace element is Manganese (Mn) and/or Magnesium (Mg).

3. A plant-based component according to claim 1, wherein said trace element is selected from Arsenic (As), Cadmium (Cd), Lead (Pb), Mercury (Hg), Copper (Cu), Aluminum (Al), Manganese (Mn), Magnesium (Mg) and any combinations thereof.

4. A plant-based component according to any one of claims 1 to 3, wherein said reduction is by at least 20% than its content in the corresponding natural occurring nut.

5. A plant-based component according to claims 1 to 4, being at least one nut.

6. A plant-based component according to claim 5, wherein said at least one nut is selected from almond, brazil nut, candlenut, cashew, chestnut, filbert, hazelnut, Chilean hazelnut, hickory nut, macadamia nut, pecan, Malabar chestnut, mongongo, peanut, pine nut, pistachio, walnut yeheb nut and any combination thereof.

7. A plant-based component according to claims 1 to 4, being selected from at least one of grain, pseudo grain, nut, pulse, legume, oilseed, cereal, fruit, vegetable, and any combinations thereof.

8. A plant-based component according to claims 1 to 4, being selected from buckwheat, barley, rice, maize, corn, millet, oats, rye, pea, chickpea, lentils, quinoa, teff, chia, bean, fava bean, sunflower, safflower, flax, rapeseed, wheat, sorghum, millet, oats, triticale, fonio, mung bean, pumpkin, amaranth and any combinations thereof.

9. A plant-based component according to any one of the preceding claims, wherein Manganese (Mn) content is between 0 to 20 ppm.

10. A plant-based component according to any one of the preceding claims, wherein Manganese (Mn) content is between 0 to 10 ppm.

11. A plant-based component according to any one of the preceding claims, wherein Manganese (Mn) content is between 0 to 8 ppm.

12. A plant-based component according to any one of the preceding claims, wherein Manganese (Mn) content is between 0 to 5 ppm.

13. A plant-based component according to any one of the preceding claims, wherein Manganese (Mn) content is between 0 to 3 ppm.

14. A plant-based component according to any one of the preceding claims, wherein Magnesium (Mg) content is between 0 to 1500 ppm.

15. A plant-based component according to any one of the preceding claims, wherein Magnesium (Mg) content is between 0 to 1200 ppm.

16. A plant-based component according to any one of the preceding claims, wherein Magnesium (Mg) content is between 0 to 1000 ppm.

17. A plant-based component according to any one of the preceding claims, wherein Magnesium (Mg) content is between 0 to 500 ppm.

18. A plant-based component according to any one of the preceding claims, wherein the content of Arsenic (As) is between 0 to 1 ppm.

19. A plant-based component according to any one of the preceding claims, wherein the content of Cadmium (Cd) is between 0 to 0.05 ppm.

20. A plant-based component according to any one of the preceding claims, wherein the content of Lead (Pb) is between 0 to 0.05 ppm.

21. A plant-based component according to any one of the preceding claims, wherein the content of Mercury (Hg) is between 0 to 1 ppm.

22. A plant-based component according to any one of the preceding claims, wherein the content of Copper (Cu) is between 0 to 1 ppm.

23. A plant-based component having a protein to Mg ratio of at least 100.

24. A plant-based component having a protein to Mn ratio of at least 15,000.

25. A composition comprising at least one plant-based component having reduced trace element content, as defined in any of claims 1 to 24.

26. A composition comprising at least one nut having reduced trace element content, as defined in any one of claims 1 to 24.

27. A composition comprising at least one grain having reduced trace element content, as defined in any one of claims 1 to 24.

28. A composition according to any one of claims 25 to 27, being a non-dairy composition.

29. A composition according to any one of claims 25 to 27, being a dairy composition.

30. A composition according to any one of claims 25 to 27, being a non-soy composition.

31. A method of preparing at least one plant-based component having reduced trace element content as disclosed herein above and below comprising the steps of: (a) providing at least one plant-based ingredient; (b) exposing said at least one plant-based ingredient to at least one of: (i) electrodialysis of said trace element content of said at least one plant-based ingredient; (ii) water extraction of said trace element content of said at least one plant-based ingredient; (iii) IOX-exchange resins; (iv) chelating said trace element content with at least one trace element chelating agent to form a chelate; and filtering said chelate; (v) membrane filtration (vi) air classification; thereby forming said at least one plant-based component having reduced trace element content.

32. A method according to claim 31, comprising the steps of: (a) providing at least one plant-based ingredient; (b) reacting said at least one plant-based ingredient to at least one trace element chelating agent thereby forming a chelate of said trace element content; (c) filtering said chelate of said trace element content from said at least one plant-based ingredient; thereby forming said at least one plant-based component having reduced trace element content.

33. A composition comprising at least one nut lipid component and/or at least one non-dairy component comprising all essential amino acids, wherein said at least one nut component or at least one non-dairy component contains reduced levels of at least one trace element.

34. A composition comprising at least one nut protein component and/or at least one non-dairy component comprising all essential amino acids, wherein said at least one nut component or at least one non-dairy component contains reduced levels of at least one trace element.

35. A composition according to claim 33 or 34, wherein said nut component contains reduced levels of at least one trace element.

36. A composition according to claim 33 or 34, wherein said at least one non-dairy component contains reduced levels of at least one trace element.

37. A composition according to any one of claims 33 to 36, wherein the ratio between said at least one nut component and said at least one non-dairy component is from about 10:90 to about 90:10.

38. A composition according to any one of claims 33 to 37, wherein said at least one nut component is present in an amount of at least 10% by weight from the total weight of the composition.

39. A composition according to any one of claims 33 to 38, wherein said at least one non-dairy component is present in an amount of at least 5% by weight from the total weight of the composition.

40. A composition according to any one of claims 33 to 39, being in the form of a dry composition.

41. A composition according to any one of claims 33 to 40, being in the form of a water-soluble dry powder.

42. A composition according to any one of claims 33 to 41, further comprising water.

43. A composition according to any one of claims 33 to 42, wherein said at least one nut component is selected from almond, brazil nut, candlenut, cashew, chestnut, filbert, hazelnut, Chilean hazelnut, hickory nut, macadamia nut, pecan, Malabar chestnut, mongongo, peanut, pine nut, pistachio, walnut yeheb nut and any combination thereof.

44. A composition according to any one of claims 33 to 43, wherein said at least one nut component is almond.

45. A composition according to any one of claims 33 to 45, wherein at least one non-dairy component is a type of grain selected from buckwheat, barley, rice, maize, corn, millet, oats, rye, pea, chickpea, lentils, quinoa, teff, chia, bean, fava bean, sunflower, safflower, flax, rapeseed, wheat, sorghum, millet, oats, triticale, fonio, mung bean, pumpkin, amaranth and any combinations thereof.

46. A composition according to any one of claims 33 to 45, wherein at least one non-dairy component is type of pseudocereal grain selected from buckwheat, amaranth or quinoa.

47. A composition according to any one of claims 33 to 46, wherein said at least one type of non-dairy component is buckwheat.

48. A composition according to any one of claims 33 to 47, wherein at least one type of non-dairy component is a whole grain.

49. A composition according to any one of claims 33 to 48, further comprising at least one additive selected from vitamins, minerals, trace elements, carbohydrates, lipids, proteins, amino acids and any combinations thereof.

50. A composition according to any one of claims 33 to 49, further comprising at least one additive selected from nucleotides, poly-unsaturated fatty acids, fluoride, choline, a probiotic agent, prebiotic agent, and any combinations thereof.

51. A composition according to any one of claims 33 to 50, further comprising at least one additive selected from a flavoring agent, an oil protective colloid, a plasticizer, an antioxidant, an emulsifier, a thickener, an acidity regulator, a packaging gas and any combinations thereof.

52. A composition according to any one of claims 33 to 51, wherein said subject is an infant and/or toddler.

53. A composition according to any one of claims 33 to 51, wherein said subject is an adult.

Description

DETAILED DESCRIPTION OF THE PRESENT INVENTION

[0110] Manganese is an essential dietary mineral for mammals, involved in amino acid, lipid and carbohydrate metabolism, thus a mandatory component of the infant formula with a minimum level. The recommended minimum level of Mn set by all regulatory authorities is of 1 μg/100 kcal (1 μg/100 kcal˜5 μg/100 gr˜7.5 μg/L) is in the order of human milk concentrations.

[0111] Though there are very few data available on Mn bioavailability in infants, its absorption rates are higher in neonates, 16-37%, compared to roughly 3% in adults. Infants and especially neonates are further susceptible to Mn toxicity due to transiently diminished biliary excretion, which is the major route of Mn excretion in humans. Mn intake and retention in children fed with infant formula are much higher than in children fed with breast milk or in adults. Soy and rice have natively high levels of Mn thus infant formulas based on soy or rice will result in higher Mn levels compared to cow milk-based formulas as reflected in recent publications, the Manganese levels in human milk are around 3-10 mcg/L, in cow milk based infant formula 30-50 mcg/L and in Soy based infant formula 200-300 mcg/L.

[0112] The European directive, the Codex Alimentarius and the ESPGHAN define also an upper limit for the Mn in infant formula based on serious concerns that have recently been raised about relatively high Mn exposures and possible associated adverse effects on child neurodevelopment. Children exposed to higher levels of Mn compared to other children have been found to have impaired cognitive development lower IQ or intelligence scores, impaired memory function, lower academic skills or achievement, impaired executive function, lower visual-spatial ability, impaired motor function, impaired olfactory function, atypical brain structure or function, and relatively high Mn exposures are suspected of increasing the risk of attention deficits, hyperactivity, or attention deficit hyperactivity disorder (ADHD), and other behavior and attention problems (Frisbie et al., PloS One 2019). The Codex and the European directive set a maximum level of 100 mcg/100 kcal (680 mcg/L) and the ESPGHAN max recommendation is 50 mcg/100 kcal (340 mcg/L). The ESPGHAN recommends avoiding higher manganese contents, since due to immature manganese excretion in infants they may cause accumulation in tissues including brain and might induce potential adverse effects.

[0113] Magnesium (Mg) is an essential mineral in the body, impacting the synthesis of biomacromolecules, bone matrix development, energy production, as well as heart, nerve, and muscle function. In food derived from plant and animal sources, Mg is mostly bound or chelated, e.g. to phytic acid, phosphates, chlorophylls or it is included in biological apatite's (skeleton).

[0114] The bioavailability of dietary magnesium is high. The concentration in human milk appears to be regulated within narrow limits, 31.4 to 35.7 mg/L (Atkinson et al., 1995) or 17-28 mg/d (Lönnerdal, 1997). Cows' milk may contain 120 to 130 mg/L (18-19 mg/100 kcal) (Atkinson et al., 1995; Greer, 1989; Lönnerdal, 1995). Formulae have been reported to contain 40-70 mg/L (6-12 mg/100 kcal) (LSRO, 1998).

[0115] Similar to Manganese, the Mg is a mandatory component of the infant formula with a minimum level. The recommended minimum level of Mg set by all regulatory authorities is of 5 mg/100 kcal (˜25 mg/100 gr˜37.5 mg/L) is in the order of human milk concentrations. The Codex, the ESPGHAN and the European directive set a maximum level of 15 mg/100 kcal (˜75 mg/100 gr˜112.5 mg/L).

Example Number 1: Trace Elements Reduction

[0116] Materials and Suppliers: Buckwheat flour: Ziegler, batch number—B2011327001. Citric acid: Parchem, Batch number: AA-20030381-G.

[0117] Solution preparation: 15 gr of citric acid were mixed with 3000 g of water at ambient conditions to a complete dissolution to a final concentration of 0.5% (w/w).

[0118] First extraction: 200 g of buckwheat flour were mixed with 1000 g of citric acid solution (ratio of 1:5—solids to citric acid solution) and was mixed at room temperature (about 21 degrees Celsius) for 60 minutes. pH measured after 60 minutes-4.42. After 60 min the solids (product) were separated from the filtrate (by-product) using a centrifugal force for 3 minutes at 3000 RPM. Weight of wet solids—390 g, dry matter—44.54%. Weight of by-product—753 g. The by-product was discarded, 169 g from the wet solids continued to a second extraction and the rest (193 g) to oven drying for 15 h at 60 degrees Celsius.

[0119] Second extraction: The wet solids (169 g) from the first extraction stage were mixed with 500 g of fresh citric acid solution (ratio of 1:2.5 solids to citric acid solution) and were mixed at room temperature (about 21 degrees Celsius) for 15 minutes. pH measured after 15 minutes—3.83. After 15 min the solids (product) were separated from the filtrate (by-product) using a centrifugal force for 3 minutes at 3000 RPM. Weight of wet solids—161 g, dry matter—44.41%. Weight of by-product—269 g. The by-product was discarded, and 161 g of the wet solids obtained were transferred to oven drying. Total powder from first extraction—76.9 g. Total powder from second extraction—70.5 g.

TABLE-US-00002 TABLE 1 Trace Elements Reduction Results of Example 1 Protein Mg Mn Cu Component g/100 g ppm ppm ppm Buckwheat flour 13.1 1900 11.1 4.56 (raw material) First extraction 13 638 5 3.24 66.42 55 29 Second extraction 13.1 230 2.21 3.18 % reduction 87.89 80.09 30

Example 2: Hydrolyzation Process

[0120] Materials and Suppliers: Buckwheat flour: Ziegler, batch number: B2011327001. Enzyme: alpha-amylase-BAN 480 L.

[0121] Solution Preparation: In a reactor of 1 L, 200 g of buckwheat flour were mixed with 700 gr of water. 0.25 g of alpha-amylase was added. The solution was heated to 80 degrees Celsius and mixed for 105 min. The viscosity was measured every 15 min. After 105 min the solution was transferred to a spray dryer to obtain dry free flowing powder.

Example 3: Trace Element Reduction, Hydrolyzation and Drying on a Large-Scale

[0122] Materials and Suppliers: Buckwheat flour: Ziegler, lot number: B2013082001. Citric acid: Parchem, Batch number: AA-20030381-G. Enzyme: alpha-amylase-BAN 480 L, Batch: ADN04525. pH adjustment with NaOH (1M).

[0123] First extraction: 10 kg of citric acid were mixed with 2000 kg of water (concentration of 0.5%). 200 kg of buckwheat flour were mixed with 1000 kg of citric acid solution (ratio of 1:5—solids to citric acid solution) and were mixed at room temperature (about 22 degrees Celsius) for 60 minutes. pH measured after 60 minutes—3.8.

[0124] After 60 min solids (product) were separated from the filter (by-product) using a centrifugal force (Decanter Z4D4). Weight of the wet solids—344 kg, dry matter—47.98%. Weight of the by-product—838 kg, dry matter—1.69%. The by-product was discarded and the 344 kg of wet solids from the first extraction moved on to a second extraction.

[0125] Second extraction: The wet solids (344 kg) from the first extraction were mixed with 500 kg of fresh citric acid solution (ratio of 1:2.5—initial flour weight to citric acid solution) and were mixed at room temperature (about 21 degrees Celsius) for 15 minutes. pH (measured after 15 minutes)=3.0. After 15 min solids (product) were separated from the filtrate (by-product) using a centrifugal force (Decanter Z4D4). Weight of wet solids— 300 kg, dry matter—49.25%. Weight of by-product—540 kg, dry matter—0.7%. The by-product was discarded, the 300 kg of the wet solids were transferred to the hydrolyzation process.

[0126] Starch hydrolyzation: The wet solids (268 kg) from the second extraction stage were mixed with 249 kg of water (ratio of 1:2.55—dry solids to water). The pH obtained before the adjustment—3.52, after adjusting the pH by adding 1.12 kg of NaOH, the pH received was 6.2 pH. 0.3 kg alpha-amylase was added (0.15% from initial flour weight). The solution was heated to 80 degrees Celsius and was mixed for 70 min. After 70 min the solution was transferred to a spray dryer. Final dry powder—121.36 kg.

TABLE-US-00003 TABLE 2 Results of Reduction of Trace Elements of Example 3 Mg Mn Al B Ca Cu Fe K Zn Hg Component ppm ppm ppm ppm ppm ppm ppm ppm ppm ppm Buckwheat flour 1930 11.9 <4.95 10.0 176 4.36 24.4 4110 16.1 <0.005 (raw material) 172 1.9 <2.0 2.3 74 2.87 24 338 2.09 0.0030 Trace elements reduced buckwheat flour % Reduction 91.08 84.03 N/R 77 58 34.2 1.64 91.8 87 N/R compared to raw material

TABLE-US-00004 TABLE 3 Results of Protein and fatty Acid content of Example 3 Protein Total fatty acids 16:0 18:1 18:2 Component g/100 g g/100 g g/100 g g/100 g g/100 g Buckwheat flour 13.3 2.95 0.484 1.10 1.01 (raw material) Trace elements reduced 11.61 2.90 0.471 1.07 0.997 buckwheat flour

TABLE-US-00005 TABLE 4 Results of Essentials Amino Acids content of Example 3 His Isoleu Leu Lys Meth Phen Threo Val Component g/100 g g/100 g g/100 g g/100 g g/100 g g/100 g g/100 g g/100 g Buckwheat flour 0.308 0.505 0.862 0.761 0.242 0.615 0.507 0.661 (raw material) Trace elements 0.27 0.35 0.71 0.58 0.21 0.59 0.42 0.48 reduced buckwheat flour % Ratio between 1.07 0.85 1.00 0.93 1.06 1.17 1.01 0.88 the percentage of amino acid from total amino acids in the treated buckwheat compared to the raw material

TABLE-US-00006 TABLE 5 Results of Conditionally Essential Amino Acids of Example 3 Arg Cyst Glut Gly Pro Tyr Component g/100 g g/100 g g/100 g g/100 g g/100 g g/100 g Buckwheat flour 1.34 0.33 2.29 0.766 0.487 0.402 (raw material) Trace elements 1.10 0.22 1.89 0.54 0.46 0.29 reduced buckwheat flour % Ratio between 1.00 0.81 1.01 0.86 1.15 0.88 the percentage of amino acid from total amino acids in the treated buckwheat compared to the raw material

TABLE-US-00007 TABLE 6 Results of Non-Essential Amino Acids of Example 3 Ala Asp Ser Component g/100 g g/100 g g/100 g Buckwheat flour 0.575 1.23 0.641 Mn reduced buckwheat flour 0.46 1.09 0.59 % Ratio between the percentage of 0.98 1.08 1.12 amino acid from total amino acids in the treated buckwheat compared to the raw material

Example 4: Infant Formula of the Invention (Large Scale)

[0127] Materials and Suppliers: Sunflower lecithin: Tradin organic, lot number: PUS201088-01. Almond butter: Treehouse, batch number:22226. Mn reduced buckwheat flour: Extractis, batch number: ERM0043. Vitamin premix XR72625: DSM, batch number: 7400004606. Mineral premix XR72497: DSM, batch number: 7400004608. Oil blend-Akonino XP 6399: AAK, batch number: 2624051. ARA-DSM, batch number: VY00404803. DHA-DAM, Batch number: VY00409119. Tyrosine: Prinova, batch number: 102011101. Leucine: Prinova, batch number: L2011002. Iso-leucine: Prinova, batch number: Y2010035

[0128] All ingredients (4 g of sunflower lecithin, 670 g of almond butter, 2503 g of Mn reduced buckwheat flour, 32 g of vitamin premix, 124 g of mineral premix, 620 g of oil blend—akonino, 10 g of ARA, 10 g of DHA, 9.2 g of tyrosine, 10.4 g of leucine and 6 g of iso-leucine) were mixed with 7429 g of water. The solution was transferred to a homogenizer and after homogenization to drying with a spray dryer.

TABLE-US-00008 TABLE 7 Results of Content of Components of Example 4 Protein Mg Mn Al Ba Be Cr Cu Component g/100 g ppm ppm ppm ppm ppm ppm ppm Almond butter 26.6 2850 20.6 <2.0 1.8 <0.050 <0.20 9.1 Trace elements 11.61 172 1.9 <2.0 <0.50 <0.050 <0.34 2.87 reduced buckwheat flour Final product-Infant 12.5 638 4.98 1.32 0.577 <0.050 0.36 5.25 formula

TABLE-US-00009 TABLE 7 Cont.-Results of Content of Components of Example 4 Ni K Cd As Pb Zn Hg Component ppm ppm ppm ppm ppm ppm ppm Almond butter 1.08 6890 <0.10 <2.0 <1.0 28.9 0.0036 Trace elements 1.32 338 <0.040 <0.10 <0.050 2.09 <0.0030 reduced buckwheat flour Final product- 1.55 6540 <0.040 <0.10 <0.050 25.8 0.0030 Infant formula

Example 5: Trace Elements Reduction

[0129] Materials and Suppliers: Buckwheat flour: Ziegler, batch number—B2011327001. Citric acid: Parchem, Batch number: AA-20030381-G

[0130] First Trace Elements Reduction

[0131] Solution preparation: 15 gr of citric acid were mixed with 3000 g of water at ambient conditions to a complete dissolution to a final concentration of 0.5% (w/w)

[0132] First extraction: 200 g of buckwheat flour were mixed with 1000 g of citric acid solution (ratio of 1:5—solids to citric acid solution) and was mixed at room temperature (about 21 degrees Celsius) for 60 minutes. pH measured after 60 minutes—4.12. After 60 min the solids (product) were separated from the filtrate (by-product) using a centrifugal force for 3 minutes at 3000 RPM. Weight of wet solids—402 g. Weight of by-product—759 g. The by-product was discarded, and 402 g of the wet solids continued to second extraction.

[0133] Second extraction: The wet solids (402 g) from the first extraction stage were mixed with 500 g of fresh citric acid solution (ratio of 1:2.5 solids to citric acid solution) and were mixed at room temperature (about 21 degrees Celsius) for 15 minutes. pH measured after 15 minutes—3.38. After 15 min the solids (product) were separated from the filtrate (by-product) using a centrifugal force for 3 minutes at 3000 RPM. Weight of wet solids—300 g. Weight of by-product—555 g. The by-product continued to second mineral reduction, and 300 g of the wet solids obtained were transferred to oven drying. Total powder from second extraction—151.5 g

[0134] Second Trace Elements Reduction

[0135] Solution preparation: 2.77 gr of citric acid were mixed with the filtrate (555 g) from the first mineral reduction at ambient conditions to a complete dissolution to a final concentration of 0.5% (w/w)

[0136] First extraction: 111 g of buckwheat flour were mixed with 555 g of citric acid solution (ratio of 1:5—solids to citric acid solution) and was mixed at room temperature (about 21 degrees Celsius) for 60 minutes. pH measured after 60 minutes—3.87. After 60 min the solids (product) were separated from the filtrate (by-product) using a centrifugal force for 3 minutes at 3000 RPM. Weight of wet solids—217 g. Weight of by-product—425 g. The by-product was discarded and 217 g of the wet solids continued to second extraction

[0137] Second extraction: The wet solids (217 g) from the first extraction stage were mixed with 277 g of fresh citric acid solution (ratio of 1:2.5 solids to citric acid solution) and were mixed at room temperature (about 21 degrees Celsius) for 15 minutes. pH measured after 15 minutes—3.38. After 15 min the solids (product) were separated from the filtrate (by-product) using a centrifugal force for 3 minutes at 3000 RPM. Weight of wet solids—183 g. Weight of by-product—304 g. The by-product continued to third mineral reduction, and 183 g of the wet solids obtained were transferred to oven drying. Total powder from second extraction—84.5 g.

[0138] Third Trace Elements Reduction

[0139] Solution preparation: 1.52 gr of citric acid were mixed with the filtrate (304 g) from the second mineral reduction at ambient conditions to a complete dissolution to a final concentration of 0.5% (w/w)

[0140] First extraction: 61 g of buckwheat flour were mixed with 304 g of citric acid solution (ratio of 1:5—solids to citric acid solution) and was mixed at room temperature (about 21 degrees Celsius) for 60 minutes. pH measured after 60 minutes—3.79.

[0141] After 60 min the solids (product) were separated from the filtrate (by-product) using a centrifugal force for 3 minutes at 3000 RPM. Weight of wet solids—60 g. Weight of by-product—235 g. The by-product was discarded, and 60 g of the wet solids continued to second extraction.

[0142] Second extraction: The wet solids (60 g) from the first extraction stage were mixed with 152 g of fresh citric acid solution (ratio of 1:2.5 solids to citric acid solution) and were mixed at room temperature (about 21 degrees Celsius) for 15 minutes. pH measured after 15 minutes—3.31. After 15 min the solids (product) were separated from the filtrate (by-product) using a centrifugal force for 3 minutes at 3000 RPM. Weight of wet solids—107 g. Weight of by-product—159 g. The by-product was discarded, and 107 g of the wet solids obtained were transferred to oven drying. Total powder from second extraction—46.5 g.

TABLE-US-00010 TABLE 8 Results of Trace elements Reduction of Example 5 Protein Mg Mn Cu Fe Component g/100 g ppm ppm ppm ppm Buckwheat flour 13.25 1900 11.1 4.56 26.3 Frist trace elements reduction 11.9 202 2.14 3.58 25.8 % Reduction 89.4 80.7 21.5 1.9 Second trace elements reduction 13.22 246 2.6 3.76 26.3 % Reduction 87.0 76.6 17.5 0 Third trace elements reduction 13.25 237 2.48 3.74 26.2 % Reduction 87.5 77.6 18.0 0.4

[0143] In the following detailed description, numerous specific details are set forth in order to provide a thorough understanding of the invention. However, it will be understood by those skilled in the art that the present invention may be practiced without these specific details. In other instances, well-known methods, procedures, and components have not been described in detail so as not to obscure the present invention.

[0144] While certain features of the invention have been illustrated and described herein, many modifications, substitutions, changes, and equivalents will now occur to those of ordinary skill in the art. It is, therefore, to be understood that the appended claims are intended to cover all such modifications and changes as fall within the true spirit of the invention.