Nutritional and functional attributes of hairless canary seed groats and components and their potential as functional ingredients

Abstract Background Demands for novel foods, plant proteins, small starch granules and functional ingredients are steadily increasing due to the growing world population and health-conscious consumers. Hairless canary seed (Phalaris canariensis L.) recently received regulatory food approvals from Health Canada and US-FDA holds considerable potential in meeting these demands due to its unique nutrient profile and attributes. It is a true cereal grain which can be processed into flour, starch, protein and oil for food and non-food uses. Scope and approach This review summarizes studies on hairless canary seed as a novel food with emphasis on its unique nutrient composition and attributes. In addition, its potential as a functional ingredient for celiac disease, diabetes and health of eye and brain is discussed. Key findings and conclusions The hairless canary seed groats are fairly rich in macronutrients (starch, protein, oil) and bioactive compounds (polyphenols and carotenoids). The groats contain small starch granules which are able to form firm and stable gels under cooling and freeze-thaw treatments. The non-gluten protein of canary seed is exceptionally high in tryptophan and bioactive peptides exhibiting beneficial health effects. The canary seed oil belongs to the group “oils low in palmitic acid and high in oleic and linoleic acids” with a high ratio of unsaturated to saturated fat. The groats could offer great potential as a sustainable source of small starch granules, non-gluten proteins and highly unsaturated oil. The groats and/or their fractions could also be utilized as functional ingredients in dietary strategies aiming at the prevention of celiac disease, obesity and diabetes.