The objective of the current study was to analyse the total phenolic concentration (TPC), total flavonoid concentration (TFC), individual phenolic compound concentration and DPPH′ radical scavenging activity of four buckwheat (raw, roasted, white and dark) flour samples obtained from the Latvian market, in comparison to those of wheat flour, which is the most common ingredient in production of cereal products. TPC, TFC, and DPPH′ radical scavenging activity values were determined using spectrophotometric methods. Phenolic compounds were determined based on the high performance liquid chromatographic method (HPLC). All buckwheat flour samples had significantly higher TPC and TFC than wheat flour. The highest TPC (974.74 mg GAE·100 g ⁻¹ DW) and TFC (495.31 mg CE·100 g ⁻¹ DW) was found in raw buckwheat flour (p < 0.05). Buckwheat flour samples demonstrated similar DPPH′ radical scavenging activity, which ranged from 21.067 to 22.644 mM TE·100 g ⁻¹ dry matter, and was significantly higher (p < 0.05) than in wheat flour (0.731 mM TE·100 g ⁻¹ of dry matter). Dark buckwheat flour contained the highest level of rutin (4.613 mg·100 g ⁻¹ ), whereas raw buckwheat flour displayed the highest level of 3.5-dihydroxybenzoic acid (6.356 mg·100 g ⁻¹ ), sinapic acid (0.947 mg·100 g ⁻¹ ) and epicatechin (2.608 mg·100 g ⁻¹ ).

The study aimed to conduct a multifaceted assessment of university students’ mental health, sleep quality, eating behavior, and BMI, and to investigate the relationships between these factors. The DASS-42 (Depression, Anxiety, and Stress Scale), PSQI (Pittsburgh Sleep Quality Index), free-factor eating questionnaire R18V2, and BMI were the research instruments used. The study involved 397 university students, 59.9% of which were of a healthy weight. The average scores obtained in the student assessment indicated mild to moderate depression, moderate anxiety, and normal to moderate stress levels. The average uncontrolled eating score was 43.72 ± 14.69, cognitive restraint score—32.86 ± 30.58, and emotional eating score—31.14 ± 29.00. BMI was found to have a weak but significant correlation with cognitive restraint and emotional eating. Sleep quality was found to have a moderately strong correlation with depression, anxiety, and stress. A weak but significant correlation was confirmed between emotional eating and depression, anxiety, and stress. The students were at high risk of depression, anxiety, and stress, which was correlated with poor sleep quality and bad eating behavior. These results will be used to develop a support program that promotes students’ mental well-being, which is essential for academic success.

Nowadays, veganism is becoming increasingly popular, because health concerns are usually the primary reason why people turn to vegan diet. The aim of the study was to identify the supply of vegan products on the Latvian market by analysing the ingredients used in the production of the products, nutritional and energy value of vegan products. 192 vegan products made in 20 different countries and available in online stores that offer their goods on the Latvian market were analysed. The research was carried out from January to March 2020. Information on the country of origin, ingredients, nutritional and energy value of the products was taken from product labels. The majority of the vegan products in Latvian online stores comes from Germany. The most important ingredient in the production in product groups such as meat substitutes and dairy alternatives is soya (Glycine max.), which provides high protein content. The vegan products could not be characterized as low in fat, as the average fat content in the various product groups ranged from 7.9±1.7 to 19.7±3.3 g 100 g-1 of product, except beverages. The average energy values for all product groups varied between 210.7 kJ 100 mL-1 for beverages and 1226.0 kJ 100 g-1 for snacks. There would be a need for everyday vegan products in the Latvian market, as most of the products are snacks at the moment, and legumes should be used as ingredient in the production of new vegan products with increased nutritional value.

The growing public interest in vegan products due to their association with health creates a need for new nutritious products that could cover nutritional deficiencies in the vegan diet. This study aimed to evaluate the potential of amaranth pasta and amaranth pasta blends with buckwheat or oat flour for a vegan diet to provide the limiting nutrients. Different types of pasta were developed in the current study—pasta from amaranth flour, and pasta samples from amaranth flour partly substituted with buckwheat or oat flour. The nutritional and energetic value, sugars, fatty acids, amino acids, and iron content were determined for all samples. All developed pasta samples can be evaluated as products with increased nutritional value, which provide more than 15% protein of the total energy with a sufficient content of lysine, methionine, and threonine; the iron content in the samples covered over 30% of the daily reference intake for iron; and the content of unsaturated fatty acids was above 70% of the total fat content. More nutritious pasta for a vegan diet can be obtained by substituting amaranth flour with buckwheat or oat flour. By improving the technology of amaranth pasta developed to obtain instant pasta, it would be possible to develop disaster food with high nutritional value.

Despite the health-promoting benefits, the consumption of lentils in East Europe is low, attracting researchers’ interest in solving the problem. The aim of this study was to develop an alternative to animal proteins for nutrient-dense plant-based quick meals using roasted lentils as the primary raw material, performing sensory analysis, and evaluating the content of amino acids, minerals, and vitamins. The consumption of legumes in Latvia is also low, even though most respondents associate the use of legumes with a healthy choice. Roasted lentil quick meals can deliver 15.6% and 26.2% of the reference intake for protein. Furthermore, one-third of the amino acids (AAs) are essential AAs. AA values in prepared quick meals make them promising alternatives to meat products. One portion of ready-roasted lentils with Bolognese sauce provided above 15% of the daily reference intake of thiamin and vitamin B9. One portion of a ready-quick meal of tomato soup with roasted lentils and roasted lentils with Bolognese sauce provided 20.3% and 25.6% of iron, according to daily reference intake. Further studies on the bioavailability of quick meals must be conducted to claim they can replace meat nutritionally.

Patients with mental health disorders often have inadequate intakes of essential amino acids, vitamins, minerals, and fatty acids, which can negatively affect neurotransmitter synthesis, mood, cognitive function, and sensory perception. This study evaluated the nutritional value and sensory acceptability of different flavoured pea protein isolate beverages in 78 patients with schizophrenia spectrum disorders, mood disorders, eating disorders, and depression. The results of the sensory evaluation showed that the sweeter-profile beverages were the best-rated. Nutrient analysis confirmed that the beverages contained important vitamins and minerals, including B₁₂, vitamin C, zinc, and magnesium, as well as tryptophan and alpha-linolenic acid, while being low in saturated fat. The results suggest that pea protein isolate beverages are nutrient-rich, well-tolerated, and sensory-acceptable products with high potential as a complementary nutritional solution in mental healthcare.