Investigation of the Food Value of Quinua and Cañihua Seed

Abstract

SUMMARY A detailed study was made of the chemical composition of the seeds of three varieties of Chenopodium quinoa Willd. (red, yellow, and white) and one variety of Chenopodium pallidicaule Aellen (cañihua). Analyses include the carbohydrates, proteins, mineral composition, vitamins, and properties and constants of the oil. Values are given on a dry‐weight basis. With respect to nutrient composition these seeds compare favorably with those of common cereals such as wheat, corn, oats, and rice.

Chemical and Functional Characterization of Kañiwa (Chenopodium pallidicaule) Grain, Extrudate and Bran

“…Llipta is rich in calcium and provides this essential nutrient to the diet of highland people. The nutritional value of kañiwa has been studied by White et al [3], deBruin [4] and Gross et al [5]. White et al [3] discovered that the nutritional value of kañiwa proteins is equivalent to that of milk proteins.…”

Distribution of Minerals in Quinoa (Chenopodium quinoaWilld.) Seeds

“…From the data reported here, it is likely that Ca is associated with the carboxyl groups of pectin molecules in cell wall to form Ca-pectin complexes, as in Amaranthus seeds. 10) According to De Bruin, 11) total sulfur content of quinoa seeds has been shown to be 150-220 mg/100 g. Since the amount of S is similar level to P, K, Mg, or Ca, it was possible to record mapping of the element. As shown in Fig.…”

Food Components in Fractions of Quinoa Seed.

“…Studies of quinoa lipid (Koziol, 1992), starch (Atwell et al, 1983, Lorenz, 1990, mineral (Bruin, 1964) and antinutritional compounds (Chauhuhan et al, 1992, Mastebroek et al, 2000 have been carried out. However, the food components of quinoa grain fractions have not been investigated.…”