Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour

Abstract

The proximate analysis, evaluation of nutritionally valuable minerals, sugars, chemical properties of the oil and functional properties of the seed flour of quinoa (Chenopodium quinoa) were studied. The results showed that the quinoa flour contained 11.2% moisture, 13.5% crude protein, 6.3% ether extract, 9.5% crude fibre, 1.2% total ash and 58.3% carbohydrate. The quinoa has a high proportion of D-xylose (120.0 mg in 100 g sample) and maltose (101.0 mg in 100 g sample), and a low content of glucose (19.0 mg in 100 g sample) and fructose (19.6 mg in 100 g sample), suggesting that it would be useful in malted drink formulations. The values for the chemical properties of the oil extracted were: acid value, 0.50%; iodine value, 54.0%; peroxide value, 2.44%; and saponification value, 192.0%. Quinoa has a high water absorption capacity (147.0%) and low foaming capacity and stability (9.0%, 2.0%). The flour has a least gelation concentration of 16% w/v. Protein solubility of the flour was also evaluated and found to be pH dependent, with minimum solubility at about pH 6.0.

Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

“…It is an important source of minerals and vitamins, and it has also been found to contain compounds like polyphenols, phytosterols, and flavonoids with possible nutraceutical benefits (JAMES, 2009). The quinoa flour contains about 135 g.kg -1 protein, 63 g.kg -1 lipids, 95 g.kg -1 crude fiber, 12 g.kg -1 total ash, and 583 g.kg -1 carbohydrate (based on 110 g.kg -1 moisture) (OGUNGBENLE, 2003).…”

Alternative Healthy Food Crops

“…Its high protein content (15%), great amino acid balance, presence of minerals (Calcium, Magnesium, potassium and Phosphorus) and vitamins (Thiamin, Riboflavin, Folic acid) makes it remarkable nutritional food to consume. Quinoa has a high water absorption capacity (147%) and low foaming capacity and stability [55]. Free tryptophan in quinoa flour showed values similar to those of wheat, oat and sorghum but higher than in rice, maize, rye, sorghum.…”

Gynomonoecy in Chenopodium quinoa (Chenopodiaceae): variation in inflorescence and floral types in some accessions

“…(Tapia 1982;Koziol 1993). Quinoa grain is a rich source of oil, starch, minerals and vitamins, besides having an outstanding protein quality (Koziol 1992;Oshodi et al 1999;Ogungbenle 2003). The plant also has the ability to resist various abiotic stresses like soil salinity, frost, drought etc.…”