Nutritive Values of Crops, Nutrient Content and Protein Quality of Quinua and Cañihua, Edible Seed Products of the Andes Mountains

Abstract

Experiment Station, Columbia, Mo. This paper reports research undertaken in cooperation with the Quartermaster Food and Container Institute for the Armed Forces, and has been assigned No. 516,517,518 in the series of papers approved for publication. The views or conclusions contained in this report are those of the authors.

Investigation of the Food Value of Quinua and Cañihua Seed

“…Table 3 shows that the chief components of the ash are compounds of potassium and Table 4 are rather low ; viz. the thiamine and niacin contents are lower than those found by other workers (White et al, 1955 ;Alvistur et al, 1953 ;Tartaltan, 1952). HOWever, the data in the literature vary considerably and comprise comparably low values (Gorlitz and de la Fuente, 1957 ;Alvistur et al, 1953).…”

Effects of roasting and boiling of quinoa, kiwicha and kañiwa on composition and availability of minerals in vitro

“…Quinoa, kiwicha and kañiwa seeds are considered to be good sources of minerals, e.g. calcium and iron 11, 12. Little is known, however, about mineral bioavailability in these grains.…”

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.…”

“…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. Gross et al [5] reported that kañiwa contains 15.3% protein and a nutritionally balanced amino acid composition.…”