Quinoa (Chenopodium quinoa, Wild.): As a potential ingredient of injera in Ethiopia

Agza, Bilatu; Bekele, Ruth; Shiferaw, Legesse

doi:10.1016/j.jcs.2018.06.009

Cited by 35 publications

(32 citation statements)

References 15 publications

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“…Although QBB and QD differed in terms of their flavoring (banana bilberry vs. date), correspondence analysis grouped them into the same cluster. This indicates that the natural flavor of quinoa dominated in the experimental products (Agza et al, 2018). Based on the recognition of CATA terms, low liking of QBB was most probably due to a perceived pungent and sour taste (Table 3), confirming the results on yogurt, beverages (Farah, Araujo, & Melo, 2017), and quinoa-based products (Bianchi, Rossi, Gomes, & Sivieri, 2015;Ramos Diaz et al, 2015;Agza et al, 2018;Lorusso et al, 2018).…”

Section: Sensory Evaluationsupporting

confidence: 70%

“…The saponin contents of PK (0.0%) and RH (0.66%) have previously been reported to be very low (Ludeña Urquizo et al, 2017). Nevertheless, the quinoa grains were repeatedly washed until the water became foamless to discard saponins, which may cause a bitter flavor (Agza, Bekele, & Shiferaw, 2018). After washing step, grains were dried at 60°C for 8 h, milled and the resulting quinoa flours were stored at 4 °C.…”

Section: Procurement Of Raw Materialsmentioning

confidence: 99%

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Potential of quinoa in the development of fermented spoonable vegan products

Väkeväinen

Ludeña-Urquizo

Korkala

et al. 2020

LWT

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Section: Sensory Evaluationsupporting

confidence: 70%

Section: Procurement Of Raw Materialsmentioning

confidence: 99%

Potential of quinoa in the development of fermented spoonable vegan products

Väkeväinen

Ludeña-Urquizo

Korkala

et al. 2020

LWT

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“…is an annual seed crop from the Andean region of South America. The broad adaptation, high nutritional value, and health benefits of quinoa have contributed to its recent rise in popularity across the globe (Bazile et al, 2016; Murphy et al, 2016; Jacobsen, 2017; Maliro et al, 2017; Agza et al, 2018; Murphy et al, 2018; Noratto et al, 2019). Quinoa seeds provide a high‐quality protein diet to humans, as they typically contain significant amounts of the nine essential amino acids (Wu, 2015).…”

mentioning

confidence: 99%

Spectral Reflectance Indices and Physiological Parameters in Quinoa under Contrasting Irrigation Regimes

Hinojosa¹,

Kumar

Gill³

et al. 2019

Crop Science

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High temperatures, coupled with arid environments, are a major constraint to quinoa (Chenopodium quinoa Willd.) production. Here, we tested the effectiveness of multiple phenotypic and physiological parameters useful in the selection of heat‐tolerant quinoa genotypes. Initially, we screened 112 quinoa genotypes for leaf greenness index under high‐temperature greenhouse conditions. Of these, eight genotypes were selected for field evaluations under irrigated and rainfed treatments in two locations over two growing seasons (2016–2017) in Washington State. Of these eight, four genotypes were selected as potentially heat tolerant (QQ74, Baer, BGQ 352, and Pison), and four were selected as heat‐susceptible (17 GR, La Molina, 3 UISE, and Japanese Strain). Spectral reflectance indices including normalized difference vegetation index (NDVI) and green NDVI, as well as multiple physiological parameters, such as stomatal conductance, leaf temperature, and area under soil plant analysis development (SPAD) value decline curve (AUSDC), were evaluated. Results show variability in stomatal conductance among genotypes with 17 GR and BGQ 352 having the highest stomatal conductance and QQ74 the lowest. Baer, Pison, and QQ74 had the highest NDVI value across environments, and Japanese Strain had the lowest. Best linear unbiased prediction values in AUSDC showed that QQ74 had the highest leaf greenness and Japanese Strain had the lowest; these were classified as heat tolerant and heat susceptible, respectively. The NDVI is a potentially useful measure to predict grain yield in quinoa.

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“…The prediction for the collected spectra was carried out using plant-based and aqua feed calibrations developed by the International Livestock Research Institute in collaboration with Ethiopian Institute of Agricultural Research. As described by Agza et al [46] the coefficient of determination (R 2 ) for the calibration and validation ranged between 0.93-0.99 and 0.93-0.98 with corresponding standard error values ranging between 0.03-0.25 and 0.04-0.37. The grain mineral elements determination was carried out using Mehlich 3 extraction method (0.2M CH 3 COOH, 0.25M NH 4 NO 3 , 0.015M NH 4 F, 0.013M HNO 3 , 0.001M EDTA and adjusted to pH 2.5) [43] and gas chromatography-mass spectrometry.…”

Section: Data Collection Grain and Soil Nutrient Analysismentioning

confidence: 80%

“…The flour samples were scanned using a Near Infrared Reflectance Spectrophotometer (NIRS) spinning system (FOSS, Model: NIRS system 5000, Hilleroed, Denmark). Samples were placed in ring cups and their spectra were recorded in reflectance mode in the range from 400 to 2500 nm, at 2 nm intervals as described by Agza et al [46]. The prediction for the collected spectra was carried out using plant-based and aqua feed calibrations developed by the International Livestock Research Institute in collaboration with Ethiopian Institute of Agricultural Research.…”

Section: Data Collection Grain and Soil Nutrient Analysismentioning

confidence: 99%

Teff Grain Physical and Chemical Quality Responses to Soil Physicochemical Properties and the Environment

et al. 2019

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Teff is the only cultivated cereal crop from the genus Eragrostis and it is the major staple food of Ethiopians. In Ethiopia, the quality of teff and its market price are primarily determined by its grain color. The objective of this study was to evaluate the effects of soil physicochemical characteristics across multiple locations in the two main teff growing regions of Amhara and Oromia states in Ethiopia on teff grain color and nutritional quality of a single variety. Grain and soil samples were collected from 24 field sites cultivated with the popular teff variety ‘Quncho’ (DZ-Cr-387/RIL-355). The teff grain samples collected from the 24 locations were evaluated for grain color, proximate composition, amino acid composition, and grain mineral concentration and the soil samples were analyzed for their physicochemical properties. Sample location means were considered different p < 0.05. Teff grain color indices of hue (H), saturation (S), and brightness (V), grain proximate composition, amino acid composition, and mineral concentration differed among locations (p < 0.05). There were significant negative correlations between grain S color value and soil pH, SOC, Ca, Mg, S, and Na. Soils with greater pH, SOC, Ca, Mg, and S generally had lower S values and thus, whiter color teff grains. There were considerable variations in the measured parameters for soil and teff grain physicochemical properties. The results indicated an opportunity for management interventions necessary to obtain uniformity in grain color and chemical composition for the same variety of teff grown in the two major regions in Ethiopia.

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Quinoa (Chenopodium quinoa, Wild.): As a potential ingredient of injera in Ethiopia

Cited by 35 publications

References 15 publications

Potential of quinoa in the development of fermented spoonable vegan products

Potential of quinoa in the development of fermented spoonable vegan products

Spectral Reflectance Indices and Physiological Parameters in Quinoa under Contrasting Irrigation Regimes

Teff Grain Physical and Chemical Quality Responses to Soil Physicochemical Properties and the Environment

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