The Proximate and Effect of Salt Applications on Some Functional Properties of Quinoa (Chenopodium quinoa) Flour

Ogungbenle, H N; Oshodi, A. Aladesanmi; Oladimeji, M. O.

doi:10.3923/pjn.2009.49.52

Cited by 26 publications

(17 citation statements)

References 3 publications

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“…These values were low compared with the values reported for two varieties of bambara groundnut (4.10 and 6.72%) (Aremu et al, 2006), and pear millet and quinoa (7.6 and 6.3%) (Ogungbenle, Oshodi, & Oladimeji, 2009) but lower than soybean (23.5%), pumpkin seed (47%) (Fagbemi & Oshodi, 1991), gourd oil seed (L. vulgaris, 50.6%), melon oil seed (C. vulgaris, 55.4%) and pumpkin oil seed (T. occidentalis, 51.4%) (Olaofe et al, 1994). This is an indication that P. chilensis cannot be grouped as part of oil-rich legume seeds.…”

Section: Proximal Analyses Of Raw Materialscontrasting

confidence: 79%

Effect of high hydrostatic pressure on antioxidant capacity, mineral and starch bioaccessibility of a non conventional food: Prosopis chilensis seed

Briones-Labarca

Muñoz

Maureira

2011

Food Research International

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Section: Proximal Analyses Of Raw Materialscontrasting

confidence: 79%

Effect of high hydrostatic pressure on antioxidant capacity, mineral and starch bioaccessibility of a non conventional food: Prosopis chilensis seed

Briones-Labarca

Muñoz

Maureira

2011

Food Research International

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“…Proximate composition confirms that the defatted kernel flours from R. heudelotii have potentially high protein content to satisfy the protein demand of the populations and animal foods. They contain a considerable number of proteins, which vary from 47.0% (Akpi-Vav) to 61.3% (Akpi-Lak), which is higher than protein rich foods such as quinoa [28], bambara groundnut [29], and cowpeas [30] seeds which range between 13.5 and 26.8%. Considering the same sample, defatted kernel flours from R. heudelotii are twice as rich in protein compared with almonds (22.4-24.9%) found in the work of Saki et al [5] and would cover the protein needs of populations, especially in developing countries.…”

Section: Resultsmentioning

confidence: 99%

Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill. Pierre ex Pax) Seed Kernels

et al. 2018

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Akpi (Ricinodendron heudelotii) is a semi-deciduous plant species indigenous to the coastal nations of West Africa. Its kernels are rich in nutrients and bioactive compounds. In this article, we performed a nutritional characterization and a phytochemical composition of defatted kernel flours from Ricinodendron heudelotti that were grown in six different regions of Cote d'Ivoire. Classical analytic methods were used to determine the chemical composition. There were significant differences between the samples for all the parameters studied; in addition, both the locality of production and the Ricinodendron heudelotii seed kernels extraction systems showed a noteworthy influence on the mineral and element composition of the defatted flours. The samples were also rich in protein (47.0-61.3%) and energy (330.4-339.2 kcal/100 g). Magnesium (12.0-40.0%) was found to be the predominant mineral. Polyphenols (216.6-403.9 mg/100 g) and oxalates (714.7-972.9 mg/100 g) were the main phytochemical compounds identified. The consumption of defatted kernel flours from Ricinodendron heudelotti may contribute relatively high intake levels of protein, carbohydrate, and mineral macro-and micronutrient (K, Mg, Ca, Mn, and Fe). By performing principal coordinate analysis, the multidimensional scaling plot classified the defatted flours according to the kernel extraction into four main extraction systems: Bondoukou-Lakota-Vavoua diagram, Agboville1 diagram, Divo diagram, and Agboville2 diagram.

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“…On the other hand, Ogungbenle, Oshodi, and Oladimeji (2009), through studies on nutritional quality and functional activities of quinoa, detected other sugar molecules, such as, D-xylose (120 mg/ 100 g sample) and maltose (101.0 mg/100 g sample). These authors also obtained lower concentrations of glucose (19.0 mg/100 g sample) and fructose (19.6 mg/100 g sample).…”

Section: Chemical Compositionmentioning

confidence: 99%

Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food

et al. 2019

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With the purpose of valuing the species Chenopodium quinoa Willd (quinoa), as well as encouraging the consumption of its grains, this study aimed at providing a detailed evaluation of the nutritional value and chemical composition of several quinoa grains of different colour varieties (black, red and white) from different origins. The results demonstrated an excellent composition, namely in the presence of many compounds of interest, such as organic acids, tocopherols and unsaturated fatty acids, as well as a very favourable nutritional profile, with carbohydrates and proteins being the prominent macronutrients. Regarding the different varieties, statistical analysis showed that there were no significant differences in studied parameters, with the exception of proteins, carbohydrates, oxalic acid, γ-tocopherol and total tocopherols content. Thus, this pseudocereal takes a position of nutritional excellence, compared to others cereals more commonly consumed, thereby representing a promising ingredient for many uses in the food industry. Hernández-Ledesma, 2017). Some scientific studies have been developed to characterize Chenopodium quinoa Willd; however, this study intends to make a

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The Proximate and Effect of Salt Applications on Some Functional Properties of Quinoa (Chenopodium quinoa) Flour

Cited by 26 publications

References 3 publications

Effect of high hydrostatic pressure on antioxidant capacity, mineral and starch bioaccessibility of a non conventional food: Prosopis chilensis seed

Effect of high hydrostatic pressure on antioxidant capacity, mineral and starch bioaccessibility of a non conventional food: Prosopis chilensis seed

Effect of Post-Harvest Traditional Technologies on the Nutrient Content and Antioxidant Compounds of Defatted Flours from Ricinodendron heudelotti (Baill. Pierre ex Pax) Seed Kernels

Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food

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