Quinoa (Chenopodium quinoa Willd.), which is considered a pseudocereal or pseudograin, has been recognized as a complete food due to its protein quality. It has remarkable nutritional properties; not only from its protein content (15%) but also from its great amino acid balance. It is an important source of minerals and vitamins, and has also been found to contain compounds like polyphenols, phytosterols, and flavonoids with possible nutraceutical benefits. It has some functional (technological) properties like solubility, water-holding capacity (WHC), gelation, emulsifying, and foaming that allow diversified uses. Besides, it has been considered an oil crop, with an interesting proportion of omega-6 and a notable vitamin E content. Quinoa starch has physicochemical properties (such as viscosity, freeze stability) which give it functional properties with novel uses. Quinoa has a high nutritional value and has recently been used as a novel functional food because of all these properties; it is a promising alternative cultivar.

Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties.

Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations

Quinoa protein concentrate was hydrolyzed with alcalase to obtain a hydrolysate that was fractionated by ultrafiltration using 10000- and 5000-molecular-weight cutoff membranes. Functional properties of the protein concentrate, protein hydrolysate, and membrane permeates were compared at different pH values. Protein solubility of the hydrolysate and membrane permeates were significantly higher (P= 0.05) than that of the protein concentrate. The protein concentrate had a significantly higher (P= 0.05) emulsifying activity index than the protein hydrolysate and membrane permeates. Membrane fractionation of the protein hydrolysate into lower-molecular-weight pep tides significantly reduced (P= 0.05) foaming properties, but it improved radical scavenging activity and the ability to inhibit the activity of angiotensin-converting enzyme.

Functional and Bioactive Properties of Quinoa Seed Protein Hydrolysates

The nutritional quality of protein in quinoa seeds has been determined by amino acid assay and by animal feeding experiments. The amino acid composition of the protein in raw quinoa and washed quinoa show similar pattern. The first limiting amino acids were the aromatic amino acids thyrosine + phenylalanine giving a chemical score of 86 for protein in raw quinoa and 85 for protein in washed quinoa. Threonine was the next limiting amino acid followed by lysine. The amount of lysine and sulfur amino acids (methionine + cystine) was relatively high. In general, the content of essential amino acids in quinoa is higher than in common cereals. The animal experiments showed NPU values of 75.7, BV of 82.6 and TD value of 91.7 for the protein in raw quinoa. Results of the in-vitro enzymatic methods showed that the digestibility of the protein in quinoa is comparable to that of other high quality food proteins. The corresponding experiments carried out with samples of guinoa seeds, which have been processed to remove the saponins, showed that, the saponins do not exert any negative effect on the nutritive quality of the protein.

Nutritional quality of the protein in quinoa (Chenopodium quinoa, Willd) seeds

Whole quinoa grain was separated into bran and milled grain, and the milled grain into perisperm and embryo. The proximate composition of the milled grain was similar to that of whole grain. The protein and lipid content of the embryo was 57% of total protein and 49% of total lipid, respectively. Mineral analysis showed that the quinoa grain was rich in K, Mg, Ca, P and Fe. The perisperm contained large oval starch aggregates 20–30 μm in diameter and polygonal granules around 1 μm in diameter. Differential scanning calorimetry data indicated a gelatinization temperature of 54.0 to 71.0°C and enthalpy of 11.0 J/g starch. The water-soluble protein and NaCl-soluble protein fractions composed 28.7–36.2% and 28.9–32.9% of total protein in each fraction. Unsaturated fatty acid accounted for 87.2–87.8% of total fatty acid. Phytate, a trypsin inhibitor activity and lipoxygenase activity in the embryo were highest. The saponin content of the bran was 86% of total saponin.

Food Components in Fractions of Quinoa Seed

Chemical composition and protein quality of some local Andean food sources

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Chemical composition and protein quality of some local Andean food sources