Cañihua (Chenopodium pallidicaule Aellen) a promising superfood in food industry: a review

Abstract

Purpose The purpose of this paper is to divulge the current knowledge about the nutritional and functional characteristics of Cañihua (Chenopodium pallidicaule Aellen), in addition to its potential applications in the food industry since research studies related to it are still limited compared to other cereals of greater diffusion. Design/methodology/approach The scientific information was collected from Web of Science, Scopus and Google Scholar databases, using keywords such as nutrition value of Chenopodium pallidicaule, amaranth and pseudocereals. Consistent information was selected according to its relevance, year of publication and accuracy with the topic. A total of 49 research papers were selected. Findings Cañihua is a grain with high nutritional potential, considered a superfood because it has a high protein quality, a balanced composition of essential amino acids and unsaturated fatty acids, with a high concentration of linoleic and oleic acid. Besides, it has a good level of bioactive compounds with high antioxidant capacity. However, its production and consumption are limited outside its area of origin, although its cultivation is possible under harsh conditions. Originality/value This paper, through a systematic bibliographic review, highlights the potential of cañihua to be considered in the development of food products with high nutritional and functional value. The information compiled will help researchers and professionals become aware of the importance of this grain and join forces in its processing and enhancement of its attributes.

Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties

“…Binary components CG–SQF (β 12 = −27.49; Supplementary Material, Table S1 ) and SQF–SCF (β 13 = 22.71; Supplementary Material, Table S1 ) promoted a decrease in parameter b *. A greater b * indicates a yellowish color, characteristic of the presence of carotenoids found in cereals and pseudocereals, mainly from lutein, zeaxanthin β-cryptoxanthin and β-carotene found in corn, quinoa [ 61 ] and cañihua [ 62 ]. These carotenoids are thermally degraded during the thermoplastic extrusion process, resulting in a partial loss of b * [ 63 ].…”

Microbial Phytases: Properties and Applications in the Food Industry

“…IP6 is known to be a cancer chemical that is dephosphorylated at IP1-5 after reaching malignant cells. Because IP6 has protective effects in less phosphorylated forms, the discovery of new phytases could be useful for cancer research [ 80 ].…”

Proteins from Pseudocereal Grains

“…Cañihua (Chenopodium pallidicaule Aellen), is a less known pseudocereal, contains ⁓14-19% protein and a balanced essential amino acid profile that are comparable to other commonly known pseudocereals, such as quinoa and amaranth [31]. Enzymatic hydrolysis was applied to cañihua protein for obtaining peptides with biological activities.…”