Comparison of Grain Processing Techniques on Saponin Content and Nutritional Value of Quinoa (Chenopodium quinoa Cv. Yellow Pang-da) Grain

Tumpaung, Ranu; Thobunluepop, P.; Kongsil, Pasajee; Onwimol, Damrongvudhi; Lertmongkol, Sukumarn; Sarobol, Ed; Chitbanchong, Wilasinee; Pawelzik, Elke

doi:10.3923/pjbs.2021.821.829

Cited by 4 publications

(2 citation statements)

References 24 publications

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“…The same remark was noted at the level of Titicaca where the content of protein was increased from 11.58 g/100 g in NWS to 13.34 g/100 g in WS. Tumpaung et al (27) reported that most of the proteins accumulate in the embryo; therefore, the saponin removal process would not affect the nutrient not located at the pericarp (27).…”

Section: Proteins Saponins and Polyphenols Contentsmentioning

confidence: 99%

Box–Behnken Design: Wet Process Optimization for Saponins Removal From Chenopodium quinoa Seeds and the Study of Its Effect on Nutritional Properties

et al. 2022

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The pseudocereal grain, Quinoa (Chenopodium quinoa Willd.), has a great nutritional value due to its high contents of proteins, fiber, minerals, and vitamins. However, saponins naturally present outside the grains represent an obstacle to their consumption as human food. Before consumption, the grains are subjected to various treatments, which alter their nutritional value. In an attempt to eliminate the maximum of saponins using the wet process, while minimizing the washing conditions and preserving the nutritional quality, we explored the effects of several parameters, including volume of water, treatment time, soaking time, number of washing, and water temperature, followed by an optimization process using Box–Behnken Design, and finally, the impact of this process on the physicochemical and techno-functional properties of six quinoa genotypes seeds was evaluated. As a result, the variation of the treatment time, volume, and temperature of the water positively affected the saponins leaching. According to the quadratic model, the maximum percentages of eliminated saponins (96.53%−96.77%) were found at a temperature of 50°C, treatment times from 60 to 69 min, and water volumes from 6.99 to 7.50 mL per gram of seeds. The optimized method did not affect the proteins and microelements content (Zn, Mn, B, Mo), while a slight decrease of macro-elements (K, P, Ca, S, Mg) was noted in the level of some genotypes. On the other hand, a significant improvement of the techno-functional properties such as water and oil holding capacity was noted, with a sharp drop-in emulsifying activity in all genotypes without affecting the standard values of pH (6.4–6.8) and moisture content (10%−11%) of the seeds. Hence, the optimized method showed to be a more potential method for saponins removal than the currently used dry method.

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Section: Proteins Saponins and Polyphenols Contentsmentioning

confidence: 99%

Box–Behnken Design: Wet Process Optimization for Saponins Removal From Chenopodium quinoa Seeds and the Study of Its Effect on Nutritional Properties

et al. 2022

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“…Quinoa is considered a pseudo-cereal due to its seed characteristics—its seeds have more protein and show a balanced distribution of essential amino acids as compared to most cereals. Quinoa is recognized by the Food and Agriculture Organization as the only monocrop that can meet the nutritional needs of the human body and is admired as one of the food security crops of the century [ 3 ]. Quinoa can withstand a vast majority of abiotic stresses, such as high salinity and drought, making it adaptable to most climatic regions [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Combined transcriptomic and metabolomic analyses of high temperature stress response of quinoa seedlings

et al. 2023

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Background Quinoa (Chenopodium quinoa Willd.) originates in high altitude areas, such as the Andes, and has some inherent characteristics of cold, drought, and salinity tolerance, but is sensitive to high temperature. Results To gain insight into the response mechanism of quinoa to high temperature stress, we conducted an extensive targeted metabolomic study of two cultivars, Dianli-3101 and Dianli-3051, along with a combined transcriptome analysis. A total of 794 metabolites and 54,200 genes were detected, in which the genes related to photosynthesis were found down-regulated at high temperatures, and two metabolites, lipids and flavonoids, showed the largest changes in differential accumulation. Further analysis of the Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway and transcription factors revealed that quinoa inhibits photosynthesis at high temperatures, and the possible strategies being used for high temperature stress management are regulation of heat stress transcription factors (HSFs) to obtain heat tolerance, and regulation of purine metabolism to enhance stress signals for rapid response to high temperature stress. The tolerant genotype could have an enhanced response through lower purine levels. The induction of the stress response could be mediated by HSF transcription factors. The results of this study may provide theoretical references for understanding the response mechanism of quinoa to high temperature stress, and for screening potential high temperature tolerant target genes and high temperature tolerant strains. Conclusions These findings reveal the regulation of the transcription factor family HSF and the purinergic pathway in response to high temperature stress to improve quinoa varieties with high temperature tolerance.

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Nutrition, health benefits, and processing of sand rice (Agriophyllum squarrosum): Comparisons with quinoa and buckwheat

Yang,

Fu,

Xiao

et al. 2024

Food Science & Nutrition

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The dual pressures of climate change and population growth have made the development of new grains a necessity. Agriophyllum squarrosum (sand rice) has high adaptability to harsh environments and does not occupy agricultural land. It is widely cultivated and consumed in Central Asia. Sand rice, together with quinoa and buckwheat, belongs to the same pseudocereals group with rich nutritional value and gluten‐free properties; however, its nutritional composition and health benefits differ from those of quinoa and buckwheat. Sand rice seeds are a rich source of nutrients and bioactive compounds, including proteins, amino acids, unsaturated fatty acids, and crude fiber, which are similar to those in buckwheat and quinoa; however, their starch content is relatively low. Sand rice seeds also possess phenolic acids and flavonoids, which exhibit antioxidant, anticancer, anti‐diabetes, and anti‐inflammatory properties. Furthermore, sand rice extracts are considered suitable for treating some chronic diseases. Overall, sand rice is considered a good plant‐based food that can be used to develop various functional foods and beverages or mixed with other grains in different recipes. However, advancements in the processing technology of sand rice‐based foods are required to fully exploit the potential of sand rice in the food industry to improve human health. This review analyzes the current understanding of the nutritional content of sand rice by comparing it with that of quinoa and buckwheat. Furthermore, its potential medicinal activity and feasibility as a functional ingredient to improve food quality is discussed.

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Comparison of Grain Processing Techniques on Saponin Content and Nutritional Value of Quinoa (Chenopodium quinoa Cv. Yellow Pang-da) Grain

Cited by 4 publications

References 24 publications

Box–Behnken Design: Wet Process Optimization for Saponins Removal From Chenopodium quinoa Seeds and the Study of Its Effect on Nutritional Properties

Box–Behnken Design: Wet Process Optimization for Saponins Removal From Chenopodium quinoa Seeds and the Study of Its Effect on Nutritional Properties

Combined transcriptomic and metabolomic analyses of high temperature stress response of quinoa seedlings

Nutrition, health benefits, and processing of sand rice (Agriophyllum squarrosum): Comparisons with quinoa and buckwheat

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