Physicochemical Characterization of Different Varieties of Quinoa

Abstract

Cereal Chem. 94(5):847-856Quinoa is a pseudocereal from South America known for its unique nutritional properties. Hundreds of varieties and experimental lines are currently either grown or in development in many countries around the world. There exists a lack of information about, and understanding of, the nutritional composition and processing characteristics of these varieties and their potential end-use applications. Twenty-eight quinoa varieties and experimental lines tested in the Washington State University breeding program were evaluated for their chemical composition and physicochemical characteristics.Both compositional and physicochemical analysis demonstrated wide variation in properties among the varieties. Analysis of flour swelling power, water absorption index, and differential scanning calorimetry further supported the differences hypothesized between varieties. Hierarchical cluster analysis grouped the varieties into four clusters. Principal component analysis was used to visually display the data on a biplot, representing most of the variance (>60%) in the set. These results reflect possible end uses in bread, cakes, and noodles for varieties exhibiting high viscosities.

Trade‐off between seed yield components and seed composition traits in sea level quinoa in response to sowing dates

“…The variability found in this study was higher than that reported by Aluwi et al. () and Vidueiros et al. (), and fitted within the range of values reported by Miranda et al.…”

“…The mean carbohydrates content was higher than values reported for Chilean genotypes (Aluwi et al., ; Miranda et al., ) and generally coborrate previous reports from Andean cultivars (Aluwi et al., ). In contrast to Miranda et al.…”

“…Comparison of proximate composition values and ranges gave contrasting results depending on the variable under analysis and also of whether comparisons were made with experiments involving Sea Level or Andean varieties. The mean protein content was lower than results usually reported (Aluwi et al, 2017;Bhargava et al, 2007;De Santis et al, 2016;Gonzalez et al, 2012;Miranda et al, 2013;Vidueiros et al, 2015); however, the range of variation was relatively high (Supporting Information Table S2), and associated with significant G × S interaction effects (Table 2). Some previous studies did not discriminate between genotype and G × E interaction effects (Gonzalez et al, 2012) or did not detect a significant G × E interaction effect for protein content (Gonzalez et al, 2012;Miranda et al, 2013;Walters et al, 2016).…”

“…Several studies reported variation in seed composition traits among quinoa cultivars or accessions from the Andean region and sea level sites in Central and Southern Chile (Aluwi, Murphy, & Ganjyal, 2017;Bhargava, Shukla, & Ohri, 2007;De Santis, D'Ambrosio, Rinaldi, & Rascio, 2016;Gonzalez, Konishi, Bruno, Valoy, & Prado, 2012;Miranda et al, 2013;Vidueiros et al, 2015). However, only few of these studies analyzed the relative influences of genotypic and environmental effects or the association between variation in seed quality and that in seed yield or weight in a range of genotypes and environments.…”

Effect of high temperature on pollen morphology, plant growth and seed yield in quinoa (Chenopodium quinoa Willd.)

“…Quinoa ( Chenopodium quinoa Willd.) is an ancient seed crop from the Andean region, and in the last 30 years, it has gained considerable attention worldwide due to its nutritional and health benefits, as well as its flavourful and high‐quality seeds (Aluwi, Murphy, & Ganjyal, ; Kowalski, Medina‐Meza, Thapa, Murphy, & Ganjyal, ; Wu, Morris, & Murphy, , ; Wu, Ross, Morris, & Murphy, ). Most notably, it is prized for its well‐balanced complement of amino acids and high mineral concentration of iron, calcium and phosphorus (González, Konishi, Bruno, Valoy, & Prado, ; Navruz‐Varli & Sanlier, ; Vega‐Gálvez et al., ; Wu, ; Wu, Peterson, Morris, & Murphy, ).…”