Quinoa (Chenopodium quinoa Willd.) versus soja (Glycine max [L.] Merr.) en la nutrición humana: revisión sobre las características agroecológicas, de composición y tecnológicas

Chito-Trujillo, Diana María; Bonilla, Ruben; Mamián, Andrés Felipe Ahumada; Lopez, Brandon Rosero

doi:10.14306/renhyd.21.2.256

Cited by 5 publications

(5 citation statements)

References 81 publications

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“…When we look at the more specific nutrients with a greater significance, we observe that the nutrients that promote the decrease in glycemia are those that are present in quinoa: cis FA, PUFAw6, cellulose and phytic acid [ 34 , 35 , 36 ]. On the contrary, nutrients that promote and increase glucose with the greatest significance are those not highly present in quinoa, but rather in other foods, and these are soluble fiber [ 37 ] and γ-tocopherol [ 34 , 38 ].…”

Section: Discussionmentioning

confidence: 99%

Glycaemia Fluctuations Improvement in Old-Age Prediabetic Subjects Consuming a Quinoa-Based Diet: A Pilot Study

et al. 2022

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This study aimed to observe if quinoa could produce a benefit on postprandial glycemia that would result in less progression to type 2 diabetes (T2D). A cross-over design pilot clinical study with a nutritional intervention for 8 weeks was performed: 4 weeks on a regular diet (RD) and 4 weeks on a quinoa diet (QD). Nine subjects aged ≥65 years with prediabetes were monitored during the first 4 weeks of RD with daily dietary records and FreeStyle Libre®. Subsequently, participants started the QD, where quinoa and 100% quinoa-based products replaced foods rich in complex carbohydrates that they had consumed in the first 4 weeks of RD. The glycemic measurements recorded by the sensors were considered as functions of time, and the effects of nutrients consumed at the intended time period were analyzed by means of a function-on-scalar regression (fosr) model. With QD participants, decreased body weight (−1.6 kg, p = 0.008), BMI (−0.6 kg/m2 p = 0.004) and waist circumference (−1.5 cm, p = 0.015) were observed. Nutrients intake changed during QD, namely, decreased carbohydrates (p = 0.004) and increased lipids (p = 0.004) and some amino acids (p < 0.05). The fosr model showed a reduction in postprandial glycemia in QD despite intrapersonal differences thanks to the joint action of different nutrients and the suppression of others consumed on a regular diet. We conclude that in an old age and high T2D-risk population, a diet rich in quinoa reduces postprandial glycemia and could be a promising T2D-preventive strategy.

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Section: Discussionmentioning

confidence: 99%

Glycaemia Fluctuations Improvement in Old-Age Prediabetic Subjects Consuming a Quinoa-Based Diet: A Pilot Study

et al. 2022

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“…The protein content in quinoa seed is particularly high, varying between 13.8% and 16.5% on a dry basis (Navruz-Varli and Sanlier, 2016;Multari et al, 2018;Lan et al,2023). It also contains 16 types of amino acids, nine of which are considered essential for humans (Escuredo et al, 2014;Filho et al, 2017), especially for the development and maintenance of various metabolic needs (Chito Trujillo et al, 2017). Quinoa seed is rich in B complex vitamins, vitamins E and C (Valcárcel-Yamani and Lannes, 2012;Tang and Tsao, 2017), and minerals such as Ca, Fe, Mg, Mn, P, K, Cu and Zn (Miranda et al, 2012;Filho et al, 2017;Ramzani et al, 2017;Contreras-Jiménez et al, 2019;Dakhili et al, 2019;Han et al, 2019a;Chaudhary et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Content and antioxidant capacity of phenolic compounds in quinoa seed: A review

Ocampo,

Fischer,

Folch-Cano

et al. 2023

Chil. j. agric. res.

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Quinoa (Chenopodium quinoa Willd.) is an ancestral pseudocereal native to the Andean region of South America. Due to its wide genotypic diversity, it has been described as a species capable of adapting to different agroclimatic environments, which influence the composition of the seed. Quinoa is known for its high protein and essential amino acid content. It is also rich in vitamins, minerals, and phenolic compounds. This review summarizes the scientific information on the content of phenolic compounds and the in vitro antioxidant capacity of quinoa seeds determined by spectrophotometric methods. Discrepancies in the available data, resulting from the use of different experimental variables, have also been addressed. The data analysis identified a clear need for standardized methodology to produce comparable results. Regarding antioxidant potential, in vitro studies provided basic information, which is complemented by in vivo bioavailability studies. According to the information collected, future research is required to evaluate the effect of environmental stress, geographic aspects, and quinoa growing conditions on the antioxidant potential of the seed.

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“…quinoa entre el 14 y 22% constituida por ocho aminoácidos esenciales: Valina, triptófato, treonina, fenilalanina, metionina, lisina, leucina e isoleucina [5]. La utilización de estas especies dentro de bloques nutricionales representa una iniciativa económicamente rentable, por lo tanto ha ganado popularidad la sustitución de proteínas provenientes de origen animal por las de tipo vegetal por el balance ideal de aminoácidos esenciales [6], naciendo una cultura de producción de estas semillas en la provincia de Chimborazo, con el compromiso de realizarlo de manera ambientalmente sana, socialmente justa y culturalmente inclusiva, por lo que podría aumentar considerablemente su cultivo en la región andina.…”

Section: Introductionunclassified

“…Si se considera desde el punto de vista en la nutrición humana la Organización de las Naciones Unidad para la Alimentación y Agricultura (FAO) con finalidad de erradicar la desnutrición ha visto la necesidad de establecer nuevas estrategias donde se identifiquen cultivos con potencial que generen productos alimenticios de calidad nutritiva, adaptabilidad y costo de producción, que permitan alcanzar el objetico de cubrir los requerimientos proteicos y lípidos [6]. Por lo que cada vez se promueven el empleo de granos ricos en proteínas, y su trasformación en productos sanos y nutritivos, por lo que se busca investigar la implementación de sus bondades alimentonutricionales.…”

Section: Introductionunclassified

Evaluation of Protein Levels in the Production of Granola from Amaranth and Agroecological Quinoa

Vizuete

Vela

Luisataxi³

2022

espoch

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The purpose of this research was to evaluate the protein levels in the production of granola from amaranth and agroecological quinoa. The study was carried out at the IQ Alimentos company, since it has the machinery and the required business line; the botanical identification of the plant samples used as raw materials were carried out and the strategies for agroecological cultivation applied. The study used an experimental design based on the proportion of each of the components used in the formulation of the product. A mixture of 50% quinoa, 40% amaranth, and 5% egg and honey was chosen after the protein and moisture content were quantified. A 9.67% moisture and 11.59% protein was found to be the best analytical result obtained in all formulations tested, meeting the requirements of the standard NTE INEN 2595:2011. The percentage of moisture was determined by cooking the sample at 125ºC for 13 min; the percentage of moisture was reduced while the protein was not significantly altered or degraded. A stability analysis was carried out on the final product, following the national regulations, and it was concluded that the shelf life of the processed food is 20 weeks, since in this period of time there are no values outside the permissible limit by the standard. Keywords: Quinoa, Amaranth, Granola, Protein, Moisture, Agro-ecological farming. Resumen La presente investigación tuvo como finalidad el evaluar los niveles de proteína en la producción de granola a partir de amaranto y quinua agroecológica, de este modo el estudio se emplazó en la empresa IQ Alimentos ya que la misma cuenta con la maquinaria y la línea de negocio pertinente, se realizó la identificación botánica de las muestras vegetales utilizadas como materia prima y las estrategias aplicadas para el cultivo agroecológico. Se determinó un diseño experimental sobre las cantidades de participación de cada uno de los componentes de la formulación del producto llegando a elegir una formación de un 50% de quinua, 40% de amaranto 5% de huevo y miel de abeja, tras la evaluación del porcentaje de proteína y humedad se cuantifico un 9,67 % de humedad y 11,59 % de proteína, siendo este el mejor resultado analítico obtenido en todas las formulaciones planteadas, cumpliendo con los requerimientos de la norma NTE INEN 2595:2011. El porcentaje de humedad fue determinado tras el proceso de cocción de la muestra donde se aplicó una temperatura de 125∘ C durante 13 minutos, la muestra disminuye su porcentaje de humedad muestras la proteína no se ve alterada o degradado de forma significativa. Se realizó un análisis de estabilidad en el producto final, a bajo la normativa vigente en el país, pudiendo concluir que el tiempo de vida útil del alimento elaborado es de 20 semanas, ya que en este periodo de tiempo no se aprecian valores fuera del límite permisible por la norma. Palabras Clave: Quinua, Amaranto, Granola, Proteína, Humedad, Cultivo Agroecológico.

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Quinoa (Chenopodium quinoa Willd.) versus soja (Glycine max [L.] Merr.) en la nutrición humana: revisión sobre las características agroecológicas, de composición y tecnológicas

Cited by 5 publications

References 81 publications

Glycaemia Fluctuations Improvement in Old-Age Prediabetic Subjects Consuming a Quinoa-Based Diet: A Pilot Study

Glycaemia Fluctuations Improvement in Old-Age Prediabetic Subjects Consuming a Quinoa-Based Diet: A Pilot Study

Content and antioxidant capacity of phenolic compounds in quinoa seed: A review

Evaluation of Protein Levels in the Production of Granola from Amaranth and Agroecological Quinoa

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