Variation of the Nutritional Composition of Quinoa According to the Processing Used

Mezzatesta, Pablo; Silvia, Farah; Fabio, Amanda Di; Emilia, Raimondo

doi:10.3390/proceedings2020053004

Cited by 3 publications

(4 citation statements)

References 4 publications

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“…These values are comparable with the values obtained for the leaves of amaranth and spinach [12] and C. album [13,42]. Only two studies reported that quinoa sprouts are also rich in K and Mg, and the values are 525.0 and 219.0 mg 100 g −1 , respectively [29,39].…”

Section: Mineralssupporting

confidence: 88%

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Nutritional Composition and Bioactive Components in Quinoa (Chenopodium quinoa Willd.) Greens: A Review

Pathan

Siddiqui

2022

Nutrients

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Quinoa (Chenopodium quinoa Willd.) is a nutrient-rich grain native to South America and eaten worldwide as a healthy food, sometimes even referred to as a ”superfood”. Like quinoa grains, quinoa greens (green leaves, sprouts, and microgreens) are also rich in nutrients and have health promoting properties such as being antimicrobial, anticancer, antidiabetic, antioxidant, antiobesity, and cardio-beneficial. Quinoa greens are gluten-free and provide an excellent source of protein, amino acids, essential minerals, and omega-3 fatty acids. Quinoa greens represent a promising value-added vegetable that could resolve malnutrition problems and contribute to food and nutritional security. The greens can be grown year-round (in the field, high tunnel, and greenhouse) and have short growth durations. In addition, quinoa is salt-, drought-, and cold-tolerant and requires little fertilizer and water to grow. Nevertheless, consumption of quinoa greens as leafy vegetables is uncommon. To date, only a few researchers have investigated the nutritional properties, phytochemical composition, and human health benefits of quinoa greens. We undertook a comprehensive review of the literature on quinoa greens to explore their nutritional and functional significance to human health and to bring awareness to their use in human diets.

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Section: Mineralssupporting

confidence: 88%

“…Alternatively, Chacaliaza-Rodríguez et al (2016) [22] used fresh leaf quinoa and reported that protein was low, about 4.6% at 86.4% moisture content. Quinoa sprouts contain a low amount of protein ranging from 6.1 to 12.3% [30,39]. Protein content in C. album dry and fresh leaf was about 28.7 and 5.0%, respectively [13,44].…”

Section: Proteinmentioning

confidence: 99%

Nutritional Composition and Bioactive Components in Quinoa (Chenopodium quinoa Willd.) Greens: A Review

Pathan

Siddiqui

2022

Nutrients

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“…The minimum value in our samples is below those found by [21,34,35], which reported minimum values of 5.5%, 5%, and 4.54%, respectively. Another study that analyzed samples from the same lot located in Argentina found a value of 2.3% fat [40]. In a review about chemical composition of quinoa with studies prior to the year 2000 [41], it was reported that the fat content in quinoa seeds ranges between 1.8% and 9.5%.…”

Section: Water Activity and Proximate Compositionmentioning

confidence: 99%

Nutritional and Functional Properties of Quinoa (Chenopodium quinoa Willd.) Chimborazo Ecotype: Insights into Chemical Composition

Arguello-Hernández,

Samaniego,

Leguizamo

et al. 2024

Agriculture

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Quinoa is known for its high nutritional value and adaptability; however, there is a lack of data about the chemical composition of quinoa produced in Ecuador, especially the Chimborazo ecotype. Our research aims to evaluate the nutritional components of Chimborazo quinoa. This knowledge (chemical composition) can help to improve cultivation and farmers’ understanding. Samples were collected from 49 plots at four altitude ranges (3000–3200; 3201–3300; 3301–3400; 3401–3533) m.a.s.l. Each sample of 2 kg quinoa was cleaned, dried (32 °C/15 h), and stored at −20 °C before analyzing water activity, proximate composition, mineral content, antioxidant activity, and functional compounds. The data were analyzed using ANOVA and mean comparison, Pearson correlation, and principal component analysis. The Chimborazo ecotype shows protein content comparable to or exceeding other global quinoa cultivars. Statistical analysis revealed that altitude had a minimal influence on quinoa’s chemical composition, resulting in overlapping altitude-based clusters. Complex relationships between quinoa variables were identified, which varied with altitude. These findings suggest that cultivation of high-quality quinoa across a range of altitudes is feasible without compromising its intrinsic quality. Moreover, the extensive and diverse results from our study provide a solid foundation for further plant breeding and the development of specialized quinoa varieties.

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“…In general, the fat content was lower in sprouted quinoa (0.1-3.8%) [65,66] than in its grain (4.0-7.6%) [67]. The fat content of sprouted grains generally decreases because of the use of lipids as an energy source during germination [68] or increased lipolytic activity, which converts fats into fatty acids and glycerol [69][70][71].…”

Section: Lipid Content Of Sprouted Grainsmentioning

confidence: 99%

Analysis of Fatty Acid Composition in Sprouted Grains

Nemzer

Al-Taher

2023

Foods

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A whole-grain diet is associated with the prevention of metabolic syndromes, including obesity, diabetes, and cardiovascular diseases. Sprouting improves the nutritional profile and bioactive properties of grains, which are important for use as raw ingredients in the food industry. The aim of this review was to examine the lipid and fatty acid composition of germinated grains. The methods discussed include germination and analytical procedures for determining fat and fatty acid contents of grains. The effects of sprouting on the fat content and storage stability of grains were also assessed. Lipid levels ranged from 1.43% to 6.66% in the sprouted grains. The individual fatty acid content of grains changed depending on the germination conditions (17–37 °C, 1–9 days). Limited findings showed that sprouting grains at higher temperatures (20–25 °C) and longer times generated a healthy balance of omega-6 and omega-3 fatty acids, which is beneficial to humans. Future studies are needed to determine the optimum incubation and germination periods specific to each grain to improve the omega-6/omega-3 ratio. Free fatty acids were produced more slowly and levels of oxidation products were lower in sprouted grains than in the raw ingredients when stored for a year. Additional studies are required to investigate the oxidative stability and shelf life of sprouted grains.

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Variation of the Nutritional Composition of Quinoa According to the Processing Used

Cited by 3 publications

References 4 publications

Nutritional Composition and Bioactive Components in Quinoa (Chenopodium quinoa Willd.) Greens: A Review

Nutritional Composition and Bioactive Components in Quinoa (Chenopodium quinoa Willd.) Greens: A Review

Nutritional and Functional Properties of Quinoa (Chenopodium quinoa Willd.) Chimborazo Ecotype: Insights into Chemical Composition

Analysis of Fatty Acid Composition in Sprouted Grains

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