Lipids isolated from quinoa seed and seed fractions were characterized for lipid classes and their fatty acid composition. Quinoa seed lipids contained the largest amount of neutral lipids among all the seed fractions analyzed. A very high content…
1990-1994
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The nutritional quality of protein in quinoa seeds has been determined by amino acid assay and by animal feeding experiments. The amino acid composition of the protein in raw quinoa and washed quinoa show similar pattern. The first limiting amino…
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This article presents the chemical composition of quinoa grains and leaves. It provides the results of proximate analyses and data on quinoa starch, proteins and amino acids, fats, polyamines, vitamins, minerals, and antinutritional factors…
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The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture…
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Starch was isolated from quinoa (Chenopodium quinoa) for a study of physico-chemical properties, functional characteristics and a comparison with starches from wheat, barley, wild rice, amaranth and potatoes. Quinoa starch granules range in size…
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Dehulled quinoa flour (Colorado D407) contained over 58% starch, 15.6% protein (N X 6.25), 2.7% sugars, 8.9% total dietary fiber, and nearly 7% lipids and ash. The proportion of soluble fiber was only 13.5% of total dietary fiber. Quinoa was rich in…
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Quinoa seeds, manually and water dehulled, were ground into meal and milled into bran and flour. The protein content of the whole seed was 13.7%, with bran, flour, and hulls accounting for 65, 28-30, and 7% of the total protein, respectively. Seeds…
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Quinoa (Chenopodium quinoa), a seed crop from the Andes region of South America, has been reported to have an exceptional seed protein amino acid composition. The purpose of this study was to isolate and characterize a major seed storage protein of…
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Quinoa, Chenopodium quinoa Willd. (Chenopodiaceae) is a cultivated crop endemic to the Andes of South America and grown primarily for its seed. Recently, interest in the plant has greatly increased in North America. Limited production of this crop…
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Quinoa (Chenopodium quinoa Willd.) is a grain crop with a long history of cultivation in South America. It was a staple food of the Incas but, following the Spanish conquest, cultivation was discouraged; the decline in the crop continued until well…
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The seed of an important food crop, indigenous to the Andean region of Latin America, called quinoa (Chenopdium quinoa, Willd) is a good source of thiamin (0·4mg100 g), folic acid (78·1 mg100 g), and vitamin C (16·4 mg100 g). The seeds contain twice…
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The seeds of quinoa (Chenopodium quinoa, Willd), a food crop of the Andean region of Latin America, contain protein of good quality and high amounts of carbohydrates, fat, vitamins, and minerals. An industrial process for manufacturing infant food…
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We investigated certain properties of starch in raw and in heat-treated samples of quinoa, properties that are of importance to the nutritional quality of an infant food currently being developed. Scanning electron microscopy of the starch in raw…
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A method is described which enables both the total saponin content and composition to be assayed in quinoa plant tissue. The saponin composition has been determined according to the three main groups of saponins found in quinoa which contain…
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Two new flavonol glycosides from the seeds of Chenopodium quinoa have been isolated. Their structures were established as kaempferol 3-apiofuranosyl(1"'----2")rhamnopyranosyl(1""----6")galactoside and kaempferol…
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Quinoa (Chenopodium quinoa) is a valuable source of protein in some parts of South America, and it is likely to be exploited further in both developing and industrialised countries. However, quinoa seeds contain significant levels of saponins which…
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Taste testings and saponin estimation by a simple afrosimetric method showed that quinoa containing 011% saponins or less (corresponding to foam heights of 10 cm or less) can be considered sweet. A variation of the standard afrosimetric method is…
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Quinoa (Chenopodium quinoa Willd) is an important domesticated food crop of the Andean highlands with potential as an alternative crop elsewhere. Among its most attractive characteristics are the quantity and favorable amino acid balance of the seed…
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The nature and extent of the modification of starch in quinoa, caused by various processes like cooking and autoclaving of the seeds, drum drying of the flour and extrusion of the grits was investigated by measuring the physico-chemical properties -…
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The quinoa, a pseudocereal originated from the Andes. has performed an important role to the civilizations of that part of the world, mainly due to the high biological value of its protein. The species is sensitive to changes in photoperiod and… -
Flour blends of quinoa-wheat containing 0, 5, 10, 15, and 20% of manually dehulled quinoa meal or flour were evaluated for dough mixing and breadmaking properties and liking of the bread by a small panel. Increasing amounts of quinoa meal or flour…
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SUMMARYQuinoa produces a cereal-like grain with a higher protein content and a better balanced amino acid composition than the major cereals. It is cultivated at high altitudes in the Andes, and is believed to have potential for temperate regions.…
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Introduction of the Andean grain chenopod (Chenopodium quinoa) into North America placed this crop within the distributional range of a related wild species, C. berlandieri. This wild species, native to the North American flora, is cross-compatible…
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An antiserum was raised against a fusion protein containing the C-terminal half of the protein (P3) encoded by the satellite RNA of grapevine fanleaf virus (GFLV; F13 isolate) and the N-terminal portion of the CI repressor of phage lambda. This…
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The in vitro digestibility of protein in raw quinoa assessed by an enzymic method was 78%, significantly (P > 0.01) lower than that of casein, 91%, and also somewhat lower (P > 0.01) than that of the raw washed quinoa sample, 83%. the process used…
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Quinoa (Chenopodium quinoa Willd.) is an annual grain crop which was a staple food in the Andes before the Spanish conquest of South America, and which in recent years has attracted renewed interest for its high nutritional value. It has a higher…
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Quinoa (Chenopodium quinoa) seeds were stone milled and the mill fractions separated and compositional differences evaluated. The bran contained most of the sapogenins, protein, fat, fibre and ash, while the perisperm was rich in starch. Different…
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A set of full-length cDNA clones of the satellite RNA of grapevine fanleaf nepovirus isolate F13 (GFLV-F13) was constructed with a variable number of additional, non-viral nucleotides at the 5' and 3' ends. The biological activity of the RNAs…
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Quinoa (Chenopodium quinoa) is a human food staple of Andean South America that has received attention as an alternative crop elsewhere in the world because of its high nutritional value, due in particular to the favorable amino-acid composition of…
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The nature and extent of the modification of starch in quinoa, caused by various processes like cooking and autoclaving of the seeds, drum drying of the flour and extrusion of the grits was investigated by measuring the physico-chemical properties -…
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We investigated certain properties of starch in raw and in heat-treated samples of quinoa, properties that are of importance to the nutritional quality of an infant food currently being developed. Scanning electron microscopy of the starch in raw…
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Introduction of the Andean grain chenopod (Chenopodium quinoa) into North America placed this crop within the distributional range of a related wild species, C. berlandieri. This wild species, native to the North American flora, is cross-compatible…
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Quinoa was blended with corn grits at levels of 10%, 20% and 30% and extruded at 15% and 25% moisture respectively, using screws with a 1:1 or 3:1 compression ratio. Extrusion temperatures were 80° and 100°C at the feed section and 100° or 150°C at…
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A 15.2-kb KpnI fragment from the virulence region of pTiBo542, the Ti plasmid harbored by Agrobacterium tumefaciens strain A281, was introduced into binary vectors. The fragment contained the virB, virC and virG genes, and it is known to have the…