Quinoa (Chenopodium quinoa Willd) Production in the Andean Region: Challenges and Potentials

Quinoa (Chenopodium quinoa Willd) has functional and nutritional value due to its content of amino acids, antioxidants, vitamins, carbohydrates, starch and oil. It is a crop with a wide geographic distribution in the Andean Region, where the greatest diversity of crop forms, genotypes and wild progenitors is found. It is a short day’s photoperiod plant, with efficient use of water, photosynthesis and stomatal conductance. It prefers loam-sandy to clay loam well-drained soils because it is sensitive to excess moisture. It requires from 10 to 18°C with a thermal oscillation of 5 to 7°C. In Ecuador, quinoa grows between 2500 - 3600 masl; however, in Peru and Bolivia quinoa grows from sea level to 4000 masl. The luminosity of 5 to 7 h day-1 is suitable to meet transpiration and photosynthetic processes. Quinoa is a crop that has all the essential amino acids, suitable mineral elements, vitamins and does not contain gluten. Regarding fertilization, quinoa is highly demanding of N, P, K and Ca. The production volume of quinoa in the Andes is approximate of 180000 t y-1 and uses around 191000 ha, with Peru (the leading world producer) reaching the highest production (105000 t, 69000 ha), followed by Bolivia (75000 t, 121000 ha) and Ecuador (12000 t, 7000 ha). The demand for quinoa has increases in USA (60%) and Europe (90%), but those areas have not the agronomic conditions for quinoa´s growth. This opens an international market opportunity for Andean countries. Nevertheless, quinoa´s production faces several challenges.

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Response of total phenols, flavonoids, minerals, and amino acids of four edible fern species to four shading treatments

10.7287/peerj.preprints.27782 ◽

2019 ◽

Author(s):

Yanlin Wang ◽

Shanshan Gao ◽

Xingyuan He ◽

Yan Li ◽

Yue Zhang ◽

...

Keyword(s):

Amino Acids ◽

Light Intensity ◽

Essential Amino Acids ◽

Scientific Basis ◽

Mineral Elements ◽

Pteridium Aquilinum ◽

Total Phenols ◽

Full Sunlight ◽

Fern Species ◽

Total Amino Acids

Total phenols, flavonoids, minerals content and amino acids content were investigated in four fern species grown under four shading treatments with different transmittance of 35% full sunlight (FS), 13% FS, 8% FS and 4% FS. The four fern species contain high levels of total phenols and flavonoids, as well as abundant mineral elements and amino acids. The total phenols, flavonoids, minerals and amino acids content were strongly affected by transmittance, the total phenols and flavonoids content were significantly positively correlated with transmittance, and minerals and total amino acids content were significantly negatively correlated with transmittance. Higher light intensity can effectively stimulate the synthesis of phenols and flavonoid, and proper shading can stimulate the accumulation of amino acids. In addition, Matteuccia struthiopteris (L.) Todaro (MS) had the highest total phenols content, Athyrium multidentatum (Doll.) Ching (AM) showed the highest total amino acids, total essential amino acids content, Osmunda cinnamomea (L) var. asiatica Fernald (OCA) exhibited the highest total non-essential amino acids content and flavonoids content, and Pteridium aquilinum L. Kuhn var latiusculum (Desy.) Underw. ex Heller (PAL) exhibited the highest minerals content. This will provide a scientific basis for the cultivation and management of four fern species.

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Effect of migratory locust (Locusta migratoria) powder incorporation on nutritional and sensorial properties of wheat flour bread

British Food Journal ◽

10.1108/bfj-11-2020-1052 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Sami A. Althwab ◽

Raghad M. Alhomaid ◽

Rehab F. M. Ali ◽

Ayman Mohammed El-Anany ◽

Hassan M. Mousa

Keyword(s):

Amino Acids ◽

Binary Mixture ◽

Wheat Flour ◽

Functional Properties ◽

Locusta Migratoria ◽

Essential Amino Acids ◽

Mineral Elements ◽

Absorption Capacity ◽

Migratory Locust ◽

Content Type

PurposeThe effects of incorporation of Locusta migratoria (LM) powder at different levels (0, 1, 2, 3, 4 and 5%) on nutritional, qualitative and sensory properties of baked breads were investigated.Design/methodology/approachChemical composition, mineral elements and functional properties of wheat flour, LM powder and their binary mixture systems were determined. The breads were assayed for proximate composition, minerals, amino acids profile, physical characteristics and sensorial properties.FindingsLM powder have relatively high levels of protein (51.97% db), fat (23.15% db) and fibers (13.76% db). LM powder presented significantly (p ≤ 0.05) greater water absorption capacity (WAC), oil absorption capacity(OAC), emulsion activity (EA) and foam capacity (FC) as compared to wheat flour. Blending wheat flour with various levels of LM powder significantly (p ≤ 0.05) improved the functional properties of binary mixture systems. Protein, fat, fiber and ash contents of bread samples significantly increased with the addition of LM powder. No significant differences (p ≤ 0.05) were recorded in specific volume between control breads and those breads containing LM powder up to 2%. Breads fortified with LM powder contained higher values of essential amino acids than the limits of FAO/WHO pattern, with exception of lysine. Sensory evaluation results showed that bread samples with the addition of LM powder at levels 1–4% had high overall acceptability.Research limitations/implicationsLimitations of our study are the lack of approved and professional programs about management, collection, harvesting, processing, marketing and consumption of edible insects; therefore, these results should be generalized implications for industry. This present study, therefore, provides useful data to support public health nutrition aimed at improving the nutritional health of populations through the promotion of bakery products enriched with LM powder.Practical implicationsThe main findings of this study indicated that the addition of 1–4% of LM powder into wheat flour enhanced sensory and nutritional properties of produced breads.Originality/valueIt is concluded that the addition of LM powder improves the nutritional and sensorial properties of the produced bread when the wheat flour is substituted with 1–4% of LM powder.

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An Andean Ancient Crop, Chenopodium quinoa Willd: A Review

Agricultura tropica et subtropica ◽

10.2478/ats-2014-0020 ◽

2014 ◽

Vol 47 (4) ◽

pp. 142-146 ◽

Cited By ~ 1

Author(s):

Lady Laura Tuisima Coral ◽

Eloy Fernández Cusimamani

Keyword(s):

Amino Acids ◽

Abiotic Stress ◽

Genetic Variability ◽

United Nations ◽

Sea Level ◽

Chenopodium Quinoa ◽

Essential Amino Acids ◽

Annual Plant ◽

High Genetic Variability ◽

Nutraceutical Properties

Abstract Chenopodium quinoa Willd., is the oldest pseudocereal native from the Andean Region from 20° N in Columbia to 40°S in Chile, it grows from sea level to an altitude of 3 800 m, adapted to several agroclimates and abiotic stress. Quinoa is an annual plant that reaches a height of 0.2 to 3.0 m, it can display a variety of colours from the leaves and inflorescences. Quinoa seeds present a rich source of a variety of minerals, vitamins and higher contents of most essential amino acids, especially lysine which reveals its potential for a valuable ingredient in the preparation of highly nutritious food and also its nutraceutical properties. The high genetic variability and premises properties of quinoa make it potential to be grown worldwide, even it has been declared “The International Year of the Quinoa” (IYQ) by the United Nations in the year 2013.

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Medicinal and nutraceutical genetic resources of mushrooms

Plant Genetic Resources ◽

10.1079/pgr200581 ◽

2005 ◽

Vol 3 (2) ◽

pp. 288-303 ◽

Cited By ~ 39

Author(s):

T.N. Lakhanpal ◽

Monika Rana

Keyword(s):

Amino Acids ◽

Immune System ◽

Ganoderma Lucidum ◽

Modern Society ◽

Essential Amino Acids ◽

Mineral Elements ◽

Cordyceps Militaris ◽

Grifola Frondosa ◽

Lentinus Edodes ◽

Health Food

Mushrooms are the fungi that have been used as food since time immemorial. Nutritionally they are a valuable source of health food, which is low in calories, and rich in carbohydrates, essential amino acids, fibre, important vitamins and minerals. Mushrooms have also been used in medicine for centuries in the Orient but their potential as health potentiators and elicitors of immune system is recent. In the last two decades there has been an upsurge on the use of mushrooms as nutraceuticals and many edible species have been thoroughly investigated and authenticated for medicinal use. The species that have been properly analysed for medicinal value are: Ganoderma lucidum (Reishi), Lentinus edodes (Shiitake), Grifola frondosa (Maitake), Agaricus blazei (Hime-matsutake), Cordyceps militaris (Caterpillar fungus), Pleurotus ostreatus (Oyster mushroom) and Hericium erinaceous (Lions mane). There are many more species of cultivated and wild edible and non-edible mushrooms that have been analysed for both their nutritional and nutraceutical components but to a lesser extent than those listed above. The active constituents found in mushrooms are polysaccharides, dietary fibres, oligosaccharides, triterpenoids, peptides and proteins, alcohols and phenols, and mineral elements such as zinc, copper, iodine, selenium and iron, vitamins, amino acids etc. These have been found to boost the immune system, have anti-cancerous properties, act as anti-hypercholesterolaemic and hepato-protective agents, show anti-HIV activity and anti-viral activity, and ameliorate the toxic effect of chemo- and radiotherapy. Many of the species are known to be aphrodisiacs. Many commercial products from these mushrooms are available in the market. Prominent among these are: Lentinan from Lentinus edodes, Concord Sunchih and Reishi Plus from Ganoderma lucidum, Grifon from Grifola frondosa and Didanosine from Cordyceps militaris. The nutraceuticals have been found to relieve the stress and pressure of modern society by stimulating both basic and secondary immune responses of the immune system. There are more than 5000 species of mushrooms recorded from all over the world out of which around 2000 are identified as edible. A large number of the species are yet to be analysed for their nutraceutical/medicinal potential.

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Preparation and Evaluation of Pan Bread from Chia Seeds Powder as Substitute Wheat Flour

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i530294 ◽

2021 ◽

pp. 1-10

Author(s):

G. E. Boriy ◽

Eman A. Yousef ◽

Eman A. A. Abd Rabou

Keyword(s):

Amino Acids ◽

Wheat Flour ◽

Mineral Content ◽

Amino Acid Content ◽

Essential Amino Acids ◽

Mineral Elements ◽

Overall Acceptability ◽

Pan Bread ◽

Amino Acids Composition ◽

Essential Amino Acid Content

As part of this functional food covenant, the world is searching for new healthy food products with ample quantities of bioactive components such as fibre, mineral elements, essential amino acids, and phenols. Since CHIA seeds powder has both nutritious and pharmaceutical properties, integrating it into pan bread may be beneficial to human health. The sensorial parameters of pan bread enriched with CSP, amino acids composition, and proximate compositions of the pan bread were investigated in this study by partially replacing wheat flour (WF) with CHIA seeds powder (CSP) at levels of 3 percent, 6 percent, 9 percent, and 12 percent. The addition of CSP to pan bread improved the mineral content of the bread. With only a minor depreciation in bread quality, CSP could partially replace WF 72 percent extraction in pan bread, increasing its nutritional value in terms of fibre, essential amino acids, and minerals. Sensorial evaluation revealed that pan bread supplemented with up to 12% CSP was acceptable to the panelists, with notable differences in crumb texture, appearance, crust color, crumb grain, taste, odor, and overall acceptability as compared to pan bread control. When compared to pan bread without CSP, the CSP mixture increased the mineral content, essential amino acid content, and nutritional properties.

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Balady bread: A comprehensive study on sensory, chemical and rheological properties during fortification by Quinoa (Chenopodium quinoa Willd.)

ROMANIAN BIOTECHNOLOGICAL LETTERS ◽

10.25083/rbl/26.4/2846-2854 ◽

2021 ◽

Vol 26 (4) ◽

pp. 2846-2854

Author(s):

NAHLA A.F. ◽

BADAWY W.Z. ◽

EL-BANA M.A. ◽

KASSAB H.A.

Keyword(s):

Amino Acids ◽

Protein Content ◽

Rheological Properties ◽

Chenopodium Quinoa ◽

Control Sample ◽

Essential Amino Acids ◽

Bakery Products ◽

Quinoa Flour ◽

And Control ◽

Comprehensive Study

Quinoa is recently gaining more interest from many countries as a nutritious substitute and food addition. Proximate chemical analysis of quinoa flour (QF) was estimated. Additionally, the rheological properties of balady bread dough fortified with QF were evaluated. It was found that QF was an ideal source of minerals especially potassium (808.7 mg/100 g) and essential amino acids compared with wheat flour. Moreover, the protein content of bread substituted with QF increased by increasing QF content. Also, the sensory properties of bread were acceptable. There was no noticeable difference (P≤ 0.05) between bread fortified with 10% and control sample. The gluten levels went down by raising the levels of QF from 10 to 40% whilst; the protein content increased from 10 to 40% by rising QF replacement levels. The obtained date suggested that QF could be utilized as fortifying source of protein and nutrients especially, in bakery products.

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Nutritional Composition of the Green Leaves of Quinoa (Chenopodium quinoa Willd.)

Journal of Food Research ◽

10.5539/jfr.v8n6p55 ◽

2019 ◽

Vol 8 (6) ◽

pp. 55 ◽

Cited By ~ 2

Author(s):

Safiullah Pathan ◽

Frieda Eivazi ◽

Babu Valliyodan ◽

Kamalendu Paul ◽

Grato Ndunguru ◽

...

Keyword(s):

Amino Acids ◽

Chenopodium Quinoa ◽

Dry Weight ◽

Nutrient Content ◽

Essential Amino Acids ◽

Proximate Analysis ◽

Nutritional Composition ◽

Lower Amount ◽

Green Vegetable ◽

Protein Amino Acids

Quinoa (Chenopodium quinoa Willd.) grain is often eaten worldwide as a healthy food, but consuming nutrient-rich quinoa leaves as a leafy green vegetable is uncommon. This study evaluated the potentiality of leafy green quinoa as a major source of protein, amino acids, and minerals in the human diet. Also, the study compared the nutrient content of quinoa leaves with those of amaranth and spinach leaves. The proximate analysis of quinoa dry leaves showed a higher amount (g/100 g dry weight) of protein (37.05) than amaranth (27.45) and spinach (30.00 g). Furthermore, a lower amount of carbohydrate (34.03) was found in quinoa leaves compared to amaranth (47.90) and spinach (43.78 g). A higher amount of essential amino acids was found in quinoa leaves relative to those of amaranth and spinach. The highest amounts (mg/100 g dry weight) of minerals in quinoa dry leaves were copper (1.12), manganese (26.49), and potassium (8769.00 mg), followed by moderate amounts of calcium (1535.00), phosphorus (405.62), sodium (15.12), and zinc (6.79 mg). Our findings suggest that quinoa leaves can be consumed as a green vegetable with an excellent source of nutrients. Therefore, we endorse the inclusion of quinoa in the leafy green vegetable group.

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Comparative Analysis of Mineral Elements and Essential Amino Acids Compositions in Juglans sigillata and J. regia Walnuts Kernels

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha4219426 ◽

2014 ◽

Vol 42 (1) ◽

Author(s):

Meizhi ZHAI ◽

Zhenyuan WANG ◽

Dan WANG ◽

Jing XU ◽

Guanzhao SHI

Keyword(s):

Amino Acids ◽

Comparative Analysis ◽

Essential Amino Acids ◽

Mineral Elements ◽

Juglans Sigillata

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Response of total phenols, flavonoids, minerals, and amino acids of four edible fern species to four shading treatments

10.7287/peerj.preprints.27782v1 ◽

2019 ◽

Author(s):

Yanlin Wang ◽

Shanshan Gao ◽

Xingyuan He ◽

Yan Li ◽

Yue Zhang ◽

...

Keyword(s):

Amino Acids ◽

Light Intensity ◽

Essential Amino Acids ◽

Scientific Basis ◽

Mineral Elements ◽

Pteridium Aquilinum ◽

Total Phenols ◽

Full Sunlight ◽

Fern Species ◽

Total Amino Acids

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Nutritional Evaluation of Brillantaisia patula Leaves

Asian Plant Research Journal ◽

10.9734/aprj/2021/v8i430186 ◽

2021 ◽

pp. 63-73

Author(s):

A. F. Akinsola ◽

O. C. Olatunde ◽

I. Osasona ◽

O. F. Sekayo ◽

F. O. Omotayo

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Analytical Methods ◽

Proximate Composition ◽

Essential Amino Acids ◽

Mineral Elements ◽

Exchange Chromatography ◽

Chemistry Laboratory ◽

State University ◽

Mineral Constituents

Aim: To determine the nutritional and anti-nutritional compositions of Brillantaisia patula leaves using standard analytical methods. Place and Duration of Study: The proximate, mineral and anti-nutritional compositions were determined in the chemistry laboratory of Ekiti State University, Ado – Ekiti while the amino acid was determined at the Analytical Laboratory of Multi-Environmental Management Consultant, Lagos, Nigeria. Methodology: The proximate composition was carried out using the methods of Association of Official Chemists (AOAC) while mineral and anti-nutritional compositions were determined using standard analytical methods. Amino acid analysis was carried out through ion exchange chromatography (IEC) using the Technicon Sequential Multisample (TSM) Amino Acid Analyser. Results: The proximate composition ranged from 3.18% (crude fat) to 38.6% (carbohydrate). The major mineral constituents of the sample were: P (1061 mg/100g), K (874 mg/100g), Ca (799 mg/100g), Na (82.6 mg/100g) and Mg (24.3 mg/100g) while the minor mineral constituents were: Fe (26.9 mg/100g), Zn (7.7 mg/100g) and Mn (6.05 mg/100g). The evaluated anti-nutritional contents were: 6.71 mg/g oxalate, 5.37 % saponin, 1.0 mg/100g tannin and 4.72 mg/kg cyanide. Additional results showed that the leaves contained eighteen amino acids with values ranging from 0.504 g/100g cp (tryptophan) to 14.0 g/100g cp (glutamic acid). The value of the total essential amino acids (TEAA) with histidine was 45.6g/100g cp while the total non-essential amino acid (TNEAA) was evaluated to be 46.5 g/100g cp. Conclusion: Brillantaisia patula leaves could be utilized as a good source of essential amino acids and important mineral elements.

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