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Current IssueEditorial BoardOnline First ArticlesArchive

Research Article

volume 40 issue 4 (december 2019) : 319-323,   Doi: 10.18805/ag.R-1927

Quinoa: New Light on An Old Superfood-A Review

G
Gajendra Kumar Rana
N
N.K. Singh
K
K.K. Deshmukh
S
S.P. Mishra
1Krishi Vigyan Kendra, Seoni, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482 004, Madhya Pradesh, India. 
Cite article:- Rana Kumar Gajendra, Singh N.K., Deshmukh K.K., Mishra S.P. (2019). Quinoa: New Light on An Old Superfood-A Review. Agricultural Reviews. 40(4): 319-323. doi: 10.18805/ag.R-1927.

ABSTRACT

In the busy lifestyle it’s very important to meet the nutrient from a few of sources, for nutritious and healthy diet there is a range of cereals and pulses. Among of them the quinoa has methionine and lysine amino acids. Besides quinoa is considered as a Super Food, majority of the population are still unaware about the dietary benefits of this food. Quinoa can be seen as a complete food for celiac patients too because of its gluten free property. MQB (malted quinoa beverages), have a diabetic and antihypertensive potential and hence, can be effectively included among diet choices for the management of diabetes and hypertension. Starch have higher water-binding capacity and higher swelling power than wheat and barley starch and is highly freeze thaw stable and shows little retrogradation due to low amylase content. The crude fat content in quinoa is 4.4-8.8%, with the essential fatty acids linoleic and linolenic acid accounting for 55 to 63%. After 48 hr of germination, vitamin ‘C’ in enhanced between the range of 10.56 mg/100g and 13.23 mg/100g.

REFERENCES

  1. Alvarez J L, Arendt E K and Gallagher E (2009). Nutritive value and chemical composition of pseudocereals as gluten-    free ingredients. Int J Food Sci Nutr. 60 (1):240-57.
  2. Bhathal SK Kaur N and Gill JPS (2017). Effect of Processing on the nutritional composition of quinoa (Chenopodium quinoa Willd), Agric Res J. 54 (1): 90-93.
  3. Bhathal SK and Kaur N, (2018). Nutritional Analysis of Gluten Free Products from Quinoa (Chenopodium quinoa) Flour, Int. J. Pure App. Biosci. 6 (2): 826-836. 
  4. Caperuto, L.C., Amaya-Farfan, J. and Camargo, C.R.O, (2001). Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti. Journal of the Science of Food and Agriculture. 81: 95- 101.
  5. Comai, S., Bertazzo, A., Bailoni, L., Zancato, M., Costa, C.V. and Allegri, G, (2007). The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours. Food Chemistry. 100: 1350- 1355.
  6. Demir, M. K. and Kýlýnç, M. (2017). Utilization of quinoa flour in cookie production, International Food Research Journal. 24 (6): 2394-2401.
  7. Dini I, Tenore G C and Dini A (2004). Phenolic constituents of Kancolla seeds. Food Chem. 84:163- 68.
  8. Drzewiecki J, Delgado-Licon E, Haruenkit R, Pawelzik E, Martin- Belloso O and Park Y S (2003). Identification and differences of total proteins and their soluble fractions in some pseudocereals based on electrophoretic patterns. J Agri Food Chem. 51:7798-804.
  9. Filho A M M, Pirozi M R, Borges J T D S, Sant’Ana H M P, Chaves J B P, Coimbra J S D R, (2017). Quinoa: Nutritional, Functional and Antinutritional Aspects, Critical Reviews in Food Science and Nutrition. 57(8):1618-1630. 
  10. Gely, M.C. and Santalla, E.M. (2007). Moisture diffusivity in quinoa (Chenopodium quinoa Willd) seeds: Effect of air temperature and initial moisture content of seeds. Journal of Food Engineering. 78: 1029-1033.
  11. Goyat J and Handa C (2018). Quinoa (Chenopodium quinoa Willd)-    The Forgotten Golden Grain, International Journal of Food and Nutrition Sciences. 7 (1): 1-9.
  12. Jacobsen E E, Skadhauge B, Jacobsen S E (1997). Effect of dietary inclusion of quinoa on broiler growth performance, Animal Feed Science Technology. 65: 5-14.
  13. Jacobsen S E (2003). The Worldwide Potential for Quinoa (Chenopodium quinoa Willd). Food Reviews International. 19 (1):167-177. 
  14. Kaur I and Tanwar B, (2016). Quinoa Beverages: Formulation, Processingand Potential Health Benefits, Rom J Diabetes Nutr Metab Dis. 23 (2):215-225.
  15. Lindeboom N (2005). Studies on the characterization, biosynthesis and isolation of starch and protein from quinoa (Chenopodium quinoa Willd). Ph.D. Dissertation. University of Saskatchewan, Saskatchewan.
  16. Nisar M, More D R, Zubair S, Imran H S, (2017). Physico-chemical and nutritional properties of quinoa seed: A review. Journal of Pharmacognosy and Phytochemistry. 6 (5):2067-2069. 
  17. Padmashree A, Negi N, Handu S, Khan M A, Semwal A D and. Sharma G K (2019). Effect of Germination on Nutritional, Antinutritional and Rheological Characteristics of Chenopodium quinoa, Defence Life Science Journal. 4 (01): 55-60.
  18. Prince, Singh BR, Kumar V, Chandra S, Kumar M and Singh GR, (2018). Physicochemical properties of quinoa (Chenopodium quinoa Willd) flakes and corn (Zea mays L) flakes, International Journal of Chemical Studies. 6 (3): 1780-1784.
  19. Repo C R, Espinoza C and Jacobsen S E (2003). Nutritional valueand use of the Andean crops quinoa (Chenopodium quinoa) and ka˜niwa (Chenopodium pallidicaule). Food Rev Int. 19 (1–2):179–89.
  20. Sharma V, Chandra S, Dwivedi P, Parturkar M (2015). Quinoa (Chenopodium quinoa Willd): A nutritional healthy grain, International Journal of Advanced Research. 3(9): 725-736.
  21. Shehry G A A, (2016). Use of Corn and Quinoa Flour to Produce Bakery Products for Celiac disease, Advances in Environmental Biology. 10 (12): 237-244.
  22. Technical report on “Quinoa, an ancient crop to contribute to world food security” produced by PROINPA, Regional Office for Latin America and the Caribbean, (2011), (Chapter 5) 34.
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    Research Article

    volume 40 issue 4 (december 2019) : 319-323,   Doi: 10.18805/ag.R-1927

    Quinoa: New Light on An Old Superfood-A Review

    G
    Gajendra Kumar Rana
    N
    N.K. Singh
    K
    K.K. Deshmukh
    S
    S.P. Mishra
    1Krishi Vigyan Kendra, Seoni, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482 004, Madhya Pradesh, India. 
    Cite article:- Rana Kumar Gajendra, Singh N.K., Deshmukh K.K., Mishra S.P. (2019). Quinoa: New Light on An Old Superfood-A Review. Agricultural Reviews. 40(4): 319-323. doi: 10.18805/ag.R-1927.

    ABSTRACT

    In the busy lifestyle it’s very important to meet the nutrient from a few of sources, for nutritious and healthy diet there is a range of cereals and pulses. Among of them the quinoa has methionine and lysine amino acids. Besides quinoa is considered as a Super Food, majority of the population are still unaware about the dietary benefits of this food. Quinoa can be seen as a complete food for celiac patients too because of its gluten free property. MQB (malted quinoa beverages), have a diabetic and antihypertensive potential and hence, can be effectively included among diet choices for the management of diabetes and hypertension. Starch have higher water-binding capacity and higher swelling power than wheat and barley starch and is highly freeze thaw stable and shows little retrogradation due to low amylase content. The crude fat content in quinoa is 4.4-8.8%, with the essential fatty acids linoleic and linolenic acid accounting for 55 to 63%. After 48 hr of germination, vitamin ‘C’ in enhanced between the range of 10.56 mg/100g and 13.23 mg/100g.

    REFERENCES

    1. Alvarez J L, Arendt E K and Gallagher E (2009). Nutritive value and chemical composition of pseudocereals as gluten-    free ingredients. Int J Food Sci Nutr. 60 (1):240-57.
    2. Bhathal SK Kaur N and Gill JPS (2017). Effect of Processing on the nutritional composition of quinoa (Chenopodium quinoa Willd), Agric Res J. 54 (1): 90-93.
    3. Bhathal SK and Kaur N, (2018). Nutritional Analysis of Gluten Free Products from Quinoa (Chenopodium quinoa) Flour, Int. J. Pure App. Biosci. 6 (2): 826-836. 
    4. Caperuto, L.C., Amaya-Farfan, J. and Camargo, C.R.O, (2001). Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti. Journal of the Science of Food and Agriculture. 81: 95- 101.
    5. Comai, S., Bertazzo, A., Bailoni, L., Zancato, M., Costa, C.V. and Allegri, G, (2007). The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours. Food Chemistry. 100: 1350- 1355.
    6. Demir, M. K. and Kýlýnç, M. (2017). Utilization of quinoa flour in cookie production, International Food Research Journal. 24 (6): 2394-2401.
    7. Dini I, Tenore G C and Dini A (2004). Phenolic constituents of Kancolla seeds. Food Chem. 84:163- 68.
    8. Drzewiecki J, Delgado-Licon E, Haruenkit R, Pawelzik E, Martin- Belloso O and Park Y S (2003). Identification and differences of total proteins and their soluble fractions in some pseudocereals based on electrophoretic patterns. J Agri Food Chem. 51:7798-804.
    9. Filho A M M, Pirozi M R, Borges J T D S, Sant’Ana H M P, Chaves J B P, Coimbra J S D R, (2017). Quinoa: Nutritional, Functional and Antinutritional Aspects, Critical Reviews in Food Science and Nutrition. 57(8):1618-1630. 
    10. Gely, M.C. and Santalla, E.M. (2007). Moisture diffusivity in quinoa (Chenopodium quinoa Willd) seeds: Effect of air temperature and initial moisture content of seeds. Journal of Food Engineering. 78: 1029-1033.
    11. Goyat J and Handa C (2018). Quinoa (Chenopodium quinoa Willd)-    The Forgotten Golden Grain, International Journal of Food and Nutrition Sciences. 7 (1): 1-9.
    12. Jacobsen E E, Skadhauge B, Jacobsen S E (1997). Effect of dietary inclusion of quinoa on broiler growth performance, Animal Feed Science Technology. 65: 5-14.
    13. Jacobsen S E (2003). The Worldwide Potential for Quinoa (Chenopodium quinoa Willd). Food Reviews International. 19 (1):167-177. 
    14. Kaur I and Tanwar B, (2016). Quinoa Beverages: Formulation, Processingand Potential Health Benefits, Rom J Diabetes Nutr Metab Dis. 23 (2):215-225.
    15. Lindeboom N (2005). Studies on the characterization, biosynthesis and isolation of starch and protein from quinoa (Chenopodium quinoa Willd). Ph.D. Dissertation. University of Saskatchewan, Saskatchewan.
    16. Nisar M, More D R, Zubair S, Imran H S, (2017). Physico-chemical and nutritional properties of quinoa seed: A review. Journal of Pharmacognosy and Phytochemistry. 6 (5):2067-2069. 
    17. Padmashree A, Negi N, Handu S, Khan M A, Semwal A D and. Sharma G K (2019). Effect of Germination on Nutritional, Antinutritional and Rheological Characteristics of Chenopodium quinoa, Defence Life Science Journal. 4 (01): 55-60.
    18. Prince, Singh BR, Kumar V, Chandra S, Kumar M and Singh GR, (2018). Physicochemical properties of quinoa (Chenopodium quinoa Willd) flakes and corn (Zea mays L) flakes, International Journal of Chemical Studies. 6 (3): 1780-1784.
    19. Repo C R, Espinoza C and Jacobsen S E (2003). Nutritional valueand use of the Andean crops quinoa (Chenopodium quinoa) and ka˜niwa (Chenopodium pallidicaule). Food Rev Int. 19 (1–2):179–89.
    20. Sharma V, Chandra S, Dwivedi P, Parturkar M (2015). Quinoa (Chenopodium quinoa Willd): A nutritional healthy grain, International Journal of Advanced Research. 3(9): 725-736.
    21. Shehry G A A, (2016). Use of Corn and Quinoa Flour to Produce Bakery Products for Celiac disease, Advances in Environmental Biology. 10 (12): 237-244.
    22. Technical report on “Quinoa, an ancient crop to contribute to world food security” produced by PROINPA, Regional Office for Latin America and the Caribbean, (2011), (Chapter 5) 34.
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