Characterization of the dietary value of four varieties of quinoa (Chenopodium quinoa Willd) grown in a semi-arid region
Recently, Quinoa (Chenopodium quinoa Willd.) has attracted a growing global interest for its diverse physicochemical, nutritional, and functional properties. Furthermore, its adaptability to harsh environmental conditions, such as high temperatures and saline soils, further enhances its appeal for r...
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| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2506675 |
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| Summary: | Recently, Quinoa (Chenopodium quinoa Willd.) has attracted a growing global interest for its diverse physicochemical, nutritional, and functional properties. Furthermore, its adaptability to harsh environmental conditions, such as high temperatures and saline soils, further enhances its appeal for research. Consequently, our study focuses on the physicochemical properties, chemical and mineral composition of four quinoa varieties: Amarilla Sacaca, Santa maria, Salcedo INIA and Q26, that were grown under agro-environmental conditions in a semi-arid region in the experimental station of the Technical Institute of Field Crops in El-Khroub, in the Algerian state of Constantine. We assessed their physico-chemical properties (moisture, ash, total protein, total lipids, and starch), determine and estimate mineral salts by AAS, the sugars by HPLC-DAD and the fatty acid profile by GC/MS.The findings indicated that the seeds were high in carbohydrate content. The protein content ranged between 14.53 and 17.94 g/100 g Dw. (K), (Mg) and (P) content were substantial in Santa maria (514.57 mg/100 g Dw; 371.1 mg/100 g Dw and 239.83 mg/100gdw, respectively), whereas Q26 was the best (ca) rich (157.5 mg/100 g Dw). Regarding the different varieties, statistical analysis showed that there were significant differences in free sugars and organic acids. The fatty acid composition comprised 11 compounds, including (Ω6) and palmitic acid as major ones and unsaturated fatty acids accounting for the largest share of total fatty acids (13.45% − 81.15%). |
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| ISSN: | 1094-2912 1532-2386 |