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Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour
Abstract
The proximate analysis, evaluation of nutritionally valuable minerals, sugars, chemical properties of the oil and functional properties of the seed flour of quinoa (Chenopodium quinoa) were studied. The results showed that the quinoa flour contained 11.2% moisture, 13.5% crude protein, 6.3% ether extract, 9.5% crude fibre, 1.2% total ash and 58.3% carbohydrate. The quinoa has a high proportion of D-xylose (120.0 mg in 100 g sample) and maltose (101.0 mg in 100 g sample), and a low content of glucose (19.0 mg in 100 g sample) and fructose (19.6 mg in 100 g sample), suggesting that it would be useful in malted drink formulations. The values for the chemical properties of the oil extracted were: acid value, 0.50%; iodine value, 54.0%; peroxide value, 2.44%; and saponification value, 192.0%. Quinoa has a high water absorption capacity (147.0%) and low foaming capacity and stability (9.0%, 2.0%). The flour has a least gelation concentration of 16% w/v. Protein solubility of the flour was also evaluated and found to be pH dependent, with minimum solubility at about pH 6.0.
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Cited by
Vega‐Gálvez, A., Miranda, M., Vergara, J., Uribe, E., Puente, L., & Martínez, E. A. (2010) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.4158 · Cited by 985
Chapter 1 Quinoa (Chenopodium quinoa Willd.)
Abugoch James, L. E. (2009) · Advances in Food and Nutrition Research · doi:10.1016/s1043-4526(09)58001-1 · Cited by 516
Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.)
Nowak, V., Du, J., & Charrondière, U. R. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2015.02.111 · Cited by 476
Chenopodium quinoa—An Indian perspective
Bhargava, A., Shukla, S., & Ohri, D. (2006) · Industrial Crops and Products · doi:10.1016/j.indcrop.2005.04.002 · Cited by 463
Choice of Foods and Ingredients for Moderately Malnourished Children 6 Months to 5 Years of Age
Michaelsen, K. F., Hoppe, C., Roos, N., Kaestel, P., Stougaard, M., Lauritzen, L., Mølgaard, C., Girma, T., & Friis, H. (2009) · Food and Nutrition Bulletin · doi:10.1177/15648265090303s303 · Cited by 346
Metadata
- Authors
- Ogungbenle, H. N.
- Venue
- International Journal of Food Sciences and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2003-01
- Volume
- 54
- Issue
- 2
- Pages
- 153-158
- ISSN
- 0963-7486 (ISSN-L)
- 1465-3478
- OpenAlex
- W1975273402
- Cited by
- 166
- References
- 0
- FWCI
- 4.21
- Type
- journal article
- Language
- en
- Open access
- closed
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