Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components
Open accessAbstract
Four varieties of an Andean indigenous crop, quinoa (Chenopodium quinoa Willd.), were evaluated as a source of dietary fiber, phenolic compounds and antioxidant activity. The crops were processed by extrusion-cooking and the final products were analyzed to determine the dietary fiber, total polyphenols, radical scavenging activity, and in vitro digestibility of starch and protein. There were no significant differences in the contents of total dietary fiber between varieties of quinoa. In all cases, the contents of total and insoluble dietary fiber decreased during the extrusion process. At the same time, the content of soluble dietary fiber increased. The content of total phenolic compounds and the radical scavenging activity increased during the extrusion process in the case of all 4 varieties. There were significant differences between the varieties and the content of total polyphenols. The in vitro protein digestibility of quinoa varieties was between 76.3 and 80.5% and the in vitro starch digestibility was between 65.1 and 68.7%. Our study demonstrates that quinoa can be considered a good source of dietary fiber, polyphenols and other antioxidant compounds and that extrusion improves the nutritional value.
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Fermentation of germinated quinoa flour is the most effective method for decreasing phytate content in quinoa and enhances iron availability by five to eight times in consumers.
“The results revealed that the fermentation method in germinated quinoa flour is most effective in decreasing the phytate content in quinoa, and thus, enhances iron availability by five to eight times in consumers [106].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [105]
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References 33 · Cited by 221
Research works printed but not linked: 2
- GUZMAN-MAlDoNADo, S.; pAReDeS-lopeZ, o. Functional products of plant Indigenous to latin America Amaranth and Quinoa, Common Beans and Botanicals. In: MAZZA, G. (ed.) Functional Foods Biochemical and Processing Aspects. pennsylvania: Technomic publishing Company, 1998. p. 293-328.
- SWAIN, T.; HIllIS, e. The phenolic constituents of Prunus Domestica. Journal of the Science of Food and Agriculture, v. 10, p. 63-68, 1959.
- Authors
- Repo-Carrasco-Valencia, R. A.-M., & Serna, L. A.
- Venue
- Ciência e Tecnologia de Alimentos
- Publisher
- FapUNIFESP (SciELO)
- Published
- 2011-03
- Volume
- 31
- Issue
- 1
- Pages
- 225-230
- ISSN
- 0101-2061 (ISSN-L)
- OpenAlex
- W2148561146
- Cited by
- 221
- References
- 33
- Citations by year
- 2026: 12 · 2025: 14 · 2024: 23 · 2023: 20 · 2022: 18 · 2021: 31 · 2020: 22 · 2019: 23 · 2018: 15 · 2017: 10 · 2016: 13 · 2015: 9 · 2014: 5 · 2013: 4 · 2012: 2
- FWCI
- 5.14
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- cc-by-nc
- Locations
- Food Science and Technology (publishedVersion, cc-by-nc)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (publishedVersion, other-oa)
- Americanae (AECID Library) (submittedVersion, other-oa)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Redalyc (Universidad Autónoma del Estado de México) (submittedVersion)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion, cc-by-nc-nd)
- Funders
- Turun Yliopisto
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- quinoa, dietary fiber, phenolic compounds, antioxidant activity, extrusion cooking, quinoa varieties, in vitro protein digestibility, in vitro starch digestibility, functional food ingredients, Andean crops
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