Quinoa (Chenopodium quinoa Willd.): An Overview of the Potentials of the “Golden Grain” and Socio-Economic and Environmental Aspects of Its Cultivation and Marketization
Open accessAbstract
Quinoa (Chenopodium quinoa Willd.) is native to the Andean region and has attracted a global growing interest due its unique nutritional value. The protein content of quinoa grains is higher than other cereals while it has better distribution of essential amino acids. It can be used as an alternative to milk proteins. Additionally, quinoa contains a high amount of essential fatty acids, minerals, vitamins, dietary fibers, and carbohydrates with beneficial hypoglycemic effects while being gluten-free. Furthermore, the quinoa plant is resistant to cold, salt, and drought, which leaves no doubt as to why it has been called the “golden grain”. On that account, production of quinoa and its products followed an increasing trend that gained attraction in 2013, as it was proclaimed to be the international year of quinoa. In this respect, this review provides an overview of the published results regarding the nutritional and biological properties of quinoa that have been cultivated in different parts of the world during the last two decades. This review sheds light on how traditional quinoa processing and products evolved and are being adopted into novel food processing and modern food products, as well as noting the potential of side stream processing of quinoa by-products in various industrial sectors. Furthermore, this review moves beyond the technological aspects of quinoa production by addressing the socio-economic and environmental challenges of its production, consumption, and marketizations to reflect a holistic view of promoting the production and consumption of quinoa.
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Quinoa possesses medicinal health benefits against different chronic diseases such as diabetes, obesity, anemia, and celiac disease.
“In addition, it also possesses medicinal health benefits against different chronic diseases such as diabetes, obesity, anemia, and celiac disease”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [26]
S. hispanica L. and C. quinoa L. contain significantly more nutrients and bioactive components than other grains and are valuable against physiological disorders like diabetes, hypertension, cardiovascular diseases, and obesity.
“Because they contain significantly more nutrients and bioactive components than other grains, they are excellent and valuable against physiological disorders like diabetes, hypertension, cardiovascular diseases, and obesity [13,15,26].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [26]
Extruded quinoa products are beneficial because the extrusion process retains the nutritional value of quinoa due to less processing time than puffed quinoa.
“Extruded quinoa products are also beneficial as the extrusion process retains the nutritional value of the quinoa due to less processing time than puffed quinoa.”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [26]
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References 89 · Cited by 375
Research works printed but not linked: 7
- [1]Tanwar B. Goyal A. Irshaan S. Kumar V. Sihag M.K. Patel A. Kaur I. Quinoa Whole Grains and Their Bioactives John Wiley & Sons, Ltd. Chichester, UK 2019 269 305 9781119129486
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- [28]Sanders M. Estudio del Secado Industrial de la Quinoa (Chenopodium Quinoa Willd.) Cultivada en Chile: Efecto de la Temperatura Sobre su Composición Bachelor’s Thesis Department of Food Engineering, Universidad de La Serena La Serena, Chile 2009
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- [66]Latorre Farfán J.P. Is Quinoa Cultivation on the Coastal Desert of Peru Sustainable? A Case Study from MAJES, Arequipa Master’s Thesis Aarhus University Aarhus, Denmark 2017 Available online: https://library.au.dk/fileadmin/user_upload/Thesis_Jean_Paul_AEM_201402558.pdf (accessed on 29 November 2019)
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- Authors
- Angeli, V., Miguel Silva, P., Crispim Massuela, D., Khan, M. W., Hamar, A., Khajehei, F., Graeff-Hönninger, S., & Piatti, C.
- Affiliations
- University of Padua (IT)
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- Institute of Crop Science, University of Hohenheim, 70599 Stuttgart, Germany
- University of Hohenheim (DE)
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2020-02-19
- Volume
- 9
- Issue
- 2
- Pages
- 216
- ISSN
- 2304-8158 (ISSN-L)
- PMC
- PMC7074363
- OpenAlex
- W3008803982
- Cited by
- 375
- References
- 89
- Citations by year
- 2026: 63 · 2025: 67 · 2024: 81 · 2023: 66 · 2022: 59 · 2021: 30 · 2020: 8 · 2017: 1
- FWCI
- 3.44
- Type
- journal article
- Language
- en
- Open access
- gold
- dx.doi.org
- Licence
- Locations
- Foods (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, cc-by)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, cc-by-nc-nd)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Life Sciences › Agricultural and Biological Sciences › Insect Science › Insect Utilization and Effects
- Life Sciences › Agricultural and Biological Sciences › Ecology, Evolution, Behavior and Systematics › Botanical Research and Chemistry
- Keywords
- quinoa, nutritional value, protein content, essential amino acids, gluten-free grains, quinoa processing, novel foods, quinoa production, socio-economic aspects, environmental impact, Andean crops
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