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Proceeding Paper

Nutritional Value and Bioactive Compounds in Andean Ancient Grains †

Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Avenida La Molina s/n Lima 18, Lima 15024, Peru
Presented at the 2nd International Conference of Ia ValSe-Food Network, Lisbon, Portugal, 21–22 October 2019.
Proceedings 2020, 53(1), 1; https://doi.org/10.3390/proceedings2020053001
Published: 3 August 2020
(This article belongs to the Proceedings of The 2nd International Conference of Ia ValSe-Food Network)
Quinoa (Cheopodium quinoa), kañiwa (Cheopodium pallidicaule), kiwicha (Amaranthus caudatus) and tarwi (Lupinus mutabilis) are ancient crops from the Andean region of South America. Recently, interest in these crops has grown, and worldwide demand for them has increased considerably. The aim of this study was to study the bioactive compounds and nutritional compositions of different varieties/ecotypes of quinoa, kañiwa, kiwicha and tarwi. Proximate, mineral, dietary fibre, fatty acid and amino acid compositions were evaluated. The content of phenolic compounds, tocopherols and phytosterols, and the folic acid and antioxidant capacity, were determined as well. The protein content of the grains was between 13.00% and 20.00%. More important than protein quantity is protein quality, which is demonstrated by the composition of the amino acids. All analysed grains, and especially the kañiwa, had very high lysine content. This amino acid is especially important in vegetarian diets because it is the limiting amino acid in cereal protein. The content of the total phenolic compounds in the studied grains was 27–58 mg gallic acid/100 g of sample. In quinoa, the principal flavonoids found were quercetin and kaempferol, in kañiwa quercetin and isorhamnetin. In kiwicha, no detectable amounts of flavonoids were found. Plant sterols (phytosterols) were another group of biologically active compounds detected. Andean lupin, tarwi, is very rich in oil, which has a beneficial nutritional composition. In conclusion, all studied grains have a very high nutritional value, are interesting sources of bioactive compounds and could be used as ingredients in health-promoting functional foods.
Keywords: quinoa; kañiwa; kiwicha; tarwi quinoa; kañiwa; kiwicha; tarwi
MDPI and ACS Style

Repo-Carrasco-Valencia, R. Nutritional Value and Bioactive Compounds in Andean Ancient Grains. Proceedings 2020, 53, 1. https://doi.org/10.3390/proceedings2020053001

AMA Style

Repo-Carrasco-Valencia R. Nutritional Value and Bioactive Compounds in Andean Ancient Grains. Proceedings. 2020; 53(1):1. https://doi.org/10.3390/proceedings2020053001

Chicago/Turabian Style

Repo-Carrasco-Valencia, Ritva. 2020. "Nutritional Value and Bioactive Compounds in Andean Ancient Grains" Proceedings 53, no. 1: 1. https://doi.org/10.3390/proceedings2020053001

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