Andean Ancient Grains: Nutritional Value and Novel Uses †
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
Statistical Analysis
3. Results and Discussion
4. Conclusions
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
References
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Grain Sample | Moisture g/100 g | Protein g/100 g | Fat g/100 | Crude Fibre g/100 | Ash g/100 | Carbohydrates g/100 | Ironm g/kg | Calcium mg/kg |
---|---|---|---|---|---|---|---|---|
Quinoa Pasankalla | 8.03 ± 0.11 | 14.37 ± 0.06 | 5.77 ± 0.28 | 17.24 ± 0.04 * | 2.34 ± 0.06 | 69.49 | 38.63 ± 3.35 | 1134.1 ± 44.5 |
Quinoa Chullpi | 10.67 ± 0.31 | 9.64 ± 0.37 | 15.19 ± 1.09 | 6.22 ± 0.05 | 5.51 ± 0.37 | 64.58 | n.d. | n.d. |
Quinoa Blanca de Junin | 10.46 ± 0.06 | 14.03 ± 0.19 | 7.88 ± 0.16 | 3.15 ± 0.13 | 2.68 ± 0.09 | 72.27 | 77.33 ± 5.508 | 1100 ± 10.3 |
Quinoa Kancolla | 10.25 ± 0.08 | 14.41 ± 0.07 | 7.57 ± 0.23 | 3.31 ± 0.13 | 2.35 ± 0.04 | 72.37 | 83.00 ± 9.539 | 1100 ± 20.3 |
Quinoa Amarilla Sacaca | 11.20 ± 0.14 | 14.10 ± 0.14 | 7.21 ± 0.73 | 3.82 ± 0.09 | 2.29 ± 0.16 | 72.58 | 86.33 ± 10.01 | 1300 ± 20.5 |
Quinoa CICA-18 | 10.75 ± 0.11 | 15.22 ± 0.13 | 7.23 ± 0.16 | 4.02 ± 0.02 | 2.48 ± 0.15 | 71.05 | 116.33 ± 24.02 | 1200 ± 30.3 |
Kañiwa | 11.83 ± 0.07 | 14.68 ± 0.07 | 8.9 ± 0.11 | 13.69 ± 0.11 * | 2.58 ± 0.08 | 69.49 | 104.4 ± 0.2 | 1528.1 ± 6.05 |
Kiwicha Oscar Blanco | 6.91 ± 0.28 | 15.39 ± 0.19 | 13.71 ± 0.52 | 7.53 ± 0.39 | 3.80 ± 0.32 | 57.10 | n.d. | n.d. |
Kiwicha Centenario | 10.25 ± 0.09 | 14.33 ± 0.05 | 7.15 ± 0.04 | 2.52 ± 0.05 | 2.58 ± 0.03 | 65.69 | 48.76 ± 3.20 | 937.30 ± 21.85 |
Tarwi Yunguyo | 9.0 ± 0.06 | 52.42 ± 0.21 | 21.41 ± 0.02 | 7.47 ± 0.13 | 2.7 ± 0.02 | 14.48 | 162.00 ± 6.79 | 404.30 ± 8.49 |
Gluten-free quinoa bread | 27.75 ± 0.1 | 7.74 ± 0.0 | 4.74 ± 0.0 | 14.38 ± 0.2 * | 3.22 ± 0.0 | 84.08 ± 0.1 | 13.51 ± 1.75 | 453.20 ± 126.01 |
Gluten-free kañiwa bread | 37.62 ± 2.15 | 16.29 ± 0.99 | 12.03 ± 0.64 | 13.16 ± 1.13 * | 3.21 ± 0.18 | 64.94 ± 2.16 | 103.5 ± 0.28 | 1639.9 ± 7.66 |
Extruded porridge | 7.1 ± 0.06 | 16 ± 0.30 | 7.28 ± 0.05 | n.d. | 2.6 ± 0.03 | 67.10 | n.d. | n.d. |
Malted beverage | 90.02 ± 0.13 | 7.67 ± 0.11 | 0.28 ± 0.01 | n.d. | 0.04 ± 0.00 | 1.05 ± 0.00 | n.d. | n.d. |
Quality Parameters | Gluten-Free Bread | |
---|---|---|
Kañiwa (100%) | Quinoa (44.5%) | |
Specific volume (mL/g) | 2.96 ± 0.05 | 1.82 ± 0.10 |
Bake loss % | 40.08 ± 1.25 | 30.46 ± 1.80 |
Crumb hardness (N) | 0.77 ± 0.14 | 1.90 ± 0.30 |
Cohesiveness | 0.42 ± 0.02 | 0.68 ± 0.00 |
Springiness | 0.76 ± 0.03 | 0.85 ± 0.10 |
Gumminess (N) | 0.34 ± 0.04 | 1.28 ± 0.20 |
Chewiness (N) | 0.25 ± 0.03 | 1.09 ± 0.20 |
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Repo-Carrasco-Valencia, R.; Basilio-Atencio, J.; Luna-Mercado, G.I.; Pilco-Quesada, S.; Vidaurre-Ruiz, J. Andean Ancient Grains: Nutritional Value and Novel Uses. Biol. Life Sci. Forum 2021, 8, 15. https://doi.org/10.3390/blsf2021008015
Repo-Carrasco-Valencia R, Basilio-Atencio J, Luna-Mercado GI, Pilco-Quesada S, Vidaurre-Ruiz J. Andean Ancient Grains: Nutritional Value and Novel Uses. Biology and Life Sciences Forum. 2021; 8(1):15. https://doi.org/10.3390/blsf2021008015
Chicago/Turabian StyleRepo-Carrasco-Valencia, Ritva, Jaime Basilio-Atencio, Genny Isabel Luna-Mercado, Silvia Pilco-Quesada, and Julio Vidaurre-Ruiz. 2021. "Andean Ancient Grains: Nutritional Value and Novel Uses" Biology and Life Sciences Forum 8, no. 1: 15. https://doi.org/10.3390/blsf2021008015