Biology and Life Sciences Forum

Waterlogging is an increasing constraint to crop productivity under climate change, yet information on quinoa’s sensitivity to excess water remains limited. This study aimed to identify the most vulnerable phenological stage of quinoa to waterlogging stress. A greenhouse experiment was conducted using the variety Tunkahuan, applying waterlogging (12 days) at six growth stages according to the BBCH scale, plus a well-drained control. Growth, chlorophyll content, biomass, yield components, and harvest index were assessed. Waterlogging significantly reduced growth and yield at all stages (p ≤ 0.05). Early vegetative stress reduced canopy cover and chlorophyll, with partial recovery after stress removal, but caused 73% plant mortality at BBCH 25. Reproductive stress, especially at anthesis (BBCH 60–67), was most critical, reducing yield by 71–77% compared to the control due to severe declines in grain number and harvest index. Stress during grain filling caused moderate yield reductions (22–28 g plant⁻¹). We conclude that quinoa is sensitive to waterlogging throughout its development, but anthesis is the most vulnerable stage for irreversible yield loss. These findings highlight the need for breeding programs targeting waterlogging tolerance and improved management practices to minimize flooding risk during flowering.

This study evaluated the effect of two cooking methods on food quality indicators in eight varieties of lima bean (Phaseolus lunatus L.), a species that in its raw state is characterized by high hardness and elevated levels of antinutritional compounds. After washing and soaking in distilled water (1:4 grain/water ratio, 3 h), two cooking methods were applied: autoclaving at 121 °C (steam cooking) and boiling in an open system at 91 °C, until reaching a defined hardness endpoint. Both cooking techniques significantly reduced grain hardness, from 2975 to 427.26 kgf in variety V3 (Torta IM. 003 red). Protein content increased up to 33.48% in V5 (Torta IM. 006 cream-black), while protein digestibility reached 89% in V1 (Pallar PE. 001), with steam cooking showing superior results. Likewise, non-nutritional components predominant in raw grains were more effectively reduced by steam cooking. The findings highlight varietal differences in response to processing and confirm steam cooking as the most efficient method to enhance nutritional quality and minimize non-nutritional components in P. lunatus. These results provide relevant insights for improving the use of P. lunatus in human nutrition.

The residual cake obtained after extracting oil from Moringa oleifera seeds is a promising source of plant-based proteins due to its high content of proteins, dietary fibre and essential minerals. However, its food applications are limited by a strong bitter taste that affects consumer acceptance and antinutritional compounds that reduce mineral bioavailability such as phytates. This study aimed to evaluate the effect of saline and ethanol treatments of moringa cake—reported in the literature as improving its sensory properties—on its nutritional profile. Proximal composition was determined by gravimetry for moisture, muffle incineration for ash, and solvent extraction with the Randall method for lipids. Protein content was analyzed using the Dumas combustion method. Mineral elements (calcium, iron, zinc, sodium) were quantified by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) and phytates by High-Performance Liquid Chromatography (HPLC). The untreated cake revealed a favourable nutritional profile, mainly due to its protein content, but also contained high phytate levels. Both treatments slightly reduced phytates (5–12%), with saline extraction proving more effective. Nevertheless, mineral loss was observed, while there was a notable increase in sodium in the saline-treated samples. Ethanol treatment, in contrast, led to a statistically marked reduction in residual lipids. Importantly, both treatments diminished the bitter taste, improving sensory acceptability. Although neither method completely eliminated phytates, the overall improvements in protein quality, mineral profile, and sensory properties highlight the potential of moringa residual cake as a valuable ingredient. Thus, it emerges as a sustainable, high-nutritional-value source of plant proteins for the development of innovative food products.