Andean indigenous food crops: nutritional value and bioactive compounds

The Andean area of South America is a very important center for the domestication of food crops. This area is the botanical origin of potato, peanut and tomato. Less well- known crops, such as quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus), were also domesticated by ancient Andean farmers. These crops have a long history of safe use with the local populations and they have contributed to the nutrition and wellbeing of the people for centuries. Several studies have reported the nutritional value of Andean grains. They contain proteins with a balanced essential amino acid composition that are of high biological value, good quality oil and essential minerals, for example iron, calcium and zinc. They are potential sources of bioactive compounds such as polyphenols and dietary fiber. The main objective of the practical work was to assess the nutritional value of Andean native grains with a special emphasis on the bioactive components and the impact of processing. The compounds studied were phenolic acids, flavonoids, betalains and dietary fiber. The radical scavenging activity was measured as well. Iron, calcium and zinc content and their bioavailability were analyzed as well. The grains were processed by extrusion with the aim to study the effect of processing on the chemical composition. Quinoa, kañiwa and kiwicha are very good sources of dietary fiber, especially of insoluble dietary fiber. The phenolic acid content in Andean crops was low compared with common cereals like wheat and rye, but was similar to levels found in oat, barley, corn and rice. The flavonoid content of quinoa and kañiwa was exceptionally high. Kiwicha did not contain quantifiable amounts of these compounds. Only one variety of kiwicha contained low amounts of betalains. These compounds were not detected in kañiwa or quinoa. Quinoa, kañiwa and kiwicha are good sources of minerals. Their calcium, zinc and iron content are higher than the content of these minerals in common cereals. In general, roasting did not affect significantly mineral bioavailability. On the contrary, in cooked grains, there was an increase in bioavailability of zinc and, in the case of kañiwa, also in iron and calcium bioavailability. 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 phenolics, phytic acid and the antioxidant activity decreased in kiwicha varieties during the extrusion process. In the case of quinoa, the content of total phenolic compounds and the radical scavenging activity increased during the extrusion process in all varieties. Taken together, the studies presented here demonstrate that the Andean indigenous crops have excellent potential as sources of minerals, flavonoids and dietary fiber. Further studies should be conducted to characterize the phenolic compound and antioxidant composition in processed grains and end products. Quinoa, kañiwa and kiwicha grains are consumed widely in Andean countries but they also have a significant, worldwide potential as a new cultivated crop species and as an imported commodity from South America. Their inclusion in the diet has the potential to improve the intake of minerals and health-promoting bioactive compounds. They may also be interesting raw materials for special dietary foods and functional foods offering natural sources of specific health-promoting components.Siirretty Doriast

Granos andinos: superalimentos en la cocina

Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Tecnología de Alimentos y Productos AgropecuariosEste libro surge de la comprobación de dos tendencias referidas a la alimentación, cada vez más visibles pero aún no vinculadas entre sí. Por una parte, hay un mayor reconocimiento de la gastronomía peruana como una actividad económica floreciente y estratégica y que, además, estimula un sentimiento de orgullo nacional. Por otro lado, en el ambiente académico se evidencia un interés creciente por investigar los cultivos andinos para conocer mejor su valor nutricional y su empleo en la industria alimentaria

Morpho-densitometric traits for quinoa (Chenopodium quinoa Willd.) seed phenotyping by two X-ray micro-CT scanning approaches

Universidad Nacional Agraria La Molina. Facultad de Industrias AlimentariasRecent studies are increasingly focusing on quinoa (Chenopodium quinoa) as a high-quality protein-rich food source and, in general, on seed quality. This latter is a complex trait difcult to characterize with standard measurements or analyses. X-ray micro-CT allows to visualise the internal structure of small objects and has been already used in seed research, mostly for maize kernel characterization. To date this technique has not yet been applied to study quinoa seeds, despite the increasing interest for their nutritional properties. The aim of this work was to explore the use of X-ray icrotomography to provide new traits improving the seed phenotyping of quinoa. Two different scanning approaches have been compared: one based on the simultaneous scanning of multiple seeds (30) at lower resolution (20 μm voxel size) and one based on the scanning of a single seed at higher resolution (2 μm voxel size). Such approaches were tested on a study case consisting of four different quinoa genotypes. Among the measured morpho-densitometric parameters, the embryo volume and weight ratios (derived from bulk and single seed scanning, respectively) showed high positive correlation with the total protein content, while the thickest fraction of the pericarp was the best correlated with the presence of saponin

Profile and content of residual alkaloids in ten ecotypes of Lupinus mutabilis Sweet after aqueous debittering process

Universidad Nacional Agraria La Molina. Facultad de Industrias AlimentariasThe evaluation of the level of alkaloids in edible Lupinus species is crucial from a food safety point of view. Debittering of lupin seeds has a long history; however, the control of the level of alkaloids after processing the seeds is typically only evaluated by changes in the bitter taste. The aim of this study was to evaluate the profile and residual levels of quinolizidine alkaloids (QA) in (Lupinus mutabilis Sweet) after aqueous debittering process. Samples from 10 ecotypes from different areas of Peru were analyzed before and after the process. Based on results obtained by gas chromatography and mass spectrometry, from eight alkaloids identified before the debittering process, only small amounts of lupanine (avg. 0.0012 g/100 g DM) and sparteine (avg. 0.0014 g/100 g DM) remained in the seeds after the debittering process, and no other alkaloids were identified. The aqueous debittering process reduced the content of alkaloids to levels far below the maximal level allowed by international regulations (≤ 0.2 g/kg DM)

Desarrollo y elaboración de un snack extruido a partir de quinua (Chenopodium quinoa Willd.) y maíz (Zea mays L.)

El principal objetivo del presente trabajo de investigación fue desarrollar un producto de snack nutritivo utilizando la quinua y el maíz. Las tres variedades de quinua utilizadas presentaron un alto contenido de proteínas y fibra dietaria, así como compuestos fenólicos y capacidad antioxidante. La mejor variedad para el proceso de extrusión fue la chullpi y la mezcla óptima fue 70% de quinua y 30% de maíz. Este producto ofrece una alternativa nutritiva a los snacks tradicionales

Transcriptional Regulation of Quinoa Seed Quality: Identification of Novel Candidate Genetic Markers for Increased Protein Content

Quinoa (Chenopodium quinoa Willd.) is a crop that has great potential for increased cultivation in diverse climate regions. The seed protein quality obtained from this crop is high concerning the requirements to meet human nutritional needs, but the seed protein content is relatively low if compared to crops such as grain legumes. Increased seed protein content is desirable for increasing the economic viability of this crop in order for it to be used as a protein crop. In this study, we characterized three genotypes of quinoa with different levels of seed protein content. By performing RNA sequencing of developing seeds, we determined the genotype differences in gene expression and identified genetic polymorphisms that could be associated with increased protein content. Storage nutrient analyses of seeds of three quinoa genotypes (Titicaca, Pasankalla, and Regalona) from different ecoregions grown under controlled climate conditions showed that Pasankalla had the highest protein content (20%) and the lowest starch content (46%). Our seed transcriptome analyses revealed highly differentially expressed transcripts (DETs) in Pasankalla as compared to the other genotypes. These DETs encoded functions in sugar transport, starch and protein synthesis, genes regulating embryo size, and seed transcription factors. We selected 60 genes that encode functions in the central carbon metabolism and transcription factors as potential targets for the development of high-precision markers. Genetic polymorphisms, such as single nucleotide polymorphisms (SNPs) and base insertions and deletions (InDels), were found in 19 of the 60 selected genes, which can be further evaluated for the development of genetic markers for high seed protein content in quinoa. Increased cultivation of quinoa can contribute to a more diversified agriculture and support the plant protein diet shift. The identification of quinoa genotypes with contrasting seed quality can help establish a model system that can be used for the identification of precise breeding targets to improve the seed quality of quinoa. The data presented in this study based on nutrient and transcriptome analyses contribute to an enhanced understanding of the genetic regulation of seed quality traits in quinoa and suggest high-precision candidate markers for such traits

Rheological and textural properties of gluten - free doughts made from Andean grains

Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Tecnología de Alimentos y Productos AgropecuariosThe objective of this research was to evaluate the rheological and textural properties of gluten-free doughs based on potato starch, which was partially substituted by different proportions of quinoa (10%, 30% and 50%), kiwicha (10%, 30% and 50%) or tarwi flour (10%, 20% and 30%). The influence of the substitution on the kinetics of the leavening process was studied as well. The back-extrusion technique was used to determine rheological and textural properties of the dough, and the leavening kinetics were modelled using the Gompertz equation. The results showed that textural properties such as firmness, consistency, cohesiveness and viscosity index, as well as the consistency index of the doughs increased as the level of substitution of the Andean grain flour in the formulation increased. It was determined that the formulations with an addition of 10% and 20% for quinoa or kiwicha flour, and 10% for tarwi flour would be most suitable for developing gluten-free breads

Pasting and textural properties of mixtures of quinoa (Chenopodium quinoa), kiwicha (Amaranthus caudatus), and tarwi (Lupinus mutabilis) flours in an aqueous system

Universidad Nacional Agraria La Molina. Facultad de Industrias AlimentariasEl objetivo de la investigación fue evaluar los efectos de interacción de las harinas de quinua, kiwicha y tarwi en las propiedades de pasta (viscosidad pico, VP; viscosidad mínima, VM; viscosidad de retrogradación, VR; viscosidad fnal, VF) y texturales (frmeza, consistencia cohesividad, índice de viscosidad) de los geles formados en un sistema acuoso utilizando el enfoque experimental del diseño de mezclas. Se formularon diez tratamientos, los cuales estuvieron compuestos por 3 ingredientes individuales, 3 mezclas binarias y 4 mezclas ternarias. Los resultados de esta investigación demuestran que la alta capacidad de absorción de agua y la ausencia de almidón de la harina de tarwi afectó signifcativamente los parámetros de viscosidad de las pastas, así como las propiedades texturales de los geles. La harina de kiwicha presentó mayor perfl de viscosidad (VP: 1188.5 cP; VM: 932.5 cP; VF: 1194.0 cP; R: 261.5 cP), que la harina de quinua (VP: 147.5 cP; VM: 137.5 cP; VF: 336.5 cP; VR: 189.0 cP), sin embargo; se evidenciaron efectos no aditivos y no lineales en las propiedades de pasta y texturales de los geles cuando estas harinas se mezclaron en proporciones iguales. Las propiedades de pasta de las mezclas estuvieron altamente correlacionadas con las propiedades texturales de los geles (r = 0.73–0.92; p<0.05). Debido a las características reológicas y texturales especiales que pueden presentar las mezclas entre las harinas de quinua con tarwi o las harinas de kiwicha con tarwi resultarían promisorias para el desarrollo de productos de panifcación libres de glutenThe aim of this research was to evaluate the interaction effects of quinoa, kiwicha and tarwi flours in pasting properties (peak viscosity, VP; trough viscosity, VM; setback viscosity, VR; fnal viscosity, VF) and textural properties (frmness, consistency, cohesiveness, viscosity index) of the gels formed in an aqueous system using the experimental approach of mixture design. Ten treatments were formulated, which were composed of 3 individual ingredients, 3 binary mixtures, and 4 ternary mixtures. The results of this research show that the highwater absorption capacity and absence of starch from the tarwi flour signifcantly affected the viscosity parameters of the pastes, as well as the textural properties of the gels. kiwicha flour had a higher viscosity profle (VP: 1188.5 cP, VM: 932.5 cP, VF: 1194.0 cP, VR: 261.5 cP), than quinoa flour (VP: 147.5 cP, VM: 137.5 cP, VF: 336.5 cP; VR: 189.0 cP), however; nonadditive and non-linear effects were observed in pasting and textural properties when these flours were mixed in equal proportions. Pasting properties of mixtures were highly correlated with the textural properties of the gels (r = 0.73-0.92, p<0.05). Due to the special rheological and textural characteristics that the mixtures between quinoa with tarwi or kiwicha with tarwi could have, they would be promising for the development of gluten-free bread product

Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus)

Quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) are nutritious pseudocereals that originate from the Andean region. The aim of this research was to study the effect of germination and the subsequent kilning on the phenolic compounds and proximate composition in selected Peruvian varieties of quinoa ("Chullpi") and kiwicha ("Oscar Blanco"). The germination process was carried out for 24, 48 and 72 h at 22 degrees C, and the kilning was performed with samples germinated for 72 h by drying the seeds at 90 degrees C for 5 min. Both processes increased the protein content of the samples. However, lipid content was reduced during germination. On the other hand, germination and kilning clearly increased the concentration of total phenolic compounds in both quinoa and kiwicha. Germination for 72 h either with or without kilning process resulted in a significant (p < 0.05) increase in the total content of phenolics compared to untreated materials, which was especially due to coumaric acid and a kaempferol tri-glycoside in quinoa and caffeoylquinic acid in kiwicha. Based on the results, germination and kilning may improve the nutritional quality of the Andean grains, encouraging the usage of the processed grains as ingredients in functional products for people with special gluten-free or vegetarian diets