Unveiling the Nutritional Spectrum: A Comprehensive Analysis of Protein Quality and Antinutritional Factors in Three Varieties of Quinoa ( Wild)

Overview

Journal Food Chem X

Date 2024 Sep 23

PMID 39310886

Authors

Maria Lilibeth Manzanilla-Valdez

Christine Boesch

Caroline Orfila

Sarita Montano

Alan-Javier Hernandez-Alvarez

Affiliations

Soon will be listed here.

Abstract

Quinoa () is renowned for its high protein content and balanced amino acid profile. Despite promising protein characteristics, plant-based sources usually possess antinutritional factors (ANFs). This study aimed to analyze the nutritional and ANFs composition of three quinoa varieties (Black, Yellow, and Red), and assessed the protein quality. Among these varieties, Black quinoa showed the highest protein content (20.90 g/100 g) and total dietary fiber (TDF) (22.97 g/100 g). In contrast, Red quinoa exhibited the highest concentration of phenolic compounds (338.9 mg/100 g). The predominant ANFs identified included oxalates (ranging from 396.9 to 715.2 mg/100 g), saponins (83.27-96.82 g/100 g), and trypsin inhibitors (0.35-0.46 TUI/100 g). All three varieties showed similar protein digestibility (IVPD) (> 76.9 %), while Black quinoa exhibited the highest protein quality. In conclusion to ensure reduction of ANFs, processing methods are necessary in order to fully benefit from the high protein and nutritional value of quinoa.

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