Nutritional and Functional Perspectives of Quinoa (Chenopodium quinoa L.)

Muhammad Adnan Nasir, . (2015) Nutritional and Functional Perspectives of Quinoa (Chenopodium quinoa L.). Doctoral thesis, Faculty of Agriculture / University of Agriculture, Faisalabad.

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The core objective of the current research is to characterize different lines of quinoa for their nutritional profile and fatty acid composition. For the purpose quinoa lines were procured from Department of Crop Physiology, University of Agriculture FaisalabadPakistan and were analyzed for their different characteristics. Results showed that the moisture content, ash content, fat content, fiber content and total starch content ranged from 9.74±0.22 to 10.62±0.24%, 2.18±0.08 to 2.80±0.02%, 3.57±0.11 to 7.97±0.12%, 11.00±0.34 to 16.08±0.02%, 1.99±0.12to3.52±0.18% and 53.43±0.23 to 63.15±0.92%, respectively. In addition, potassium, calcium, magnesium, manganese, sodium, sulphur, phosphorous, Zinc, Boron, and copper ranged from 8497.08±51.97 to 9443.41±114.7, 578.35±4.53 to 669.45±5.20, 2058.1±28.28 to 2173.4±23.12, 30.66±0.21 to 35.28±0.12, 24.58±0.29 to62.81±0.52, 1499.21±9.30 to 1606.30±8.29, 4491.6±20.78 to 4560.0±16.16, 24.30±0.22 to 32.12±0.52, 15.29±0.05 to 17.04±0.07 and 4.01±0.02 to 5.04±0.06 mg/kg, respectively. Furthermore, the fatty acid profile (%) of quinoa oil was as palmitic acid (11.39±0.02 to 13.25±0.30), oleic acid (26.28±0.15 to 31.62±0.14), Linoleic acid (47.79±0.19 to 52.02±0.54), ?-Linolenic acid (4.45±0.03 to 7.71±0.06), and erucic acid (1.41±0.01 to 1.74±0.00). Furthermore, bread was prepared from composite flour by substituting wheat with quinoa flour at 5%, 10%, 15% and 20%, result showed significant increase in ash, protein and fiber content of bread, ash ranged from 1.47±0.007 to 1.62±0.017%, protein 11.28±0.032 to 11.63±0.107% and fiber ranged from 1.31±0.014 to 1.52±0.040%. Results showed that the functional properties i.e. water absorption capacity of quinoa protein isolates ranged from 2.81±0.17-3.82±0.05%, oil absorption capacity from 2.72±0.02 to 3.03±0.03% and foaming capacity from 9.09±0.05 to 10.05±0.07%. Moreover, the in-vitro digestibility ranged from 75.95±0.29 to 78.11±0.43%. In addition, quinoa have protein efficiency ratio in the range of 3.50±0.04 to 3.78±0.05, net protein ratio ranged from 3.90±0.04 to 4.69±0.05, net protein utilization from 70.75±0.86 to 73.78±0.89, biological value from 79.15±0.96 to 81.74±0.99 and true digestibility from 87.66±1.06 to 90.57±1.10. Conclusively, results showed that quinoa lines grown in Pakistan has strong nutritional profile and fatty acid composition.

Item Type: Thesis (Doctoral)
Uncontrolled Keywords: Nutritional, Functional ,Perspectives ,Quinoa
Subjects: T Technology > TX Home economics
Depositing User: Unnamed user with email
Date Deposited: 26 Oct 2017 04:52
Last Modified: 26 Oct 2017 04:52

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