| Abstrakt: |
Quinoa is an ancient pseudo-cereal which was cultivated in the Andean region since 3000 B.C. It is called as Mother of all grains because of its high nutritional value particularly for people with gluten intolerance. Its protein is exceptionally high in lysine which is not abundant in other plants. It is also a good source of methionine and cystine which are low in legumes. Quinoa has high content of health beneficial phytochemicals, including amino acids, fiber, polyunsaturated fatty acids, vitamins, minerals, saponins, phytosterols, phytoecdysteroids, phenolics, betalains and glycine betaine. It is drought tolerant crop with plasticity in the adaptation to different environmental conditions. It has greater plasticity of adaptation to photo period, altitude, soil pH etc. It can be used to make novel, healthy, extruded, snack-type food products. It is usually used to enhance baking flours in the preparation of biscuits, noodles, pastries and for the preparation of baked foods to maintain the moisture and give an agreeable flavor. There is a lack of information on production, nutritional quality, consumption and utilization of quinoa plant products and these are the main constraints to bring this crop under cultivation. Consumption of quinoa (about 40 g) meets daily recommendations for essential nutrients and health-improving compounds as it offers an excellent nutritional quality and has a high commercial value. [ABSTRACT FROM AUTHOR] |
