Quinoa

Published Date
2013, Pages 409–438, doi:10.1533/9780857098924.409

Author 

Elke K. Arendt

Emanuele Zannini

Abstract 

Quinoa seed (Chenopodium quinoa Willd.) is a pseudo-cereal that has been cultivated in the Andean region for thousands of years. Quinoa is a gynomonoecious annual plant with an erect stem and can be cultivated from sea level up to an altitude of 3800 m. Quinoa is receiving increasing attention because of the nutritional value of its protein rich in amino acids like lysine and methionine that are deficient in cereals. Quinoa can be eaten as a hot breakfast cereal or as a rice replacement, can be sprouted or popped like popcorn or ground and used as flour for making biscuits, bread and processed food. Due to the high proportion of D-xylose, maltose and fructose, quinoa would be also a useful ingredient in malted drink formulations. Quinoa holds exceptional promise as a weaning food for infants, especially in nutritionally-deficient areas in the developing world.

Key words 

quinoa chemical composition quinoa

 utilization in food and beverages

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