Quinoa - composition, nutritional value, food applications.

Abstract

Quinoa has been an important grain crop in the Andes for many centuries, and now it is gaining popularity elsewhere in the world. In comparison with common cereals, quinoa is generally higher in protein, fat and fiber. Protein quality was shown to be high. Of equal importance is the hardiness of the plant. Unlike most other food crops, quinoa is drought resistant, grows at high altitudes and on poor sandy soil. Quinoa has one major shortcoming, however. It contains saponins, which are bitter and have antinutritional effects. To be edible, the grain must have the saponins removed. Quinoa has been used in many different food products. It has potential as an alternate crop for various areas of the world