Food and Fermentation Industries >

2024 , Vol. 50 >Issue 19: 257 - 264

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037339

Evaluation of nutrient composition and amino acid content of white quinoa of different origins

  • WEN Lifang ,
  • YANG Chao ,
  • ZHANG Xuejian ,
  • WEI Yuming ,
  • HUANG Jie ,
  • LIU Wenyu ,
  • XIE Zhijun ,
  • YANG Farong ,
  • QI Juan
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  • 1(College of Grassland Science, Gansu Agricultural University, Lanzhou 730070, China)
    2(College of Food Science and Technology, Gansu Agricultural University, Lanzhou 730070, China)
    3(Institute of Pasture and Green Agriculture, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China)

Received date: 2023-09-11

  Revised date: 2023-12-14

  Online published: 2024-10-29

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Abstract

Four quinoa species from Tianzhu, Gansu (LM1), Gelmu, Qinghai (LM2), Guyuan, Hebei (LM3), and Jingle, Shanxi (LM4) were used as study materials in this study.This study used a variety of nutrient determination methods, including the Kjeldahl method, the Soxhlet extraction method, and the scorching method.Meanwhile, in combination with amino acid score and chemical score, the contents of protein, fat, starch, ash, calcium, iron, zinc, selenium, polyphenols, flavonoids, anthocyanins, and saponins were analyzed, along with the amino acid compositions of quinoa from different origins.Results showed that quinoa from different origins were similar in terms of nutritional composition, with the highest starch content, but there were significant differences in the content of individual nutrients.LM4 had the highest total protein content and the lowest starch content, performing better than quinoa from other origins, and was suitable for the development of protein-based products.In terms of mineral elements, LM1 quinoa was rich in calcium, iron, and zinc, which could be used in the development of quinoa foods, dietary supplements, and various food ingredients to meet the demand for these elements.Furthermore, LM4 exhibited the highest content of active ingredients, making it a suitable candidate for development as a functional food ingredient.Among the four quinoa species, 17 amino acids were detected, with LM4 displaying the highest levels of both total and essential amino acids.Combining the results of amino acid scoring and chemical scoring, methionine was identified as the limiting amino acid for the four quinoa ingredients.Therefore, nutritional fortification or ingredient pairing was needed to ensure the nutritional quality of products during product development.The results of this study will provide a strong basis for quinoa processing, functional ingredient extraction, and related product development.

Key words： quinoa; nutritional composition; amino acids; evaluation

Cite this article

WEN Lifang , YANG Chao , ZHANG Xuejian , WEI Yuming , HUANG Jie , LIU Wenyu , XIE Zhijun , YANG Farong , QI Juan . Evaluation of nutrient composition and amino acid content of white quinoa of different origins[J]. Food and Fermentation Industries, 2024 , 50(19) : 257 -264 . DOI: 10.13995/j.cnki.11-1802/ts.037339

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