Insights into the nutritional value and bioactive properties of quinoa ( Chenopodium quinoa ): past, present and future prospective

Non-targeted metabolomics reveals the characteristics of the unique bitterness substances in quinoa

Bitterness is a key factor that affects the consumption of quinoa products, even if they are nutritious. In this study, a non-targeted metabolomics approach based on UHPLC-Orbitrap-MS was applied to comprehensively profile the characteristic metabolites of twenty-two quinoas. A total of twenty key metabolites were identified correlated with bitterness, among which, fifteen were triterpenoid saponins. In addition, these metabolites bind to the active site of the human bitter taste receptor and are the main compounds that produce the bitter taste of quinoa. Our results contribute to a deeper understanding of the origin of quinoa bitterness and provide directions for optimizing its flavor to improve market acceptance.

Change of physiochemical characteristics, nutritional quality, and volatile compounds of Chenopodium quinoa Willd. during germination

The impacts of varying germination periods (0-72 h) on morphological properties, proximate composition, amino acid profile, GABA levels, antioxidant attributes, polyphenol content (both free and bound), and volatile compounds of quinoa were evaluated. Germination significantly increased the content of fiber, amino acids, GABA, polyphenols, and in-vitro antioxidant activities in quinoa. The optimal nutritional quality and antioxidant capacity of quinoa were observed during the 36-72 h germination period. We examined the dynamics of 47 phenolic compounds in quinoa during germination and noted a substantial rise in free phenolic acids and bound flavonoids post-germination. A total of 53 and 84 volatile compounds were respectively identified in ungerminated quinoa and germinated quinoa. It was found that the germination period of 24-48 h contributed to reducing the presence of undesirable flavors. TEM analysis revealed significant structural damage to the ultrastructure and relaxation of the cell wall in germinated quinoa grains.

Impact of milling on the nutrients and anti-nutrients in browntop millet (Urochloa ramosa) and its milled fractions: evaluation of their flour functionality

BACKGROUND

Browntop millet has gained popularity in recent years owing to its nutritional superiority and health benefits. However, the usage of browntop millet flours as ingredients in composite flours and functional foods is constrained due to a lack of information regarding the grain composition and its flour functionality. Therefore, the distribution of nutrients, anti-nutrients in browntop millet milled fractions and their flour functionality was evaluated in comparison to whole grain flour.

RESULTS

Bran fraction comprised the highest protein (13.7%) and fat contents (27%) among other fractions. Pearling of dehulled grains considerably reduced phytic acid, saponins and flatulence-causing oligosaccharides in pearled grain flours. Besides, this led to the enrichment of soluble fibre, minerals, phenolics and trypsin inhibitors in bran fraction. Milling also impacted flour functionality. Despite its lower water holding ability, dehulled grain flour exhibited significantly higher oil absorption capacity than whole grain flour due to the removal of fibre-rich hull fraction. Although emulsion (45.2%) and foaming capacities (12.5%) were superior in bran flour, foam stability was greater in pearled grain flours.

CONCLUSION

These findings suggest the potential utilisation of browntop millet milled flours as ingredients in the development of distinct food formulations and as partial substitutes to wheat flour in confectionary and bakery products. © 2024 Society of Chemical Industry.

Comparative metabolomic profiling and nutritional chemistry of Chenopodium quinoa of diverse panicle architecture and agroecological zones

Chenopodium quinoa possesses remarkable nutritional value and adaptability to various agroecological conditions. Panicle architecture influences the number of spikelets and grains in a panicle, ultimately leading to productivity and yield. Therefore, this study aimed to investigate the metabolites, nutrients, and minerals in Chenopodium quinoa accessions of varying panicle architecture. Metabolic profiling using liquid chromatography-mass spectrometry (LC-MS) analysis identified seventeen metabolites, including flavonoids, phenolics, fatty acids, terpenoids, phenylbutenoid dimers, amino acids, and saccharides. Eight metabolic compounds were reported in this study for the first time in quinoa. Some metabolites were detected as differentially expressed. The compound (Z)-1-(2,4,5-trimethoxyphenyl) butadiene and chrysin were found only in SPrecm. Sodium ((2R,3S,4R,5R)-5-(6-amino-9H-purin-9-yl)-3,4-dihydroxtetrahydrofuran-2-yl) methyl hydrogen phosphate and elenolic acid were detected only in CHEN-33, and quercetin, 3-hydroxyphloretin-3'-C-glucoside, kurarinone, and rosmarinic acid were identified only in D-12175. Variable importance in projection (VIP) scores annotated ten metabolites contributing to variability. Mineral analysis using atomic absorption spectrophotometry indicated that the quantity of magnesium and calcium is high in D-12175. In comparison, SPrecm showed a high quantity of magnesium compared to CHEN-33, while CHEN-33 showed a high quantity of calcium compared to SPrecm. However, the proximate composition showed no significant difference among quinoa accessions.

Supplementary Information

The online version contains supplementary material available at 10.1007/s12298-023-01398-2.

Optimal combination of cow and quinoa milk for manufacturing of functional fermented milk with high levels of antioxidant, essential amino acids and probiotics

The aim of this research was to produce Rayeb milk, a bio-fermented milk product that has important benefits for health and nutrition. The Rayeb milk was divided into five different treatments: T1 from cow milk, T2 from quinoa milk, T3 from a mixture of cow and quinoa milk (50%:50%), T4 from a mixture of cow and quinoa milk (75%:25%), and T5 from a mixture of cow and quinoa milk (25%:75%). As a starting culture, ABT-5 culture was used. The results demonstrated that blending quinoa milk with cow milk increased the total solids, fat, total protein, pH, acetaldehyde, and diacetyl values of the resulting Rayeb milk. Additionally, the total phenolic content, antioxidant activity, minerals, and amino acids-particularly important amino acids-in Rayeb milk with quinoa milk were higher. In Rayeb milk prepared from a cow and quinoa milk mixture, Lactobacillus acidophilus and Bifidobacterium bifidum were highly stimulated. All Rayeb milk samples, particularly those that contained quinoa milk, possessed more bifidobacteria than the recommended count of 106 cfu g-1 for use as a probiotic. Based on the sensory evaluation results, it is possible to manufacture a bio-Rayeb milk acceptable to the consumer and has a high nutritional and health values using a mixture of cow milk and quinoa milk (75%:25% or 50%:50%) and ABT-5 culture.

Manufacture and characterization of a novel dairy-free quinoa yogurt fermented by modified commercial starter with Weissella confusa

Non-dairy yogurt is increasingly thought to be healthy food. However, no suitable starters limit its development. This study aimed to develop a novel and functional quinoa yogurt with a modified commercial starter. Compared with the other lactic acid bacteria (LAB), Weissella confusa showed a better fermentation performance of quinoa utilization. The synergistic effect of W. confusa and the commercial starter promoted the growth of LAB. It increased the fermentation rate of quinoa yogurt, further improving its texture, rheological properties, and storage stability. The modified starter significantly increased the nutritional qualities of the quinoa yogurt, including polyphenol content, antioxidant activity, digestive enzyme inhibition, and reduced postprandial blood glucose ability. Additionally, the modified starter enhanced the digestibility and bioaccessibility of polyphenols, protein, and fat in fermented quinoa yogurt. Overall, the commercial starter with W. confusa showed great potential for possible application in quinoa yogurt development.

Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses

One of the food industry's challenges is to enhance bread quality from a nutritional point of view without impacting negatively sensorial characteristics and consumer decisions on product choice. This study aimed to assess the baking characteristics of wheat bread supplemented with quinoa flour (QF) of large, medium and small particle sizes at typical doses previously established based on an optimization process, and to evaluate the optimal bread from a physical, textural, nutritional, and sensorial point of view. The results showed a decrease in the Falling number index, water absorption, dough stability, speed of protein weakening, dough extensibility, and creep-recovery compliances for optimal wheat-quinoa composite samples with large and medium particle sizes; meanwhile, for the samples with small particle sizes an opposite trend was recorded, with the exception of dough extensibility. Dough fermentation parameters and bread volume rose for all optimal formulations, while firmness decreased compared to wheat bread. All optimal bread samples presented an improved nutritional profile depending on the particle size. The protein content was up to 19% higher, ash up to 13.8%, and lipids up to fifteen times higher. A noticeable enrichment in minerals (mainly K, Mg, Na, Zn, up to 2.3 times) and essential amino acids (with 13.53%) was also obtained for all optimal breads. From an acceptability point of view, the highest score (8.70) was recorded for the optimal bread with a QF of medium particle size. These findings offer processors new information which will be useful for diversifying bakery products with an enhanced nutritional profile.

Yield, phenology and triterpene saponins in Colombian quinoa

Exploring yield, phenology and their relationship with secondary metabolites in seeds provides a fundamental analysis that expands knowledge on the nutritional quality of seeds and the effect on productive potential. This knowledge is fundamental when improving or selecting nutritionally important crops, including Chenopodium quinoa Willd, which has excellent nutritional properties and contributes to global food security. This species contains saponins, a metabolite that imparts a bitter taste and can be highly toxic to consumers in large quantities. Therefore, the identification and selection of genotypes according to their saponin contents and outstanding agronomic characteristics are fundamental objectives for the genetic improvement programs of these species. Therefore, the objective of this research was to evaluate the characteristics of the grain, the phenology and the saponin content of 30 C. quinoa accessions with an aim to select or relate genotypes according to their yield and grain quality. The accessions were sown using randomized complete blocks (RCB) with nine repetitions for each material. Seven FAO-defined descriptors were evaluated to characterize the grain and physiological maturity. Saponin was extracted using microwave, and the quantification was done with high-performance liquid chromatography (HPLC) which a UV-VIS detector at 277 nm wavelength. The accessions were classified according to their phenology: semi-late (56.7%), late (36.7%), and semi-early (3.3%). The total triterpene saponin content varied from 0.018 to 0.537%. The multivariate and cluster analyses formed groups of accessions with good yields (>62.02 g of seeds per plant) and desirable grain morphological characteristics. The more suitable accessions for the production of saponins are Quinoa semiamarga (0.537%), Quinoa peruana (0.412%) and Amarilla de maranganí (0.305%). Quinoa real and Quinoa primavera are more suitable for food products, which can be used as parents in future quinoa genetic improvement programs in Colombia.

Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality

Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtures, as well as on the physicochemical and textural properties of the final product. Partial substitution with quinoa flour generated similar thermomechanical and textural properties in the dough, and similar bread technological characteristics related to the control bread (100% wheat). In the case of tarwi, the increase in the concentration of this legume showed a negative effect on the bread quality parameters (specific volume, crumb porosity, textural properties, etc.). A negative technological impact of high percentages of wheat flour substitution by the mixture of both Andean flours was found, but it was contrasted with a positive effect on nutritional quality, particularly evidenced by a high content of proteins and dietary fiber. An optimal formulation considering technological and nutritional quality was obtained, presenting the maximum analyzed substitution level (13.35% quinoa flour and 6.65% tarwi flour). This study showed that these Andean grains are suitable for developing bread of good technological quality and improved nutritional profile, adding value to these underused ancestral flours.