Acta Scientific Nutritional Health

Research ArticleVolume 2 Issue 7

Chemical and Technological Evaluation of Quinoa (Chenopodium Quinoa Willd) Cultivated in Egypt

Abdelazim Sayed Abdelazim Abdellatif*

Food Technology Research Institute (FTRI), Agriculture Research Center (ARC) Giza, Egypt

*Corresponding Author: Abdelazim Sayed Abdelazim Abdellatif, Food Technology Research Institute (FTRI), Agriculture Research Center (ARC) Giza, Egypt.

Received: May 18, 2018; Published: June 08, 2018

Citation: Abdelazim Sayed Abdelazim Abdellatif. Chemical and Technological Evaluation of Quinoa (Chenopodium Quinoa Willd) Cultivated in Egypt". Acta Scientific Nutritional Health 2.7 (2018).

Abstract

  Chemical and technological properties of quinoa (Chenopodium Quinoa Willd), Natoil1, cultivated in two seasons in Beni Suef Governorate (2014/2015 and 2015/2016) Egypt were evaluated. The proximate analysis showed that the quinoa flour booths all 2 year and quinoa flat bread contained 14.73 ± 0.31% and 13.09 ± 0.22 crude protein, 6.51 ± 0.22% and 8.66 ± 0.11ether extract, 2.83 ± 0.20% 4.52 ± 0.15 total ash, 4.15 ± 0.02% and 5.96 ± 0.24 crude fiber , 60.28 ± 0.11% and 49.67 ± 0.33 carbohydrate and 358.63 ± 0.12% and 328.98 ± 0.05 Energy on dry weight. Quinoa flour had great amino acid balance with higher total essential amino acids (TEAA) 34.72, Phenylalanine + Tyrosine 6.09, Leucine 5.95 and lysine 5.42g/100g protein but the contents of total non-essential amino acids (TNEAA) 39.66, glutamic 12.19, glycine 8.22 and aspartic 6.55g/100g protein. The protein quality for quinoa seed flour protein efficiency ratio (PER) a, b Value and the biological value% (B.V) were 2.99, 2.87 and 87.73 %. Quinoa flour and quinoa flat bread had the balanced minerals content as (mg/100 gm) Magnesium 502 and 560, Potassium 732 and 755, Manganese 4.44 and 4.89, Copper 0.75 and 0.88, Iron 10.5 and 15.56, Phosphorous 411 and 487, Zinc 4.1 and 5.66, calcium 86.3 and 89.56 and Sodium 2.44 and 1130.55 mg/100 gm respectively. The physical and chemical properties of the extracted quinoa seed oil (Crude oil) were: Refractive index 1.46390, Peroxide value 2.45 ± 0.22, (meq O/kg oil), acid value 1.80 ± 0.03(mg KOH/g oil), Unsaponifiable matter 2.11 ± 0.25 (g/kg) and saponification value 197 ± 3.33(mg/g oil) and acidity % 0.65 ± 0.01%(as Oleic acid). Fatty acids composition of crude fat of quinoa seed flour and flat bread were ∑Saturated Fatty acid (SFA) 15.21 and 15.4905, ∑Monounsaturated Fatty acid 30.09 and 32.60, ∑Polyunsaturated Fatty acid (PUFA) 60.96 and 62.69 (g/100 gm) respectively. Quinoa flour and flat bread had a good source of vitamins such as Vitamin A (IU) 14.50 and 13.85 A (IU), Vitamin C15.5 and 15.1, Vitamin E 2.30 and 2.00 Thiamin (B1) 0.36 and 0.35, Riboflavin (B2) 0.32 and 0.33, Niacin (B3) 1.52 and 1.50, Pyridoxine (B6) 0.487 and 0.477 (mg/100 gm) and Folate total (µg) 184 and 182 (µg) /100gm respectively. The Overall palatability (10) had higher values 9.5 ± 0.20 than firmmess (10) had lower 4 ± 0.22 Proof of the possibility of the manufacture of bread from quinoa.

Keywords: Quinoa Seed Flour; Free Gluten; Chemical Composition; Minerals; Amino Acid; Fatty Acid; Vitamin; Flat Bread, Sensory Evaluation

Copyright: © 2018 Abdelazim Sayed Abdelazim Abdellatif. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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