Vol. 7, Issue 1 (2019)
Reviews on agronomical and functional aspect of quinoa
Author(s): Sagar M Chavan, NK Jain, Vishal Kumar, SK Jain, C Agarwal, N Wadhawan, Arun Kumar and AK Mehta
Abstract: Quinoa (Chenopodium quinoa Willd) is a pseudo-grain cultivated and consumed by humans as a dietary staple in South America. The grains have higher nutritive value than traditional cereals, present a rich source of a variety of minerals, vitamins and higher contents of most essential amino acids, especially lysine which reveals its potential for a valuable ingredient in the preparation of highly nutritious food. It is nutraceutical properties and functional food that aims at lowering the risk of various diseases. The high genetic variability and premises properties of quinoa make it potential to be grown worldwide, even it has been declared “The International Year of the Quinoa†(IYQ) by the United Nations in the year 2013. In recent years, consumer demand for quinoa in the developed world has grown steadily. The aim of this review was to identify agronomical, functional and nutritional knowledge of quinoa in front of Indian people, to disseminate knowledge about quinoa worldwide. Quinoa has the potential to become an important industrial and food crop of the 21st century.
Fig. 1: Seeds structure of quinoa (a-Source of polyphenols, saponin and starch; b- Source protein and lipids)
Pages: 2173-2178 | 934 Views 210 Downloads
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How to cite this article:
Sagar M Chavan, NK Jain, Vishal Kumar, SK Jain, C Agarwal, N Wadhawan, Arun Kumar, AK Mehta. Reviews on agronomical and functional aspect of quinoa. Int J Chem Stud 2019;7(1):2173-2178.
