What is it about?
In order to promote the extensive cultivation of quinoa, it is necessary to develop technological innovations in the machinery associated with the different operations of sowing, harvest, post-harvest treatments, and processing of their byproducts. Considering the above, the aim of this research was to analyse the physical and chemical characteristics, and to determinate the protein fraction compositions on three quinoa varieties of nine cultivars.
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Why is it important?
This work provide information about differents cultivar of quinoa, that could be useful for the design of efficient post-harvest technology, for the application of this grain in multiple products and develop of other varieties sweet quinoa with major proportion of soluble proteins.
Perspectives
We propose approached from a macronutrient biosynthetic route or genetic perspective, to explain the relation between the saponin and soluble protein content. If the above mentioned is achieved, quinoa varieties with low level of saponins (sweet fl avor) and high proportion of soluble proteins could be produced.
Patricia Miranda Villa
ICyTAC
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This page is a summary of: Physico-chemical analysis and protein fraction compositions of different quinoa cultivars, Acta Alimentaria, September 2018, Akademiai Kiado,
DOI: 10.1556/066.2018.47.4.9.
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