Physico-chemical analysis and protein fraction compositions of different quinoa cultivars
- Mufari, Jesica Romina
- Miranda Villa, Patricia Paola
- Bergesse, Antonella Estefanía
- Cervilla, Natalia Soledad
- Calandri, Edgardo Luis
DOIAbstract
Proximate composition and physical parameters in nine quinoa cultivars were determined in order to establish differences among them and to contribute to their characterization. Faro, Pichaman, and Baer varieties cultivars were used. The aim of this research was to evaluate the physical and chemical properties and to characterize the protein fractions. All analysed properties showed significant differences between the cultivars. The physical measurements (weight, shape, size, and density) could be used for improving the technology associated with conditioning, transport, and storage of the grain. The protein content ranged from 15 to 18%, fat 6 to 8%, carbohydrates 70 to 74%, and ash from 3.5 to 4.4%, showing an outstanding nutritional profi...
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