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Processing technologies and health benefits of quinoa

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 The Pharma Innovation Journal 2019; 8(5): 155-160

ISSN (E): 2277- 7695

ISSN (P): 2349-8242
NAAS Rating: 5.03 Processing technologies and health benefits of quinoa
TPI 2019; 8(5): 155-160
© 2019 TPI
www.thepharmajournal.com
Received: 06-03-2019
M Naga Sai Srujana, B Anila Kumari, W Jessie Suneetha and P
Accepted: 10-04-2019 Prathyusha
M Naga Sai Srujana
Abstract
Department of Foods and
Nutrition, Professor
Quinoa (Chenopodium quinoa Willd) is a stress-tolerant pseudo cereal cultivated along the Andes for the
Jayashankar Telangana State last 7000 years, challenging highly different environmental conditions with Peru and Bolivia being the
Agricultural University, main producers. The edible seeds of quinoa are small, round and flat. Seed colors can range from white
Rajendranagar, Hyderabad, to grey and black, or can be yellow and red. Because of its high nutritional characteristics, United
Telangana, India Nations General Assembly has therefore declared 2013 as the "International Year of Quinoa. Quinoa is a
rich source of protein (12-16.5%) with protein quality equivalent to that of casein. In addition, this
B Anila Kumari “wonder grain” is gluten free, rich in bioactive compounds like antioxidants, polyphenols, flavonoids,
Post Graduate & Research vitamins and minerals that imparts various health benefiting characteristics to this grain.
Centre, Department of Foods Human health and food security have become increasingly important with the advents of climate change,
and Nutrition, Professor accelerated human population growth, rise of metabolic disease, and increasing median age of the
Jayashankar Telangana State population. About 1 in 8 individuals are suffering from chronic undernourishment, while diabetes,
Agricultural University,
obesity, and other metabolic disorders resulting in a mounting prevalence of age-related disorders such as
Rajendranagar, Hyderabad,
fragility, cardiovascular diseases, and osteoporosis.
Telangana, India
Functional products prepared with different processing techniques such as quinoa cereal bar, quinoa
W Jessie Suneetha flakes, quinoa pasta, have been known to have various health benefits and to be effective in cases of
Department of Foods and obesity, cardiovascular diseases, hypertension, and celiac disease. Grain processing techniques like
Nutrition, Professor soaking, germination and malting, are known to improve the nutrient content and decrease the
Jayashankar Telangana State antinutrients in quinoa grain.
Agricultural University,
Rajendranagar, Hyderabad, Keywords: food security, pseudo cereals, quinoa, breakfast cereals, antioxidant properties of quinoa
Telangana, India
Introduction
P Prathyusha
Department of Foods and Globalization of agriculture and consequently its industrialization seem inexorable with
Nutrition, Professor negative side effects being felt throughout India resulting in biased technological development
Jayashankar Telangana State of some high demanding plant species and monoculture production with reduced genetic
Agricultural University, diversity in agriculture. As a consequence, Indian food security has become increasingly
Rajendranagar, Hyderabad,
dependent on only a handful of crops (Izdajatelj, 2010) [21].
Telangana, India
The narrowing of the number of crops upon which global food security and economic growth
depend has placed the future supply of food and rural incomes at risk. The mentioned facts
with profound environmental consequences and concern for loss of crop varieties stimulate
organizations and scientists worldwide in retrieving, researching and disseminating the
knowledge in production and utilization of neglected, disregarded, underexploited and new
plant species, or so called alternative crops. Alternative crops plant species are used
traditionally for food, fiber, fodder, oil or medicinal properties. Those are an under-exploited
potential crop to contribute to food security, nutrition, health, income generation and
environmental services (Hafele and Sassin, 1979) [20].
Pseudocereals are defined as fruits or seeds of non-grass species that are consumed in very
similar way as cereals having nutritive value very much competitive to conventional crop, in
most cases even better. Quinoa is a pseudo cereal belongs to (Chenopodiaceae) family. Quinoa
fruits are achenes, comprised of a single seed enclosed by an outer pericarp (FAO 2011) [13].
Quinoa has been traditionally used by several indigenous peoples of South America (Bhargava
Correspondence and Srivastava 2013) [2]. The seeds have been consumed similarly to rice, prepared in soup,
B Anila Kumari
Post Graduate & Research puffed to make breakfast cereal, or ground to flour to produce toasted and baked goods
Centre, Department of Foods (Cookies, breads, biscuits, noodles, flakes, tortillas, pancakes) (Bhargava et al., 2006) [1].
and Nutrition, Professor Quinoa leaves have also been eaten similarly to spinach (Oelke et al., 2012) [32] and the
Jayashankar Telangana State germinated quinoa that is quinoa sprouts have been incorporated in salads (Schlick and
Agricultural University, Bubenheim. 1996) [43].
Rajendranagar, Hyderabad,
Telangana, India
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Quinoa seeds can be fermented to make beer, the traditional composition as rice with higher contents in especially lysine
alcoholic beverage from South America called “chicha” (FAO (4.8 g/100 g protein and threonine (3.7 g/100 g protein),
2011) [13]. which are in general the limiting amino acids in conventional
The edible seeds of quinoa are small, round and flat. Seed cereals like wheat and maize (Dini et al. 2004) [10].
colors can range from white to grey and black, or can be Zevallos et al., 2012 [50] reported that certain quinoa cultivars
yellow and red. It is consumed as breakfast food as well as have celiactoxic epitopes (location on an antigen that interacts
staple food similar to maize and potato (Nowak et al. 2015) with antibodies) that can activate immune responses in some
[31]
. patients with celiac disease. Quinoa is considered gluten-free
grain because it contains very little or no prolamin (James,
Nutritional composition: Quinoa contains from 2% to 10% 2009) [22].
fat. Quinoa is a rich source of essential fatty acids such as
linolenic (18:2n-6: 52%) and linoleic (18:3n-6: 40%) Quinoa leaves and seeds (Graf et al. 2015) [19]
(Jancurová et al. 2009) [23]. Quinoa has a similar amino acid

Fig 1: Seeds and Quinoa leaves

Quinoa grains based amount of saponins, the grains were Antioxidant activity and phenolic content have been reported
classified as bitter. (Nickel et al. 2016) [30]. Washing caused a to be greatly affected by domestic processing (Table 1).
reduction in the antinutritional compounds, but the levels Germination of quinoa results in oleic acid increased, but
remained unchanged after cooking (with and without) linoleic acid decreased in NL (non polar lipids), GL and PL.
pressure and toasting. An abrasion degree of 30% was The ratio of saturated, monounsaturated and polyunsaturated
necessary to obtain sweet quinoa with total saponin content fatty acids of NL, and PL approached 3: 4: 3. After 72 hr
lower than 110 mg/100 g (Gómez-Caravaca et al., 2014) [18]. germination, the ratio of Omega3/6 became o.25 in GL
Vitamin C, total Polyphenols and antioxidant activity in raw, (glycolipids) (Park and Naofumi, 2004) [33].
domestically processed and industrially processed quinoa has The tannin and phytate contents could not be detected after
been given in Table 1. (Kaur et al., 2016) [16]. Antioxidant steeping and germination (Kanensi, et al., 2011) [25].
activity and phenolic content have been reported to be greatly Germination resulted in a 2 fold increase in antioxidant
affected by domestic processing (Dini et al., 2010) [9]. activity after 3 days of germination, the amounts phenolic
acids and flavonoids increased 8.57 fold, and 4.4 fold
Table 1: Effect of processing on vitamin C, TPC and TFC content of respectively. (Carciochi, et al., 2013) [5].
quinoa Germination and subsequent oven-drying was shown to be a
Processing Vitamin C TPC TFC good process to improve the phenolic content and antioxidant
Raw quinoa 13.43 43.2 11.4 activity of quinoa seed and can be used in functional food
Soaked 15.09 31.1 7.2 formulations. These germinated products contain essential
Germinated 19.38 101.2 18.02 fatty acids that play an important roles in brain development,
Industrially processed 9.45 34.6 5.80 insulin sensitivity, prostaglandin metabolism, a lower ratio of
Germination: Soaked for 12hrs at 20°C in a BOD for 72 hours omega-6: omega-3 fatty acids that helps in cardiovascular
(Carciochi, 2014) [6]. health, immunity, inflammation, and autoimmune diseases
(Galvez et al., 2010) [16].
Processing techniques: Post harvesting and prior to Fermentation was carried out naturally by the microorganisms
marketing, grains undergo industrial processing, mainly the present in the seeds or by inoculation with
process of dehulling or decortications, to remove the outer two Saccharomyces cerevisiae strains (used for baking and
layers of the grain. Dehulling is known to improve grain brewing) there was decreased content of ascorbic acid and
quality by lowering the content of antinutrients and enhancing tocopherol content and the phenolic compounds and
the sensory parameters, hence the acceptance and pallatabilty antioxidant capacity were improved. (Carciochi, et al., 2016)
of the grain. Despite these benefits of dehulling, it reported to [4]
.
cause loss of nutrients from grains. Thus, to minimize loss Malting with a moderate thermal treatment is considered an
nutrients and increase bioavailabilty of nutrients, researchers effective process to enrich antioxidants in quinoa grains for
recommend use of common traditional domestic processing their further use as functional ingredient in the production of
methods for grains (Table 2). Soaking and germination are the gluten-free foods and beverages (Carciochi, et al., 2016) [4].
commonly used methods for domestic processing of seed. Dehydration of quinoa between 70 and 80 °C showed an
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The Pharma Innovation Journal

increase in vitamin E content and the antioxidant capacity was broad bean (Vicia faba) and quinoa (Chenopodium quinoa
also increased on dehydration at 40, 50 and 80 °C due to Willd) showed significantly increased NPU. One NIS-portion
temperature/drying time equivalent processes. The supplied 10–20% of recommended fiber daily intake.
dehydration of quinoa led to reductions of 10% in proteins, Addition of quinoa flour had a positive effect on the FeDa%
12% in fat and 27% in both fiber and ash content (Miranda et as did broad bean flour on ZnDa%. EDTA increased Fe- and
al., 2010) [28]. ZnDa% in all NIS-products, but it also impaired sensorial
The heat application to quinoa has shown reduction of anti quality (Giménez, et al., 2016) [17].
nutritional factors in Chenopodium quinoa seeds (Silva et al., Consumption of quinoa flakes results in significant reductions
2015) [45]. Heat processing is required for complete digestion in serum triglyceride, total cholesterol and LDL-cholesterol
of food proteins. These processes significantly affect the and an increase in GSH – glutathione stimulating hormone,
protein structures, and consequently, their resistance to vitamin E concentrations and lower retention of total
digestion. tocopherols and α-tocopherol in the extrudates (Carvalho et
Extrusion processing is used to make extruded ready-to-eat al., 2013) [7].
(RTE) breakfast cereal from quinoa, fortified with cranberry Roasted quinoa seeds flour at 177 °C for 15, 30 and 45 min
concentrate, the extrudates contain higher phenolic values resulted in increase in peak and final viscosity of cakes,
which may be due to the formation of maillard products at weakening of starch–protein interactions and swelling of the
higher barrel temperatures and maximum anthocyanins starch granules, leading to granule rupture and decreased
content of 9.63 mg / kg d.m at 140 ˚C (Chandran, 2015) [8]. geometric mean diameters with elevated roasting
Extrusion results in inactivation of antinutrients, destruction temperatures (Rothschild et al., 2014) [37].
of aflatoxins and increasing the digestibility of fiber (Saalia Baking: Baking red and yellow quinoa seeds resulted in
and Phillips, 2011) [40]. Extrusion results in transformation of increased total phenolic content and antioxidant activity. This
insoluble dietary fiber to the soluble dietary form in addition increase in antioxidant activity might have been due to the
to the formation of resistant starch and enzyme resistant Maillard reaction products produced during the thermal
glucans through the process of transglycosidation (Repo- processing (Brend et al., 2012) [3].
Carrasco et al., 2009) [36]. High pressure – high temperature processed quinoa products
Higher extrusion temperatures in the extrudates of quinoa resulted in increased iron solubility two to four times after
caused oxidation of unsaturated fatty acids resulting in soaking and germination, 3-5 times after fermentation, 5-8
decreased content of unsaturated fatty acids and inactivation times after fermentation of the germinated flour. 5-8 times in
of antinutrients such as lectin and antitrypsin inhibitors magnesium content has been improved after cooking and
resulting in the increase of protein digestibility (Chandran, baking and copper content was reduced by 28% after
2015) [8]. processing (Ruiz, G.A et al., 2016) [39].
Nutritionally improved, gluten-free spaghetti (NIS) with

Table 2: Processing techniques

Quinoa-derived
Production method Uses Reference
product
Superheated steam treatment to expand the
seeds and reduce cooking time. Favoring or texturizing agents Thomas, 1995 [48]
Treated seeds
Mechanical abrasion, washing, or a in food products Scanlin and Burnett, 2010 [41]
combination to debitter seeds.
Seeds are soaked, malted, kilned, mashed, Gluten-free fermented
Kamelgard, 2013 [24]
cooled, and fermented with yeast alcoholic beverage
Mixing of quinoa extract, tiger nut (Cyperus
Beverages
esculentus), and α-amylases for hydrolysis of Substitute for animal or plant-
Felipe, 2003 [15]
starches to thermostable maltodextrin within a derived milk
beverage formulation.
Enrione, 2013; [11]
Used in foods, animal food,
Protein Extraction and precipitation via alkali or enzyme Kruger, 2012; [27]
or sports performance and
concentrate treatment
recovery Pouvreau, 2014; [35]
Scanlin and Stone 2009 [42]
Extraction and molecular distillation to obtain a
Lipid Dermatological use Msika, 2012 [29]
refined oil
Extraction of maltodextrin via alkali or
enzyme treatment of quinoa flour to
Cream substitute that mimics
produce a gel-form to deliver quinoa-
Carbohydrate the mouth feel of fat/cream in Singer et al., 1990 [46]
derived peptides.
food
Use of quinoa starches of specific
shape and particle size

Near-infrared spectroscopy (NIRS) technology allowed the lower cost, with results comparable with chemical methods
determination of protein (16.0–20.2 g 100g−1), crude fiber (Escuredo et al., 2014) [12].
(1.8–3.1 g 100g−1), fat (4.4–7.5 g 100g−1), calcium (298.8– Pineli et al. 2015 [34] developed quinoa milk with increased
1164.5 mg kg−1), iron (0–948.5 mg kg−1) and phosphorus amount of protein and low glycemic index do not contain any
(2735.0–4543.3 mg kg−1). Provides an alternative for the prolamins that are toxic for people who suffer from celiac
determination of chemical compounds of quinoa, faster and at disease. This is a novel alternative to current milk- products

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The Pharma Innovation Journal

which has a beneficial effect for lactose intolerance

population and is an excellent substitute for lactose Heath benefits of quinoa products: It is stated that quinoa
intolerance. may benefit high-risk group consumers, such as children, the
Takao et al., 2005 [47] extracted the protein fraction (QP), The elderly, high-performance sports people, individuals with
QP supplementation significantly prevented the increase in lactose intolerance, women prone to osteoporosis, people with
plasma and liver total cholesterol level, cholesterol anemia, diabetes, dyslipidemia, obesity, and celiac disease
biosynthesis was suppressed through the expression of mRNA due to its properties including a high nutritional value,
of --hydroxy---methylglutaryl coenzyme A reductase in the therapeutic features, and gluten-free content (Table 3). These
liver, whereas the expression of cholesterol-1a-hydroxylase, a features are considered to be linked with the existence of the
cholesterol catabolic enzyme, was found to be stimulated. fiber, minerals, vitamins, fat acids, antioxidants, and
This QP binds with bile acid, potentially reducing the micelle especially phytochemicals in quinoa, and they provide quinoa
cholesterol solubility and inhibiting intestinal tract cholesterol a big advantage over other crops in terms of human nutrition
absorption there by hypo cholesterolemic effect. and health maintenance.

Table 3: Health benefits of quinoa products.

Therapeutic Endpoints (measured before and
Treatment Conclusions Reference
application after intervention) and outcomes
Infant food formulated Quinoa-based infant
↑ Plasma levels of IGF-1, a marker of
Child growth & from quinoa (100 g × 2/d food may play a role
malnutrition, known to increase body Ruales, 2002 [38]
development for 15 days) compared in reducing childhood
weight gain
with no treatment malnutrition
All gastrointestinal parameters
surface-enterocyte cell height,
number of intra-epithelial
Quinoa is safe for
Cooked quinoa (50 g/d for lymphocytes per 100 enterocytes)
Celiac disease consumption by Zevallos, 2014 [51]
6 weeks) Improved, serum lipid levels
celiac patients
remained normal with small decrease
in total cholesterol, LDL, HDL, and
triglycerides
Quinoa intake may
Risk of ↓ Triglycerides reduce risk of
Quinoa cereal bar daily Farinazzi-Machado,
cardiovascular ↓ Cholesterol developing
for 30 days 2012 [14]
disease ↓ LDL cardiovascular
disease
QF consumption increased protein
and fiber intake but not total caloric
Quinoa intake
Quinoa flakes (QF) intake
Postmenopausal beneficially De Carvalho, 2013
compared with corn flakes ↓ triglycerides, [7]
symptoms modulates metabolic
(CF), 25 g/d for 4 weeks ↓ TBARS
parameters
↓ Cholesterol,
↓ LDL, ↑ GSH

Conclusion and Uses. Boston, MA: CABI, 2013.

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