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Saeed et al. Ind. J. Pure App. Biosci. (2020) 8(6), 624-627 ISSN: 2582 – 2845
Copyright © Nov.-Dec., 2020; IJPAB 624
Peer-Reviewed, Refereed, Open Access Journal
Nutritional Benefits of Quinoa-A Review
Muhammad Sulaman Saeed1*, Ayesha Saeed2, Mohsin Iqbal3 and Muhammad Adnan4
1Department of Plant Breeding and Genetics, University of Agriculture, Faisalabad, Pakistan
2Department of Botany, University of Education, Dera Ghazi Khan Campus,
Sub Campus of University of Education, Lahore, Pakistan
3Institute of Horticultural Sciences, University of Agriculture, Faisalabad, Pakistan
4Department of Agronomy, College of Agriculture, University of Sargodha, 40100, Pakistan
*Corresponding Author E-mail: muhammadsulamansaeed2598@gmail.com
Received: 15.07.2020 | Revised: 28.08.2020 | Accepted: 8.09.2020
INTRODUCTION
Quinoa is a very nutritious plant which
belongs to family Amaranthaceae. Its scientific
name is Chenopodium quinoa Wild. It was
domesticated in the Andean regions and is
highly adapted to the different kinds of soils
and climatic zones (Maradini-Filho et al.,
2017). The scientific community took so much
interest in it because of its high nutrients
profile. As it is highly rich in proteins, fats,
fiber, minerals and vitamins along with
excellent balance of essential amino acids. The
advance character of quinoa is that it is gluten
free and is highly suitable for the patients of
celiac disease (Alvarez-jubete et al., 2010).
Although quinoa has a lot of benefits for the
consumers but due to less knowledge of its
importance and high input costs, the farmers
grow it very low. There is a great need of the
time for the human community to put pressure
on the growth of quinoa as it is called pseudo
cereal and is highly important for the humans
as it has rich profile nutrient content. This
highly enriched profile content makes the
functional benefits for human beings (Alvarez-
jubete et al., 2010).
Available online at www.ijpab.com
DOI: http://dx.doi.org/10.18782/2582-2845.8493
ISSN: 2582 – 2845
Ind. J. Pure App. Biosci. (2020) 8(6), 624-627
ABSTRACT
Cereals are considered as an important source of nutrition in human diet. They provide about
half of the energy of world population. Cereals include maize, rice, wheat, sorghum, barley, oats
and rye. Other grains like amaranth, quinoa, chia, buckwheat and flaxseed have also been
studied due to their extreme nutritional values and high protein profiles. These grains plants are
excellent source of the energy, lipids, fibers, vitamins, minerals, proteins, ashes and amino acids.
Quinoa is one of them and is excellent source of lysine and niacin. It is rich in essential amino
acid content. It also has antioxidant agents that perform good function in the human body when
consumed. Quinoa is also a well natural source that is helpful to combat against Celiac disease.
In this review, we shall discuss the different nutritional benefits of quinoa.
Keywords: Quinoa, Nutritional Benefits, Amino acids, Vitamins, Minerals, Energy.
Review Article
Cite this article: Saeed, M.S., Saeed, A., Iqbal, M., & Adnan, M. (2020). Nutritional Benefits of Quinoa-A
Review, Ind. J. Pure App. Biosci. 8(6), 624-627. doi: http://dx.doi.org/10.18782/2582-2845.8493
Saeed et al. Ind. J. Pure App. Biosci. (2020) 8(6), 624-627 ISSN: 2582 – 2845
Copyright © Nov.-Dec., 2020; IJPAB 625
Nutritional Characters of Quinoa
Quinoa is the plant that belongs to the family
Amaranthaceae and subfamily is
Chenopodiaceae with genus Chenopodium. It
was native to the Andean zones of Peru, Chile
and Bolivia. It has been cultivated from
hundreds of years (Jancovora et al., 2009). The
main reason behind the crop production of this
plant is its high nutritional profile which
makes it highly suitable for the production and
consumption. The different types of quinoa are
given below in Fig. 1.
Fig. 1: Different Types of Quinoa Seeds
(Source: http://nutraceuticals.imedpub.com/archive.php)
The grain of quinoa has beautiful attraction for
consumer as it is new resource for eating and
then it has high nutritional quality due to
presence of protein content (Spehar, 2007). It
is also rich in lysine content which enables the
quinoa more nutritious as comparable to the
vegetables. The quinoa grain contains high
amylose content with fully enriched
carbohydrate along with starch and sugar. It is
also rich in vitamins like Vitamin B complex,
vitamin E, vitamin C, Vitamin k and minerals
like potassium, calcium, magnesium, zinc,
copper and iron (Jacobsen, 2003). The amount
of lysine and methionine is present in more
quantity inside the quinoa because it makes the
quinoa more reliable diet source for human
consumption. The lipid composition of cereals
like wheat, rice and maize is same like the
soybean. The cereals like wheat, rice, barley
and maize have a rich nutrient profile but
comparably quinoa it makes highly more
nutritious because of its better nutrient profile
of amino acids and proteins. The nutritional
values of a food product is always determined
by its nutritional profile like its amino acids
and protein profile and degree of saturation,
adsorption, assimilation and biological
utilization. There are nine amino acids which
are highly essential for humans that include
isoleucine, lysine, leucine, methionine,
tryptophan, histidine, valine, phenylalanine
and threonine and all these essential amino
acids are present in the quinoa (Vega et al.,
2010). The protein contents of the quinoa
grains varies from 13.9% to 17%. The quinoa
grain has high amount of amino acid
tryptophan which usually lacks in the common
cereals. The protein bioavailability of amino
acids varies greatly according with the variety,
treatments and conditions provided for growth.
The overall nature of quinoa also changes
during the cooking process. The in vitro
Saeed et al. Ind. J. Pure App. Biosci. (2020) 8(6), 624-627 ISSN: 2582 – 2845
Copyright © Nov.-Dec., 2020; IJPAB 626
bioavailability of quinoa protein ranges from
77% to 81%. According to the researchers, the
bioavailability of the quinoa proteins is like
equal to the bioavailability of the other protein
rich foods. Due to absence of the gladians and
gladians relevant proteins in the quinoa makes
it highly best for consumption for the people
facing celiac disease (James, 2009). The starch
is considered as one of the main carbohydrate
component of the quinoa and varies from 53%
to 75% (dm). The starch of quinoa is highly
rich in amylopectin. This has best freeze-thaw
stability that boosts up its functionality as
thickener in the frozen foods. The fiber content
of quinoa is closer to the amount found in
cereals which ranges from 8% to 10% dm. The
oil content in quinoa varies from 3% to 10%
and this oil is highly rich in essential fatty
acids like α-linolenic acid and linoleic acid and
also has high amount of naturally found
antioxidants like tocopherols (Ogungbenle,
2003). Quinoa is also considered as an oilseed
crop as it has high lipid fraction and quality oil
content. Quinoa is much enriched with
micronutrients like minerals and vitamins. It is
good source of riboflavin, folate and thiamine
and also fully enriched with vitamin B 6 and
vitamin E (Almeida and Sam, 2009).
CONCLUSION
From the above discussion, we conclude that
quinoa has many health benefits as quinoa
plant is enriched with essential fatty acids,
amino acids, minerals, ashes, proteins,
vitamins and carbohydrates. It is also enriched
with dietary fibers. So, this standardized
quality of nutritional profile makes the quinoa
very nutritious for daily food consumption. It
is healthier than vegetables and other cereals
as it has good lysine content and is gluten free.
So, it is very good food source for the patients
suffering from celiac disease. But the farming
community is not taking so much interest in
the cultivation of quinoa because of lack of
knowledge of its importance and high input
costs. But in developed countries, its
cultivation has been started well. The agents
present in quinoa which are highly
antioxidants in nature are very important for
the researchers who are working in the
medical field. Quinoa plant has also well role
in curing the patients with cardiovascular
disease. Hence, it is obvious that quinoa plant
must be utilized on daily basis.
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Copyright © Nov.-Dec., 2020; IJPAB 627
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