Insights into the nutritional value and bioactive properties of quinoa (Chenopodium quinoa): past, present and future prospective

• Published in: International journal of food science & technology Vol. 56; no. 8; pp. 3726 - 3741
• Main Authors: Mohamed Ahmed, Isam A., Al Juhaimi, Fahad, Özcan, Mehmet Musa
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01-08-2021
• Subjects: Adaptability; Antinutrition factors; Bioactive properties; Biological activity; Consumption; Diet; Environmental conditions; Fatty acids; Functional foods & nutraceuticals; Gluten; healing effect; Nutrition; Nutritive value; oil properties; phenolics; Phenols; phytic acid; Phytosterols; proximate; Quinoa; Raw materials; saponin; seed; Seeds; Tocopherols
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.15011

Summary
In recent years, quinoa gained increased attention due to its great adaptability to harsh environmental conditions, high nutritional values and high preference as ingredients of gluten‐free and functional foods. In order to improve the diet and direct the population to a better health, the search for new foodstuffs suitable for a healthy lifestyle and proper diet is still ongoing and quinoa seeds are one of these food raw materials. It is a promising variety for human consumption and nutrition in the world, as it has higher nutritional and health values than traditional cereal grains, such as high concentration of protein, fatty acids, tocopherols, phytosterols, phenolic compounds, and low glycaemic index and gluten‐free nature. Its consumption is not spread worldwide due to lack of knowledge regarding nutritional and health benefits of quinoa among consumers. This review summarises the nutritional values, bioactive properties, antinutritional factors, and uses of quinoa seeds and oils.
The bioactive properties, nutritional value, lipid properties, phenolic compounds, healing affect, antinutritional factors, and general aspects on nutritional characteristics and using of quinoa seeds were reviewed.