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Cereal Foods World, Vol. 64, No. 5
DOI: https://doi.org/10.1094/CFW-64-5-0053
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Quinoa and Other Andean Ancient Grains: Super Grains for the Future
Ritva Repo-Carrasco-Valencia1,2 and Julio M. Vidaurre-Ruiz1,3

1 Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Avenida de la Universidad s/n La Molina, Lima, Perú.

2 Corresponding author. Tel: +511 967907665; E-mail: ritva@lamolina.edu.pe; Facebook: https://www.facebook.com/ritva.repo; Twitter: https://twitter.com/repo_ritva

3 Programa Doctoral en Ciencia de Alimentos, Universidad Nacional Agraria La Molina, Lima, Perú. E-mail: vidaurrrejm@lamolina.edu.pe; Twitter: https://twitter.com/JulioVidaurreR1


© 2019 AACC International, Inc.

Abstract

Quinoa (Chenopodium quinoa), kañiwa (C. pallidicaule), and kiwicha (Amaranthus caudatus) are nutritious native grains that have adapted to the distinct environmental conditions of the Andes mountains of South America. Andean native grains have relatively high protein contents compared with more commonly grown cereal grains, such as corn (maize), wheat, and rice, and the biological value of their proteins is excellent as well. Additionally, these grains are good sources of high-quality oil and dietary fiber, and their starches have interesting rheological properties that make them suitable for use as ingredients in a variety of food products. Quinoa, kañiwa, and kiwicha also can be used in the development of functional foods because of their bioactive compound contents (e.g., flavonoids and natural antioxidants). Today, the food industry is using Andean ancient grains to develop novel products such as enriched and gluten-free breads and pasta products and beverages. These grains also are an excellent source of ingredients that could be used in the development of nutritious and tasty fine cuisine dishes by the culinary industry.




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