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Research Article Open access CC BY 4.0

Compositional Analysis and Functional Characteristics of Quinoa Flour

S. A. El Sohaimy, S. E. Mohamed, M. G. Shehata, Taha Mehany, M. A. Zaitoun

Annual Research & Review in Biology · pp. 1–11 · Published 9 Jan 2018

10.9734/ARRB/2018/38435

Abstract

Aim: The current study was intended to evaluate the nutritional and functional properties of quinoa flour for the potent of its use in food manufacturing. Materials: Quinoa seeds were obtained from the Egyptian Company for Natural Oils, Cairo, Egypt. The collected seeds were cleaned of foreign materials and stored at room temperature (25 ± 2°C) for further analysis. Methodology: Minerals, vitamins, phenolic contents and flavonoids, antioxidant activity and functional properties of quinoa flour were carried out in the department of food technology, Arid Lands cultivation research institute, City of Scientific research and Technological Applications. Results: Quinoa flour has the most balanced and perfect minerals content such as potassium (443 mg/ Kg), sodium (858 mg/ Kg), magnesium (174 mg/ Kg), calcium (127 mg/ Kg) and iron (63 mg/ Kg). Quinoa flour is a good source of vitamins such as Vitamin C (1.93 mg/ Kg), B3 (0.15 mg/ Kg), B6 (11.22 mg/ Kg), and B12 (0.09 mg/ Kg). The total phenolic content of quinoa flour was 17.86± 0.49 μg GAE/g dry weight, while the total flavonoids was 14.82 ± 0.75 μg/g dry weight. Quinoa flour was presented a reasonable antioxidant activity with IC50= 21.76 µg/ml. The water absorption of quinoa flour was 141.5±0.54%, whereas its oil absorption was 110±0.18%. Quinoa flour foaming capacity and stability were 14.33±0.76% and reached 9.63±1.72% after 60 min. while emulsion capacity and stability were 100.4± 0.25% and reached 45.83± 0.18% after 60 min. The protein digestibility of quinoa flour was 86.85±0.83%. Conclusion: Quinoa flour is a likely nutritive source and can be used as a functional food supplement to be used in food manufacturing.

Quinoa flour vitamin content phenolic compounds antioxidant activity protein digestibility emulsion properties foaming properties.

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