Quinoa and Quinoa Food Products as Nutritious and Functional Foods for Protection from Dyslipidemia | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 67, Issue 1, January 2024, Page 181-192 PDF (969.46 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2023.206437.7881 | ||||
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| Authors | ||||
Sahar Y Al-Okbi   1; Ayman A Mohammad 2; Thanaa E. Hamed1; Tarek A Elewa 3; Marwa A Desoukey1
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| 1Nutrition and Food Sciences Department, National Research Centre, Cairo, Egypt. | ||||
| 2Food Technology Department, National Research Centre, Cairo, Egypt. | ||||
| 3Field Crops Research Department, Agricultural and Biological Research Institute, National Research Centre, | ||||
| Abstract | ||||
| Quinoa is a highly nutritious pseudo-cereal with reported health promotion effect. The aim of the present research was to prepare functional foods from two quinoa varieties [Chenopodium quinoa Willd cv. Quinoa 1 (Q1) and Chenopodium quinoa Willd cv. Hualhuas (QH)] and to evaluate their protein efficiency ratio and the anti-dyslipidemic effect. Crackers and talbina were prepared from Q1 and QH and subjected to sensory, chemical and physical evaluations. Protein efficiency ratio of the functional foods and quinoa varieties were assessed in rats. The potential protection from dyslipidemia by the functional foods and quinoa varieties were evaluated in triton X-100 induced dyslipidemic rat model. The percentages of protein in quinoa varieties were in the range of 16.45 to 18.96, while it varied in food products from 14.76 to 22.89. Glutamic acid was the dominant amino acid in QH and food products while alanine was the dominant in Q1. Concerning sensory attributes, cracker and talbina made from Q1 were more acceptable than those prepared from QH. Protein efficiency ratios of Q1 and QH were 1.8 and 1.67, respectively while that of the food products ranged from 1.07 to 1.78 compared to casein (2.4). The two quinoa varieties and the food products produced significant protection from dyslipidemia. QH was superior in reducing cardiovascular disease risk. It could be concluded that protein efficiency ratios of quinoa varieties and their products showed appreciable levels compared to casein. The two quinoa varieties and their products produced significant protection from dyslipidemia, QH was superior. | ||||
| Keywords | ||||
| Quinoa; Crackers; Talbina; Amino acids; Protein efficiency ratio; Anti-dyslipidemia. | ||||
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