Andean Grain Research Articles

Phytosterol and Polyphenol Contents and Quinoa Leave Yields Variation in Relationships to Variety, Density and Harvesting Date

Quinoa is an Andean grain known for its gluten-free grains, which are used as a functional food. The aim of this research was to study the possibility of introducing quinoa as a vegetable crop grown for young leaves as a source of polyphenols and phytosterols. To achieve this goal, a field experiment was performed with three quinoa cultivars (Titicaca, Puno, and Vikinga) grown in a split plot design. The experimental factors included three densities (160, 320, and 760 plants·m−2) and two harvest dates (52 and 62 days after sowing (DAS)). The content of phytosterols (ergosterol, stigmasterol, β-sitosterol and campesterol) and polyphenols (ferulic acid, isoquercitrin and rutozid) in quinoa leaves were determined by HPLC method. The phytosterol content varied within the limits: ergosterol 0–7.62 µg·100 g−1 dw, stigmasterol 79.9–175.3 µg·100 g−1 dw, β-sitosterol 425.7–623.1 µg·100 g−1 dw and campesterol 0–5.25 µg·100 g−1 dw. Ferulic acid varied greatly from 38.0 to 63.3 µg·g−1 dw, isoquercitrin ranged from 63 to 101.6 µg·g−1 dw and rutozid varied widely from 32.9 to 162.8 µg·g−1 dw. The total phytosterols and the total phenolic compounds decreased with decreasing plant number density and DAS. This research demonstrated that young quinoa leaves are a good source of phytosterols and phenolics for human consumption.

Antioxidant, antihypertensive and antidiabetic potential of peptidic fractions obtained from tarwi (Lupinus mutabilis) protein hydrolysate and identification of promising multifunctional bioactive peptides

SummaryTarwi is an Andean grain, belonging to the legume group and is characterised by its high protein content, exceeding that reported in soybeans being an interesting resource for obtaining bioactive peptides. The tarwi protein hydrolysate (TPH) obtained by enzymatic hydrolysis with Alcalase (60 min) followed by Neutrase (120 min) presented important multifunctional properties to cope with oxidative stress, hypertension and diabetes. After concentration and purification process the most active fraction containing the highest antioxidant, antihypertensive (inhibition of angiotensin‐converting enzyme I, ACE) and antidiabetic (inhibition of dipeptidyl peptidase IV, DPP IV) properties were found in the low‐molecular weight peptide fraction. Thus, this last fraction was subjected to a de novo sequencing LC–MS/MS analysis yielding the identification of 25 peptides, with potential activities as ACE and DPP IV inhibitors and antioxidative according to BIOPEP database. Of these, four novel peptides: AVPFWM, YSGWLGL, AHAGFGMLY and FFSMKVM, stood out for their relatively high scores in bioactivity predicted by Peptide Ranker, additionally the structure–activity evaluation performed on them, supported the predicted antioxidant, antihypertensive and antidiabetic properties. These results demonstrated that TPH might be considered a potential source of peptides with multifunctional bioactive properties with possibilities of application in the food and nutraceutical sectors.

Tecnofuncionalidad de harinas integrales de maíces andinos (Zea Mays) nativas y extrudidas

Andean grains have great potential for transformation into new products, but their comprehensive utilization is a technological challenge. The objective of this work was to modify the techno-functional properties of whole-grain flours of the Capia, Bolita and Chulpi Andean maize races by extrusion to obtain flours that potentially improve the quality of gluten-free bread. The flours were extruded in a single screw extruder, using an incomplete orthogonal design with three levels of temperature, moisture and screw speed. The proximal composition of the native whole-grain flours was determined. In native and extruded flours were determined the water absorption index (IAA), water solubility index (ISA), oil absorption capacity (CRO), water binding capacity (CRA) and swelling volume (PH). The extruded Andean maize whole-grain flours presented significant differences in their composition. Most of the variability of data was due to moisture and extrusion temperature. In general, the samples of Capia and Bolita maize had a similar behavior, presenting higher IAA, CRA and pH at high moistures and temperatures; the ISA was higher at low moistures. The CRO did not show significant differences between treatments. Extruded whole-grain flour of Capia and Bolita maize with high IAA, CRA and PH, such as those obtained in the extrusion condition of 120 °C, 25 % H y 80 rpm, could improve the consistency of doughs and the softness of gluten-free breads.

Nutritional, technological, and sensory changes induced by different drying methods on purees made with Andean grains

AbstractA fresh baby puree (FP) was elaborated with quinoa and amaranth flours (native and germinated), and the nutritional, technological, and sensory changes induced by different drying methods were investigated: lyophilization (LD), forced convection (CD), and extrusion (ED). FP had an amino acids content appropriate for baby consumption; ED had lower digestibility (75%) compared with CD (82%) and LD (83%). ED had the highest water absorption capacity (2.2 g/g). Rehydrated LD had the lightest color (L* = 67), while rehydrated ED (L* = 59) was the darkest. Rehydrated ED had the highest hardness (335 N), adhesiveness (1199 N.m), and chewiness (209 N). Both rehydrated LD and CD were described as having an intense, bitter, and strange flavor; while rehydrated ED was described as dark, consistent, sweet, fruity, and presented the best acceptability. Therefore, the appropriate method to obtain dehydrated baby purees was extrusion.Novelty impact statementBabies are a vulnerable age group because they have an underdeveloped digestive system; therefore, the use of nutritionally improved foods, such as those obtained from germination, could give added value to the products developed for them. In this study, the characteristics of a gluten‐free baby puree formulated with germinated Andean grains were highlighted; furthermore, as the dehydration could increase the shelf life and availability of the puree, it was dried by different methods. The rheological, textural, and sensory characteristics of the rehydrated puree were studied, leaving for later publications the study of the generation of anti‐nutritional or toxic compounds during drying.

Protein profiling and classification of commercial quinoa grains by MALDI-TOF-MS and chemometrics

Quinoa is an Andean grain that is attracting attention worldwide as a high-quality protein-rich food. Nowadays, quinoa foodstuffs are susceptible to adulteration with cheaper cereals. Therefore, there is a need to develop novel methodologies for protein characterization of quinoa. Here, we first developed a matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF-MS) method to obtain characteristic mass spectra of protein extracts from 4 different commercial quinoa grains, which group different varieties marketed as black, red, white (from Peru) and royal (white from Bolivia). Then, data preprocessing and peak detection with MALDIquant allowed detecting 47 proteins (being 30 tentatively identified), the intensities of which were considered as fingerprints for multivariate data analysis. Finally, classification by partial least squares-discriminant analysis (PLS-DA) was excellent, and 34 out of the 47 proteins were critical for differentiation, confirming the potential of the methodology to obtain a reliable classification of quinoa grains based on protein fingerprinting.

Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality.

Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtures, as well as on the physicochemical and textural properties of the final product. Partial substitution with quinoa flour generated similar thermomechanical and textural properties in the dough, and similar bread technological characteristics related to the control bread (100% wheat). In the case of tarwi, the increase in the concentration of this legume showed a negative effect on the bread quality parameters (specific volume, crumb porosity, textural properties, etc.). A negative technological impact of high percentages of wheat flour substitution by the mixture of both Andean flours was found, but it was contrasted with a positive effect on nutritional quality, particularly evidenced by a high content of proteins and dietary fiber. An optimal formulation considering technological and nutritional quality was obtained, presenting the maximum analyzed substitution level (13.35% quinoa flour and 6.65% tarwi flour). This study showed that these Andean grains are suitable for developing bread of good technological quality and improved nutritional profile, adding value to these underused ancestral flours.

Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains.

A mixture design (MD) was used to evaluate the effect of replacing wheat flour (WF) with sprouted cañihua (Chenopodium pallidicaule Aellen), kiwicha (Amarathus caudatus L.), and quinoa (Chenopodium quinoa Willd.) flours (SCF, SKF, and SQF, respectively) on the content of phytic acid (PA), γ-aminobutyric acid (GABA), total soluble phenolic compounds (TSPC), and antioxidant activity (AA) in biscuits. Generally, sprouted pseudocereal flours contained lower amounts of starch and protein, comparable fat, ash, PA content, and increased levels of bioactive compounds (GABA and TSPC) and AA compared with wholegrain flours. Moreover, it was confirmed that sprouted pseudocereal flours were nutritionally superior to refined WF. MD allowed the modeling of target parameters showing that PA, GABA, TSPC, and AA were positively influenced by the proportion of flours in the biscuit. The models that better described the variation in nutritional parameters as a function of the formulation displayed typically linear and binary interactions terms. SKF exerted the highest influence on the increased content of PA. Therefore, to increase mineral bioavailability, the use of SCF and SQF in the formulation of biscuits was suggested. SCF and SQF positively influenced in GABA, TSPC, and AA in biscuits. The optimal ternary blends of flours that maximize the content of bioactive compounds and AA of biscuits and simultaneously minimize PA content were identified. To study the fate of biscuits in digestion, the optimal formulation for biscuits containing SQF/SCF was selected. For this type of baked product, reduced starch digestibility and glycemic index was observed compared with the control (100% WF). Moreover, the amounts of bioaccessible GABA, TSPC, and AA were higher in gastric and intestinal digests compared with control biscuit. Overall, these results highlighted the nutritional and health benefits of incorporation of flours from sprouted Andean grains in the production of biscuits.

Efecto de la inclusión de harina integral de quinua y amaranto en nuggets de pota

Nuggets are increasingly consumed, due to their easy preparation and unique qualities of taste, texture and overall appearance. The objective of this study was to research the effect of substituting wheat flour for quinoa flour and amaranth flour in the batter for the production of giant squid nuggets, fried at 180 °C for (30s) followed by 190 °C (10s). Inclusion levels were 10, 20 and 30% of quinoa flour and amaranth flour in the formulation of the batter. Apparent viscosity (AV) was measured using a RVDV-III Ultra RY82670 USA programmable Rheometer, the samples were adjusted to a temperature of 15 °C and measured using an RV5 spin at a penetration speed of 25 rpm, equipped with V3.2 Build 47-1 Rheocalc Software: Rheometer # 1, Windows version. By including integral quinoa flour and whole amaranth flour, the viscosity values ​​of the batter increased considerably to 3,856 VC, crust moisture to 31,31%, and pick-up to 39,24% of the crust; and on the contrary, it had an effect on decreasing the fat content to 21,90% of the bark. Wheat flour can be substituted up to 30% whole quinoa flour and whole amaranth flour in the batter formulation for squid nuggets, obtaining an increase in pick-up values, crust thickness and humidity; and a reduction in bark fat.

Food and Medicinal Uses of Ancestral Andean Grains in the Districts of Quinua and Acos Vinchos (Ayacucho-Peru)

Andean grains are key elements in the construction of family production systems. These seeds speak of the history of a people, their customs and ancestral knowledge. The general objective of the work was to evaluate the food use, crop management and traditional knowledge about the medicinal use of ancestral Andean grains among the inhabitants of the districts of Quinua and Acos Vinchos (Ayacucho-Peru). Basic descriptive research, carried out by means of convenience sampling, the sample size determined by the Law of Diminishing Returns, after signing an informed consent form. Semi-structured individual interviews were applied to 96 informants. A total of 96.9% of the informants reported that they obtained quinoa grain from their own crops, and 24.0% obtained achita grain that they sowed directly on their land; no cañihua was cultivated. A total of 58.3% use quinoa and achita in their diet. The variability of the food use of ancestral grains, specifically quinoa and achita, constitute a natural source of vegetable protein of high nutritional value, which represents one of the main foods of the inhabitants of Quinua and Acos Vinchos. Traditional medicine derived from the ancestral knowledge of Andean grains is barely preserved, but this is not the case for other medicinal plants in the area, as this knowledge is still preserved.

Quinoa sourdough-based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria

To evaluate the capacity of autochthonous lactic acid bacteria (LAB) (43) from Andean grains to increase the antioxidant activity (AOA) and total phenolic compounds (TPCs) in quinoa sourdough to select best performing strains to be used as starter cultures in the elaboration of biscuits. Microbial growth (CFU per g) and pH were evaluated during quinoa dough fermentation. Counts were increased in a range of 0.61-2.97log CFU per g and pH values between 3.95 and 4.54 were determined after 24h at 30°C of fermentation. Methanolic (ME) and aqueous (AE) extracts were obtained at the end of fermentation, and free radical scavenging capacity was performed by the DPPH and ABTS methods. ME was selected for further analysis using other methods and TPC quantification. Principal component analysis showed the highest scores of growth, acidification capacity, AOA and TPC for the strains Lc. mesenteroides subsp. mesenteroides CRL 2131 and L. plantarum CRL 1964 and CRL 1973. AOA and TPC in biscuits made with sourdough from these LAB were higher than the acidified and uninoculated controls. Autochthonous LAB strains (3) increased the AOA of quinoa-based biscuits. Quinoa sourdough obtained with selected LAB is suitable as an ingredient for bakery foods with improved antioxidant status.

Desarrollo de barras nutritivas utilizando cereales, granos andinos y concentrado proteico de pota

The extrusion process can be transferred to high Andean areas with the idea of generating value chains for the cultivation of Andean cereals and grains. An extruded product has been developed using cereals, Andean grains and pota protein concentrate (CPPo) to develop a nutritional bar that is well accepted by children from 5 to 10 years of age. The most acceptable product, qualified as a functional product, was made with 60.0% corn, 19.0% rice, 15.0% kiwicha and 6.0% CPPo, the main characteristic of which was the absence of pota odor and flavor. Subsequently, the nutritional bar was prepared using 57.5% of the extruded product and adding 27.5% sugar, 10.0% glucose and 5.0% grated coconut. In the proximal chemical composition of the nutritional bar, the content of proteins (9.56%), fats (3.10%), carbohydrates (79.49%), moisture (6.54%) and fiber (0.63%) are highlighted. The true digestibility (DV) and biological value (BV) of the nutritional bar protein were 90.53% and 94.54%, respectively. Microbiological tests met the requirements for human consumption. Finally, the acceptability of the nutritional bar was high in children (93%) and met the children's requirement for essential amino acids.

Sustainability of rural agribusiness through e-commerce information systems

Summary. Agribusiness is one of the strategies to improve food security, however, part of its activities need to be enhanced through different strategies, including the implementation of ecommerce information systems that can help chains promote their sustainability. The objective of the research was to characterize and develop an e-commerce strategy in rural agribusiness composed of rural associations from the province of Andahuaylas, Peru. The study is qualitative descriptive through the historical-logical, interview, theoretical triangulation and modeling were used, with a sample of four associations producing milk, Andean grains, guinea pig breeding and organic vegetables from the rural sector of the study area. It was possible to characterize the activities, finding an inefficient integration of information systems in commercial management. As a strategy, e-commerce was implemented through digital marketing techniques to attract new commercial allies and potential consumers according to their situation of each productive activity that constitutes rural agribusiness. The application of e-commerce contributes to increasing the efficiency of the associations that make up rural agribusiness.

Comparative study of mycotoxin occurrence in Andean and cereal grains cultivated in South America and North Europe

The consumption of high-quality Andean grains (a.k.a. pseudocereals) is increasing worldwide, and yet very little is known about the susceptibility of these crops to mycotoxin contamination. In this survey study, a multi-analyte liquid chromatography–tandem mass spectrometry (LC–MS/MS) method was utilised to determine mycotoxin and fungal metabolite levels in Andean grains (quinoa and kañiwa) in comparison to cereal grains (barley, oats and wheat), cultivated in both South American (Bolivia and Peru) and North European (Denmark, Finland and Latvia) countries. A total of 101 analytes were detected at varying levels, primarily produced by Penicillium spp., Fusarium spp. and Aspergillus spp., depending on the type of crop, geographical location and agricultural practices used. Generally, Andean grains from South America showed lower mycotoxin contamination (concentration and assortment) than those from North Europe, while the opposite occurred with cereal grains. Mycotoxin contamination profiles exhibited marked differences between Andean and cereal grains, even when harvested from the same regions, highlighting the need for crop-specific approaches for mycotoxin risk mitigation. Lastly, the efficacy of grain cleaning in respect to total mycotoxin content was assessed, which resulted in significantly lower levels (overall reduction approx. 50%) in cleaned samples for the majority of contaminants.

Food and environmental behavior in times of the confinement by Covid-19, Apurímac, Peru

Thechange in eating habits and responsible production systems leads to reduced environmental impact. The objective of this research was to study dietary and environmental behavior in university students in Andahuaylas province during the confinement of Covid-19. The study was cross-cutting through the use of data collected online through an anonymously resolved questionnaire, scheduled from July 18 to August 30, 2020 in the Apurímac-Peru region. In which 390 undergraduate students between the age of 18 and 28 participated. The questionnaire was divided into 03 sections: sociodemographic characteristics, dietary practices and environmental-related behavior during covid-19 confinement. In the study se found that 65.8% of students reported healthier dietary practices during covid-19confinement, in terms ofgender, women consistently consumed tubers (85.7%), vegetables (73.5%), fruits (61.2%), Andean grains (49.0%), compared to males who reported lower consumption. As for environmental behavior, respondents indicate that organic foods were healthier and more environmentally friendly to local food.

Structural, functional, and chemical properties of small starch granules: Andean quinoa and kiwicha

White, red, and black quinoa (Chenopodium quinoa W.) and kiwicha (Amaranthus caudatus) are increasingly consumed as specialty foods worldwide. Starch was extracted from these Andean grains and characterized by scanning electron microscopy, Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry, and enzymatic hydrolysis. All starches showed a similar shape and small mean diameter (2–4 μm) because their physicochemical, functional, and digestibility characteristics are related to specific intrinsic factors. Kiwicha starches had greater swelling power and solubility at different temperatures than quinoa starches. Kiwicha starch showed a lower final viscosity (approximately 550 mPa s) than quinoa starches (approximately 935.0–1015.0 mPa s), reflecting marked differences in molecular organization. The quinoa starches exhibited higher FTIR 1047/1022 ratios, indicating enhanced ordered crystallinity. The amylopectin molecular weight was similar for all starches (1.95–2.37 × 108 g/mol). In contrast, significant differences in the molecular weight of amylose were exhibited for quinoa starches (1.01–1.11 × 108 g/mol) and kiwicha starch (1.31 × 108 g/mol). The in vitro enzymatic digestibility was similar for all starches, with marked fast and slow hydrolysis phases. The in vitro starch digestibility was determined by the size of the starch granules rather than by their structure.

Antimicrobial peptides purified from hydrolysates of kanihua (Chenopodium pallidicaule Aellen) seed protein fractions

The kanihua (Chenopodium pallidicaule Aellen) Andean grain from the Peruvian Altiplano presents proteins of 15% to 19%. The objective was to obtain purified bioactive antimicrobial peptides (AMPs), hydrolyzed with Alcalase and Pepsin-pancreatin sequential system of protein fractions of kanihua varieties Ramis (KR) and Cupi-Sayhua (KS), and hydrolysates with different degrees of hydrolysis (DH) and percentage inhibition (IP) of the growth of E. coli, S. aureus, and C. albicans. To obtain AMPs, nutraceuticals, bio-preservatives, and novel ingredients in food design. The results showed 216 hydrolysates (1%, w/v), only 28 presented significant difference compared to controls (IP ≥ 45%, p ≤ 0.05), 4 AMPs were purified by chromatography, glutelins KS 4 h (1:10) stood out with DH 40% and IP 52% and 70% of S. aureus and C. albicans, respectively (p ≤ 0.05), showed minimum inhibitory concentration (MIC) of 95% for E. coli (p ≤ 0.05), and presented an anionic charge. In conclusion, the simulated digestion in vitro showed higher DH (7%–67%) than Alcalase (13%–54%); the majority were extensive; of 28 hydrolysates with IP ≥ 45% 4 AMPs with important IPs were obtained, and one was anionic.

Nueva variedad de “quinua” Chenopodium quinoa Wild. (Chenopodiaceae) para la sierra norte del Perú con características agronómicas y comerciales sobresalientes

In order to generate a new variety of quinoa for the northern highlands of Peru and contribute to the competitiveness of this andean grain, this research was carried out between 2013 and 2018. Phases of introduction and evaluation of germplasm, genetic improvement and advanced evaluation of promising materials were carried out. The first two phases carried out in INIA experimental fields and the third in farmer’s fields. Phenotypic characteristics, physiological maturity, mildew reaction and grain yield were evaluated. Also, there was opinion of farmers. Quantitative data was analyzed using ANVA and Duncan’s test. From the Genetic Compound A, introduced from the central highlands, the new variety of quinoa was generated, called INIA 437 Red of the North. It is accepted by the farmers of the research, It has white grain and semi-sweetness; purple in foliage and panicle; as well as outstanding characteristics of mildew tolerance and productivity, showing less damage to the disease and greater yield than the Witness, White of Junin variety; also It has greater profitability and productive stability than this; being suitable for cultivation in the study area.

Physicochemical properties and acceptability of three formulations containing fava bean, quinoa and corn flour extrudates

Andean grains, widely distributed in the high areas of the Andean Highlands, can help to reduce malnutrition owing to their high content of protein and balance of essential amino acids. Recently, their consumption has changed as they are increasingly used for instant food mixtures. However, a better design and formulation are necessary to maintain Andean grains’ nutritional value and characteristics. In this study, we evaluated the physicochemical properties and acceptability of three formulations containing extruded corn (Zea mays L.), fava bean (Vicia faba L.), and quinoa (Chenopodium quinoa Willd) flours. Grain samples were collected from Choclococha, Acobamba, Huancavelica, Peru, and extruded at 95°C. Subsequently, three flour formulations were prepared. The formulation comprising 30% fava bean flour, 58% quinoa flour, and 12% corn flour consisted of 18.64% protein, 4.87% fat, 8.4% humidity, 2.99% ash, and 62.44% carbohydrates. This formulation with the highest quinoa flour content presented the highest acceptability in terms of color odor and flavor, and the highest protein content and digestibility (72.6%) of all analyzed formulations. Thermal analysis and pasting testing indicated that the formulation with the highest acceptability did not contain native starch; moreover, the proteins in this formulation were denatured.

Classification of quinoa varieties based on protein fingerprinting by capillary electrophoresis with ultraviolet absorption diode array detection and advanced chemometrics

Quinoa (Chenopodium quinoa Willd.) is an andean grain with exceptional nutritional properties that has been progressively introduced in western countries as a protein-rich super food with a broad amino acid spectrum. Quinoa is consumed as whole grain, but it is also milled to produce high-value flour, which is susceptible to adulteration. Therefore, there is a growing interest in developing novel analytical methods to get further information about quinoa at the chemical level. In this study, we developed a rapid and simple capillary electrophoresis-ultraviolet absorption diode array detection (CE-UV-DAD) method to obtain characteristic multiwavelength electrophoretic profiles of soluble protein extracts from different quinoa grain varieties. Then, advanced chemometric methods (i.e. multivariate curve resolution alternating least squares, MCR-ALS, followed by principal component analysis, PCA, and partial least squares discriminant analysis, PLS-DA) were applied to deconvolute the components present in the electropherograms and classify the quinoa varieties according to their differential protein composition.

Nueva variedad de “quinua” Chenopodium quinoa Wild. (Chenopodiaceae) para la sierra norte del Perú con características agronómicas y comerciales sobresalientes

In order to generate a new variety of quinoa for the northern highlands of Peru and contribute to the competitiveness of this andean grain, this research was carried out between 2013 and 2018. Phases of introduction and evaluation of germplasm, genetic improvement and advanced evaluation of promising materials were carried out. The first two phases carried out in INIA experimental fields and the third in farmer’s fields. Phenotypic characteristics, physiological maturity, mildew reaction and grain yield were evaluated. Also, there was opinion of farmers. Quantitative data was analyzed using ANVA and Duncan’s test. From the Genetic Compound A, introduced from the central highlands, the new variety of quinoa was generated, called INIA 437 Red of the North. It is accepted by the farmers of the research, It has white grain and semi-sweetness; purple in foliage and panicle; as well as outstanding characteristics of mildew tolerance and productivity, showing less damage to the disease and greater yield than the Witness, White of Junin variety; also It has greater profitability and productive stability than this; being suitable for cultivation in the study area.