Unveiling the nutritional spectrum: A comprehensive analysis of protein quality and antinutritional factors in three varieties of quinoa (Chenopodium quinoa Wild)
María Lilibeth Manzanilla‐Valdez, Christine Boesch, Caroline Orfila, Sarita Montaño, Alan Javier Hernández‐Álvarez
Abstract
Quinoa ( Chenopodium quinoa ) is renowned for its high protein content and balanced amino acid profile. Despite promising protein characteristics, plant-based sources usually possess antinutritional factors (ANFs). This study aimed to analyze the nutritional and ANFs composition of three quinoa varieties (Black, Yellow, and Red), and assessed the protein quality. Among these varieties, Black quinoa showed the highest protein content (20.90 g/100 g) and total dietary fiber (TDF) (22.97 g/100 g). In contrast, Red quinoa exhibited the highest concentration of phenolic compounds (338.9 mg/100 g). The predominant ANFs identified included oxalates (ranging from 396.9 to 715.2 mg/100 g), saponins (83.27–96.82 g/100 g), and trypsin inhibitors (0.35–0.46 TUI/100 g). All three varieties showed similar in vitro protein digestibility (IVPD) (> 76.9 %), while Black quinoa exhibited the highest protein quality. In conclusion to ensure reduction of ANFs, processing methods are necessary in order to fully benefit from the high protein and nutritional value of quinoa. • Hemagglutination was not detectable below concentrations of <1.39 mg/ml, in all quinoa varieties. • High oxalate levels were found in all quinoa varieties (>396.0 mg/100 g). • IVPD exceeded 76.9 % in all quinoa samples. • The first limiting amino acid for all quinoa varieties was Met+Cys. • Processing methods are essential to reduce ANFs and fully leverage the high protein content in quinoa.