Quinoa - a rewiev

Michala Jancurová, Lucia Minarovičová and Alexander Dandár
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Michala Jancurová: Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Lucia Minarovičová: Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Alexander Dandár: Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic

Czech Journal of Food Sciences, 2009, vol. 27, issue 2, 71-79

Abstract: The healthy lifestyle and appropriate nutrition are stressed nowadays. New foodstuffs are still investigated with the aim to improve the diet and conduce to a better health state of the population. Pseudocereals (amaranth, buckwheat, and quinoa) are convenient for this purpose. Their high nutritious and dietary quality meets the demands of the food industry and consumers. Our collective dealt with quinoa, a commodity of Andean, because quinoa is a good source of essential amino acids such as lysine and methionine. Quinoa contains relatively high quantities of vitamins (thiamin, vitamin C) and minerals.

Keywords: quinoa; essential amino acids; nutrition quality (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:2:id:32-2008-cjfs

DOI: 10.17221/32/2008-CJFS

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