Ogungbenle H N
Department of Chemistry, University of Ado-Ekiti, P.M.B. 5363, Ado-Ekiti, Ekiti State, Nigeria.
Int J Food Sci Nutr. 2003 Mar;54(2):153-8. doi: 10.1080/0963748031000084106.
The proximate analysis, evaluation of nutritionally valuable minerals, sugars, chemical properties of the oil and functional properties of the seed flour of quinoa (Chenopodium quinoa) were studied. The results showed that the quinoa flour contained 11.2% moisture, 13.5% crude protein, 6.3% ether extract, 9.5% crude fibre, 1.2% total ash and 58.3% carbohydrate. The quinoa has a high proportion of D-xylose (120.0 mg in 100 g sample) and maltose (101.0 mg in 100 g sample), and a low content of glucose (19.0 mg in 100 g sample) and fructose (19.6 mg in 100 g sample), suggesting that it would be useful in malted drink formulations. The values for the chemical properties of the oil extracted were: acid value, 0.50%; iodine value, 54.0%; peroxide value, 2.44%; and saponification value, 192.0%. Quinoa has a high water absorption capacity (147.0%) and low foaming capacity and stability (9.0%, 2.0%). The flour has a least gelation concentration of 16% w/v. Protein solubility of the flour was also evaluated and found to be pH dependent, with minimum solubility at about pH 6.0.
对藜麦（Chenopodium quinoa）进行了近似分析、营养有益矿物质评估、糖分分析、油脂化学性质及种子粉功能特性研究。结果表明，藜麦粉含有11.2%的水分、13.5%的粗蛋白、6.3%的乙醚提取物、9.5%的粗纤维、1.2%的总灰分和58.3%的碳水化合物。藜麦中D-木糖含量较高（100克样品中含120.0毫克），麦芽糖含量较高（100克样品中含101.0毫克），葡萄糖含量较低（100克样品中含19.0毫克），果糖含量较低（100克样品中含19.6毫克），这表明它可用于麦芽饮料配方。所提取油脂的化学性质值为：酸值0.50%；碘值54.0%；过氧化值2.44%；皂化值192.0%。藜麦具有较高的吸水能力（147.0%），较低的起泡能力和稳定性（9.0%，2.0%）。该面粉的最低凝胶化浓度为16%（w/v）。还对面粉的蛋白质溶解度进行了评估，发现其与pH值有关，在pH约6.0时溶解度最低。
