Effect of the extrusion process on the functional characteristics and protein quality of quinua (Chenopodium quinoa, Willd)

In order to have available a human food of high nutritive value, and conscious of the protein quality of the quinua, as well as its carbohydrate, vitamin and mineral content, its behavior during the extrusion process was tested in the present study. To eliminate saponins, a simple method was developed which consisted of washing the seeds through an aluminum container, using a wooden stirrer. Seven treatments were studied: washed quinua, washed and cooked quinua, washed and expanded quinua No. 1 and No. 2, and washed and texturized quinua No. 1 and No. 2; casein was used as control. Biological evaluation trials were carried out in Holtzman rats, following the PER method. To detect the possible effects of the processed quinua on the experimental animals, hematological as well as histopathological studies of the vital organs were performed. A maximum PER of 2.43 was obtained for the texturized quinua, 2.16 for the expanded quinua, 2.6 for the cooked quinua, while the casein control yielded a PER of 3.00. The physico-chemical characteristics of the quinua flour were determined, as well as those of the expanded and texturized products. The product obtained was subjected to an organoleptic trial and it can be stated that the results obtained were satisfactory. The product can be consumed directly without major modifications and has an acceptable flavor. The nutritive value of quinua was not impaired; it compared favorably with the best diets recommended for the population, especially of those with a lower income. The results obtained in the present study suggest the possibility of increasing the nutritional value of the product, as well as its acceptability.