Quinoa is new emerging crop
nutritionally rich than any other cereal. It is the staple food of Inka impire
of many countries in many areas of South America and especially in Andes. It is
the food of the people of high region of Andes because wheat and corn cannot
grow at high altitude .it is cooked like rice and has very miled flavor. And
give nutty flavor on frying. Its taste is similar to cooked barley. It can be
eaten like a hot breakfast cereal you can put in soaps, salads and desserts.
From its flour we can make biscuits, doughnuts and pasta. Leaves can cook as
spinach and used as salad having high content of vitamin A.
Quinoa is very important crop because of high content of protein and unique
amino acid composition. The most interesting thing is the high lysine value.
Lysine an essential amino acid that is deficient in many grain crops is found in
quinoa.
Quinoa is member of the family chenopodiaceae, the other member of this family
are sugar beats, spinach, Swiss chard. Quinoa is an herb containing small seeds
called achenes. Seeds are small, similar in size to millet. Seeds color varies
from white, yellow, red, purpleto black depending upon the region. In food
industry yellow and white grains are used. Quinoa seeds are bitter, medium, and
sweet on the bases of environment.
Quinoa is also called as pseudo-cereal because the amino acid pattern is very
similar to the combination of soybean and wheat so it can be suitable
alternative.
This crop can tolerate the harsh conditions, where the other crops cannot grow.
It can grow at poor soil, tolerate salinity, tolerate frost and tolerate high
temperature high altitude extreme weather and drought.
Quinoa has potential to overcome the word’s foods shortage because it has
excellent balance between protein and fat. Protein contents are 50 % more than
any other grain. Extra large germ portion gives quinoa its protein power. It has
full range of amino acid which can easily absorb by body which any other grains
do not have also rich in omega 3, 6 and 9 fatty acids. It is gluten free, easy
to digest and good source of Magnesium, calcium, phosphorus copper and iron,
rich in vitamin B1, vitamin B2, vitamin C and vitamin E .The FAO observed that
quinoa is closer to ideal protein balance than any other crop.
Used for altitude sickness because of calcium. Provide strength to the pregnant
women. Quinoa is good source of magnesium which relaxes blood vessels so provide
cardio vascular health. Protect against Brest cancer and also act as anti
oxidant.
Outer layer of seed contain a bitter compound called saponins, considered to be
toxic, plant may be utilized it as prevention from predator. Saponins can be
removed by rinsing the quinoa in cold alkaline water and mechanically rubbing
the outer layer of seed. Through selective breeding sweet and more palatable
varieties can be made.
The main exporters of the quinoa in the word are Bolivia and Peru Chilly. In
Pakistan it is experimentally cultivated in Faisalabad, Chakwal and Bahawalpur.
We must add quinoa in our diet because it is easy to grow, highly nutritive,
medicinally important, economical and versatile food. Problem of malnutrition
can may be overcome by using this.