A Diminutive Review on "Quinoa Seed's Nutrient Content, Biological Active Compounds and Potential Food Applications: Quinoa Seeds' Nutrient Content, Bioactive Compounds

Muhammad Khalid Saeed; Hafiza Madiha Jaffar; Naseem Zahra; Shaheena Anjum; Kaneez Fatima; Amara Khan

doi:10.54393/df.v6i2.170

Authors

Muhammad Khalid Saeed Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research Laboratories Complex, Lahore, Pakistan
Hafiza Madiha Jaffar Institute of Diet and Nutritional Science, The University of Lahore, Lahore, Pakistan
Naseem Zahra Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research Laboratories Complex, Lahore, Pakistan
Shaheena Anjum Department of Chemistry, Riphah International University, Faisalabad, Pakistan
Kaneez Fatima Food and Biotechnology Research Centre, Pakistan Council of Scientific and Industrial Research Laboratories Complex, Lahore, Pakistan
Amara Khan Institute of Food Science and Nutrition, Gomal University, Dera Ismail Khan, Pakistan

DOI:

https://doi.org/10.54393/df.v6i2.170

Keywords:

Quinoa, Nutrients, Bioactive Compounds, Potential Food Applications

Abstract

Cereals are regarded as a vital component of the human diet. They supply roughly half of the world's energy. Quinoa (Chenopodium quinoa Wild) is a very nutritious plant that has been dubbed "one of the grains of the 21st century" due to its nutritional and functional qualities as well as its ability to withstand harsh weather conditions. It has gained widespread recognition as a superfood due to its significant nutritional and physiological benefits. The current review offers a brief introduction to the nutrients, mineral makeup, amino acids, polyphenols, and bioactive ingredients of quinoa. It is revealed that quinoa contains a wealth of essential components, including vitamins, minerals and amino acids, which directly contribute to its remarkable nutritional value. Its antioxidant properties and unique composition of physiologically active chemicals, such as polyphenols and other compounds, increase its potential as a functional meal. The conclusion of this review is to provide a useful understanding of the potential nutritional and health benefits of quinoa as well as its potential culinary usage. Furthermore, fermented quinoa has a high biological and nutritional value that may be utilized to create a variety of functional food products that are highly palatable to consumers and have positive health effects.

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