Original Paper

Plant Foods for Human Nutrition

, Volume 64, Issue 2, pp 94-101

Chemical and Functional Characterization of Kañiwa (Chenopodium pallidicaule) Grain, Extrudate and Bran

  • Ritva Repo-Carrasco-ValenciaAffiliated withDepartment of Food Engineering, Agrarian University La Molina Email author 
  • , Alexander Acevedo de La CruzAffiliated withDepartment of Food Engineering, Agrarian University La Molina
  • , Julio Cesar Icochea AlvarezAffiliated withDepartment of Food Engineering, Agrarian University La Molina
  • , Heikki KallioAffiliated withDepartment of Biochemistry and Food Chemistry, University of Turku

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Cereals provide a good source of dietary fibre and other important compounds with nutritional potential, such as phenolic compounds, antioxidants, minerals and vitamins. Although native Andean cereals are known to have high nutritional value, their minor components have not been studied thoroughly. In this study, two varieties of a native Andean crop, kañiwa (Chenopodium pallidicaule), were investigated as sources of dietary fibre and specific antioxidant compounds. Two products, an extrudate and bran, were also prepared and their functional properties and bioactive compounds were determined. Both varieties were rich in total dietary fibre and lignin, and the phenolic components analyzed had high antioxidant activity. The extrudates had good functional properties, such as degree of gelatinization, sectional expansion index and water solubility index; the bran was high in bioactive compounds, such as total phenolics. In conclusion, kañiwa may offer an alternative to traditional cereals as a health-promoting food ingredient.


Chenopodium pallidicaule Dietary fibre Extrusion kañiwa