Plant Foods for Human Nutrition

, Volume 64, Issue 2, pp 94–101 | Cite as

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

  • Ritva Repo-Carrasco-ValenciaEmail author
  • Alexander Acevedo de La Cruz
  • Julio Cesar Icochea Alvarez
  • Heikki Kallio
Original Paper


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 



cation exchange capacity


dry basis


degree of gelatinization




insoluble indigestible fraction


standard deviation


sectional expansion index


soluble indigestible fraction


total indigestible fraction


water absorption index


water solubility index



Financial support from CONCYTEC (Concejo Nacional de Ciencia, Tecnología e Innovacion Tecnologica) is gratefully acknowledged. We thank Dr. Seppo Salminen for his critical reading and helpful comments on the manuscript.


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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  • Ritva Repo-Carrasco-Valencia
    • 1
    Email author
  • Alexander Acevedo de La Cruz
    • 1
  • Julio Cesar Icochea Alvarez
    • 1
  • Heikki Kallio
    • 2
  1. 1.Department of Food EngineeringAgrarian University La MolinaLimaPeru
  2. 2.Department of Biochemistry and Food ChemistryUniversity of TurkuTurkuFinland

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