Quinoa is a grain crop typically cultivated in the Andean region since thousand years. It is considered as a multipurpose crop. It is one of the most important crops which can offer food security in coming years. FAO declared year of 2013 as the International Year of Quinoa because of its contribution in combating malnutrition. Due to high nutritional value, NASA integrated it in the diet of astronauts. Quinoa is also considered among “golden grains”.
- Physical characteristics
Quinoa is a plant usually grows about 1-2 m in height. Quinoa grain is a fruit part of a plant which has different colors such as yellow, purple, red or green according to its variety. Its shape is like a flat disk.
- Climatic requirements
Quinoa can be grown on various types of soils, including marginal soils having a pH of 6.0 to 8.5. It can adapt under adverse conditions such as high temperatures up to 35 °C. It can be cultivated from sea level upto an altitude of 3800 m. The plant can withstand weather vagaries. It is tolerant to salinity, frost, and drought. Quinoa plant can resist freezing temperatures as well as drought. It is capable of growing in the areas of 200–400 mm annual rainfall.
- Production in India
Currently, quinoa is being grown in different states in India e.g. Bundelkhand region of Uttar Pradesh. Trails at N.B.R.I, Lucknow have shown that quinoa can be cultivated in India with many cultivars and high grain yield. In Andhra Pradesh, the crop has been successfully cultivated in Ananthapur district, a drought-prone area under the name ‘Project Ananta’ serving quinoa as a good alternative to the groundnut crop. In Rajasthan quinoa was first planted in outskirts of Jaipur, later in Jaisalmer and Pokhran. Bhilwara and Chittorgarh districts have been identified for cultivation of quinoa with government initiatives. In 2013, Uttarakhand government signed a horticulture research agreement with Peru to grow quinoa in the state. Other states like Maharashtra, Himanchal Pradesh and Jammu and Kashmir also started growing quinoa.
- Nutritive value
Quinoa is a pseudo-cereal which is gluten-free. Quinoa grains contain 77.6 per cent carbohydrate, 6.5 per cent fat and 12.51-14.50 per cent protein. Quinoa contains complete protein with all essential amino acids. It contains a high amount of fibre, ω-3 and ω -6 fatty acids, minerals such as iron, calcium, magnesium, potassium, phosphorus and zinc and vitamins such as C, E and B complex. Other compounds in quinoa include polyphenols, phytosterols, flavonoids and a range of antioxidants.
- Health benefits
- Gluten free grain for celiac patients
Celiac disease is a gluten sensitive inflammatory disorder. It is also known as gluten intolerance. This disease mainly affects small intestine. Quinoa is well tolerated by subjects suffering from celiac disease as it has been found to contain no gluten.
- Anti-obesity activity
Quinoa is also helpful in preventing obesity.
- Reduces cholesterol
Quinoa shows hypocholesterolemic effect due to the presence of soluble dietary fibre. Intake of quinoa in a diet can be considered helpful in reducing the risk factors of cardiovascular diseases.
- Anti-diabetic activity
Phytochemically enriched products derived from quinoa grains significantly reduced levels of cholesterol, adiposity and blood glucose.
- Antioxidant activity
Quinoa is an excellent source of antioxidants. Degenerative diseases caused due to free radical damage can be prevented with the use of quinoa. It act as a protective agent against changes occur due to fructose induction such as increase in plasma monodialdehyde by enhancing the antioxidant capacity of the blood, testis, heart, lung kidney and pancreas and reduction in lipid peroxidation.
- Quinoa food products
The younger leaves of quinoa are generally used for human consumption. Quinoa leaves are also consumed in salads and in the form of sprouts. These are important source of nutrients in the areas where vegetable production is low. Quinoa leaves are eaten like spinach leaves and also used to feed pigs, cattle, and poultry.
Quinoa grains can be consumed in the form of flour and flakes. Different baked products such as pancakes, cookies, crepes, biscuits, muffins and breads are prepared from quinoa. Alcoholic drinks or beer can also be prepared by fermenting quinoa grains.
- Conclusion
Quinoa (Chenopodium quinoa Willd.) is an ancient grain crop. The plant can withstand weather vagaries. It has ability to grow on marginal soils. The interest in quinoa has been increasing since last few years. Quinoa is a highly nutritious food crop. It has complete protein quality and contains wide range of vitamins and minerals. Currently, quinoa is being grown in different states of India. It can be used in different ways and is suitable for people allergic to gluten.
