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Nutritional and Organoleptic Characterization of Two Quinoa (Chenopodium quinoa) Cultivars Grown in Quebec, Canada

Summary

This study examined two types of quinoa grown in Quebec, Canada, comparing them to Bolivian quinoa. Researchers tested their nutritional content, including proteins, fats, and important compounds, as well as how they taste. Quebec quinoa had good nutrition, though it was sometimes bitter. Interestingly, the bitterness people tasted didn’t always match the chemical bitterness compounds (saponins) measured in the lab.

Background

Quinoa cultivation has expanded globally to over 120 countries due to its nutritional value and agricultural adaptability. In Canada, quinoa is cultivated as a specialty crop to increase crop diversity and support agroresilience. This study is the first to examine quinoa cultivars grown under northern Quebec conditions.

Objective

To provide comprehensive nutritional and sensory characterization of two Quebec-grown quinoa varieties (Sweet and Bitter) compared to a Bolivian reference cultivar (Royal White). The study aimed to examine proximate composition, amino acids, fatty acids, phenolics, anti-nutrients, and evaluate sensory attributes including the relationship between saponins content and perceived bitterness.

Results

Quebec cultivars showed favorable protein (14.33-15.99 g/100g dw) and lipid profiles with better lipid health indexes compared to Bolivian cultivar. Bolivian cultivar had higher omega-3 content. Protein quality was comparable between Bolivian and Sweet cultivars. Total saponins content did not consistently correlate with perceived bitterness, suggesting need for standardized quantification methods.

Conclusion

Quebec-grown quinoa cultivars demonstrate competitive nutritional profiles comparable to international varieties. The lack of correlation between saponins content and perceived bitterness emphasizes the need for further investigation into other flavor-contributing compounds and development of standardized quantification methods for cultivar selection.
  • Published in:Foods,
  • Study Type:Comparative Analytical Study,
  • Source: 10.3390/foods14132394, PMC12248900, 40647146
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