The objective was to evaluate the nutritional composition and functional potential of quinoa accessions from Cuzco and cultivated in Huancayo. Were evaluated 17 accessions of Huancayo, 7 of low saponin content (< 0.11) and 10 of high. The average results of moisture, protein, fat, ash, crude fiber and carbohydrates were 9.79% ± 0.01, 17.27% ± 0.02, 6.76% ± 0.01, 2.10% ± 0.05, 3.07% ± 0.04 y 70.81% ± 0.11 respectively. The in vitro digestibility of starches and protein was 32.23% ± 0.008 and 83.6% ± 0.002 respectively. The total dietary fiber was 7.44% ± 1.86. In Cuzco accessions, the average results of moisture, protein, fat, ash, crude fiber and carbohydrates were 11.29% ± 0.02, 16.46% ± 0.04, 7.67% ± 0.01, 1,97% ± 0.01, 2.52% ± 0.01 and 71.38% ± 0.04 respectively. The in vitro digestibility of starch and proteins was 72.52% ± 0.001 and 83.53% ± 0.007, respectively. ...

The objective was to evaluate the nutritional composition and functional potential of quinoa accessions from Cuzco and cultivated in Huancayo. Were evaluated 17 accessions of Huancayo, 7 of low saponin content (< 0.11) and 10 of high. The average results of moisture, protein, fat, ash, crude fiber and carbohydrates were 9.79% ± 0.01, 17.27% ± 0.02, 6.76% ± 0.01, 2.10% ± 0.05, 3.07% ± 0.04 y 70.81% ± 0.11 respectively. The in vitro digestibility of starches and protein was 32.23% ± 0.008 and 83.6% ± 0.002 respectively. The total dietary fiber was 7.44% ± 1.86. In Cuzco accessions, the average results of moisture, protein, fat, ash, crude fiber and carbohydrates were 11.29% ± 0.02, 16.46% ± 0.04, 7.67% ± 0.01, 1,97% ± 0.01, 2.52% ± 0.01 and 71.38% ± 0.04 respectively. The in vitro digestibility of starch and proteins was 72.52% ± 0.001 and 83.53% ± 0.007, respectively. ...