Nutritional aspects and antioxidant status of quinoa (Chenopodium quinoa Willd.) genotypes of Mid Himalayan Region

Fifteen genotypes of quinoa (Chenopodium quinoa Willd.) were analyzed for important biochemical constituents viz. proximate composition, minerals, total sugars, limiting amino acids (methionine and tryptophan), phenolic compounds and antioxidant activity. Significant variations in biochemical constituents among various Chenopodium quinoa genotypes were observed i.e. moisture (3.25 to 8.09 %), total ash (3.04 to 4.07 %), crude protein (13.57 to 16.75 %), crude fat (3.52 to 6.58 %), crude fibre (1.03 to 1.85 %) and total carbohydrates (66.21 to 72.63 %). Likewise, limiting amino acids and mineral content were found to varied as methionine (0.73 to 2.40 g/100 g protein), tryptophan (0.383 to 0.706 g/100 g protein), sodium (125.00 to 145.00 mg/100g), calcium (490.00 to 630.00 mg/100g), potassium (452.50 to 542.50 mg/100g), iron (0.047 to 0.233 mg/100g), zinc (0.011 to 0.292 mg/100g), manganese (0.003 to 0.058 mg/100g) and copper (0.003 to 0.022 mg/100g). Regarding phytochemical constituents, a considerable variation in the total phenols (181.76 to 429.49 mg/100 g TAE) and flavonoids (4.96 to 17.77 mg CE /100 g) was observed. The antioxidant activity among fifteen quinoa genotypes ranged between 1.16 to 2.89 μg/ml (IC50 value).