La diversidad genética de la quinua: potenciales usos en el mejoramiento y agroindustria
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Abstract
La quinua es un cultivo estratégico para producir alimentos de calidad, con efectos beneficiosos para la nutrición y la salud. Los objetivos fueron evaluar la diversidad del valor nutritivo y agroindustrial del germoplasma de quinua, seleccionar y obtener variedades con características favorables para el desarrollo de productos agroindustriales en la elaboración de productos como pastas, flanes, budines, instantáneos, expandidos y mezclas con cereales y leguminosas aprovechando el carácter funcional de la quinua. Para evaluar la diversidad se revisó la información de 555 accesiones y para la selección se evaluaron 13 variedades y dos líneas de quinua. Los análisis fueron realizados en los laboratorios LAYSAA y el IIQ - UMSA. Las variables fueron proteína, grasa, fibra, ceniza, carbohidratos, energía calórica, contenido de hierro, almidón, amilosa, amilopectina y diámetro de gránulo. Los resultados de la diversidad genética del germoplasma, indican que la proteína fluctúo de 10,21 a 18,39%, el contenido de grasa de 2,05 a 10,88% y el tamaño de gránulo de almidón de 1 a 28 µ. Por otra parte, las variedades y líneas reportaron un mismo patrón de aminoácidos esenciales, donde la leucina fluctuó de 46,0 a 58,5 y la lisina de 42,0 a 53,3 mg g-1 de proteína; asimismo, del total de ácidos grasos presentes, cinco de ellos en conjunto contienen de 86,60 a 91,84%, tres son insaturados (oleico, linoleico y linolénico) y dos saturados (palmítico y esteárico). El almidón fluctuó entre 39,2 a 61,5%, la amilosa de 10,5 a 21,5% y la amilopectina de 78,5 a 89,5%. Las líneas seleccionadas pueden ser una alternativa para los programas de desnutrición y lactancia materno - infantil.
Quinoa is a strategic crop for food production and quality products, which is demonstrated by the scientific information generated on its beneficial effects on nutrition and health. The objectives of the research were to a) evalúate the diversity of the nutritional and agro-industrial valué of quinoa germplasm b) select and obtain varieties with favorable traits for the development of agro-industrial products. To assess diversity, information on 555 accessions was reviewed and for the selection process, 13 varieties and 2 lines from PROINPA's breeding program were evaluated. Protein, fat, fiber, ash, carbohydrates, caloric energy, content of ¡ron, starch, amylose, amylopectin and granule diameter were analyzed. The results from the genetic diversity of germplasm indícate that protein fluctuated from 10.21 to 18.39%, fat content from 2.05 to 10.88% and the starch granule size from 1 to 28 µ. Moreover, the varieties and lines reported the same pattern of essential amino acids, where leucine ranged from 46.0 to 58.5 and lysine from 42.0 to 53.3 mg g-1 of protein. Likewise from total fatty acids present, five of them make up from 86.60 to 91.84% of the total fat content, three are unsaturated (oleic, linoleic and linolenic) and two saturated (palmitic and stearic). Linoleic (Omega 6) revealed a variation of 43.32 to 48.22%, oleic (omega 9) between 24.06 and 26.32%, linolenic from 5.67 to 9.28%. Starch ranged from 39.2 to 61.5%, amylose from 10.5 to 21.5% and amylopectin from 78.5 to 89.5%. The selected varieties could be an alternative for programs targeting breastfeeding and maternal or childhood malnutrition.
Quinoa is a strategic crop for food production and quality products, which is demonstrated by the scientific information generated on its beneficial effects on nutrition and health. The objectives of the research were to a) evalúate the diversity of the nutritional and agro-industrial valué of quinoa germplasm b) select and obtain varieties with favorable traits for the development of agro-industrial products. To assess diversity, information on 555 accessions was reviewed and for the selection process, 13 varieties and 2 lines from PROINPA's breeding program were evaluated. Protein, fat, fiber, ash, carbohydrates, caloric energy, content of ¡ron, starch, amylose, amylopectin and granule diameter were analyzed. The results from the genetic diversity of germplasm indícate that protein fluctuated from 10.21 to 18.39%, fat content from 2.05 to 10.88% and the starch granule size from 1 to 28 µ. Moreover, the varieties and lines reported the same pattern of essential amino acids, where leucine ranged from 46.0 to 58.5 and lysine from 42.0 to 53.3 mg g-1 of protein. Likewise from total fatty acids present, five of them make up from 86.60 to 91.84% of the total fat content, three are unsaturated (oleic, linoleic and linolenic) and two saturated (palmitic and stearic). Linoleic (Omega 6) revealed a variation of 43.32 to 48.22%, oleic (omega 9) between 24.06 and 26.32%, linolenic from 5.67 to 9.28%. Starch ranged from 39.2 to 61.5%, amylose from 10.5 to 21.5% and amylopectin from 78.5 to 89.5%. The selected varieties could be an alternative for programs targeting breastfeeding and maternal or childhood malnutrition.
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Vol. 3, No. 2