A presentation by Danuta Gajewska PhD at the AOECS Conference 2016, discussing the benefits of adding amaranth and quinoa as part of the gluten-free diet. More articles on the AOECS Conference in the October newsletter.
Amaranth (Amaranthus caudatus) and quinoa (Chenopodium quinoa) are known as pseudo-cereals. They were important staple food used by the Pre-Colombian civilizations (Aztec, Mayan and Incas) in Latin America for centuries. Because of their high nutritional value, their gluten-free properties and multipurpose agro-industrial applications, the interest in these Andean grains has risen steadily in recent years. There are hundreds of varieties of quinoa, ranging in color from white to black, and over 60 species of amaranth, which are cultivated as leafy vegetables, grains, or ornamental plants.
Pseudo-cereals grains can be used in the same way as true cereals, as flour or seeds, to produce gluten-free and nutritive rich products such as bread, pasta, cookies, cakes, pancakes and other bakery products. From a nutritional point of view, these crops contain high amounts of protein, carbohydrates, vitamins (riboflavin, thiamine, folic acid, vitamin E), minerals (calcium, magnesium, iron), dietary fiber and bioactive compounds such as polyphenols and flavonoids.
The protein content and the protein bioavailability of pseudo-cereals are generally higher than in common cereals, and range from 14% to 18% in amaranth, and from 12% to 20% in quinoa. Proteins are composed mainly of globulins and albumins. The amino acid composition of proteins, with a high content of essential amino acids, is superior to that of common cereals.
Several studies have shown that amaranth (grain, amaranth protein concentrate or amaranth oil) contributes to important health benefits, including anticancer, anti-Diabetes, anti-fungal, anti-anemic and anti-allergic effects, and also hypocholesterolemic and anti-oxidative activities. The use of quinoa can reduce lipid peroxidation and can be beneficial in the prevention and treatment of cardiovascular diseases and gastrointestinal problems. These scientific evidences support the incorporation of amaranth and quinoa as part of the gluten-free diet.