ESSENTIAL AMINO ACIDS FROM DIFFERENT SEED VARIETIES OF QUINOA IN AMAICHA DEL VALLE (TUCUMAN, ARGENTINA

GONZALEZ, JUAN A.; KONISHI, YOTARO; BRUNO, MARCELA; VALOY, MARIANA; ROSA, MARIANA; HILAL, MIRNA; PRADO, FERNANDO E.

Tucumàn

Jornada; Jornadas Científicas de la Asociación de biología de Tucumán; 2009

The aim of this work was to evaluate the protein content and amino acid composition (essential and non-essential) of 10 quinoa varieties from the Bolivian highland region (Patacamaya, 3750 m a.s.l.) growing in Amaicha del Valle (Encalilla, 2000 m a.s.l.). All the analyses were performed in the Graduate School of Human Life Science Laboratory (Osaka-Japón). Results showed that 60% of the varieties found in Encalilla had a higher protein content than those in Bolivia. Mean values were 12.7% and 12.3% for Encalilla and Bolivia, respectively. "Ratuqui" and "Kancolla" varieties grown in Encalilla showed the highest values: 15.53% and 15.17%, respectively. Tryptophan content showed an increase of 30.1% and 14.7% for both varieties in Encalilla, whereas methionine content increased by 21.2% and 4.8% for both varieties. Results could indicate that quinoa, because of its nutritional properties, would be a good feeding alternative for the Amaicha del Valle region.(PICT 23.153.)