Interaction between germination, physical and nutritional quality parameters of quinoa cultivars from Colombia

• Published in: Bragantia Vol. 83
• Main Authors: Manjarres-Hernández, Elsa Helena, Morillo-Coronado, Ana Cruz, Pedreros-Benavides, María Camila
• Format: Journal Article
• Language: English
• Published: Instituto Agronômico de Campinas 2024
• Subjects: AGRICULTURE, MULTIDISCIPLINARY; germination; storage conditions; seeds; nutritional composition
• ISSN: 0006-8705; 1678-4499; 1678-4499
• DOI: 10.1590/1678-4499.20230228

ABSTRACT The aim of this study was to evaluate the quality, germination, storage conditions and nutritional composition of the seeds quinoa cultivars from the department of Boyacá, Amarilla de Maranganí, Quinua Semi amarga, Quinua Primavera, and Quinua Real, by determining the color of the pericarp, perigonium and the edge of the seed, germination capacity of the cultivars stored at -20 and -4°C, the imbibition rate, the grain diameter, fresh and dry weight of 100 seeds and the moisture percentage and proximal analyses. The cylindrical grain shape was common among cultivars. Amarilla Maranganí was outstanding, with weights greater than 0.40 g. The diameter of the seed was higher in Amarilla Maranganí (2.67 mm), while the smallest diameter (2.25 mm) was presented by Quinoa Real. Moisture contents were similar between materials. Quinoa Real presented the highest protein content (12.25%). Amarilla de Maranganí had the highest ash content (3.77/100 g of sample), and Quinoa Real presented the highest number of calories (366.97 g.100 g-1 of fresh weight), but the lowest amount of carbohydrates (66.96 g.100 g-1 of fresh weight) and the least amount of lipids, with 3.69 g.100 g-1 fw. We found high significant and positive correlations (r = 0.94) between calories and fat, and high significant and negative correlations (r = -093) between protein and ash. Cluster analysis grouped cultivars according to moisture, carbohydrate, protein, lipid, and ash content. It was determined that storage conditions (temperature and moisture) are fundamental for the nutritional quality of the seeds.