SAPONINS OF QUINOA (CHENOPODIUM-QUINOA) - EFFECTS OF PROCESSING ON THEIR ABUNDANCE IN QUINOA PRODUCTS AND THEIR BIOLOGICAL EFFECTS ON INTESTINAL MUCOSAL TISSUE

Quinoa (Chenopodium quinoa) is a valuable source of protein in some pa rts of South America, and it is likely to be exploited further in both developing and industrialised countries. However, quinoa seeds contai n significant levels of saponins which are potential antinutrients. In the present study, the effects of processing on the quantity and comp osition of saponins in quinoa products were determined, and the biolog ical effects of quinoa grain and cereal products containing high or lo w levels of saponins were investigated both in vitro and in vivo in th e rat. Quinoa saponins were shown to be membranolytic against cells of the small intestine and to cause an increase in mucosal permeability in vitro. Unwashed bitter quinoa caused a significant food aversion an d poor food conversion efficiency in rats. However, processing quinoa, during the manufacture of an infant cereal, reduced the concentration and membranolytic activity of saponins, and increased the palatabilit y and nutritional quality of the cereal product to a level similar to that of a wheat-based cereal product.