Effect of saponin extraction on the nutritional quality of quinoa (Chenopodium quinoa Willd.) proteins

The effects of saponin extraction and protein isolation on the nutritional quality of proteins of quinoa were evaluated. The contents of amino acids e xcept for lysine, valine and isoleucine in protein preparation after the ex traction of saponins. guinea proteins showed a balanced content of all the essential amino acids when compared with FAO/WHO/UNU reference pattern of a mino acids. The extraction of saponin increased the protein efficiency rati o (PER) of quinoa proteins and did not affect the biological value (BV). Re moval of saponins exhibited different effects on invitro protein digestibil ity of quinoa proteins with different enzymes during the course of hydrolys is.