Genetic diversity of quinoa: Potential uses for breeding and agroindustry

Wilfredo Rojas; Amalia Vargas Mena; Milton Pinto Porcel

Abstract

Quinoa is a strategic crop for food production and quality products, which is demonstrated by the scientific information generated on its beneficial effects on nutrition and health. The objectives of the research were to a) evaluate the diversity of the nutritional and agro-industrial value of quinoa germplasm b) select and obtain varieties with favorable traits for the development of agro-industrial products. To assess diversity, information on 555 accessions was reviewed and for the selection process, 13 varieties and 2 lines from PROINPA’s breeding program were evaluated. Protein, fat, fiber, ash, carbohydrates, caloric energy, content of iron, starch, amylose, amylopectin and granule diameter were analyzed. The results from the genetic diversity of germplasm indicate that protein fluctuated from 10.21 to 18.39%, fat content from 2.05 to 10.88% and the starch granule size from 1 to 28 μ. Moreover, the varieties and lines reported the same pattern of essential amino acids, where leucine ranged from 46.0 to 58.5 and lysine from 42.0 to 53.3 mg g^-1 of protein. Likewise from total fatty acids present, five of them make up from 86.60 to 91.84% of the total fat content, three are unsaturated (oleic, linoleic and linolenic) and two saturated (palmitic and stearic). Linoleic (Omega 6) revealed a variation of 43.32 to 48.22%, oleic (omega 9) between 24.06 and 26.32%, linolenic from 5.67 to 9.28%. Starch ranged from 39.2 to 61.5%, amylose from 10.5 to 21.5% and amylopectin from 78.5 to 89.5%. The selected varieties could be an alternative for programs targeting breastfeeding and maternal or childhood malnutrition.