Applications of quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus spp.) and their influence in the nutritional value of cereal based foods.

The use of quinoa (Chenopodium quinoa Willd.) and amaranth (A maranthus spp.) is of great nutrit ional interest because of their peculiar co mposition and the minor co mponents present in these grains. In addition to being one of the important energy sources due to their starch content, these pseudocereals provide good quality protein, dietary fib re and lipids rich in unsaturated fatty acids. Also contain adequate levels of minerals, vitamins, and significant amounts of other bioactive components such as saponins, phytosterols, squalene, fagopyritols and polyphenols. Amaranth and quinoa are also gluten-free grains. This co mposition and nutrit ional facts describes their potential for functional properties (as supplements or common cereal replacers) and for hu man health, part icularly for certain consumers such as the elderly, children, high-performance athletes, diabetics, celiacs, and people who are gluten or lactose intolerant among others. A review of the main aspects of amaranth and quinoa, and their food applications are presented here.