Profile of quinoa consumption and consumers’ perception of its nutritional and functional value

Authors

DOI:

https://doi.org/10.33448/rsd-v11i15.36668

Keywords:

Chenopodium quinoa; Functional Food; Health; Consumer Behavior; Nutritive Value; Edible Grain.

Abstract

Quinoa is a grain from the Andean region in South America that possesses high potential due to its nutritional and functional qualities. However, outside the Andean region, quinoa is rarely consumed. This may happen due to lack of knowledge about their nutritional quality and health benefits or the high cost of importing the grains. Taking that into account, the study aimed to evaluate the profile of Brazilian consumers in relation to the use of quinoa in food, knowledge about its nutritional value and health benefits of its consumption. Data were obtained through an online form and analyzed using Epi Info® software. The survey was carried out with 406 people and showed that the profile was predominantly female who were 36 to 50 years old. Most of the interviewed public have omnivorous food. It was found that the 258 respondents knew about quinoa and 187 said they consume or have already consumed the grains. The frequency of consumption is sporadic with white quinoa being the most used one. Knowledge about quinoa and its health benefits is little which can influence the frequency and interest in its consumption. Thus, it is extremely important that works are published regarding quinoa and its nutritional value and health benefits in order to encourage its introduction into population’s diet as well as to stimulate food industries make use of it as an ingredient in the production of nutritious and functional food.

Author Biographies

Bianca Luiz de Azevedo, Universidade Federal dos Vales do Jequitinhonha e Mucuri

Nutritionist. Graduated in Nutrition (Federal University of the Jequitinhonha and Mucuri Valleys)

Paula Aryane Brito Alves, Universidade Federal dos Vales do Jequitinhonha e Mucuri

Full Professor at the Federal University of the Jequitinhonha and Mucuri Valleys. Veterinary Medicine (Federal University of Minas Gerais), Master's in Veterinary Medicine - concentration in Epidemiology and Doctorate in Animal Science - concentration in Epidemiology (Federal University of Minas Gerais).

Veridiana de Carvalho Antunes, Centro Federal de Educação Tecnológica Celso Suckow da Fonseca

Professor at Cefet/RJ, Valença unit. Graduated in Dairy Science and Technology (Federal University of Viçosa), Master's in Food Science and Technology and PhD in Food Technology (State University of Campinas).

Gabriela de Cássia Sousa Amâncio, Universidade Federal de Ouro Preto

Laboratory technician at the Federal University of Ouro Preto. Graduated in Biological Sciences, Master in Biological Sciences and PhD in Pharmaceutical Sciences (Federal University of Ouro Preto). He completed a sandwich doctorate internship at the Université de Montpellier, France.

Janaína de Oliveira Melo, Universidade Federal dos Vales do Jequitinhonha e Mucuri

Adjunct Professor at the Federal University of Vales do Jequitinhonha and Mucuri. Graduated in Biochemistry, Master in Genetics and Improvement (Federal University of Viçosa), PhD in Genetics (Federal University of Minas Gerais), PhD in Molecular Genetics (Embrapa Corn and Sorghum).

References

Abderrahim, F., Huanatico, E., Segura, R., Arribas, S., Gonzalez, M. C., & Condezo-Hoyos, L. (2015). Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano. Food Chemistry, 183, 83–90. https://doi.org/10.1016/j.foodchem.2015.03.029

Ahumada, A., Ortega, A., Chito, D., & Benitez, R. (2016) ‘Saponinas de quinoa (Chenopodium quinoa Willd.): um subproduto com alto potencial biológico’. Revista Colombiana de Ciências Químico Farmacêutica, 45, 438-469. doi: 10.15446/rcciquifa.v45n3.62043

Alyrio, R. D. (2009) Métodos e Técnicas de Pesquisa em Administração. CECIERJ Foundation, Rio de Janeiro, Brazil. http://educapes.capes.gov.br/handle/capes/191572

Amper. (2021) We Are Social and HootSuite - Digital 2021 [Resumo e Relatório Completo]. https://www.amper.ag/post/we-are-social-e-hootsuite-digital-2021-resumo-e-relat%C3%B3rio-completo

Ando, H. Chen, Y., Tang, H., Shimizu, M., Watanabe, K., & MIYSUNAGA, T. (2002) ‘Food Components in Fractions of Semente de Quinoa’. Food Science, 8, 80–84. doi: 10.3136/fstr.8.80

Annunziata, A., Vecchio, R., & Kraus, A. (2015). Awareness and preference for functional foods: The perspective of older Italian consumers. International Journal of Consumer Studies, 39(4), 352–361. https://doi.org/10.1111/ijcs.12202

Annunziata, A., Vecchio, R., & Kraus, A. (2016). Factors affecting parents’ choices of functional foods targeted for children. International Journal of Consumer Studies, 40(5), 527–535. https://doi.org/10.1111/ijcs.12297

Barbetta, P.A. (2002) ‘Estatística aplicada às ciências sociais’. 5ª ed. UFSC Publishing company, pp. 340.

Basantes-Morales, E. R.; Alconada, M. M. & Pantoja, J. L. (2019) ‘Quinoa (Chenopodium quinoa Willd.) production in the andean region: challenges and potentials’. Journal of Experimental Agriculture International, 36(6), 1-18. 10.9734/jeai/2019/v36i630251

Bhargava, A., Shukla, S. & Ohri, D. (2006) ‘Chenopodium quinoa - An Indian perspective’, Industrial Crops and Products, 23(1), 73–87. doi: 10.1016/j.indcrop.2005.04.002.

Bojanic, A. (2011) ‘La quinua: Cultivo milenario para contribuir a la seguridad alimentaria mundial’. D-FAO. https://www.fao.org/3/aq287s/aq287s.pdf

Borges, J. T., Bonomo, R. C., Paula, C. D. & Oliveira, L., C.. (2010) ‘Características físico-químicas, nutricionais e formas de consumo da quinoa (Chenopodium quinoa Willd.)’. Temas agrários, 15(1), 9-23. https://agris.fao.org/agris-search/search.do?recordID=BR2015C00075

Brazil. Presidency of the Republic. (2021). Lei nº 14158, Brasília: Official Diary of the Union (04.06.2021), ISSN: 1677-7042. https://www.in.gov.br/en/web/dou/-/lei-n-14.158-de-2-de-junho-de-2021-323831302

Brito, V. S. (2016) ‘Quinoa da gênese ao século XXI: 500 anos de dormência para uma nova perspectiva na alimentação’. Contextos da Alimentação, 5(1), 81-98. http://www3.sp.senac.br/hotsites/blogs/revistacontextos/wp-content/uploads/2016/12/10.pdf

Capriles, V. D. & Arêas, J. A. G. (2012) ‘Avaliação da qualidade tecnológica de nacks obtidos por extrusão de grão integral de amaranto ou de farinha de amaranto desengordurada e suas misturas com fubá de milho’. Brazilian Journal of Food Technology, 15(1), 21-29. doi: 10.1590/S1981-67232012000100003

Castro, L. I. A., Pires, C. M., Pires, I. S. C., Pinto, C. V. D. Miranda, N. A. V. D., Soraes, L. M., Dias, B. C. D. & Aparecida, P.. (2007) ‘Quinoa (Chenopodium quinoa Willd): digestibilidade in vitro, desenvolvimento e análise sensorial de preparações destinadas a pacientes celíacos’. Alimentos e Nutrição, 18(4), 413-419. https://biblat.unam.mx/pt/revista/alimentos-e-nutricao/articulo/quinoa-chenopodium-quinoa-willd-digestibilidade-in-vitro-desenvolvimento-e-analise-sensorial-de-preparacoes-destinadas-a-pacientes-celiacos

Dean A. G. Jeffrey A., Burton, Anthony H., Dicker, R. C., Coulombier, D. .et al. (1994) ‘Epi Info, version 6: a word processing, database, and statistics program for epidemiology on microcomputers’. Centers for Disease Control and Prevention. https://apps.who.int/iris/handle/10665/62836

Del Rio, D., Rodriguez-Mateos, A., Spencer, J. P. E., Tognolini, M., Borges, G., & Crozier, A. (2013). Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases. Antioxidants & Redox Signaling, 18(14), 1818–1892. https://doi.org/10.1089/ars.2012.4581

FAO. Food and Agriculture Organization of the United Nations. (2019) FAOSTAT, https://www.fao.org/faostat/en/#home

FAO. Food and Agriculture Organization of the United Nations. (2013) International year of quinoa. http://www.fao.org/quinoa-2013/mobile/home/en/.

Filho, A. M. M. (2014) ‘Caracterização físico-química, nutricional e fatores antinutricionais de quinoa da variedade brasileira BRS PIABIRU’, 224. https://locus.ufv.br//handle/123456789/6405

Filho, A. M. M. et al. (2017) ‘Quinoa: Nutritional, functional, and antinutritional aspects’, Critical Reviews in Food Science and Nutrition, 57(8), 1618–1630. doi: 10.1080/10408398.2014.1001811.

Fletcher, R. J. (2016) ‘Pseudocereals: overview’. In. Wrigley, C., Corke, H., Seetharaman, K., Faubion, J. Encyclopedia of Food Grains. 2. ed. Kidlington: Elsevier.

França, F. C. O., Mendes, A. C. R., Andrade, I. S., Ribeiro, G. S. & Pinheiro, I. B. (2012) ‘Mudanças dos hábitos alimentares provocados pela industrialização e o impacto sobre a saúde do brasileiro’. Anais do I Seminário Alimentação e Cultura na Bahia, 1, 1-7.

Freitas, H., Oliveira, M., Saccol, A. Z. & Moscarola, J. (2000) ‘O método de pesquisa Survey’. Revista de Administração, 35(3), 105-112. http://www.clam.org.br/bibliotecadigital/uploads/publicacoes/1138_1861_freitashenriquerausp.pdf

Graf, B. L., Poulev, A., Kuhn, P., Grace, M. H., Lila, M. A., & Raskin, I. (2014). Quinoa seeds leach phytoecdysteroids and other compounds with anti-diabetic properties. Food Chemistry, 163, 178–185. https://doi.org/10.1016/j.foodchem.2014.04.088

Gray, J. (2002) ‘Consumer perception of the functional dairy food market in Northern Ireland’, International Journal of Consumer Studies, 26(2), 154–158. doi: 10.1046/j.1470-6431.2002.00228.x.

Hazzam, K.E. (2020) An Insight into Saponins from Quinoa (Chenopodium quinoa Willd): A Review. Molecules, 25, 1059; doi:10.3390/molecules25051059.

IBGE. Instituto Brasileiro de Geografia e Estatística (2020). ‘Estatística – População”. https://www.ibge.gov.br/estatisticas/sociais/populacao.html

Joshi, D., Ganesh, V. C., Salej, S., Lakshmi, K. A. P., Kaixuan, Z., Yu, F., Dagmar, J., Vladimir, M. & Meiliang, Z. (2019) ‘Revisiting the versatile buckwheat: reinvigorating genetic gains through integrated breeding and genomics approach’. Planta, 250(1), 783-801. doi: 10.1007/s00425-018-03080-4

Koziol, M. J. (1992) ‘Composición química y evaluación nutricional de quinua (Chenopodium quinoa Willd.’, Jorunal of Food Composition and Analysis, 5, 35–68. doi: 10.1016/0889-1575(92)90006-6.

Kris-Etherton, P. M., Hecker, K. D., Bonanome, A., Coval, S. M., Binkoski, A. E., Hilpert, K. F., … Etherton, T. D. (2002). Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. The American Journal of Medicine, 113 Suppl(01), 71S-88S. https://doi.org/S0002934301009950 [pii]

Küster-Boluda, I. & Vila, N. (2020) ‘Can Health Perceptions, Credibility, and Physical Appearance of Low-Fat Foods Stimulate Buying Intentions?’Foods, 9(7), 1–14. doi:10.3390/foods9070866

Lascano, S. & Alejandra, G. (2017). Caracterización del comportamiento del consumidor de Quinua y estrategias para promover su consumo en la ciudad de Guayaquil. (Bachelor’s thesis). Universidad Católica de Santiago de Guayaquil. http://repositorio.ucsg.edu.ec/handle/3317/9297

Lemos, T. M. (2017) ‘Conhecendo o mercado de quinoa na cidade de Brasília a partir dos distribuidores de alimentos e restaurantes vegetarianos e veganos do plano piloto’. Completion of course work (Bachelor of Agronomy). University of Brasília, Brasília, Brazil. http://bdm.unb.br/handle/10483/20386

Lim, J. G., Park, H. M. & Yoon, K. S. (2020) ‘Analysis of saponin composition and comparison of the antioxidant activity of various parts of the quinoa plant (Chenopodium quinoa Willd.)’, Food Science and Nutrition, 8(1), 694–702. doi: 10.1002/fsn3.1358.

López-Marqués, R. L., Nørrevang, A. F., Ache, P., Moog, M., Visintainer, D., Wendt, T., … Palmgren, M. (2020). Prospects for the accelerated improvement of the resilient crop quinoa. Journal of Experimental Botany, 71(18), 5333–5347. https://doi.org/10.1093/jxb/eraa285

Martínez-Villaluenga, C., Peñas, E. & Hernández-Ledesma, B. (2020) ‘Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods’, Food and Chemical Toxicology, 137, 111178. doi: 10.1016/j.fct.2020.111178.

Navruz-Varli, S. & Sanlier, N. (2016) ‘Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.)’, Journal of Cereal Science, 69, 371–376. doi: 10.1016/j.jcs.2016.05.004.

Nickel, J., Spanier, L. P., Botelho, F. T., Gularte, M. A., & Helbig, E. (2016). Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains. Food Chemistry, 209, 139–143. https://doi.org/10.1016/j.foodchem.2016.04.031

Ogungbenle, N. (2003) ‘Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour’. International Journal of Food Sciences and Nutrition, 54(2), 153-158. doi: 10.1080/0963748031000084106

Patel, A. K., Rova, U., Christakopoulos, P. & Matsakas, L. (2020) ‘Introduction to essential fatty acids’. Matsakas, L. Nutraceutical Fatty Acids from Oleaginous Microalgae. Scrivener Publishing LLC, 1-22. doi.org/10.1002/9781119631729.ch1

Peiretti, PG., Gai, F. & Tassone, S. (2013) Fatty acid profile and nutritive value of quinoa (Chenopodium quinoa Willd.) seeds and plants at different growth stages. Animal Feed Science and Technology, 183, 56–61. doi: 10.1016/j.anifeedsci.2013.04.012

Pellegrini, M., Lucas-Gonzales, R., Ricci, A., Fontecha, J., Fernández-López, J., Pérez-Álvarez, J. A., & Viuda-Martos, M. (2018). Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds. Industrial Crops and Products, 111(October 2017), 38–46. https://doi.org/10.1016/j.indcrop.2017.10.006

Pereira, E., Encina-Zelada, C., Barros, L., Gonzales-Barron, U., Cadavez, V., & C.F.R. Ferreira, I. (2019). Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food. Food Chemistry, 280(September 2018), 110–114. https://doi.org/10.1016/j.foodchem.2018.12.068

Rao, N. & Shahid, M. (2012) ‘Quinoa- A Promising New Crop for the Arabian Peninsula’. American-Eurasian Journal of Agricultural & Environmental, 12, 1350–1355. doi: 10.5829/idosi.aejaes.2012.12.1 0.1823

Repo-Carrasco, R., Espinoza, C. & Jacobsen, S. E. (2003) ‘Nutritional value and use of the andean crops quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule)’. Food Reviews International, 19(1), 179-189. doi: 10.1081/FRI-120018884

Ribeiro, M. M. (2005) ‘Utilização de serviços de saúde no Brasil: uma investigação do padrão etário por sexo e cobertura por plano de saúde’. Federal University of Minas Gerais (UFMG). CEDEPLAR. Belo Horizonte, Brazil. Master's degree publishing. http://livros01.livrosgratis.com.br/cp028563.pdf

Ruiz, K. B., Biondi, S., Oses, R., Acuña-Rodríguez, I. S., Antognoni, F., Martinez-Mosqueira, E. A., … Molina-Montenegro, M. A. (2014). Quinoa biodiversity and sustainability for food security under climate change. A review. Agronomy for Sustainable Development, 34(2), 349–359. https://doi.org/10.1007/s13593-013-0195-0

Schmidt, D. (2021) ‘Quinoa e amaranto: aspectos gerais, hábito de compra e consumo e cinética de hidratação dos grãos’. Federal University of São Carlos, São Paulo, Brazil. Master's degree publishing, 114p. https://repositorio.ufscar.br/handle/ufscar/14300

Soltani, N., Staton, M. & Gwinn, K. D. (2021) ‘Response of bitter and sweet Chenopodium quinoa varieties to cucumber mosaic virus: Transcriptome and small RNASeq perspective’, PLoS ONE, 16(2), 1–26. doi: 10.1371/journal.pone.0244364.

Spehar, C. R. & Santos, R. L. B. (2002) ‘Quinoa (Chenopodium quinoa Willd) BRS Piabiru: Alternativa para diversificar os sistemas de produção de grãos’. Pesquisa Agropecuária Brasileira, 37(6), 889-893. doi: 10.1590/S0100-204X2002000600020

Tang, Y., Xihong, L., Peter, X. C., Bing, Z., Marta, H., Hua, Z., Massimo, F. M., Ronghua, L., & Rong, T. (2015) ‘Characterisation of fatty acid, carotenoid, tocopherol/tocotrienol compositions and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes’, Food Chemistry. Elsevier Ltd, 174, 502–508. doi: 10.1016/j.foodchem.2014.11.040.

Tapia, M. (2000) ‘Cultivos andinos subexplotados y su aporte a la alimentación’. Organización de las Naciones Unidas para la Agricultura y la Alimentación. https://bibliotecadigital.infor.cl/handle/20.500.12220/3020

Tarouco, E. E. G., Morogi, G., & Fonseca, T. A. (2019) ‘Consumo e comercialização de quinoa em São Miguel do Oeste – SC’. 2019. 46 f. Federal Institute of Education, Science and Technology of Santa Catarina, São Miguel do Oeste. https://repositorio.ifsc.edu.br/handle/123456789/1384

Valencia-Chamorro, S. A. (2003) ‘Quinoa. In: Caballero, B., Trugo, L. C., Finglas, P. M. Encyclopedia of Food Science and Nutrition, 4895-4902. doi: 10.1016/B0-12-227055-X/00995-0

Vega-Gálvez, A., Miranda, M., Vergara, J., Uribe, E., Puente, L., & Martínez, E. A. (2010). Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: A review. Journal of the Science of Food and Agriculture, 90(15), 2541–2547. https://doi.org/10.1002/jsfa.4158

Vilcacundo, R. & Hernández-Ledesma, B. (2017) ‘Nutritional and biological value of quinoa (Chenopodium quinoa Willd.)’. Current Opinion in Food Science, 14, 1–6. doi: 10.1016/j.cofs.2016.11.007

Published

27/11/2022

How to Cite

AZEVEDO, B. L. de; ALVES, P. A. B.; ANTUNES, V. de C.; AMÂNCIO, G. de C. S.; MELO, J. de O. Profile of quinoa consumption and consumers’ perception of its nutritional and functional value . Research, Society and Development, [S. l.], v. 11, n. 15, p. e333111536668, 2022. DOI: 10.33448/rsd-v11i15.36668. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/36668. Acesso em: 31 jan. 2023.

Issue

Section

Agrarian and Biological Sciences