FATORES ANTINUTRICIONAIS EM GRÃOS DE QUINOA

Abstract

One of the main problems arising from the use of cereal and leguminous grains as sources of nutrients is the presence of some compounds from the secondary metabolism of plants that reduce their nutritional value interfering in its digestibility, absorption or utilization of nutrients and may cause harmful effects to health if ingested in high concentrations. The objective of this study was to quantify the main antinutritional factors present in quinoa grains of Brazilian variety BRS Piabiru, comparing it with the imported variety Real and propose some techniques for inactivation or reduction to safe levels to health, so that the consumption of quinoa can be definitely incorporated into our diet. The quinoa grains 'BRS Piabiru' showed higher concentration of saponins and phytic acid, with no difference in tannin levels. However, the levels of these compounds in both varieties studied were lower than usually reported in other studies. PALAVRAS-CHAVE: antinutrientes; Chenopodium quinoa; segurança alimentar.