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Quinoa has diverse uses. It is considered as one of the best leaf protein concentrate sources and so has the potential as a protein substitute for food and fodder and in the pharmaceutical industry. The whole plant can also be used as green fodder for cattle, sheep, pigs, horses and poultry. Results have indicated that up to 150 g/kg unprocessed or dehulled quinoa seed could be included in broiler feed (Jacobsen et al., 1997). This incorporation of quinoa in poultry feeds can greatly benefit the poultry industry. The seeds can be eaten as a rice replacement, as a hot breakfast cereal or can be boiled in water to make infant cereal food (Bhargava et al., 2006a). Quinoa seeds can be ground and used as flour, or sprouted, and can even be popped like popcorn. In Peru and Bolivia, quinoa flakes, tortillas, pancakes and puffed grains are produced commercially (Popenoe et al., 1989). Quinoa flour in combination with wheat flour or corn meal is used in making biscuits, bread and processed food (Bhargava et al., 2006a). There are numerous recipes for about 100 preparations, including tamales, huancaína sauce, leaf salad, pickled quinoa ears, soups and casseroles, stews, torrejas, pastries, sweets and desserts, and soft and fermented hot and cold beverages, as well as breads, biscuits and pancakes, which contain 15–20% quinoa flour. The flour has good gelation property, water absorption capacity, emulsion capacity and stability (Oshodi et al., 1999). The high water absorptivity may be used in the formulation of some foods such as sausages, dough, processed cheese, soups and baked products (Oshodi et al., 1999). Quantitative analysis of the sugar content and chemical composition of seed flour of quinoa has shown that it has a high proportion of D-xylose (120 mg/100 g), and maltose (101 mg/100 g), and a low content of glucose (19 mg/100 g) and fructose (19.6 mg/100 g) (Ogungbenle, 2003). Thus, quinoa could be effectively utilized in the beverage industry for the preparation of malted drink formulations. It can be fermented to make beer, or used to feed livestock (Galwey, 1989). Solid-state fermentation of quinoa with Rhizopus oligosporus Saito provides a good-quality tempeh (Valencia-Chamorro, 2003). Quinoa milk, a high quality and nutritive product, may have the potential for consumption as milk or as an ingredient of milky products (Jacobsen et al., 2003b). This tasty and healthy product is of particular importance for people who are unable to digest casein or animal lactose.

Quinoa starch can be used for specialized industrial applications because of its small granules and high viscosity (Galwey et al., 1990). Starches having small-sized granules could serve as dusting starches in cosmetics and rubber tyre mould release agents (Bhargava et al., 2006a). Quinoa starch also has potential for utilization as biodegradable fillers in low-density polyethylene (LDPE) films (Ahamed et al., 1996a). However, this aspect needs more investigation for effective utilization in the food, pharmaceutical and textile industries. Because of its mechanical properties, quinoa starch can be utilized in the manufacture of carrier bags, where tensile strength is important. Studies on freeze–thaw stability of quinoa starch have shown that its paste is resistant to retrogradation, suggesting applications in frozen and emulsion type food products (Ahamed et al., 1996b; Bhargava et al., 2006a). Another potential use of the plant could be in cloth dyeing and food preparation because of the presence of betalains, a natural colorant (Jacobsen et al., 2003b).

Quinoa has been evaluated as a food with excellent nutritional characteristics by the National Research Council and the National Aeronautics and Space Administration (NASA) (Schlick and Bubenheim, 1996). The plant is being considered as a potential crop for NASA’s Controlled Ecological Life Support System (CELSS), which aims to use plants to remove carbon dioxide from the atmosphere and generate food, oxygen and water for the crew of long-term space missions (Schlick and Bubenheim, 1996).