Quinoa: A potential crop for food and nutritional security in Tanzania

Abstract, American Journal of Research Communication, 2017 January

A rapid population growth rate couples with a diverse climate change, both associated to food and nutrition insecurity in Tanzania, calls upon a need to adopt and utilize more nutritious and stress tolerant food crop varieties. Quinoa a native and ancient food crop of the South American has recently been recognised as a super food globally due to its wide range of geographical adaptability, stress tolerance and high nutritional value. Quinoa starch content is 78% which is low as compared to common cereal such as maize, rice wheat and sorghum commonly used as staple food in Tanzania. This leads to its lower glycaemic index hence wide range of consumers. Quinoa is high in protein content (23%), the protein is complete and gluten free unlike other plant sources. Also, quinoa seeds are rich in Fat (10%), dietary fibre (3.8%) and ash content (3.8%). The seeds are rich in essential minerals such as Fe (1487), Ca (132) and Zn (44) all in mg/100g dry weight. Processing of quinoa seeds can either follow a dry or a wet processing. As food quinoa, can be used as a rice replacements or added in other food recipes. Its seed flour can be used in a variety of confectioneries formulations. Non-food applications includes the use of saponin in making hair shampoo and detergents, while the straws and other parts of the plant can be used for fuel and animal feeds. Therefore, quinoa is a potential crop in Tanzania not only for food and nutrition security but also as a source of income through both local and export markets.