Compositional and Technofunctional Profiling of Quinoa ( Chenopodium quinoa Willd.) Varieties Grown in Québec

This study evaluated the compositional and technofunctional properties of quinoa (Chenopodium quinoa Willd.) varieties grown in Québec, with a focus on varietal differences and the effects of fungicide application. All compositional parameters, except moisture, varied significantly among varieties, while fungicide treatment significantly affected ash, moisture, and saponin contents. Significant variety × fungicide interactions were observed for protein and lipid contents as well as seed yield. V8 exhibited the highest protein (19.4% (w/w)) and fiber (18.3% (w/w)) contents, while V7 and V3 showed high fiber and low carbohydrate contents with elevated saponin levels. Amino acid profiling conducted only on fungicide-treated seeds revealed a balance amino acid composition meeting or exceeding FAO reference patterns. Technofunctional properties─including swelling, emulsifying stability (ES), foaming capacity (FC), and stickiness─differed significantly among varieties, and fungicide treatment significantly influenced ES, swelling, and FC. These findings highlight varietal selection and agronomic practices on quinoa quality and suggest potential relevance for food formulation.