Functional properties of starch cultivars of two Andean grains grown in Bolivia: Amaranth () and canihua ().

The functional properties of Andean grain starches of two species, amaranth () and canihua (), three cultivars each, were studied. The study focused on chemical composition, pasting properties, thermal properties, water solubility index (WSI), swelling power (SP), and granule morphology. All amaranth starches were waxy starches, with amylose content less than 5 %, which had some differences in chemical composition (p < 0.

Comparison of the Chemical Composition of Six Canihua () Cultivars Associated with Growth Habits and after Dehulling.

The canihua () is a native Andean crop that stands out for its high content of protein, fiber, and minerals and that has a good fatty acid profile. We studied six canihuas cultivars, which were compared according to their proximate, mineral, and fatty acid composition. Based on the form of stems, termed growth habit, they belonged to two groups: decumbent (, , , and ) and ascending ( and ).