Andean Grain and Tuber Starch: Characteristics, Modifications, and Industrial Applications

The Andes region in Latin America is the origin place of many grains. Among them, the best known are native maize (Zea mays), quinoa (Chenopodium quinoa W.), kiwicha (Amaranthus caudatus), and, to a lesser degree, kañiwa (Chenopodium pallidicaule). They have been used for centuries for widespread consumption in traditional cooking. In general, they are underutilized grains, and their cultivation is reduced; however, recently, they have been recognized worldwide for their balance of proteins, fats, and starch. For these reasons, the interest in these grains has increased substantially, which has resulted in an intensification of research projects on their properties and applications.