Kañiwa, an Emerging Andean Grain: Nutritional Profile, Processing Technologies, Food Applications, Challenges and Opportunities for the Food Industry.

Abstract

Kañiwa (Chenopodium pallidicaule Aellen) is an Andean pseudocereal with an outstanding nutritional profile, characterized by its high protein content, adequate amino acid composition, abundance of dietary fiber, and presence of bioactive compounds with antioxidant and antihypertensive activity. This narrative review critically analyzes the main processing methods applied to kañiwa, including milling, roasting, popping, extrusion, germination, fermentation, and enzymatic hydrolysis, and describes how these technologies modify its nutritional, functional, and technological properties. It also examines its applications in multiple food categories, such as baked goods, beverages, extruded snacks, and gluten-free formulations, highlighting its potential for the development of functional and nutritious foods. It also discusses the opportunities and limitations for its industrial valorization, in a context of growing global demand for supergrains and healthy foods. Finally, it identifies knowledge gaps and research priorities aimed at optimizing their processing, improving their sensory acceptability, and promoting their adoption in sustainable production chains.