Comparative Nutritional and Physicochemical Profiling of Five Quinoa (Chenopodium quinoa Willd.) Varieties Cultivated in Burkina Faso

Since its introduction to Burkina Faso, quinoa (Chenopodium quinoa Willd.) has become a promising crop for diversifying cereal-based diets in a context marked by food insecurity, childhood malnutrition, and micronutrient deficiencies. This study compared five quinoa varieties (Titicaca, Psankalla, Puno, Negra Colana, and Salcedo Inia) cultivated in Burkina Faso, with emphasis on their relevance to human nutrition. Therefore, physicochemical parameters, proximate composition, amino acid profiles, and mineral composition were determined. Significant differences (p < 0.05) were observed among varieties for most parameters. Salcedo Inia exhibited the highest energy value (372.56 kcal/100 g), while Titicaca exhibited the greatest protein content (17.89 g/100 g) and lipid content (5.82 g/100 g). Psankalla and Puno presented favorable essential amino acid profiles, including lysine, supporting their potential use in cereal-based complementary foods. Negra Colana exhibited the highest crude fiber content (9.66 g/100 g) and the highest concentrations of several minerals, including iron, calcium, magnesium, and zinc, suggesting potential relevance for dietary strategies to improve micronutrient intake. The swelling behavior of selected quinoa varieties also suggests their suitability for soft, rehydrated formulations suitable for vulnerable populations. In general, Burkina Faso-cultivated quinoa varieties demonstrated promising nutritional attributes that could support dietary diversification, improve protein quality, and increase mineral intake. To our knowledge, this is the first study to systematically compare the nutritional profiles of five quinoa varieties cultivated under Sahelian agroecological conditions. Beyond its relevance for Burkina Faso, this study provides novel evidence on the expression of genotype-dependent nutritional traits in quinoa outside traditional production regions, supporting climate-resilient crop diversification and the development of quinoa-based complementary foods for vulnerable populations in food-insecure settings.