Morpho-molecular genetic assessment of five Quinoa (Chenopodium quinoa Willd) genotypes cultured under Egyptian climate conditions

Four introduced quinoa genotypes, moreover one recently domesticated variety were utilized as a part of the present study. Domesticated variety acquired the name Giza1, while the other introduced genotypes named Q18, Q21, Q22, and Q29. First genotype obtained from Denmark, the other genotypes introduced from Chile. All genotypes cultured in a randomized complete block design with four replications in two locations Moshtohor in Qalyubiya governorate, and Nabtit at Sharqia governorate. This investigation included six imperative attributes influencing the yield, 1) plant tallness (cm), 2) number of branches/plant, 3) primary head weight/plant (g), 4) weight of the 1000-grain (g), 5) grain yield weight /plant (g), 6) yield weight (kg/ha), 7) life cycle length (day).Statistical analysis of the two characters branches number / plant, and life cycle length detects no significant differences between all genotypes. At the other side plant height with Q29 showing the lowest height 111.63 cm. Genotype Q18 was significantly the tallest (119.75).Main head weight gave lowest reading with the variety Giza1 (16 gram). The greatest value obtained from the genotype Q22.Fourth trait was grain yield per plant. Lowest means were obtained from the two genotypes Giza1 and Q18 with 13.12 and 19.75 gram respectively, while the two genotypes Q22, and Q29 record best results with means 19.38, and 19.5 consequently. Regarding 1000-grain weight the variety Giza1 gave also weakest reading 3.21 gram. At the other hand genotype Q22 gave superior 1000-grain weight 3.49 gram. Grain yield/ ha show weakest results with Q21, Giza1, and Q22 with means 2.14, 2.16, and 2.39 ton / ha respectively. Genotype Q29 gave 3.32 ton grain yield / ha. Total protein extracted from the five genotypes, to study the optimum conditions for preparing the protein isolate of quinoa seeds and investigates the physicochemical and functional properties of the isolated protein to assess the potential use of quinoa protein isolate in food applications and manufacturing. The protein isolate of quinoa was obtained by protein solubility at alkaline pH value, followed by precipitation at an acidic pH values (2, 4, and 6). SDS–PAGE showed protein bands with 177,8KDa and 34,91KDa potentially corresponding to cheno protein in some extraction pHs. Quinoa protein had reasonable concentrations of essential amino acids (except tryptophan) with a high level of lysine (17.13%). A sharp maximum solubility was observed at the pH value (4.0), and the maximum value was observed at the alkaline. Quinoa protein showed a high In Vitro digestibility.