Andean grains are key elements in the construction of family production systems. These seeds speak of the history of a people, their customs and ancestral knowledge. The general objective of the work was to evaluate the food use, crop management and traditional knowledge about the medicinal use of ancestral Andean grains among the inhabitants of the districts of Quinua and Acos Vinchos (Ayacucho-Peru). Basic descriptive research, carried out by means of convenience sampling, the sample size determined by the Law of Diminishing Returns, after signing an informed consent form. Semi-structured individual interviews were applied to 96 informants. A total of 96.9% of the informants reported that they obtained quinoa grain from their own crops, and 24.0% obtained achita grain that they sowed directly on their land; no cañihua was cultivated. A total of 58.3% use quinoa and achita in their diet. The variability of the food use of ancestral grains, specifically quinoa and achita, constitute a natural source of vegetable protein of high nutritional value, which represents one of the main foods of the inhabitants of Quinua and Acos Vinchos. Traditional medicine derived from the ancestral knowledge of Andean grains is barely preserved, but this is not the case for other medicinal plants in the area, as this knowledge is still preserved.

We used an interbehavioral model of teacher–student didactic performance with six pairs of criteria, as follows. Exploration of competencies and precurrent for learning, explicitness of teacher criteria and identification of student criteria, teacher illustration and illustration—student participation, supervision of the practice by the teacher and pertinent student practice, teacher feedback and feedback—student improvement, and teacher evaluation and evaluation—student application. The objective was to determine the level of covariation, divergence and convergence between the constructs of teacher didactic performance and student didactic performance in virtual classes as a result of the SARS-CoV-2 pandemic, in November 2020. Three hundred-thirty undergraduate students of biological sciences from a public university in Peru completed two self-report scales in virtual modality through Google forms, one on the performance of their teachers and the other on their own performance. By means of confirmatory factor analysis and an analysis of the covariance of teacher–student performance constructs, three models were obtained with good fits for the convergent and divergent validities of six constructs of the two teaching performance scales. Adequate models of functional correspondence in each pair of the six teacher–student didactic performance criteria were obtained. Likewise, didactic performances related to the identification of teaching–learning criteria and to the evaluation—application criteria were the most frequent during teaching–learning, according to the students’ self-report.

There is significant educational research interest regarding the assessment of the benefits of virtual education implemented during the COVID-19 pandemic for university programs that were essentially face-to-face. The objective of the study was to determine the effect of the management of online resources that the teacher had on the valuation of the advantages of online classes in biological sciences, mediated by the students’ perception of virtual practices as well as the accessibility and use of online resources. A total of 332 Peruvian students studying in biological sciences from a public university, enrolled in five undergraduate academic years, of which 184 were women and 148 were men, participated. A non-experimental predictive design of causal relationships was used with the methodology of structural equation modeling. According to the SEM model (CFI and TLI > 0.95, RMSEA and SRMR < 0.05), the valuation of the advantages of virtual classes during the pandemic was significantly predicted by the valuation of virtual practices (positively) as well as by the accessibility and management of online resources by students (negatively); likewise, the use and mastery of digital and online resources by teachers had an indirect effect on the valuation of virtual classes, but direct effects on virtual practices and accessibility to digital resources by students. Also, virtual practice was the most crucial variable in predicting the valuation of online classes (β = 0.48, p < 0.001). In conclusion, the student’s perception of the teachers’ handling of online resources during the COVID-19 pandemic was determinant as a favorable valuation of the advantages offered by online classes, a relationship that is mediated by virtual practices and accessibility to online resources.

Bioactive peptides resulting from the hydrolysis of proteins in Chenopodium quinoa Willd. play significant roles in the body as they exhibit a range of biological functions relevant to human health. Enzymatic hydrolysis has been identified as a sustainable and efficient method for bioactive peptide extraction, minimizing environmental impact and maximizing yield. The challenge was to review and compare methodologies for obtaining peptides from protein concentrates and hydrolysates with antioxidant capabilities. Peptides and amino acids with functional properties can be used in the food and pharmaceutical industries, demonstrating significant biological activity (e.g., antioxidant and anti-inflammatory). This highlights Chenopodium quinoa as a valuable source of bioactives, though further in silico and in vivo studies are necessary to fully characterize and validate their potential.

En esta investigación se evaluó la formulación de galletas antianémicas con diferentes contenidos de quinua (Chenopodium quinoa Willd) y de hierro hemínico en la reducción de la anemia en ratas Holtzman. Se utilizó quinua blanca de la Estación Experimental INIA-Ayacucho y sangre de bovino obtenida del camal del distrito de Carmen Alto (Ayacucho, Perú). La metodología comprendió: 1. tratamiento de la muestra de quinua y sangre bovina, 2. formulación de la mezcla, 3. análisis bromatológico, microbiológico y evaluación organoléptica del producto elaborado, 4. determinación de hemoglobina. Los resultados del análisis bromatológico del producto mostraron: 346,72 Kcal, 5,2% humedad, 10,25% proteína, 20,17% grasa, 42,9% carbohidrato, 1,25% ceniza, 0,09% acidez, 0,15 meq/Kg de aceite, 27,6 mg Fe y ausencia de bromato de potasio. El análisis microbiológico reportó: Salmonella sp. ausente, E. coli NMP/g <3, Staphylococcus aureus coagulasa (+) NMP/g <3, Clostridium perfringens UFC/g <10 y recuento de mohos UFC/g <10, siendo apta para consumo humano. Con la dieta pobre en hierro se indujo a la disminución de los niveles de hemoglobina (11,4 g/dL) y con la dieta fortificada se recuperaron estos niveles (15,66 g/dL). Las galletas antianémicas formuladas cumplen con los requerimientos nutricionales que exige la FAO y las Normas Sanitarias Peruanas, demostrandosé ser aptas para consumo humano, así mismo los tratamientos en ratas Holtzman permitieron reafirmar, que con niveles adecuados de Chenopodium quinoa Willd y hierro hemínico, se redujo la anemia.

En este trabajo se investigó el contenido de metabolitos primarios de cuatro accesiones de Chenopodium quinoa Willd (Blanca, Amarilla, Roja y Negra) de tres distritos de la provincia de Huamanga: Tambillo, Acocro y Chiara. La metodología según AOAC fue: las proteínas por Kjeldahl, los carbohidratos por diferencia, las grasas por Soxhlet y las fibras por hidrólisis ácida-alcalina. Los valores obtenidos mostraron para los carbohidratos (62,46 y 68,8 %), grasas (5,03 y 6,27 %) y proteínas (11,66 y 15,17 %). Se obtuvo mayor contenido de proteínas y grasas en la accesión Blanca, y en la accesión Negra el contenido de carbohidratos fue mayor; los resultados obtenidos en el análisis proximal están dentro de los parámetros establecidos por la FAO. El aporte radica en el conocimiento de la calidad de la quinua, siembra en diferentes pisos altitudinales, averiguar cuál de las accesiones es más importante económicamente. La certificación de origen de las plantas manifiesta su potencial genético, que trasladado a otro lugar se adapta; sin embargo, genéticamente es diferente y por tanto su calidad nutricional no iguala a su lugar de origen.