## 3 Results and Discussion  
### Total Fat Content and Fatty Acid Composition  
The quinoa seeds contained 5.43% of fat (Table 1). According to [PERSON] et al. (2018), yield in the oil extraction from quinoa seeds also reached about 5%. [PERSON] et al. (2018), in the study of six quinoa varieties, obtained the fat content from 3.90 to 5.21 g/100 g of fresh weight. The flour from quinoa analyzed by [PERSON] et al. (2019), which was added to cereal products, contained 5.6% of lipids. In the study, oil yield recovery from amaranth seeds reached 7.30% (Table 1). According to [PERSON] and [PERSON] (2018), the fat content in amaranth was 7%. Based on the studies conducted by [PERSON] et al. (2018), the more than six-times higher fat content in amaranth than in wheat, i.e., about 10 g/100 g of fresh weight, affected the functionality of the flour as a stabilizing agent for the gas release during baking, which probably makes the dough elastic. The total percentage of individual fatty acids and fatty acid groups (SFA--saturated fatty acids, MUFA--monounsaturated fatty acids, PUFA--polyunsaturated fatty acids) is shown in Table 2. The quinoa lipid fraction contained 10.98% of SFA, 30.82% of MUFA and 58.19% of PUFA. The content of fatty acid groups in amaranth seeds was: 24.94% SFA, 25.46% MUFA, 49.61% PUFA. The experiment of [PERSON] et al. (2018) on quinoa oil showed the \begin{table}
\begin{tabular}{c c c} \hline \hline
**Parameter** & **Quinoa** & **Amaranth** \\ \hline Fat content (g/100 g of seeds) & 5.43 \(\pm\) 0.51 \({}^{\text{a}}\) & 7.30 \(\pm\) 0.62 \({}^{\text{b}}\) \\ PV (meq O\({}_{2}\)/kg of fat) & 8.86 \(\pm\) 1.38 \({}^{\text{a}}\) & 6.57 \(\pm\) 0.68 \({}^{\text{b}}\) \\ Induction time (h) & 5.10 \(\pm\) 0.47 \({}^{\text{a}}\) & 6.90 \(\pm\) 0.38 \({}^{\text{b}}\) \\ \hline \hline \end{tabular} Data denoted by the same letter are not statistically different (\(\alpha\) = 0.05).  
\end{table} 
Table 1: Total fat content, peroxide value and Rancimat induction time (h) of fat extracted from quinoa and amaranth seeds. content of fatty acids at the level of: SFA 11.2%, MUFA 32.8% and PUFA 56.1%. The total content of SFA, MUFA and PUFA in the experiment conducted by [PERSON] et al. [30] for quinoa was 13.55%, 28.55%, 57.90%, respectively. For amaranth oil, the same researchers determined the content of SFA, MUFA, and PUFA at the levels of 25.28%, 33.82% and 40.90%. In the studies conducted by [PERSON] and [PERSON] [31] on _Amaranthus cruentus_, the amount of SFA was 26.4%, MUFA was 34.7%, and PUFA was 38.9%. The saturated fatty acid present in the predominant amount in quinoa oil was palmitic acid, at 9.59%. Stearic acid was detected in a smaller amount, at 0.59% (Table 2). Similar amounts were obtained by [PERSON] et al. [32]: about 10% of palmitic acid, and 0.75% of stearic acid. In amaranth fat, palmitic acid content was 18.92%, and stearic acid was 4.50% (Table 2). The experiment of [PERSON] et al. [5] on _A. cruentus_ showed the presence of palmitic acid at the level of 22.2%, and of stearic acid at the level of 3.57%. The tested quinoa oil showed a high proportion (52.59%) of C18: 2n\(-\)6 (linoleic) acid. The content of C18: 3n-3 (\(\alpha\)-linolenic) acid reached the value of 5.42% (Table 2). [PERSON] et al. [33] experimented with white quinoa, and showed the presence of C18: 2n\(-\)6 acid at the level of 47.39%, and the content of C18: 3n-3 acid at the level of 8.44%. The total content of unsaturated fatty acids in analyzed pseudocereals can help in maintaining health, as linoleic acid reduces levels of cholesterol and LDL in serum, while oleic acid presents a neutral behavior with respect to LDL, but moderately increases the level of high-density lipoproteins (HDL) [24]. Generally, this distinctive fatty acid profile is suitable for human health as it reduces risk factors related to cardiovascular diseases [25]. As for the distribution of fatty acids between the positions of triacylglycerlevels in quinoa and amaranth lipid fraction, it was typical for vegetable oils.