Vol. 8, Issue 5 (2019)

Quinoa (Chenopodium quinoa Willd) is a stress-tolerant pseudo cereal cultivated along the Andes for the last 7000 years, challenging highly different environmental conditions with Peru and Bolivia being the main producers. The edible seeds of quinoa are small, round and flat. Seed colors can range from white to grey and black, or can be yellow and red. Because of its high nutritional characteristics, United Nations General Assembly has therefore declared 2013 as the "International Year of Quinoa. Quinoa is a rich source of protein (12-16.5%) with protein quality equivalent to that of casein. In addition, this “wonder grain” is gluten free, rich in bioactive compounds like antioxidants, polyphenols, flavonoids, vitamins and minerals that imparts various health benefiting characteristics to this grain.

Human health and food security have become increasingly important with the advents of climate change, accelerated human population growth, rise of metabolic disease, and increasing median age of the population. About 1 in 8 individuals are suffering from chronic undernourishment, while diabetes, obesity, and other metabolic disorders resulting in a mounting prevalence of age-related disorders such as fragility, cardiovascular diseases, and osteoporosis.

Functional products prepared with different processing techniques such as quinoa cereal bar, quinoa flakes, quinoa pasta, have been known to have various health benefits and to be effective in cases of obesity, cardiovascular diseases, hypertension, and celiac disease. Grain processing techniques like soaking, germination and malting, are known to improve the nutrient content and decrease the antinutrients in quinoa grain.