Vol. 9, Issue 3 (2020)

Author(s):
Mandhare LL, More DR and Nagulwar MM

Abstract:
Quinoa has extraordinary and promising nutritional and cultivation features, therefore supplementing or replacing of common cereal grains with quinoa carries high potential benefits to consumers worldwide. Quinoa is considered as pseudo-cereal crop, it is a broad leaf plant with starchy dicotyledonous seed and therefore not a cereal. Quinoa grains have an established excellent nutritional food quality and were also called “the mother grain,” Quinoa contains a high content of health beneficial phytochemicals, including amino acids, fiber, polyunsaturated fatty acids, vitamins, minerals, saponins, phytosterols, phytoecdysteroids, phenolics, betalains, and glycine betaine. Quinoa can be used to make novel, healthy, extruded, snack-type food products. It is usually used to enhance baking flours in the preparation of biscuits, noodles, and pastries, and for the preparation of baked foods to maintain the moisture and give an agreeable flavor.