Vol. 12, Issue 1 (2023)

The use of nutritious food grains or other raw materials into traditional food products is highly appreciable in the field of food science and technology. Quinoa is considered as a nutritious gluten-free grain with rising demand worldwide, while Moringa leaves has been recognized as a source of various nutritional and medicinal benefits. This paper elaborates on the properties of ‘low gluten vermicelli’ fortified with quinoa and moringa leaf powder.

Based on the results of all the experiments, the usage of quinoa was suitable up to 60% for preparation of palatable, nutritional and low gluten vermicelli. While additional 1g powdered moringa leaves per 100g of quinoa and refined wheat flour mixture played an important role in enhancing nutritional values of the prepared vermicelli. The developed vermicelli was superior in nutritional quality compared to refined wheat flour vermicelli as it was higher in terms of protein, fiber, Ca and Fe. It provides a better, healthy and convenient alternative to the consumers especially celiac patients as gluten content decreased from 7.21% (in 100% refined wheat flour combination) to 2.8% in combination which contained 60% quinoa and 40% refined wheat flour.