Nutritional evaluation and functional properties of quinoa (chenopodium quinoa willd)‎ flour

Abstract EN

Present study was carried out to evaluate the physical, chemical, nutritional and functional properties of quinoa seeds flour.

Results showed that, the 1000-seed weight and the bulk density values of quinoa seeds were 2.71g and 0.80g/m3 , respectively.

The chemical composition obtained data indicated that quinoa seeds flour contained 13.55, 7.30, 2.69, 3.45 and 63.56% for crude protein, crude fibers, ash, fat and total carbohydrates, respectively.

Amino acids compositions of quinoa flour had a well-balanced amino acids composition especially lysine (4.67g/100gprotein).Also, quinoa seed flour oil was rich in unsaturated fatty acids, with unsaturated to saturated ratio observed from quinoa was86.9:13.1.

On the other hand, biscuits prepared with replacing either of 50% of quinoa seeds flour or 75% of rice had overall acceptability which was not significant (P≤ 0.05) different comparing with to that of control biscuits.

Also, physical properties, such as volume, weight, diameter and thickness of biscuits from different blends of rice and quinoa seeds flours showed that as the level of quinoa flour increased, the volume of biscuits decreased gradually.

On the other side, chemical analysis and caloric values of biscuits from different blends of rice flour and quinoa flour showed that protein, fat, ash and crud fiber contents of flour-replaced biscuits were higher than that of the control biscuits.