Evaluating Proximate, Antinutrient, and Antioxidant Activity of Raw and Processed Quinoa (Chenopodium Quinoa Willd) Flour and Developing Food Products by Incorporating Them

Mansi Chaudhary; Ridhima Singh; Ekta Singh Chauhan; Bhoomika Panwar

doi:10.18502/jnfs.v9i3.16162

Mansi Chaudhary Department of Food Science and Nutrition, Banasthali Vidyapith, Tonk, Rajasthan – 304022, India.
Ridhima Singh Department of Food Science and Nutrition, Banasthali Vidyapith, Tonk, Rajasthan – 304022, India.
Ekta Singh Chauhan Department of Food Science and Nutrition, Banasthali Vidyapith, Tonk, Rajasthan – 304022, India.
Bhoomika Panwar Department of Food Science and Nutrition, Banasthali Vidyapith, Tonk, Rajasthan – 304022, India.

DOI: https://doi.org/10.18502/jnfs.v9i3.16162

Keywords: Antioxidant; Gluten-free grains; Celiac disease; Nutrition; Quinoa

Abstract

Background: This study evaluates proximate, antinutrient, and antioxidant activities of raw and processed quinoa flour (RQF and PQF). Product development and sensory evaluation were also addressed to provide prospects for human consumption. Methods: Quinoa was processed by two methods - soaking and roasting. Some nutrients like moisture, ash, protein, carbohydrate, crude fibre, fat, iron, calcium, vitamin C, phytic acid, saponins, total phenol, and 2,2-diphenylpicrylhydrazyl (DPPH) were analyzed. The recipes were made and conduct acceptability evaluation by a 9-point hedonic scale. The mean, standard deviation, and One-Way Analysis of Variance (proximate, antinutrient, antioxidant) were utilized as the statistical approach for the analysis of data. Results: The study revealed that some nutrient composition of RQF was found to be impressive with moisture (11%), ash (2.1%), protein (16.6%), crude fibre (2%), iron (11.6%), and calcium (76.1%) as compared to PQF; however, carbohydrate (69.9%), fat (9.6%), and vitamin C (9.1%) was increased in PQF, and phytic acid and saponins were decreased in all the PQF. DPPH’ free antioxidant potential was observed that RQF lowered free radical scavenging activity. In all PQF, the total phenol content was both raised and reduced. Also, proximate and antioxidant activity showed significant differences (P<0.05), and antinutrient analysis showed no significant differences (P>0.05). The two recipes were prepared as upma (soaked for 48 h), and chakli (roasted at 145 °C). Sample B of upma (50% semolina with 50% soaked quinoa flour) and sample A of chakli (75% refined flour with 25% roasted quinoa flour) were more acceptable. Conclusion: This study concluded that the use of domestic processing of quinoa seeds decreases some nutrient value compared with RQF and also infers the dietary importance of quinoa.