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Journal of Pharmacognosy and Phytochemistry

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Journal of Pharmacognosy and Phytochemistry

Vol. 6, Issue 5 (2017)

Physico-chemical and nutritional properties of quinoa seed: A review

Author(s): Mohammad Nisar, DR More, Syed Zubair and Syed Imran Hashmi
Abstract: Quinoa is considered as pseudo-cereals 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 is one of the oldest crops in the Andean Region, with approximately 7000 years of cultivation history, great cultures like the Incas and Tiahuanacu had domesticated and conserved this ancient crop (Jacobsen, 2003). Quinoa is a complete food with high-nutritional value due mainly to its high content of good quality protein. Besides protein content, many studies have been made of their lipids, starch, minerals and saponins it also contains minerals and vitamins like vitamin B, vitamin C and vitamin E. Quinoa flour is low in gluten due the low contents of prolamines and glutamines. 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 (Vilche et al. 2003).
Pages: 2067-2069  |  611 Views  22 Downloads
How to cite this article:
Mohammad Nisar, DR More, Syed Zubair and Syed Imran Hashmi. Physico-chemical and nutritional properties of quinoa seed: A review. Journal of Pharmacognosy and Phytochemistry. 2017; 6(5): 2067-2069.
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