Author(s):

Vandana and Sarita Srivastava

Abstract: Quinoa (Chenopodium quinoa Willd.) is a pseudo cereal that has been cultivated in the Andean region. Quinoa grain is highly nutritious due to its outstanding protein quality as it is rich in amino acids like lysine and methionine that are deficient in cereals and also contain wide range of minerals and vitamins. In the present study, proximate composition of raw and processed quinoa grains have been studied. Biscuits have been formulated using refined wheat flour (RWF) and quinoa flour (QF) in the following ratio RWF:QF, 100:0, 75:25, 50:50, 25:75 and 0:100 and evaluated for physical, textural, sensory and nutritional qualities. Physical characteristics of biscuits show that use of quinoa flour led to increase in product thickness, weight and density while diameter, spread ratio and volume decreased. A change in textural characteristics of the biscuits were also observed. Hardness value of biscuits increased by the replacement of refined wheat flour with quinoa flour. Results on sensory evaluation showed that biscuits upto 75 per cent incorporation of quinoa flour were found to be acceptable by panelists. Nutrient composition of biscuits showed that protein, fat, fibre and energy content of the product increased as the level of incorporation of quinoa increased.

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