Effect of different processes on physicochemical, antinutritional and textural properties of quinoa seeds and flour

Abstract

In this study, different process treatments such as dry steaming, dry roasting, abrasion, washing with centrifugation, washing with steaming and germination were given to the quinoa seeds for the reduction of the bitter compounds. The physical, chemical, antinutritional, colour, hardness and microstructure of processed quinoa and compared with wheat. Quinoa seed showed smaller size but similar true density compared to wheat. Abrasion process made the quinoa seed color lighter than other treatments thus making it most acceptable whereas washed and steamed quinoa seed showed hardness value nearest to wheat. The range of protein, fat and ash content in quinoa flour was higher compared to wheat flour. Amylose content range in quinoa flour was lower compared to wheat flour. Antinutrients such as saponin, phenolic and phytic acid were higher in quinoa flour compared to wheat flour. Overall, the abrasion pre-processing gave the most desired attributes for further processing compared to wheat.