Effect of processing on the nutritional composition of quinoa (Chenopodium quinoa Willd)

Quinoa (Chenopodium quinoa Wild), a grain crop grown primarily for its edible seeds, is a treasure trove of nutrients. This study was planned to analyze the effect of processing on the nutritional composition of quinoa. Raw, roasted, boiled and sprouted forms of quinoa grains were nutritionally analyzed. Significant changes in nutritional composition of quinoa were observed due to processing. The raw quinoa flour had higher amounts of crude protein (14.02%), crude fat (5.13%) and total ash (3.83%). Likewise, the amounts of lysine (6.5g/100g protein), methionine (2.37g/100g protein) and tryptophan (0.97g/100g protein), as well as calcium (83.33mg/100g), magnesium (202.17mg/100g), zinc (4.23mg/100g) and acid detergent fibre (27.40%) were also higher in raw flour. Sprouting of quinoa enhanced the crude fibre (4.06%), neutral detergent fibre (77.73%) and the iron (5.67mg/100g) content. Raw flour and sprouted quinoa retained maximum nutrients as compared to other processed forms. The results revealed that minimal processing of quinoa should be done to retain maximum health benefits.