The current study aimed at the quinoa-wheat composite flour's characterization (including total phenolics, flavonoids, and antioxidant activity) as well its effect on dry cake sensory quality. Findings revealed a rise in ash content, fat, protein, crude fiber of composite-flour (0.56-1.23%, 1.13-1.76%, 10.14-11.02%, 0.23-1.04%, respectively) with an increase quinoa flour (5-20%). addition to en...

A study entitled “ The comparative of Physico-chemical characteristics different quinoa cultivars in Rwanda ” was carried out INES-Ruhengeri laboratories (Physico-chemical laboratory). main objective this the quinoa. Different flours were extracted and tested for physicochemical tests. beans (Kasleae QQ74) cleaned to remove stones any other contaminants. Then, fifty grams healthy unbroken bean ...

The quinoa herb belongs to the family of Chenopodiaceae in which spinach and beet also originate. It is South America local herb, Chenopodium has 250 different kinds all over world. Quinoa a pseudo-cereal with high phytochemical substances verified biological nutritional significance. consumed used as daily essential food throughout world due its higher amount protein relation general cereals. ...

In this study, Limosilactobacillus fermentum PTCC 1638 and Lacticaseibacillus rhamnosus 1637 were used alone in combination to ferment quinoa seeds, the effect of fermentation (37 °C; 24 h) on pH, total phenols, tocopherols, vitamin C, antioxidant activity, enzymes inhibition (α-amylase α-glucosidase; antidiabetic effect) was investigated. The results showed that with increase time, bacterial p...

Aims: Pakistan is facing a severe water shortage and the situation further aggravated due to elevated temperature, leading drastic yield reduction of quinoa. Hence, there dire need maintain or increase agricultural production by utilizing sustainable methods tackle changing climate. Quinoa (Chenopodium quinoa) crop, recognized United Nations its nutritional health benefits.
 Methodology: T...