Effect of processing on the nutritional composition of quinoa (Chenopodium quinoa Willd.)
Abstract
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.
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Germinated quinoa flour is ideal for inclusion in the diet of anemic and heart patients.
“Raw quinoa flour and germinated or sprouted quinoa flour yield high fiber and iron content as compared to the boiling and roasting of quinoa, which decreases the nutritional content, thus making germinated quinoa flour ideal for inclusion in the diet of anemic and heart patients [104].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [104]
Raw quinoa flour and germinated or sprouted quinoa flour yield high fiber and iron content compared to boiling and roasting of quinoa, which decreases nutritional content.
“Raw quinoa flour and germinated or sprouted quinoa flour yield high fiber and iron content as compared to the boiling and roasting of quinoa, which decreases the nutritional content, thus making germinated quinoa flour ideal for inclusion in the diet of anemic and heart patients [104].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [104]
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“Various authors observed an increase in protein content, dietary fiber, some minerals and antioxidant activity, along with a decrease in anti-nutritional compounds [2, 4, 5, 7, 13].”
Antioxidant and Anti Nutritional Composition of Germinated Quinoa (Chenopodium quinoa Willd)
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“The increase is due to synthesis of metabolites like flavonoids by phenylpropanoid pathway, during the process of seed germination [25].”
BackgroundBassett, M. N., Acuña, M. E., Corral, L., Moreno, E. C., Fernández, N. N., Rossi, A. M., Marigliano, A. C. G., & Tereschuk, M. L. (2024) · Research Square · doi:10.21203/rs.3.rs-5364412/v1
Ajbli, N., Kaddouri, M., Alia, O. A. E., et al. (2026) · Journal of Food Science and Technology · doi:10.1007/s13197-026-06727-3
- Authors
- Bhathal, S. K., Kaur, N., & Gill, J.
- Affiliations
- Punjab Agricultural University (IN)
- Guru Angad Dev Veterinary and Animal Sciences University (IN)
- Venue
- Agricultural Research Journal
- Publisher
- Diva Enterprises Private Limited
- Published
- 2017
- Volume
- 54
- Issue
- 1
- ISSN
- 2395-1435 (ISSN-L)
- 2395-146X
- OpenAlex
- W2592433133
- Cited by
- 16
- References
- 0
- Citations by year
- 2026: 1 · 2024: 4 · 2023: 5 · 2022: 1 · 2021: 1 · 2020: 2 · 2019: 2
- FWCI
- 1.23
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Agricultural Research Journal (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- quinoa, grain processing, nutritional composition, quinoa flour, roasting, boiling, amino acids, mineral content, fiber content, nutrient retention
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