Vol. 11, Issue 12 (2022)

Quinoa seed (Chenopodium quinoa willd) has since maintained buzz as one of the most popular healthy food trends, including low and gluten-free diet plans. Now a days most of peoples preferred to gluten-free food products quinoa is good source of protein and fibre content. Pseudocereals also contain some anti-nutritional factors which interfere minerals and protein availability. Hence in present investigation efforts were made to standardization the malting procedure of quinoa seeds and assess its nutritional and mineral properties, malt obtained by 4, 8 and 12 h soaking at room temperature and 12, 24 and 48 h sprouting period in sprout maker box at the place of room temperature considered as standardized malting processing for present study as there malting conditions gave highest amount of malt yield of 84.42% steeped for the period 12 h and 24 h sprouting period and also highest hydration capacity and swelling capacity of quinoa seeds during soaking period 12 h and 8 h is superior results than the other soaking period.