Vol. 12, Issue 5 (2023)

Author(s):
Chetna Goswami

Abstract:
Quinoa is a gluten-free, ancient pseudocereal crop that has gained popularity due to its excellent nutritional profile and potential health benefits. It is a rich source of protein, dietary fiber, vitamins, minerals, and antioxidants, making it a suitable food ingredient for improving human health and well-being. In addition, various processing methods have been used to enhance the nutritional and functional properties of quinoa, such as germination, fermentation, malting, roasting, dehulling or decortications, dehydration, heat application, and sprouting. These processing methods can increase the bioavailability of nutrients and reduce the content of antinutrients, resulting in improved health outcomes. This review aims to provide an overview of the nutraceutical potential of quinoa, its nutritional composition, processing methods, and their impact on health and well-being.