Revanna, M LPRITHAM, S M2023-01-042023-01-042022-04-04Th-12906https://krishikosh.egranth.ac.in/handle/1/5810191129Quinoa is proteinaceous crop with good composition of essential amino acids. Hence, the present investigation was carried out on the physico-chemical, functional, nutritional, antinutritional factors and development of value added products from quinoa. As quinoa is bitter in taste, different processing methods viz., soaking, germination, popping roasting and cooking were standardized to reduce it. Thousand kernel weight of raw and dehulled grains was 3.78 and 2.24 g. Raw and dehulled quinoa grains had 16.62 and 18.95g of protein, 5.71 and 5.44g of fat, 6.88 and 2.73 g of fiber, 52.56 and 57.99g of carbohydrate respectively. Among different processing methods, germination and cooked sample had high protein 16.91 and 18.73 g respectively. Calcium, iron and zinc were highest in germination and roasted samples. Phytic acid was highest in popped and roasted sample (155.50 mg and 104.25 mg respectively). Saponin content was significantly reduced in germination and roasting processing methods. Value added products viz., processed quinoa beverage, chikki, upma, dosa and dhapati were developed at 25, 50, 75 and 100 per cent incorporation levels. Processed quinoa beverage and roasted quinoa chikki were accepted at like very much level and selected for shelf life study for three months. Beverage mix and chikki were safe upto three months and two months of duration in aluminium and high density polyethylene package respectively. Upma was observed to poses moderate glycemic index of 60. Thus, processing reduces antinutritional factors and increases nutritional value of quinoa and can be consumed for its health benefits and high nutrient content.EnglishThesis