Paper Title
Review on “Traditional Processing Methods for Increasing Bioavailability of Nutrients Present in Quinoaâ€
Article Identifiers
Authors
Aaysha Tahera Khan
Keywords
Quinoa, Antinutritional Factors, Saponins, Tannin, Phytic Acid, Trypsin Inhibitors
Abstract
Quinoa (Chenopodium Quinoa Wild, Amaranthaceae) is a stress-tolerant pseudo cereal. It is an ancient grain that has provided subsistence, medicine, and nutrition to the Andean culture for thousands of years. Quinoa is a wonder grain that contains all Macro and micronutrients beneficial for human health. Quinoa is a package of proteins containing all 9 essential amino acids with high biological value, as well as it is a rich source of fiber, vitamins, minerals, phytochemicals, polyunsaturated fatty acids, and antioxidants. Despite all nutrients, content quinoa contains some antinutritional components (Saponins, Tannin, Phytic Acid, and Trypsin Inhibitors) that affect the bioavailability, Bio acceptability, and organoleptic properties of the super grain. This review paper focuses on some processing methods (Dehulling, Soaking, Germination, Malting, and Fermentation) used to reduce antinutritional components present in quinoa.
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How To Cite
"Review on “Traditional Processing Methods for Increasing Bioavailability of Nutrients Present in Quinoaâ€", IJNRD - INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT (www.IJNRD.org), ISSN:2456-4184, Vol.8, Issue 9, page no.a241-a244, September-2023, Available :https://ijnrd.org/papers/IJNRD2309029.pdf
Issue
Volume 8 Issue 9, September-2023
Pages : a241-a244
Other Publication Details
Paper Reg. ID: IJNRD_204643
Published Paper Id: IJNRD2309029
Downloads: 000121130
Research Area: Health ScienceÂ
Country: Indore, Madhya Pradesh, India
Published Paper PDF: https://ijnrd.org/papers/IJNRD2309029.pdf
Published Paper URL: https://ijnrd.org/viewpaperforall?paper=IJNRD2309029
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Journal Name: INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT(IJNRD)
ISSN: 2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar | ESTD YEAR: 2016
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This work is licensed under a Creative Commons Attribution 4.0 International License and The Open Definition


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