Analysis of nutritional and antioxidant properties of quinoa and quinoa based value added food products prepared by utilization of locally available food items

Abstract

1 newlineAbstract newlineThe present study entitled Analysis of Nutritional and Antioxidant properties of Quinoa newlineand Quinoa based value added food products prepared by utilization of locally available newlinefood items was carried out with the objectives to assess the Nutritional and Antioxidant newlineproperties of quinoa seed and its incorporation in development of value added food products. newlineThe study followed the guidelines of Research Methodology. The research work started in the newlineyear July 2014 and ended up in June 2018. Proximate composition, Antioxidant levels of newlinequinoa seed flour has been assessed to get the nutritive value of the quinoa seed flour. newlineChemical analysis was done by standardized method (AOAC 2007). On the basis of finding newlinequinoa seed flour was nutritionally rich especially in protein, calcium and iron. The prepared newlinevalue added food products were Cookies, Mathri, Laddu and Chikki by incorporation of quinoa newlineseed flour (in different proportion (10%, 20% and 30% per 100 gram) and served as treatment newlineT1, T2 and T3 respectively. All the products has been developed after home level processing newlinelike soaking, drying, grinding into flour, baking at microwave. Organoleptic Evaluation of the newlinedeveloped product has been done by Panel members on the basis of nine point hedonic scale. newlineProximate composition, Antioxidant levels of developed product has been assessed to get the newlinenutritive value of the product. Chemical analysis was done by standardized method (AOAC newline2007). On the basis of finding, the incorporation level of quinoa seed powder in the newlinedeveloped value added food products like Cookies, Mathri, Laddu and chikki were found newlinesensory acceptable and nutritionally rich in comparison to control treatment. Total plate count newlineand Yeast and Mould count was done by standardized method (APHA 1992) to assessed the newlineshelf life of developed value added food products. All prepared products can be stored for 1 newlinemonths at room temperature wrapped with polyethene bags. Hence, all the products must be newlinekept with great care in air tight con