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Current IssueEditorial BoardOnline First ArticlesArchive

Research Article

volume 40 issue 4 (december 2019) : 319-323,   Doi: 10.18805/ag.R-1927

Quinoa: New Light on An Old Superfood-A Review

G
Gajendra Kumar Rana
N
N.K. Singh
K
K.K. Deshmukh
S
S.P. Mishra
1Krishi Vigyan Kendra, Seoni, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur-482 004, Madhya Pradesh, India. 
Cite article:- Rana Kumar Gajendra, Singh N.K., Deshmukh K.K., Mishra S.P. (2019). Quinoa: New Light on An Old Superfood-A Review. Agricultural Reviews. 40(4): 319-323. doi: 10.18805/ag.R-1927.

ABSTRACT

In the busy lifestyle it’s very important to meet the nutrient from a few of sources, for nutritious and healthy diet there is a range of cereals and pulses. Among of them the quinoa has methionine and lysine amino acids. Besides quinoa is considered as a Super Food, majority of the population are still unaware about the dietary benefits of this food. Quinoa can be seen as a complete food for celiac patients too because of its gluten free property. MQB (malted quinoa beverages), have a diabetic and antihypertensive potential and hence, can be effectively included among diet choices for the management of diabetes and hypertension. Starch have higher water-binding capacity and higher swelling power than wheat and barley starch and is highly freeze thaw stable and shows little retrogradation due to low amylase content. The crude fat content in quinoa is 4.4-8.8%, with the essential fatty acids linoleic and linolenic acid accounting for 55 to 63%. After 48 hr of germination, vitamin ‘C’ in enhanced between the range of 10.56 mg/100g and 13.23 mg/100g.

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