Background: Quinoa is a nutrient-dense pseudocereal with remarkable nutritional quality. It is a gluten-free crop that provides a balanced set of essential amino acids and possesses hypoglycemic and free fatty acid-lowering properties. Quinoa has gained popularity in the current era due to its tolerance to extreme weather conditions, nutritional composition and other industrial applications. 
 
Methods: The present study analyzed the physical and functional properties of quinoa using standard procedures and assessed the impact of germination on these properties. Germinated flour was developed by soaking quinoa seeds overnight and allowing for germination for 72 hours in an incubator at 20&plusmn;2&deg;C at 80-90% humidity. Germinated seeds were oven-dried at 60&plusmn;2&deg;C for 45 minutes, followed by grinding into flour and storing the flour in a dry and air-tight container for further analysis.&nbsp; 
 
Result: The study findings showed that quinoa seeds had good physical properties. All functional properties viz water absorption capacity, oil absorption capacity, emulsion and foaming properties of quinoa flour improved on germination except flour solubility. It is concluded that germination is a cost-effective processing technique for enhancing the functional properties of quinoa flour, so as to increase its industrial use for product development. Germinated quinoa flour can be utilized in the development of various infant formulas.

Evaluation of Physical Characteristics and Impact of Germination on Functional Properties of Quinoa (Chenopodium quinoa Willd.)

<div>Background: Quinoa, a promising pseudocereal crop has superior nutritional profile and able to withstand wide range of biotic and abiotic stresses. Understanding the effect of different soil types on phenology and heat units is important in new crop like quinoa. Therefore, in this investigation, different soil types that widely dispersed around Coimbatore were used to evaluate the performance of quinoa on its phenology and further heat units. 
 
Methods: Pot experiment was carried out in the Department of Agronomy, Tamil Nadu Agricultural University, Coimbatore during Kharif 2022 season. Eight soil types were collected from different areas around Coimbatore and tested in completely randomized design with three replications. Development of phonological stages were noted and in turn calculated heat units by using standard formulae. 
 
Result: Results of the investigation revealed that clay loam textured Ooty soils took maximum days to attain four phenological stages, viz., branching, panicle initiation, flowering and physiological maturity of quinoa than other soils. Similarly, more heat units (Growing Degree Days, Helio Thermal Units, Photo Thermal Units and Relative Temperature Disparity) were recorded with the soils collected from Ooty when compared to other soils. Sandy loam soils of Mettupalayam registered the least number of days to attain different developmental stages and also recorded the lowest heat units of quinoa. Based on the above results, it can be concluded that among eight different soils, the growth of quinoa was prolonged in clay loam textured Ooty soils and correlation with yield indicated that extending duration enhanced the yield.</div>

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Effect of Soil Types on Phenology and Heat Units of Quinoa

<div style="text-align: justify;">Purpose: Buckwheat, a pseudocereal is a nutritionally dense and gluten-free grain which has a great potential especially in the functional food industry. Domestic processing methods like germination and roasting may enhance the nutritional and functional components of the buckwheat. Design/methodology/approach: The raw, roasted (120&deg;C for 10 min) and germinated (27 &plusmn; 3&deg;C for 24 hours) seed flour was analyzed for functional (bulk density, water absorption capacity, oil absorption capacity, swelling power, and emulsifying capacity and activity) and physicochemical (fat, ash, protein, total carbohydrate, total phenolic content and antioxidant activity) parameters. Findings: Both the methods showed varied deviation of functional properties and nutrients from the raw flour. Germination significantly (p &lt;0.05) increased the protein (11.5%) and moisture (14.66%) whereas, decreased ash (1.8%), carbohydrate (62.84%), fat (1.33%) and fiber (7.87%); roasting significantly (p &lt;0.05) increased the carbohydrate (71.38%) whereas, decreased ash (1.8%), fat (1.33%), fibre (6.32%), moisture (11.66%) and protein (7.6%) content. Germination significantly (p &lt;0.05) increased the phenolic content and antioxidant activity (82.63%). Bulk density and emulsion capacity decreased in both germinated and roasted buckwheat flour. However, both germination and roasting significantly (p &lt;0.05) increased the oil absorption capacity, swelling power, and water absorption capacity. Originality/value: The present study suggests that germinated and roasted flours can be utilized commercially for the production of economical, better and nutrient-dense food products for people suffering from cereal-based health disorders.</div>

Evaluation of Physical Characteristics and Impact of Germination on Functional Properties of Quinoa (Chenopodium quinoa Willd.)

Effect of Soil Types on Phenology and Heat Units of Quinoa

Functional and Physicochemical Characteristics of Raw, Roasted and Germinated Buckwheat Flour