Effect of processing on the nutritional composition of Chia and Quinoa seeds
Keywords:
chia seeds, quinoa seeds, processed, proximate analysis, minerals.Abstract
The nutritional value of minor crops seeds varies widely depending on the type of crop and variety of seeds. Generally, these seeds are a good source of dietary fibre, protein, vitamins, minerals, and healthy fats. In recent times, chia seeds and quinoa seeds gained popularity due to high nutritional profile. They are a good source of fibre, protein, as well as containing many beneficial minerals such as calcium, iron, magnesium, and phosphorus. In this study analysis of nutritional composition of raw and processed chia and quinoa seeds has been carried out. The proximate analysis evident the germinated chia showed significant increase in crude fibre (32.15%) and protein (18.15%) content. Quinoa during roasting showed significant increase in crude fat (7.69%) and protein (11.94%) content. It is inferred from the results that pre-treatment help in enhancing the nutritional profile of chia and quinoa seeds. While unprocessed seeds of quinoa showed the maximum content of mineral as compared to the processed seeds.Downloads
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