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Quinoa is a plant seed well known scientifically as Chenopodium quinoa. It is known as super food. In the present study the white bold quinoa variety was analyzed for physical, functional, cooking and nutritional properties. Thousand kernel weight (2.24g), length (2.2125mm), hydration capacity (0.16g/1000 kernel) and bulk density was 0.74g/ml. Lightness of the grains was 87.56 L*. Grains had 157.3 per cent of water holding capacity, 99 per cent of oil absorption capacity, 16.94 and 47.38 per cent of foaming capacity and foaming stability respectively. Cooking characteristics showed 235.29 per cent increase in weight, alkali spread ratio was zero which showed the highest 92.60 C of gelatinization temperature. Quinoa has got 18.95 g of protein, fat (5.44 g), carbohydrate (57.88 g) and 356.81 Kcal of energy. Major anti-nutrient saponins were also present (616.82 mg/100g). Thus study concluded that quinoa is a rich source of protein with good functional properties.

Physico-chemical, functional and anti-nutritional factors of the white bold quinoa (Chenopodium quinoa willd)