Evaluating Proximate, Antinutrient, and Antioxidant Activity of Raw and Processed Quinoa (Chenopodium Quinoa Willd) Flour and Developing Food Products by Incorporating Them
This study evaluates proximate, antinutrient, and antioxidant activities of raw and processed quinoa flour (RQF and PQF). Product development and sensory evaluation were also addressed to provide prospects for human consumption. Methods: Quinoa was processed by two methods - soaking and roasting. So...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Sadoughi University of Medical Sciences and Health Services
2024-08-01
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| Series: | Journal of Nutrition and Food Security |
| Subjects: | |
| Online Access: | http://jnfs.ssu.ac.ir/article-1-734-en.pdf |