Effect of cooking on nutritional and antinutritional components of quinoa incorporated products

Present study was undertaken with an objective to evaluate traditional products prepared by incorporating quinoa under different cooking methods such as boiling (quinoa upma and quinoa kesaribath) roasting (quinoa laddu and quinoa chikki) and frying (quinoa chakli and nippattu). In case of boiling (60% quinoa and 40% wheat semolina) and in roasting the ratio consisting of 60% quinoa along with other ingredients (40% besan flour for laddu and 40% groundnut for chikki) were found to be acceptable in sensory quality. While in case of frying, the ratio consisting of 50% quinoa flour+50% rice flour was found to be acceptable. Results showed that protein and fat content were significantly more (P\u003e0.05) in roasted products (quinoaladdu and quinoachikki) followed by fried products (quinoachakli and quinoanippattu) when compared to boiled products (quinoa upma and quinoa kesaribath). Even the minerals such as calcium (100.6, 110.9%) and iron (6.46, 8.23%) were significantly more in roasted products such as quinoaladdu (6.46%) and quinoachikki (8.23%) respectively as compared to other methods of cooking. While, the antinutritional factors such as phytic acid (2.32and2.08%), tannin (1.32 and 1.65%) and saponin (0.41and 0.4%) content were significantly reducedin upma and kesari bath respectively when compared to other method of cooking. Among quinoa incorporated products quinoa upma and quinoa kesaribath were highly acceptable (82-84% and 83-85%) followed by roasted (77-81% and 76-79%) and fried products (60-70 and 60-66%).