Nutritional evaluation and functional properties of quinoa (<i>Chenopodium quinoa</i>) flour

N Ogungbenle, H

doi:10.1080/0963748031000084106

Public

Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour

Published in International Journal of Food Sciences and Nutrition • Jan 1, 2003

Authors:

H N Ogungbenle

Abstract

The proximate analysis, evaluation of nutritionally valuable minerals, sugars, chemical properties of the oil and functional properties of the seed flour of quinoa (Chenopodium quinoa) were studied. The results showed that the quinoa flour contained 11.2% moisture, 13.5% crude protein, 6.3% ether ex...

Subject

Chenopodium quinoa

Chemistry

Food science

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