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Quinoa “The Supergrain” Processing and Food Applications.

Nancy, Tyagi (2015) Quinoa “The Supergrain” Processing and Food Applications. Masters thesis, University of Mysuru.

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Abstract

Quinoa, a pseudo cereal native to Andean regions of South America, is a drought resistant crop with high nutritive value. It is a future crop sown thousand years ago, that is gluten-free thus offering a good alternative for celiac patients and people who have wheat allergy. Owing to its pack of high quality protein (7.5-22%) and balanced amino acid spectrum (with high contents of lysine and methionine), it stands to reason that quinoa is indeed a ‘SUPER GRAIN’. Because of such high nutritive potential and genetic diversity, quinoa is classified by FAO as one of humanity’s promising crops that can contribute to food security in the 21st century while the United Nations had declared 2013 the International Year of Quinoa, which aimed at focusing global attention on its role towards food security, nutrition and poverty eradication policies.

Item Type: Thesis (Masters)
Uncontrolled Keywords: Quinoa, pseudo cereal, utilization, Indian culinary
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Oct 2017 11:30
Last Modified: 26 Oct 2017 11:30
URI: http://ir.cftri.com/id/eprint/13091

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