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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 6
First page : (1180) Last page : (1182)
Article doi: http://dx.doi.org/10.18782/2320-7051.5360

Wonder Foods: Quinoa and Chia

Archna Karel*
(SRF- Food and Nutrition), Agriculture University, Mandore, Jodhpur, Rajasthan
*Corresponding Author E-mail: akarel3@gmail.com
Received: 1.08.2017  |  Revised: 29.08.2017   |  Accepted: 6.09.2017  


Quinoa and Chia considered as traditional crops are emerging as ‘functional foods’. Widely known for the super nutritional value it can be a boon to farmers benefitting healthy revenues in future. Efforts should be made to improve existing technology and innovate newer technologies to develop various value added products, to benefit farmers to get the most appropriate price for their selling and will help curb malnutrition, food insecurity due to increasing urbanization. Through value addition variety of food products with better flavour, nutritional quality can be made like porridge, khichri, in salad dressings, yogurt, desserts, and baked products especially cookies, crackers, cakes and breads are gaining wide popularity in both urban and semi- urban areas.

Key words: Quinoa, Chia, Cookies, Crackers, Cakes, Breads

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Karel, A., Wonder Foods: Quinoa and Chia, Int. J. Pure App. Biosci.5(6): 1180-1182 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5360