Studies on Processing and Development of Ready to Eat Pseudocereals Based Functional Food Products

Abstract

This dissertation research aims to utilize pseudocereals in developing ready-toeat newlinefunctional food products. The nutritional composition of quinoa, finger millet, red rice, newlineand chia seeds was determined. The proximate composition of quinoa, finger millet, red newlinerice, and chia seed was determined using AOAC methods. Quinoa contains about 11.6g of newlineprotein per 100 g. The mineral profiling of quinoa, finger millet, and red rice was analyzed newlineusing AOAC methods. Quinoa contains potassium 512.9g/100g, phosphorus 463.8g/100g, newlineand magnesium 147.6g/100g. Oil from chia seed was extracted using the cold extraction newlinemethod. The fatty acid profiling of chia oil was analyzed using the GC-FID method AOAC. newlineChia seeds contain about 28% omega-3 fatty acids. Of these, 60% is linolenic acid and 18% newlineis linoleic acid. The gluten content of quinoa, finger millet, and red rice was determined to newlinebe suitable for developing gluten-free food products newline