COMPOSITIONAL AND NUTRITIONAL EVALUATION OF QUINOA WHOLE GRAIN FLOUR AND MILL FRACTIONS

Abstract

Quinoa (Chenopodium quinoa) seeds were stone milled and the mill fractions separated and compositional differences evaluated. The bran contained most of the sapogenins, protein, fat, fiber and ash, while the perisperm was rich in starch. Different varieties of quinoa seed were analyzed for sapogenin content by HPLC