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Novembre 2019 - Quinoa
Novembre : Description of a Laboratory Milling Process to obtain Quinoa Flour and Pericarp
Quinoa (or Quinua) (chenopodium quinoa Willd.) is a pseudo-cereal native to the Andes Mountains of Bolivia, Chile and Peru. Quinoa has excellent nutritional quality which was compared to dried whole milk by the Food and Agriculture Organization (FAO). The protein quality and quantity of Quinoa are superior to those of cereals. Quinoa has a rather high
oil content (1.8 to 9.5%, average is 5.8%). The major antinutritional factor of quinoa is the presence of saponins, mainly present in the outer layers of the grain. The aim of the work was to propose a laboratory milling process of quinoa able to separate the endosperm and the pericarp.