Quinoa flour as an ingredient to enhance the nutritional and functional features of cereal-based foods

Quinoa is a pseudocereal with a balanced nutrient profile characterized by good protein quantity and quality, which is in fact generally superior to those of cereal grains. Moreover, quinoa grains contain also 10% of fiber (especially insoluble fiber), a good amount of unsaturated fatty acid with an optimal omega 6-to-omega 3 ratio, and many other micronutrients. Aiming at reducing saponins and other antinutritional factors (ANFs), a number of technological processes on quinoa have been extensively studied with the aim of improving the nutritional, functional, and sensorial quality of products. Quinoa grains, flours, and various semifinished products were used to produce bread, pasta, and other products with improved quality, as well as when a low rate of cereal substitution was employed, and all without negative effects on textural and sensory properties. Furthermore, the absence of gluten allows the use of quinoa in foods for people with celiac disease.