الفهرس 
Description of quinoa plant
Materials and MethodsOnly 14 pages are availabe for public view
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Abstract
Quinoa seeds are considered main sources of protein for vegetarians and in developing countries. However, the seed coat is rich in bitter-tasting saponins, which should be removed before consumption. So, this study was carried out to throw some light on the effect of the washing and germination process as the traditional methods to reduce saponins from two varieties of quinoa seeds planted in Egypt namely white or sweet quinoa (SQS) and chipaya or bitter quinoa seeds (BQS). However, little is known about the effects of these methods on the chemical composition and nutritional value. The results revealed that the washing process for 20 min by water in two phases with continuous stirring for 10 min each, is an effective method to depress saponins up to 45.36% in SQS and 61.75% in BQS, unlike the germination process. Both the two processes increase the protein, crude fiber, and ash content with decrements of ether extract and carbohydrates. The seeds and sprouts contain important antioxidant substances such as saponins, alkaloids, phenolic, and flavonoid compounds. Also, quinoa seeds and their sprouts are an important functional food material, containing proteins with high biological value, balanced amino acid composition, unsaturated fatty acids, as well as macro and microelements. In addition, the effect of cooking treatment on physical properties, chemical composition, and organoleptic properties in SQS and BQS were studied. Washed and germinated quinoa flours of SQS and BQS were successfully used as a food additive in the preparation of beef burger as the source of crude fiber.