Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa ( Willd.) flours.

In this study, quinoa seeds were processed to flour in ungerminated (raw) and germinated forms. Raw quinoa flour (RQF) and germinated quinoa flour (GQF) were replaced (0, 10, 20 and 30%) with wheat semolina in pasta formulation to improve nutritional and functional properties of pasta. Some chemical (ash, crude fat, crude protein, total phenolic content (TPC), antioxidant activity (AA) and mineral matter), anti-nutritional (phytic acid), physical and sensory properties of pasta samples were determined. With germination of quinoa seed, ash, protein, TPC and AA amount of GQF increased by 51%, 37%, 111%, 123% and 17%, respectively, while phytic acid amount decreased by 77%, in comparison to RQF. As the RQF or GQF ratio increased in pasta formulation, ash, crude protein, TPC, AA and mineral matter amounts significantly (p < 0.05) increased. Such parameters linearly increased with the elevated ratio of quinoa flour. Compared to RQF, GQF at high utilization ratios displayed higher negative effects on cooking quality of pasta, but it showed great performance on increasing nutritional and functional properties.