Exploring the advances in quinoa processing: A comprehensive review enhancing nutritional quality and health benefits along with industrial feasibility of quinoa.

The global dietary trend is shifting toward gluten-free crops with high nutritional value, driven by growing consumer awareness of environmental and health benefits of foods and food ingredients. Quinoa, a potential functional dietary ingredient, is rich in fiber, vitamins, and minerals. This review examines the impact of various processing methods, including thermal treatments (boiling, steaming, roasting), non-thermal techniques (germination, fermentation, microwave treatment, gamma irradiation, high hydrostatic pressure, and atmospheric pressure cold plasma), on the quality parameters of quinoa. Additionally, the health benefits of quinoa are explored in relation to human well-being. The review highlights recent advances in quinoa applications across industries, showcasing its versatility as an ingredient in functional foods and feeds. The effects of treatments vary widely, with each offering distinct advantages and limitations. Quinoa-based functional foods demonstrate the potential for developing health-promoting products, as quinoa's bioactive components exhibit antioxidant, antidiabetic, antihypertensive, anti-inflammatory, anticancer, and anti-obesity properties.