Production of nutrient rich vermicelli enriched with quinoa flour and its quality assessment

Abstract

The aim of this study was to develop a standardized method for preparing vermicelli infused with quinoa flour. Vermicelli was created using a blend of wheat suji and quinoa flour in varying ratios and the impact of these formulations on proximate composition, mineral content, and dietary fiber content was assessed. Different combinations of suji and quinoa flour namely 100:0 (V0), 80:20 (V1), 70:30 (V2), 60:40 (V3) and 50:50 (V4) were utilized in the preparation process. As more quinoa flour was added to the vermicelli recipes there was a clear rise in protein, ash, fat, crude fiber and moisture levels while the amount of carbohydrate content decreased. The mineral content of all vermicelli samples increased likely due to the addition of quinoa flour which is naturally rich in minerals. The elevated mineral content in the developed vermicelli can be attributed to the high mineral content present in quinoa. Furthermore the dietary fiber content in the prepared vermicelli exhibited a consistent increase with the rise in quinoa flour concentration. Based on nutritional profile analysis vermicelli containing 50% quinoa flour demonstrated superior quality and enhanced nutritional value.