Chia And Quinoa Av Manju Nehra, Suresh (ch. Devi Lal University India) Kumar Gahlawat

<P>Quinoa and chia are recognized among consumers worldwide due to the wide variety of nutrients each crop provides for healthy living. These cereal crops contain bioactive compounds, are gluten-free proteins, and provide essential vitamins and minerals. Both quinoa and chia are extraordinarily adaptable to various agroecological zones and highly suited to climate change and harsh environments. Quinoa is expanding in underdeveloped countries as a superfood and its cultivation is spreading rapidly due to high global demand. Chia processing results in coproducts including noncommercial grains, partially deoiled flour, and rich fiber fraction allowing the crop to be reincorporated into the food chain. </P><P>This book presents scientific, beneficial information on various aspects of chia and quinoa development. It discusses processing methods in quinoa and chia, their functional properties, and features analytical profiles of both crops. Information on quinoa and chia seeds for antioxidan

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