White and red varieties of quinoa were germinated and studied for the changes in nutritional, anti-nutritional and rheological characteristics. Germination has significantly (p≤0.05) enhanced protein and crude fibre with the significant (p≤0.05) reduction in carbohydrate contents in both the varieties. Anti-nutritional factor like phytic acid was decreased by 8.56 and 18.80 units in white and red varieties respectively. Total phenols, total flavonoids enhanced significantly (p≤0.05) in both the varieties, showing more in red variety exhibiting comparatively higher antioxidant activity. After 48 hr of germination, vitamin ‘C’ in both the varieties enhanced between the range of 10.56 and 13.23 mg/100g. Linoleic acid was the major fatty acid identified in both the varieties constituting more than 50 per cent of total fatty acids. Germination has reduced linoleic, linolenic and palmitic acids with the increase in stearic and oleic acids. Germination also caused significant (p≤0.05) decrement in breakdown, set back and final viscosities in both the varieties without much affecting their pasting temperature.

Choco quinoa nutri bar was developed using quinoa as one of the ingredients to explore its nutritional benefits. Bars were packed in polypropylene (PP, 75 µ) and metallised polyester (12 µ) low density-high density (MP, 100 µ) (with/without vacuum) films, stored under ambient and 37˚C temperature conditions for shelf life evaluation. Bar contained 14.43% protein, 14.93% fat with a calorific value of 426.75 k cal/100g. Chemical changes were observed significantly (p < 0.05) more in the samples stored at 37˚C than the ones stored at ambient conditions (15˚C-34˚C). Bars showed maximum stability at 0.33 a w with less chemical changes. Oleic acid (36.06%) was found to be the major fatty acids in the bar followed by palmitic (29.35%), stearic (17.12%) and linoleic (12.05%) acids. Hardness of the bar enhanced significantly during storage, and was observed significantly (p < 0.05) higher in the samples packed in MP films (with/without vacuum) as compared to bars packed in PP films thus restricting the shelf life of the bar to 6 months in MP films (with/without vacuum) and 9 months in PP films at both the temperature conditions.

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