Abstract
Background: A typical gastrointestinal condition known as gluten-sensitive enteropathy is celiac disease. Disorders in nutrition absorption, loss of weight, condition of diarrhea, anemia, weariness, iron poor blood, and osteoporosis are all signs of this illness.
Materials and Methods: The quinoa, amaranth, and wheat Moisture content, ash, fiber, and protein were used to characterize the flour. AACC technique was used.
Results: Depending on the growing environment and genotype, the quantity of protein and composition of amino acid vary. In terms of protein content, quinoa is comparable to wheat and oats and has a greator amount than corn, rice, and barley. The modification of the gluten network and a porous texture are the causes of the 20% quinoa cake’s reduced hardness. The majority of the participants preferred the quinoa-flour bread over the control.
Conclusion: This study shows that making products that are free of gluten is achievable for a group of people with special needs, like celiac disease, gluten intolerance, diabetes, or both.
Keywords: enteropathy, celiac disease, Trypsin inhibitors, Maillard process.