A comprehensive analysis of sensory excellence, nutritional proficiency, and shelf life in germinated quinoa chikki prepared from superior varieties and optimal cooking techniques

The present study aimed to evaluate the sensory excellence and nutritional proficiency of germinated quinoa (Chenopodium quinoa Willd.)Chikki, identifying the best quinoa variety and cooking method.Eighteen treatments were tested using three quinoa varieties (EC 507741, EC 507743, EC 507744) and three cooking methods (salt, dry, microwave roasting) using ingredients in different ratios.The optimal combination, 60% jaggery and 40% dry-roasted germinated quinoa of the EC507743 variety was most accepted by a semi-trained panel using a 9-point Hedonic scale.Dry roasting produced the best appearance, texture, and taste results, surpassing salt and microwave roasting.The selected Chikki was nutritionally rich, containing 9.5% crude protein, 9.0% total dietary fiber, and essential minerals (calcium: 73.6 mg/100 g, potassium: 225.2 mg/100 g, phosphorus: 376.3 mg/100 g), along with 6.5% lysine.Stored in HDPE bags at room temperature for two months, the free fatty acid value remained stable for the first 30 days, with a slight increase in peroxide content from 0.011 meq/kg at 30 days to 0.034 meq/kg at 60 days.The study concluded that the Chikki made with 60% jaggery and 40% dry-roasted germinated quinoa (EC507743) was highly nutritious with the best sensory parameters.Overall, the findings of this research contribute to the selection of an appropriate quinoa variety and cooking method for the production of Chikki that could be used for supplementation to enhance the overall nutritional status of celiac children.