Quinoa seed
Quinoa, a traditional Andean crop, began its domestication process 5000 years BC, in Ayacucho, Peru. It is mainly found around the Titicaca Lake region (Peru/Bolivia). This crop has been able to adapt to a wide range of climatic conditions and was widely used by pre Hispanic cultures as an important nutritional component, before being replaced by cereals brought by the Spaniards. Since last some years it has been grown in India in massive part and production is increasing year by year. It contains the greatest combination of amino acids. The concentration of lysine in quinoa is almost twice in comparison with other cereals and grasses. It contains no cholesterol.
Specification
| PROPERTIES | Physical Characteristics |
| Variety Name | White Quinoa Grains |
| Appearance | Small Round Flattened Grains |
| Grains Color | Creamish White |
| Size | 1.2 mm – 1.6 mm (for Small Grains)
1.6 mm – 2.2 mm (for Bold Grains) |
| Atypical grains | < 1 % |
| Total Ash | 2% Max |
| Gluten | NIL |
| Foreign matter | < 0.1% |
| Carbohydrates | 60% Min. |
| Protein | 14% Min. |
| Odour | Characteristic of Product |
| Moisture | 12% Max |
| Saponine | Absent |
| Mesophilic Bacteria | UFC / g. – 105 max |
| Coliforms | NMP / g. – 3 max |
| E-Coli | NMP / g. – 3 max |
| Salmonella | In 25 g. – Negative |
| Yeast / Mold | UFC / g. – 10000 Max. |
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