**3.3 Quinoa**

Quinoa belongs to the *chenopodiaceae* family, genus *chenopodium* is a pseudo cereal of the Andean regions of South America [35]. Quinoa seed can constitute a rich source for essential fatty acids, including linolenic (18:2n-6:52%) and linolenic (18:3n-6:40%) [36]. Quinoa is a good protein source, provided the nutritional profile of the material (12-18 g/100 g in dry weight), fiber, vitamins (such as C, E and B complex), calcium, magnesium, iron, copper and zinc have powerful content [35]. Several antinutrients, including saponins, phytic acid, tannins, protease inhibitors and others, have been found in quinoa [37]. The amino acid balance of quinoa is higher than the lysine based wheat and maize [38]. Quinoa flour can be added as a substitute for wheat flour as in bread (10–13% quinoa flour), noodles and pasta (30–40% quinoa flour), and sweet biscuits (60% quinoa flour) [39].
