The aim of this study was to develop value added kheer using quinoa. Outer layer of quinoa contains antinutritional factors which imparts bitter taste to the final product. In order to reduce the antinutritional factors quinoa is treated with (2%) citric acid. Quinoa and rice was washed and soaked in luke warm water to reduce cooking time and to improve the colour, taste of the final product. Quinoa was blended in rice kheeer in the proportion of T0 (00:100), T1 (20:80), T2 (40:60), T3 (60:40), T4 (80:20) and T5 (100:00) was prepared. The product was conventially cooked and selected based on sensory evaluation and it was observed that T4 i.e 80:20 (Quinoa:Rice) combination found superior. Prepared kheer was then evaluated for nutritional composition. Selected sample T4 showed 14.70 per cent of carbohydrate, 3.57 per cent of protein, 3.38 per cent of fat and 0.15 per cent of fiber per 100g of kheer respectively with increased content of protein, fiber when compare to control rice kheer

Quinoa kheer, nutritional composition, sensory evaluation, techno-economic feasibility.

This it may be concluded from the present investigation of kheer prepared with 4 per cent quinoa, 1 per cent of rice and 8 per cent sugar found nutritionally superior and acceptable based on its sensorial quality. The addition of citric acid treated in case of quinoa, grinding the quinoa and rice improved the cooking qualities in terms of reducing cooking time, increased consistency and reducing the saponin (bitterness causing agent) content in final product. Therefore, utilization of quinoa would improve nutritional qualities of kheer with health benefits. The protein content of the organoleptically accepted final product T4 contained 3.56 percent in 100 grams of quinoa kheer which is good amount and helps the consumers to overcome protein energy malnutrition. Quinoa kheer contained good amount of minerals which improves the gut health. For the production of 1kg of kheer costs about Rs. 98.6 for organoleptically accepted product T4.

Praveen B.R., More D.R., Megha K.C., Bawachkar R.R. and Vennela V.R. (2021). Studies on Acceptability, Chemical Composition and Cost Structure of Nutritious Quinoa Kheer. Biological Forum – An International Journal, 13(2): 546-551.