The researchers found that two types of quinoa grown specifically for cultivation in Washington state can be processed into flours high in fiber and protein. When baked with this flour, the biscuits had good spreadability and texture.
The novelty was tested on humans. Preliminary results show that people prefer 10% quinoa flour cookies over traditional whole wheat flour cookies.
Quinoa is rich in fiber, protein, vitamins and minerals. It also does not contain gluten, which is important for people with intolerance to this ingredient.
Source: Ferra
