Tasting test of couscous based quinoa

As part of a doctoral thesis prepared by the doctoral student Bendaoud Saliha supervised by Prof. Belkacemi Louiza, was held Tuesday, May 2 a tasting test of couscous based quinoa produced in southern Algeria. The valorization of quinoa seeds “technologically treated” by elaborating a traditional dish would promote the popularization of its consumption by the Algerians in particular those reached intolerance to the gluten, of diabetes ….
For information, the quinoa is a pseudo cereal native to the Andes. Its seeds have a high nutritional value with a high level of proteins of good biological value, a richness in bioactive compounds and finally an absence of gluten
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