Middle East Journal of Applied Sciences EISSN: 2706 -7947 ISSN: 2077- 4613 DOI: 10.36632/mejas/2020.10.1.17 Volume : 10 | Issue :01 |Jan.-Mar.| 2020 Pages: 146-157 Corresponding Author: Essam E. Shalaby, Department of Agronomy, Faculty of Agriculture, El-Shaby 21545, University of Alexandria, Alexandria, Egypt. E-mail: dr.essamshalaby@gmail.com 146 Quinoa Crop as an Ingredient of Functional Foods and Its Utilization in Bread Making M.H. Abdel-Al 1 , Faten F. Abdel-salam 1 and Essam E. Shalaby 2 1 Department of Food Science and Technology, Faculty of Agriculture, El-Shaby, 21545, University of Alexandria, Alexandria, Egypt. 2 Department of Agronomy, Faculty of Agriculture, El-Shaby 21545, University of Alexandria, Alexandria, Egypt. Received: 10 Dec. 2019 / Accepted 10 Mar. 2020 / Publication date: 30 Mar. 2020 ABSTRACT Special attention has been given in recent years to quinoa (Chenopodium quinoa Willd.) due to its high nutritional value and high-quality protein content. Quinoa seeds also contain various bioactive substances. Quinoa seed is rich source of phenolic compounds, particularly flavonoids, with health- promoting and/or disease preventing properties. Quinoa (Chenopodium quinoa Willd.) is a pseudocereal and is a native crop grows in many different regions and under various climate conditions. Quinoa has a broad genetic diversity, which allows it to adapt to various environments. (Jacobsen, 2003). The total phenolic content of quinoa seeds was studied and was 7.79 mg/ g and the flavonoid content in our investigated quinoa variety was 10.21 mg/ g. For bread making, seeds were soaked in tap water overnight for de-bittering. The soaking process stopped when there is no foam formed. Preparing of pan bread was done by using the following ingredients 100 g wheat flour, 1.5 g instant active dry yeast, 2.0 g salt, 2.0 g sugar, 3.0 g shortening and water. And substitute the wheat flour by ratios up to 20% Main results reveal that the loaf specific volume decreased with the substitution with quinoa flour. The panelists found the crumb more dense and compact in bread 20% of quinoa flour compared to the control and also crust colour, crumb colour, and taste attributes. Bread parameters such as loaf specific volume, weight, crust and sensory properties were affected by the incorporation of quinoa, especially at 20% of addition, whereas the nutritional quality was increased. These new bread products were still accepted by the panelists. Quinoa is gluten-free and easy to digest; quinoa flour can used in wheat- based and gluten-free baking. Quinoa grains are used to make flour, soups, breakfast cereals. In conclusion, whole quinoa flour could be a good replacement for wheat flour in bread formulations, increasing the product's nutritional value in terms of dietary fiber, minerals, proteins and healthy fats, with only a small depreciation in bread quality at 15% of flour substitution. Keywords: gluten, free bread, halophyte, nutritional quality, saponin, gluten quality Introduction Attention has been recently given to quinoa (Chenopodium quinoa Willd.) due to its high nutritional value and high-quality protein content and in the same time it can be planted under harsh conditions because it tolerate drought and salinity since it considers a halophyte. Quinoa seeds also contain various bioactive substances such as polyphenols, carotenoids, dietary fiber, and oleic acid, all of them are important to human health. Quinoa (Chenopodium quinoa Willd.) is a pseudocereal and is a native plant grows in many different regions and under various climate conditions. Quinoa has a broad genetic diversity, which allows it to adapt to various environments. (Jacobsen, 2003). The history of its human consumption reaches back 5000 years ago. The edible seeds of quinoa are small, round and flat. Due to its significant nutritive value and ability to adapt to a wide range of agro-ecological conditions, quinoa is becoming of increasing interest worldwide. Most developing countries, including Egypt, face serious challenges in the process of achieving national food security at the level of strategic crops, at a time when environmental degradation and depletion of natural resources. The economic study of the cultivation of the quinoa plant could solve the problem of food security in Egypt and reduce food poverty gap (Hossam et al., 2014). Quinoa has been selected by FAO as one of the crops destined to offer food security in the 21 st century (Jacobsen, 2003). Quinoa seed contains a balanced set of essential amino acids for humans, making it an unusually complete protein source (Schlick & Bubenheim, 1993)