Cooking quality of quinoa (Chenopodium quinoa Willd.) under different row spacing and fertilizer treatments

NIGAR ANJUM; UMA N. KULKARNI; P. ASHOK; KASHIBAI KHYADAGI; S. SHUBHA

doi:10.61475/JFS.2025.v38i4.40

NIGAR ANJUM Department of Food & Nutrition, University of Agricultural Sciences, Dharwad - 580 005, India
UMA N. KULKARNI 1Department of Food & Nutrition, University of Agricultural Sciences, Dharwad - 580 005, India
P. ASHOK Department of Agronomy, University of Agricultural Sciences, Dharwad - 580 005, India
KASHIBAI KHYADAGI Department of Food & Nutrition, University of Agricultural Sciences, Dharwad - 580 005, India
S. SHUBHA Department of Microbiology College of Agriculture, Dharwad University of Agricultural Sciences, Dharwad - 580 005, India

DOI: https://doi.org/10.61475/JFS.2025.v38i4.40

Keywords: Acceptability, Cooking quality, Fertilizer, Rinsing, Row spacing, Polishing, Soaking, Quinoa

Abstract

The present investigation entitled “Cooking quality of quinoa (Chenopodium quinoa Willd.) under different row spacing and fertilizer treatments” was carried out in the Department of Food and Nutrition, College of Community Science,University of Agricultural Sciences, Dharwad, during 2024-25. The study aimed to assess the effect of spacing and fertilizerlevels on the cooking quality of quinoa variety Hima Shakti. The experimental material comprised thirteen samples,including one control and twelve treatment combinations derived from three spacing levels (S1: 30×15 cm, S2: 45×15 cm,S3: 60×15 cm) and four fertilizer levels (F1: no fertilizer, F2: 20:10:10, F3: 40:20:20, F4: 60:40:40 N:P:K kg ha-¹ + 5 t FYM ha-¹). Cooking quality was evaluated through percent increase in weight, percent increase in volume and cooking time of rinsed,soaked (4, 8, and 12 hrs) and polished (30, 60, 90, and 120 secs) grains. The results revealed significant (p 0.01) differencesamong treatments for all cooking parameters. Among rinsed and boiled samples, treatment S3 F3 (60×15 cm; 40:20:20 NPK+ 5 t FYM ha-¹) recorded the highest increase in weight (63.28 g) and volume (26.83 ml) with the shortest cooking time(22.68 min). Soaking for 8 h significantly enhanced hydration, swelling capacity and reduced cooking time (17.20 min). Moderate polishing 90s improved starch gelatinization, hydration efficiency and cooking uniformity, while prolongedpolishing 120s further shortened cooking time (12.33 min) but reduced weight and volume gain.The study concluded thatwider spacing combined with moderate fertilizer application (S3 F3) and 90s polishing provided optimum cooking qualityby promoting better hydration, reduced cooking duration and enhanced grain texture, thus improving the overall cookingquality and acceptability of quinoa grains for consumption and value-added product development.