Physical specifications
Type: White (most common), red, black, or tricolor quinoa.
Size: The diameter of the seeds usually varies between 1.2–2.0 mm.
Moisture content: ≤ 13% to ensure proper storage and shelf life.
Purity: Minimum 99.9% purity (no foreign matter such as stones, dirt or other grains).
Foreign matter: ≤ 0.1% (eg dust, husks, other seeds).
Broken seeds: ≤ 3%.
Saponin content: Sweet quinoa (low saponin content) or bitter quinoa (requires processing).
Color: Uniform according to type (white, red or black).
2. Chemical specifications
Protein content: 12–18%, depending on the variety.
Fat content: 5–7%, mostly unsaturated fat.
Carbohydrates: approximately 60-70%.
Ash content: ≤ 3%.
Fiber content: 7–9%.
pH (for extracts): Neutral to slightly alkaline (6.8–8.0).
Pesticide residues: Within the permissible limits set by the regulatory authorities.
3. Microbiological specifications
Total Plate Count (TPC): ≤ 50,000 CFU/g.
Yeast and mold: ≤ 100 CFU/g.
Well. coli: Missing in 1 g.
Salmonella: Missing in 25 g.
Aflatoxins: ≤ 10 ppb.
4. Nutritional characteristics (per 100 g, uncooked)
Calories: ~368 kcal.
Protein: ~14 g.
Fat: ~6 g.
Carbohydrates: ~64g.
Fiber: ~7 g.
Minerals: rich in magnesium, phosphorus, manganese and zinc.
Vitamins: Contains B-vitamins (B1, B2, B6) and folate.
Amino Acids: Complete protein source with all 9 essential amino acids.
5. Packaging and storage
Packaging: Food grade materials (eg polypropylene or paper lined bags).
Net weight: 25kg, 50kg or retail sizes (250g, 500g, 1kg).
Storage conditions: Cool and dry place (< 25°C) with < 65% relative humidity.
Shelf life: 12–24 months under suitable conditions
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