COMPARATIVE STUDY OF PHYSICO-CHEMICAL CHARACTERISTICS OF DIFFERENT QUINOA CULTIVARS IN RWANDA

A study entitled “ The comparative of Physico-chemical characteristics different quinoa cultivars in Rwanda ” was carried out INES-Ruhengeri laboratories (Physico-chemical laboratory). main objective this the quinoa. Different flours were extracted and tested for physicochemical tests. beans (Kasleae QQ74) cleaned to remove stones any other contaminants. Then, fifty grams healthy unbroken bean seeds each sample taken a dry pan roasted on low flame by stirring continuously make sure not burn them because they can produce brown color, after 8 9 minutes two samples started turning golden, turned off cooled finally, blended separately using blender (Nutribullet) packaged an airtight container. obtained product subjected laboratory analysis, whereas moisture content QQ74 flour highest compared Kasleae flour. results showed that fat carbohydrate greater than one kasleae flour, protein contents ash QQ74. success, based results, it be stated has properties cereal. Quinoa porridge prepared group five persons where present sensory evaluation which included taste, odor, texture, flovor. Key Words: QUINOA product, Physical-chemical CITATION: Kabanda, M., & Niyongabo, P. (2023). Comparative physico-chemical Rwanda. Strategic Journal Business Change Management, 10 (1), 254 – 268.