Quinoa Vermicelli (180 G)

🌿 Processing of Sprouted Quinoa Vermicelli Using Sprouted Quinoa Flour

Ingredients Composition

• Sprouted Quinoa Flour – 100%
• RO Treated Water – As required (for dough preparation)

🛠️ Processing Steps

1. Selection & Cleaning of Grains
Premium quinoa grains are sourced and cleaned using air classifiers and fine mesh sieves to remove dust, dirt, grit, and saponins (natural bitter compounds).
The grains are then washed thoroughly with RO-treated water to ensure purity and palatability.

2. Sprouting of Quinoa

• Soaking: The cleaned quinoa grains are soaked in RO-treated water for 6–8 hours.
• Germination: Soaked grains are incubated at 28–30°C with 80% humidity for 24–30 hours to promote sprouting. This enhances nutrient availability, especially amino acids, and reduces antinutrients like phytic acid.
• Drying: The sprouted quinoa is dehydrated at temperatures below 50°C to retain nutrients and prevent microbial growth.

3. Milling
The dried sprouted quinoa is finely stone-ground into a uniform flour (particle size ~100–150 microns), which ensures smooth dough formation and consistent extrusion.

4. Dough Preparation
Sprouted quinoa flour is blended with RO-treated water to form a firm dough.
Cold-pressed coconut oil may be added to enhance texture and reduce stickiness during extrusion.
The dough is kneaded thoroughly and allowed to rest for 20–30 minutes for optimal hydration.

5. Vermicelli Extrusion
The hydrated dough is fed into a cold-extrusion vermicelli machine.
It is extruded into thin strands and cut into standard lengths (typically 10–12 cm).

6. Drying & Dehydration
The vermicelli strands are dried in tray dryers at 45–50°C until the moisture content drops below 10%, improving shelf stability and preventing clumping.

7. Packing & Storage
The dried sprouted quinoa vermicelli is packed in eco-friendly, moisture-resistant packaging.
Shelf Life: 6–9 months when stored in a cool, dry place away from sunlight.

🌟 Nutritional & Functional Highlights

✅ Sprouted Quinoa – High in complete protein (all 9 essential amino acids), dietary fiber, magnesium, and iron
✅ Gluten-Free – Suitable for gluten-sensitive individuals and celiac patients
✅ Easily Digestible – Sprouting reduces phytic acid and enhances enzymatic activity
✅ Heart-Friendly – Contains healthy fats, antioxidants, and anti-inflammatory compounds
✅ Ideal for All Ages – Especially suitable for children, athletes, and individuals on high-protein or plant-based diets

🍽️ Quick Serving Suggestion: Sprouted Quinoa Vermicelli Upma

Ingredients:

• 1 cup sprouted quinoa vermicelli
• 1 tsp cold-pressed sesame oil
• 1/2 tsp mustard seeds, urad dal
• 1/2 onion (sliced), 1 green chili (chopped)
• 1/2 cup mixed vegetables (carrot, peas, beans)
• A pinch of turmeric powder
• Rock salt to taste
• Curry leaves & coriander leaves (for garnish)

Method:

1. Boil the vermicelli in RO-treated water for 2–3 minutes until soft. Drain and set aside.
2. Heat oil in a pan, add mustard seeds and urad dal. Let them splutter.
3. Add onion, green chili, and vegetables. Sauté until tender.
4. Add turmeric and salt. Toss in the cooked vermicelli and mix well.
5. Garnish with curry and coriander leaves. Serve warm.