Asian Research Journal of Current Science

One of the greatest popular consumed beverages in the World is coffee. The most effective and main constituent of coffee is caffeine, that had some disorders, affects the nervous system, increased heart rate, flushed face and increased urination. So, some people replaced coffee drinking by using coffee substitutes. This study was aimed to produce and evaluate coffee substitute from Quinoa seeds roasted at different temperatures (175, 200 and 225^oC) with or without spices (Cardamom + nutmeg). The obtained resulted showed that, increase roasting temperature from 175 to 200 and 225^oC, led to increase fat, ash, minerals and flavonoids. Whereas, moisture, carbohydrates and most phenolic acids were decreased by increase roasting temperature. The prevalent mineral in all studied treatments is phosphorus (337.4-354.9 mg/100g) followed by potassium (312-342 mg/100g) then calcium (108.72-132.24 mg/100g), while, the lowest mineral content was recorded for copper (0.12-0.518 mg/100g). The predominant phenolic acids are Gallic acid (214.81-712.14 ppm) and Ellagic acid (283.91- 502.86 ppm), While the predominant flavonoids are Querectin (17.03-73.4 ppm) and Rutin (26.95-33.04 ppm). Spices addition had no effect on chemical composition, and slight effect on minerals, whereas, it increased some flavonoids and led to noticeable improvement in all studied sensory parameters for each roasting temperature, separately. From the mentioned results, it could be concluded that, quinoa seeds could be used in production of accepted and healthy coffee substitutes free of caffeine.