"Quinoa and chia are recognized among consumers worldwide due to the wide variety of nutrients each crop provides for healthy living. These cereal crops contain bioactive compounds, are gluten-free proteins, and provide essential vitamins and minerals. Both quinoa and chia are extraordinarily adaptable to various agroecological zones and highly suited to climate change and harsh environments. Quinoa is expanding in underdeveloped countries as superfoods, and its cultivation is spreading rapidly due to high demand globally. Chia processing results in coproducts including non-commercial grains, partially de-oiled flour, and rich fiber fraction allowing the crop to be reincorporated into the food chain. This book presents scientific, beneficial information on various aspects of chia and quinoa development. It discusses processing methods in quinoa and chia, their functional properties, and features analytical profiles of both crops. It features information on quinoa and chia seeds for antioxidant properties and uses as superfoods; effects of processing on nutritional properties; quinoa products; and chia seed products and recipes. Written for agri-business planners, policymakers, researchers, industrialists, and farmers interested in cereal crops, this book boosts quinoa and chia production, addresses food and health security problems, uplift farm-outputs, and promotes food industries."--Copy page 4.