Exploring the advances in quinoa processing: A comprehensive review enhancing nutritional quality and health benefits along with industrial feasibility of quinoa.

The global dietary trend is shifting toward gluten-free crops with high nutritional value, driven by growing consumer awareness of environmental and health benefits of foods and food ingredients. Quinoa, a potential functional dietary ingredient, is rich in fiber, vitamins, and minerals. This review examines the impact of various processing methods, including thermal treatments (boiling, steaming, roasting), non-thermal techniques (germination, fermentation, microwave treatment, gamma irradiation, high hydrostatic pressure, and atmospheric pressure cold plasma), on the quality parameters of quinoa.

Comparing the Role of Different Treatment Modalities for Plantar Fasciitis: A Double Blind Randomized Controlled Trial.

Introduction: Although many treatment modalities including rest, stretching, strengthening, change of shoes, arch supports, orthotics, night splints and anti-inflammatory agents have been advocated for plantar fasciitis, there is no report in the literature which compares the independent effectiveness of each treatment modality without the concomitant use of any other one.

Methods: A double blind, randomized controlled study was undertaken where 140 patients of plantar fasciitis were divided into four groups with 35 patients each. Patients in four groups received analgesics, hot water fomentation and silicon heel pads, plantar fascia stretching and calf stretching exercises, respectively.