In this study, the influence of some processing techniques such as hydration, cooking, germination,rnfermentation and integrated process on nutritional and mineral composition, and some level of bioactivern(saponin, phytate, tannins, oxalate, flavonoid and alkaloid) compounds of quinoa (Chenopodiumrnquinoa, Wild) flour was conducted. The physicochemical and functional properties, mineralrnbioavailability, water absorption kinetics and phytate and non phytate phosphorus contents of quinoarnseeds were also investigated. The mean value on dry weight basis of raw quinoa seeds moisture contentrnwas 9.47%, crude protein 15.58%, crude fat 7.53%, crude, fiber 9.50%, total ash 6.50%, totalrncarbohydrates 51.60% and gross energy 336.15 kcal/100g. The major mineral constituents of quinoarnseeds were Ca (114.40 mg/100g), P (290.39mg/100g), K (730.70 mg/100g), Mg (195.64 mg/100g) Fern(13.50 mg/100g) and Zn (4.25 mg/100g). The saponins and alkaloids contents of raw quinoa seeds werern1.77%, and 8.25%; respectively. Whereas, phytate, tannins, oxalate, and flavonoid content of rawrnquinoa seeds were 756.16 mg/100g, 529.50 mg/100g, 29.61mg/100g, and 31.44 mg/100g; respectively.rnCrude protein, fiber, moisture, mineral bioavailability and non phytate phosphorus compositions werernimproved during processing methods. Significant reduction of bioactive compounds was achieved by thernprocessing methods. Germination process at 48 and 72h enhance the value of alkaloids by 16.36 andrn21.45% and flavonoids by 7.91 and 16.03% respectively compared to raw quinoa seeds. However,rngermination process reduces phytates, saponin, oxalate and tannins by 75, 72.32, 49.68 and 38 %rnrespectively. And other processing methods like hydration, cooking, fermentation and integrated processrnwere significantly reduce bioactive compounds in quinoa seeds. Furthermore, complete removal of allrnbioactive compounds was achieved by the fermentation process at 48 and 72hr, for phytate andrnflavonoid; respectively, Hydration and fermentation at 24 h, for flavonoid and alkaloid respectively,rnGermination followed by hydration for alkaloid and Fermentation of the germinated quinoa flour forrnsaponin, phytate, flavonoid and alkaloid. Nutritionally dense cookies were prepared from thernformulation of 30% fermented quinoa flour and combined process of fermentation and germination ofrnquinoa flour with 70% wheat flour. The microbiological results showed the cookies produced were safernfor consumption according to Codex Alimentarius. The cookies prepared from fermentation of therngerminated quinoa flour were the most selected cookies by the panelist.