Fermented Quinoa and Canihua in Plant-Based Diets Increase Iron and Zinc Bioavailability in Growing Rats.

This study aimed at evaluating the effects of non-fermented and fermented pseudocereal flours, quinoa and canihua, on iron and zinc bioavailability in Wistar rats. Two diets prepared with 92% fermented quinoa or 79.5% fermented canihua were compared with diets prepared with the same amount of non-fermented pseudocereals.

Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa.

Background: Quinoa is a pseudocereal with relatively high content of proteins and minerals that also contains mineral inhibitors such as phytate. The aim of the present study was to evaluate lactic acid fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa. Various processes were evaluated, and quinoa grains were dry-roasted, milled, and fermented, either with or without the addition of wheat phytase or activated quinoa phytase (added as back-slop starter), for 10 hr.

Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability.

There is a scarcity of information on mineral and phytate content in plant-based foods in Bolivia. This study aimed to analyze iron, zinc, calcium, and phytate content and estimate the mineral bioavailability of foods consumed in Chapare, Bolivia. Minerals and phytate were analyzed, and bioavailability was estimated in 17 food samples.

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate.

Background: Pseudocereals are nutrient-rich grains with high mineral content but also phytate content. Phytate is a mineral absorption inhibitor. The study's aim was to evaluate phytate degradation during spontaneous fermentation and during Lactobacillus plantarum 299v® fermentation of quinoa, canihua, and amaranth grains and flours.