Quinoa dough fermentation by and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity.

The effects of two fermentation processes (common fermentation with and fermentation by subsp. PTCC 1608 and subsp. PTCC 1745) on pH, titratable acidity, total phenolic and flavonoid contents, antioxidant capacity, saponin content, as well as phytic acid content of quinoa dough were investigated during the 24-h fermentation (4-h interval). According to the results, the highest titratable acidity was observed in the samples fermented by subsp. . Moreover, the highest antioxidant capacity was observed after 12 h of fermentation by subsp. (31.22% for DPPH, 104.67% for FRAP) due to a higher concentration of phenolic compounds produced (170.5% for total phenolic content). Also, all samples have been able to reduce saponin by 67% on average. Furthermore, the samples fermented by subsp. showed the most significant decrease in phytic acid content (64.64%) during 24-h fermentation. By considering the reduction of the antinutritional compounds and improvement in the antioxidant properties of quinoa flour, the strain was recommended.