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Title: A fermented nutraceutical beverage from quinoa: The traditional grain of Andes
Authors: K S, Sruthy
V C, Suvarna
Puranik, Shriniketan
K V, Vikram
Keywords: Anti-nutritional factors;Fermentation;Lactic acid bacteria;Nutraceutical beverage;Quinoa
Issue Date: Oct-2021
Publisher: CSIR-NIScPR
IPC Code: Int Cl.21: A01J 25/11, B01F 17/56, C12R 1/225
Abstract: Quinoa is a traditional grain used as staple food by ancient people of Andean countries and South America, known for its excellent nutritional profile. This pseudo-cereal is rich in protein, vitamins, minerals and antioxidants. However, presence of anti-nutritional factors such as, saponins, tannins, phenols and phytic acid is a serious deterrent to use quinoa in daily diet. This study focuses on lactic acid fermentation to answer this riddle. Lactic acid bacteria were isolated from the surface of quinoa seeds and characterized. All the isolates (QB-1, QB-2, QB-3, QB-4 and QB-5) were Gram positive, Catalase negative, acid producing and non-endospore forming. Two among the native isolates, QB-1 and QB-2 were selected based on their ability for beverage development. Isolate QB-1 reduced the phenolic compounds (from 0.94 to 0.36 mg/g of GAE) significantly. Isolate QB-2 was found to be more efficient in reduction of phytic acid (from 11.06 to 1.00 mg/g) and tannins (from 4.92 to 2.05 mg/g of GAE). A significant reduction of saponin (from 11.2 to 0.13 mg/g) was recorded by isolate QB-1 and Lactobacillus delbrueckii. The study also revealed that, fermentation with curd is also efficient in reducing antinutritional factors such as, phenolic compounds and phytic acid.
Page(s): 1040-1047
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.20(4) [October 2021]

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