Fermentation of Colored Quinoa Seeds with Neurospora intermedia to Obtain Oncom‐Type Products of Favorable Nutritional and Bioactive Characteristics. Issue 3 (29th December 2016)

• Record Type: Journal Article
• Authors: Starzyńska‐Janiszewska, Anna; Stodolak, Bożena; Duliński, Robert; Mickowska, Barbara; Sabat, Renata
• Is Part Of: Cereal chemistry. Volume 94:Issue 3(2017.)
• Page Start: 619
• Page End: 624
• Publication Date: 2016-12-29
• Subjects: Chemistry, Technical -- Periodicals; Baking -- Periodicals; Baking; Chemistry, Technical; Edible Grain; Food Analysis; Electronic journals; Periodicals; 664.72
• DOI: 10.1094/CCHEM-10-16-0264-R
• Languages: English
• ISSNs: 0009-0352

Abstract

Abstract : In this research, colored quinoa seeds were subjected to a modified oncom‐type processing (precooking followed by solid‐state fermentation with Neurospora intermedia ) to obtain convenient food products of improved parameters. Compared with the raw material, the products contained a higher level of protein (on average by 44%, with an advantageous essential amino acid profile) and fiber (by 71%) but a lower amount of inositol phosphates (by 50%, with an increased share of InsP3 fraction in the profile). Fermented quinoa was enriched in carotenoids (6.5‐fold) and riboflavin (fivefold). The antioxidant potential of oncom was also improved in respect to antiradical activity (on average by 39%) and reducing power. Of the red and black quinoa, the former substrate was processed into a product of better quality, containing a higher level of protein (214 g/kg dry matter [DM]), fiber (234 g/kg DM), carotenoids (81 mg/kg DM), and riboflavin (8 mg/kg DM), as well as antiradical activity (IC50 in ABTS ⋅+ and DPPH ⋅ assay of 0.4 and 3 mg DM, respectively). This was associated with a 50% higher level of fungal glucosamine in this oncom. Therefore, the activity of N. intermedia can be considered beneficial for biotreatment of quinoa seeds.