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Fermentation of Colored Quinoa Seeds with Neurospora intermedia to Obtain Oncom-Type Products of Favorable Nutritional and Bioactive Characteristics

Author:
Starzyńska-Janiszewska, Anna, Stodolak, Bożena, Duliński, Robert, Mickowska, Barbara, Sabat, Renata
Source:
Cereal chemistry 2017 v.94 no.3 pp. 619-624
ISSN:
0009-0352
Subject:
Neurospora, amino acid composition, antioxidant activity, carotenoids, color, essential amino acids, foods, fungi, glucosamine, inhibitory concentration 50, inositol phosphates, precooking, raw materials, riboflavin, seeds, solid state fermentation
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.
Agid:
5683907