Fermented and extruded quinoa (Chenopodium quinoa): Physicochemical properties and in vitro mineral accessibility

Abstract

Quinoa is an Andean grain with high nutritional potential. This study evaluated the synergistic impact of a sequential, two-step fermentation followed by- on quinoa flour (QF) properties, with a primary focus on enhancing in vitro mineral accessibility and characterizing associated physicochemical changes. QF, and -QF fermented with Lactobacillus plantarum were extruded at 14% and 16% feed moisture. In vitro assays assessed mineral accessibility. Both fermentation and extrusion enhanced the accessibility of iron, zinc, and calcium. Extrusion alone improved de accessibility of Fe, Zn, and Ca by 31 – 78%, while a combined processing method of fermentation and extrusion enhanced accessibility by 160 – 445%. The extrusion process gelatinized the starch, thus altering the water absorption, and the pasting-, and solubility properties. The color parameters were also affected by both the extrusion and fermentation processes and the combination of both processes. In conclusion, fermentation and extrusion improved QF characteristics, yielding extrudates with enhanced mineral accessibility and modified pasting properties (gelatinization), with a great potential for new and innovative food applications. • Both fermentation and extrusion processes enhance the mineral accessibility in quinoa. • Integrating fermentation with extrusion yielded the highest mineral accessibility. • Starch structure and flour properties can be altered through both fermentation and extrusion.