Fermentation of Colored Quinoa Seeds with Neurospora intermedia to Obtain Oncom-Type Products of Favorable Nutritional and Bioactive Characteristics
Anna Starzyńska-Janiszewska , Bożena Stodolak , Robert Duliński , Barbara Mickowska , Renata Sabat
AbstractIn 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.
|Journal series||Cereal Chemistry, ISSN 0009-0352, (A 25 pkt)|
|Publication size in sheets||0.5|
|Publication indicators||: 2016 = 0.749; : 2017 = 1.138 (2) - 2017=1.404 (5)|
|Citation count*||1 (2020-01-27)|
|Finansowanie||This work was supported by the Ministry of Science and higher Education of Poland (grant number DS 3702/2015)|
|Udział procentowy||Anna Starzyńska-Janiszewska: 58%, Bożena Stodolak: 15%, Robert Duliński: 15%, Barbara Mickowska: 7%, Renata Sabat: 5%|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.