Processing of quinoa (Chenopodium quinoa, Willd): effects on in vitro iron availability and phytate hydrolysis.

@article{Valencia1999ProcessingOQ,
  title={Processing of quinoa (Chenopodium quinoa, Willd): effects on in vitro iron availability and phytate hydrolysis.},
  author={Shiela Valencia and Ulf Svanberg and AveryA. Sandberg and Jenny Ruales},
  journal={International journal of food sciences and nutrition},
  year={1999},
  volume={50 3},
  pages={
          203-11
        }
}
The effect of different processing techniques was studied on in vitro iron availability and phytate hydrolysis in high and low saponin content quinoa (Chenopodium quinoa, Willd) seeds. Water slurries of ungerminated and germinated quinoa flour were processed by cooking, soaking, and fermentation using Lactobacillus plantarum as starter. Iron solubility under physiological conditions (in vitro) was measured and used as an estimation of iron availability. Phytate (inositol hexaphosphate/IP6) and… CONTINUE READING
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