Record Details

A fermented nutraceutical beverage from quinoa: The traditional grain of Andes

Online Publishing @ NISCAIR

View Archive Info
 
 
Field Value
 
Authentication Code dc
 
Title Statement A fermented nutraceutical beverage from quinoa: The traditional grain of Andes
 
Added Entry - Uncontrolled Name K S, Sruthy ; Department of Agril. Microbiology, University of Agricultural Sciences, GKVK, Bengaluru-65
V C, Suvarna ; Professor, Dept. of Agril. Microbiology, University of Agricultural Sciences, GKVK, Bengaluru
Puranik, Shriniketan ; Department of Agril. Microbiology, University of Agricultural Sciences, GKVK, Bengaluru-65
K V, Vikram ; Department of Agril. Microbiology, University of Agricultural Sciences, GKVK, Bengaluru-65
ICAR
 
Uncontrolled Index Term Anti-nutritional factors; Fermentation; Lactic acid bacteria; Nutraceutical beverage; Quinoa
 
Summary, etc. <p>Quinoa is a traditional grain used as a staple food by ancient people of Andean countries and South America, known for its excellent nutritional profile. This pseudo-cereal is rich in protein, vitamins, minerals and antioxidants.   However, presence of anti-nutritional factors such as, saponins, tannins, phenols and phytic acid is a serious deterrent to use quinoa in daily diet. This study focus on lactic acid fermentation to answer this riddle. Lactic acid bacteria were isolated from surface of quinoa seeds and characterized. All the isolates (QB-1, QB-2, QB-3, QB-4 and QB-5) were Gram positive, Catalase negative, acid producing and non-endospore forming. Two among the native isolates, QB-1 and QB-2 were selected based on their ability for beverage development. Isolate QB-1 reduced the phenolic compounds (from 0.94 to 0.36 mg/g of GAE) significantly. Isolate QB-2 was found to be more efficient in reduction of phytic acid (from 11.06 to 1.00 mg/g) and tannins (from 4.92 to 2.05mg/g of GAE).  A significant reduction of saponin (from 11.2 to 0.13 mg/g) was recorded by isolate QB-1 and <em>Lactobacillus</em> <em>delbrueckii</em>. The study also revealed that, curd is efficient in reducing anti-nutritional factors such as, phenolic compounds and phytic acid.<strong></strong></p>
 
Publication, Distribution, Etc. Indian Journal of Traditional Knowledge (IJTK)
2021-11-04 15:53:28
 
Electronic Location and Access application/pdf
http://op.niscair.res.in/index.php/IJTK/article/view/29204
 
Data Source Entry Indian Journal of Traditional Knowledge (IJTK); ##issue.vol## 20, ##issue.no## 4 (2021): Indian Journal of Traditional Knowledge
 
Language Note en
 
Nonspecific Relationship Entry http://op.niscair.res.in/index.php/IJTK/article/download/29204/465489777
http://op.niscair.res.in/index.php/IJTK/article/download/29204/465545110
http://op.niscair.res.in/index.php/IJTK/article/download/29204/465577437
http://op.niscair.res.in/index.php/IJTK/article/download/29204/465577438