Record Details

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

NOPR - NISCAIR Online Periodicals Repository

View Archive Info
 
 
Field Value
 
Title A fermented nutraceutical beverage from quinoa: The traditional grain of Andes
 
Creator Sruthy, K S
Suvarna, V C
Shriniketan, Puranik
Vikram, K V
 
Subject Anti-nutritional factors
Fermentation
Lactic acid bacteria
Nutraceutical beverage
Quinoa
 
Description 1040-1047
Quinoa is a traditional grain used as 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 focuses on lactic acid fermentation to answer this riddle. Lactic acid bacteria were isolated from the 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 2.05 mg/g of GAE). A significant reduction of saponin (from 11.2 to 0.13 mg/g) was recorded by isolate QB-1
and Lactobacillus delbrueckii. The study also revealed that, fermentation with curd is also efficient in reducing antinutritional
factors such as, phenolic compounds and phytic acid.
 
Date 2021-11-11T06:42:12Z
2021-11-11T06:42:12Z
2021-10
 
Type Article
 
Identifier 0975-1068 (Online); 0972-5938 (Print)
http://nopr.niscair.res.in/handle/123456789/58443
 
Language en
 
Publisher CSIR-NIScPR, India
 
Source IJTK Vol.20(4) [October 2021]