Influence of Processing Methods on the Reduction of Bioactive Compounds of Quinoa (Chenopodium quinoa, Wild) Seeds

In this study, the influence of some processing techniques such as hydration, cooking, germination, fermentation and integrated process on nutritional and mineral composition, and some level of bioactive (saponin, phytate, tannins, oxalate, flavonoid and alkaloid) compounds of quinoa (Chenopodium quinoa, Wild) flour was conducted. The physicochemical and functional properties, mineral bioavailability, water absorption kinetics and phytate and non phytate phosphorus contents of quinoa seeds were also investigated. The mean value on dry weight basis of raw quinoa seeds moisture content was 9.47%, crude protein 15.58%, crude fat 7.53%, crude, fiber 9.50%, total ash 6.50%, total carbohydrates 51.60% and gross energy 336.15 kcal/100g. The major mineral constituents of quinoa seeds were Ca (114.40 mg/100g), P (290.39mg/100g), K (730.70 mg/100g), Mg (195.64 mg/100g) Fe (13.50 mg/100g) and Zn (4.25 mg/100g). The saponins and alkaloids contents of raw quinoa seeds were 1.77%, and 8.25%; respectively. Whereas, phytate, tannins, oxalate, and flavonoid content of raw quinoa seeds were 756.16 mg/100g, 529.50 mg/100g, 29.61mg/100g, and 31.44 mg/100g; respectively. Crude protein, fiber, moisture, mineral bioavailability and non phytate phosphorus compositions were improved during processing methods. Significant reduction of bioactive compounds was achieved by the processing methods. Germination process at 48 and 72h enhance the value of alkaloids by 16.36 and 21.45% and flavonoids by 7.91 and 16.03% respectively compared to raw quinoa seeds. However, germination process reduces phytates, saponin, oxalate and tannins by 75, 72.32, 49.68 and 38 % respectively. And other processing methods like hydration, cooking, fermentation and integrated process were significantly reduce bioactive compounds in quinoa seeds