Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (Chenopodium quinoa Willd)

The aim of this study is to evaluate the effect of desaponification, soaking, germination, and refrigerated storage on the phytase activity, phytic acid content, and nutritional properties of three varieties of quinoa: white, red, and black. Desaponification and soaking reduced the number of mineral...

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Detalles Bibliográficos
Autores principales: Maldonado-Alvarado, Pedro, Pavón-Vargas, Darío Javier, Abarca-Robles, Juan, Valencia-Chamorro, Silvia, Haros, Claudia Monika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857664/
https://www.ncbi.nlm.nih.gov/pubmed/36673480
http://dx.doi.org/10.3390/foods12020389

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857664/
https://www.ncbi.nlm.nih.gov/pubmed/36673480
http://dx.doi.org/10.3390/foods12020389

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