Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (<i>Chenopodium quinoa</i> 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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Bibliographic Details
Main Authors: Pedro Maldonado-Alvarado, Darío Javier Pavón-Vargas, Juan Abarca-Robles, Silvia Valencia-Chamorro, Claudia Monika Haros
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/12/2/389