Enhancing of nutritional properties of quinoa fermented by probiotics

Abstract

Fermentation of quinoa by probiotics provides higher nutritional value and can be considered as a significant source of bioactive compounds and alive probiotics for the human body. Moringa leaves powder (MLP) at the levels of 0.25 and 0.50% were used as an additional prebiotic source to supply quinoa fermentation by Lactobacillus plantaram ATCC 14917 and Lactobacillus delbrueckii ssp. Bulgaricus EMCC 11102 and produce healthier quinoa products. The results indicated that supplementation of fermented quinoa products with MLP at bath levels increased its contents of free phenolics and water extractable arabinoxylans as well as enhanced its antioxidant activity and phytate degradation. Fermented quinoa products with 0.50% MLP showed better chemical properties than fermented quinoa products with 0.25% MLP. Furthermore, supplementation of fermented quinoa products with MLP (0.50%) displayed positive effects on blood glucose levels of the experimental rats. Further studies are required on the test of more kinds of probiotics with different concentration of MLP in quinoa fermentation in the future.