Quinoa Tempe as a Value‐Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds

Abstract

This experiment was aimed at comparing the sensory, nutritional, and bioactive parameters of tempe‐type products obtained from quinoa seeds by means of solid‐state fermentation with Rhizopus oligosporus. Quinoa tempe was compact and nonsporulating, of 61–65% moisture content. The products were favorably assessed by a sensory panel. Tempe from colored and white quinoa differed according to descriptive profiling of texture and flavor. As compared with the substrates, tempe had more protein (15–20%), free amino acids (5.5‐fold to ninefold), and fiber (on average 48%, with increased share of soluble fraction), higher antiradical activity (160%), and higher reducing power. Quinoa tempe contained on average 160 g/kg dry matter (DM) of protein, 759 g/kg DM of carbohydrates, and 56 g/kg DM of fat. Black quinoa tempe was the richest in total fiber (180 g/kg DM) and insoluble fiber (155 g/kg DM). Products differed according to antioxidant parameters: white quinoa tempe had the highest phenols level (6.8 mg/g DM), ABTS⋅+ scavenging activity, and reducing power. Therefore, white and colored quinoa seeds can be recommended to obtain value‐added tempe‐type food products.