Effect of bio-technological processes on saponins amount of quinoa (Chenopodium quinoa Willd)

Quinoa (Chenopodium quinoa Willd.) is an antique Andean grain classified as Amaranthaceae. In the last decade, quinoa consumption is constantly increasing due to high interest in the consumption of enhanced nutritional foods. Indeed, the chemical composition of quinoa is superior compared to other cereals. On the other hand, in the grain pericarp are concentrated some anti-nutritional factors as saponins, a bitter and astringent substance (from 0.01% to 5.0%), and may interfere the digestion and the absorption of various food components. Up to now washing, soaking, air flowing and pearling have been applied for decreasing the quinoa saponin content. Several laboratory techniques as Thin Layer Chromatography (TLC) and spectrophotometry have been applied to evaluate the efficiency for saponin decrease from quinoa of these methods. However, the processes proposed until now do not appear the most appropriate in terms of sustainability and feasibility. Thus, more information on novel biotechnological approaches for decreasing the saponins content is required. In fact, the effect of biotechnological approaches as fermentation and controlled germination at several germination times could be assesed. A second relevant barrier to the use of quinoa in cereal-based products relates to the absence in these grains of proteins that allow creating the viscoelastic network, which is fundamental for bread making, and is commonly provided by gluten proteins in wheat-based foods. However, the quinoa proteins have demonstrated interesting foaming properties, which might be exploited in bread-making for the production of wheat-based or gluten-free products.