Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (<i>Chenopodium quinoa</i> Willd.) Seeds

Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (<i>Chenopodium quinoa</i> Willd.) Seeds

Quinoa (<i>Chenopodium quinoa</i> Willd.) is a grain of great nutritional interest that gained international importance during the last decade. Before its consumption, this grain goes through many processes that can alter its nutritional value. Here we report the effect of processing (po...

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Bibliographic Details
Main Authors: Manal Mhada, Mohamed Louay Metougui, Khadija El Hazzam, Kamal El Kacimi, Abdelaziz Yasri
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Foods
Subjects:
<i>Chenopodium quinoa</i>
processing
cooking
minerals
saponins
TPC
Online Access:https://www.mdpi.com/2304-8158/9/5/660

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