. 2019 Jun 5;99(11):5239–5248. doi: 10.1002/jsfa.9793

Table 1.

Effect of lactic acid fermentation with Lp299v® on pH, lactic acid, mineral, and phytate content and molar ratios of quinoa, canihua, and amaranth flour.¹ All concentrations are expressed in dry matter

	Quinoa		Canihua		Amaranth
Parameters	Raw	Fermented	Raw	Fermented	Raw	Fermented
Moisture (g kg⁻¹)²	93.0 ± 3.0^a	90.6 ± 3.9^a	106 ± 5.2^b	67.0 ± 6.2^a	104 ± 3.5^b	55.0 ± 2.7^a
pH	6.20 ± 0.08^b	3.82 ± 0.11^a	6.27 ± 0.04^b	3.90 ± 0.02^a	6.42 ± 0.12^b	3.86 ± 0.04^a
Lactic acid (g kg⁻¹)	14.1 ± 0.28^a	75.2 ± 3.6^b	16.3 ± 0.58^a	80.4 ± 1.2^b	6.20 ± 0.08^a	63.9 ± 1.8^b
Iron (mg kg⁻¹)	50.8 ± 1.3^a	49.7 ± 4.1^a	117 ± 3.4^a	112 ± 3.2^a	70.0 ± 1.7^a	67.2 ± 1.7^a
Zinc (mg kg⁻¹)	41.4 ± 0.40^a	40.2 ± 1.4^a	45.2 ± 0.60^a	42.3 ± 1.5^a	41.2 ± 0.49^a	39.2 ± 3.4^a
Calcium (mg kg⁻¹)	0.63 ± 0.02^a	0.70 ± 0.13^a	1.57 ± 0.04^a	1.58 ± 0.14^a	1.52 ± 2.1^a	1.43 ± 1.6^a
Phytate (g kg⁻¹)	8.80 ± 0.27^b	2.24 ± 0.25^a	9.21 ± 0.99^b	2.20 ± 0.08^a	11.9 ± 0.43^b	6.44 ± 0.33^a
Phytate degradation (%)	—	74.0	—	76.2	—	47.2
Molar ratios ³
Phy:Fe	14.6 ± 0.62^b	3.90 ± 0.77^a	6.66 ± 0.71^b	1.66 ± 0.06^a	12.2 ± 0.87^b	8.12 ± 0.54^a
Phy:Zn	20.9 ± 1.1^b	5.55 ± 0.80^a	17.8 ± 2.9^b	6.32 ± 0.36^a	27.5 ± 1.8^b	18.3 ± 2.5^a
Phy:Ca	0.82 ± 0.04^b	0.20 ± 0.06^a	0.33 ± 0.05^b	0.09 ± 0.01^a	0.51 ± 0.07^b	0.28 ± 0.03^a
Phy·Ca:Zn	332 ± 18^b	94.9 ± 18^a	699 ± 125^b	249 ± 26^a	1005 ± 136^b	641 ± 121^a

Values are shown as mean ± standard deviation (n=6). Bivariate analysis was conducted for each pseudocereal (raw and fermented), different letters indicate significant differences in the parameters at P < 0.05.

Moisture content was determined for the fermented flours, which were dried at 60 °C for 4 h. The differences in the moisture content of the fermented samples (quinoa, canihua and amaranth) may be due to the fact that, during the drying process (60 °C for 4 h), the amount of wet suspension that was placed on the trays was not weighed.

Molar ratios were calculated with the phytate and mineral contents and molecular weights (see, Eqns 2, 3, 4, 5).