Table 2.
In vitro iron, zinc, and calcium accessibility of raw and fermented quinoa, canihua, and amaranth flours
| Sample | Iron accessibility (%) | Zinc accessibility (%) | Calcium accessibility (%) |
|---|---|---|---|
| Quinoa | |||
| Raw | 9.10 ± 1.9 | 14.1 ± 0.9 | 7.35 ± 1.2 |
| Fermenteda | 32.6 ± 3.8 | 56.9 ± 8.1 | 25.5 ± 5.5 |
| Canihua | |||
| Raw | 10.6 ± 0.9 | 9.96 ± 1.9 | 12.3 ± 2.1 |
| Fermentedb | 25.3 ± 2.3 | 46.2 ± 3.5 | 25.3 ± 1.6 |
| Amaranth | |||
| Raw | 9.80 ± 1.2 | 14.9 ± 3.1 | 7.93 ± 2.5 |
| Fermentedb | 26.4 ± 1.7 | 25.6 ± 1.1 | 19.1 ± 3.3 |
Values are shown as mean ± standard deviation (n = 3).
Means of raw and fermented samples are significantly different (P < 0.05).
a
Quinoa flour fermented with Lp299v® at 30 °C for 24 h.
b
Canihua or amaranth flour fermented with Lp299v® at 30 °C for 12 h.