Table 3.
Phytate degradation rate constant (k phy ) and lactic acid formation rate constant (k la) during spontaneous fermentation and fermentation with Lp299v® of quinoa, canihua, and amaranth flours
| Samples |
phy
∞
(g kg−1 DM) |
k phy (h−1) |
k
la
(g kg−1 DM h−1) |
|---|---|---|---|
| QFS | 1.27 ± 0.46 | −0.16 ± 0.03 | 1.40 ± 0.10 |
| QFL | 1.46 ± 0.05 | −0.25 ± 0.01 | 1.63 ± 0.30 |
| CFS | 6.10 ± 0.02 | −0.26 ± 0.01 | 1.62 ± 0.40 |
| CFL | 6.00 ± 0.22 | −0.26 ± 0.04 | 2.29 ± 0.40 |
| AFS | 29.9 ± 0.80 | −0.05 ± 0.00 | 1.57 ± 0. 20 |
| AFL | 52.4 ± 1.20 | −0.07 ± 0.02 | 2.04 ± 0.30 |
QFS: Quinoa flour spontaneous; QFL: Quinoa flour with starter. CFS: Canihua flour spontaneous; CFL: Canihua flour with starter; AFS: Amaranth flour spontaneous; AFL: Amaranth flour with starter.