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Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds
2020
Foods
Quinoa (Chenopodium quinoa 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 (polishing and milling) and cooking (boiling and steaming) on the saponin content, mineral profile of 14 elements using Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES), protein content, and total
doi:10.3390/foods9050660
pmid:32443894
fatcat:hvy3pa7ufff4nj72ql2q7j2miu