ArticleFood science & nutrition2019
Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa.
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
17 citing papers in PubMed, 57 citations in OpenAlex.
- Maize Biofortification Approaches for Fighting Malnutrition in Sub-Saharan Africa.Plant-environment interactions (Hoboken, N.J.) · 2026Review
- Enhancing Quality and Processing Efficiency of Germinated Buckwheat Tea Through Hot Air-Assisted Radio Frequency Roasting.Foods (Basel, Switzerland) · 2025Article
- Effect of Dry Roasting on the Physicochemical, Nutritional, and Techno-Functional Properties of Tri-Color Quinoa Flours.Foods (Basel, Switzerland) · 2025Article
- Enhancing the Quality and Nutritional Properties of Gluten-Free Pancakes Using Sprouted Quinoa Flour Treated With Magnetic Fields, Ultrasound, and Infrared Drying.Food science & nutrition · 2025Article
- Fermented Quinoa and Canihua in Plant-Based Diets Increase Iron and Zinc Bioavailability in Growing Rats.Food science & nutrition · 2024Article
- Effect of Short-Term Lactic Fermentation on Polyphenol Profile and Antioxidant Capacity in White and Red Quinoa Varieties.Foods (Basel, Switzerland) · 2024Article
- Enhancing iron and zinc bioavailability in maize (Frontiers in nutrition · 2024Article
- Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour.Frontiers in nutrition · 2024Article
- Quinoa dough fermentation byFood science & nutrition · 2023Article
- Production of the probiotic dessert containing sprouted quinoa milk and evaluation of physicochemical and microbial properties during storage.Food science & nutrition · 2023Article
- Effects of Fermentation Time and Type of Tea on the Content of Micronutrients in Kombucha Fermented Tea.Nutrients · 2022Article
- The Role of Pseudocereals in Celiac Disease: Reducing Nutritional Deficiencies to Improve Well-Being and Health.Journal of nutrition and metabolism · 2022Review
- In vitro study of the effect of quinoa and quinoa polysaccharides on human gut microbiota.Food science & nutrition · 2021Article
- Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation withFoods (Basel, Switzerland) · 2020Article
- Differentiation between wild and artificial cultivatedFood science & nutrition · 2020Article
- Review
- Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa.Food science & nutrition · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundQuinoa is a pseudocereal with relatively high content of proteins and minerals that also contains mineral inhibitors such as phytate. The aim of the present study was to evaluate lactic acid fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa. Various processes were evaluated, and quinoa grains were dry-roasted, milled, and fermented, either with or without the addition of wheat phytase or activated quinoa phytase (added as back-slop starter), for 10 hr. In other processes, raw quinoa flour was fermented for 10 hr or 4 hr and dry-roasted. Hedonic sensory evaluation was then performed to evaluate the acceptability of the fermented flours prepared as porridges.
resultsThe combined dry roasting and fermentation processes significantly (
conclusionFermentation of quinoa flour for 4 hr followed by dry roasting was successful in improving both nutritional and sensory attributes of the final product.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.