Enhancing of nutritional properties of quinoa fermented by probiotics

Abstract Fermentation of quinoa by probiotics provides higher nutritional value and can be considered as a significant source bioactive compounds alive for the human body. Moringa leaves powder (MLP) at levels 0.25 0.50% were used an additional prebiotic to supply fermentation Lactobacillus plantaram ATCC 14917 delbrueckii ssp. Bulgaricus EMCC 11102 produce healthier products. The results indicated that supplementation fermented products with MLP bath increased its contents free phenolics water extractable arabinoxylans well enhanced antioxidant activity phytate degradation. Fermented showed better chemical properties than 0.25% MLP. Furthermore, (0.50%) displayed positive effects on blood glucose experimental rats. Further studies are required test more kinds different concentration in future.