Potential food applications and biological activities of fermented quinoa: a review

Background
Fermented cereal or pseudocereal foods may be produced as a good alternative to avoid the drawbacks of dairy products. Quinoa (Chenopodium quinoa) seeds are greater sources of macro-/micro-nutrients and bioactive compounds. Quinoa seed flour is an appropriate material for fermentation by bacterial strains with a high viable count of bacteria after fermentation and during storage. Bacteria fermentation can increase nutritional value and reduce the anti-nutritional factors of quinoa.

Scope and approach
This review is focused on the effects of bacterial fermentation on nutritional compositions and anti-nutritional factors of quinoa seeds. The strategies for improving quinoa fermentation by bacteria were reviewed. The current review also presents the potential food applications and health benefits of fermented quinoa.

Key findings and conclusions
Fermentation of quinoa by bacteria decreased the levels of saponins, alkaloids, oxalate, phytic acid, and tannins, along with enhanced protein digestibility, availability of minerals, and bioactive compounds. Combining fermentation with other effective methods, such as germination, and cold stress, and adding prebiotic sources such as strawberry and Moringa oleifera leaves are effective strategies to improve the fermentation of quinoa. Fermented quinoa possesses high nutritional and biological value, which can be used to produce functional food products such as synbiotic foods, gluten-free food products, or supplementation of other fermented foods. Therefore, fermented quinoa can be a promising food ingredient for developing functional food products to achieve high consumer acceptability and health benefits.