Effects of solid-state fermentation on the nutritional components and antioxidant properties from quinoa

  • L. N. Xu School of Life Sciences, Shanxi University, Taiyuan 030006, China
  • S. Guo Shanxi Academy of Agricultural Sciences, Institute of Edible Fungi, Taiyuan 030031, China
  • S. W. Zhang School of Life Sciences, Shanxi University, Taiyuan 030006, China


This study aimed to evaluate the effects of solid-state fermentation (SSF) (25℃, 35 days) with three filamentous fungi (Helvella lacunosa X1, Agaricus bisporus AS2796 and Fomitiporia yanbeiensis G1) on the nutrient substance and antioxidant properties of quinoa. As a result, it showed that the nutritional components in fermented - quinoa varied with the starter strains. Among the three starter fungi, AS2796 gave the highest protein contents (28.46 g/100g), which was 2.34 times higher than control (unfermented quinoa); F. G1 gave the lowest values of soluble starch and crude fat (18.46 g/100g and 3.31 g/100g), which were 35.2% and 58.5% lower than that of control, respectively; and H. X1 gave the highest content of reducing sugar (5.62g/100g), which was 5.50 times higher than that of control. The total phenolics of quinoa fermented by AS2796 reached its maximum value (1.38mg/g, 35days), which was 1.97 holds higher than control. According to antioxidant test in vitro of ethanolic extracts of fermented quinoa, it showed that H. X1 gave the highest DPPH radical scavenging capacity and reducing power, F.G1 gave the highest superoxide anion radical scavenging ability. Either the starter strains or fermentation time resulted in a significant change in the antioxidant activities.

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How to Cite
Xu, L. N., S. Guo, and S. W. Zhang. “Effects of Solid-State Fermentation on the Nutritional Components and Antioxidant Properties from Quinoa”. Emirates Journal of Food and Agriculture, Vol. 31, no. 1, Feb. 2019, pp. 39-45, doi:https://doi.org/10.9755/ejfa.2019.v31.i1.1898. Accessed 23 May 2019.
Research Article