<i>In vitro</i> fecal fermentation demonstrates the prebiotic-like properties of quinoa modulated by different preparation methods.

Extruded quinoa samples showed a trend toward reduced bound polyphenol content resulting in concentrations similar to those of raw quinoa (333.03 mg GAE/100 g DM) ( Fig. 2 C).

also in 53,322 other papers

Moreover, Lactobacillus showed a trend toward significance in raw quinoa ( Fig. 5 A) and significant increases in boiled ( Fig. 5 B), baked ( Fig. 5 C), and extruded ( Fig. 5 D) quinoa at T3.

also in 3,729 other papers